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Green Thai Chicken Curry

A delicious and creamy Thai dish featuring chicken, vegetables, and a blend of coconut milk and green curry paste, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken, cut into bite-sized pieces
  • 1 can (14 oz) coconut milk
  • 2-3 tablespoons green curry paste Adjust for desired spice level
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • 1 cup bell peppers, sliced
  • 1 cup zucchini, sliced
  • to taste Fresh basil leaves for garnish
  • as needed Jasmine rice for serving Can substitute with basmati, brown rice, or quinoa

Method
 

Cooking
  1. In a large skillet, heat some oil over medium heat.
  2. Add the green curry paste and cook for 1 minute until fragrant.
  3. Stir in the chicken pieces and cook until lightly browned.
  4. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar.
  5. Bring to a simmer and add the bell peppers and zucchini.
  6. Cook until the vegetables are tender and the chicken is fully cooked, about 10-15 minutes.
Serving
  1. Serve hot over jasmine rice and garnish with fresh basil.

Notes

Store any leftovers in an airtight container for up to 3 days. Reheat gently before serving again. For a vegetarian option, substitute chicken with tofu and use vegetable broth.