Thai Green Chicken Curry
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4 people
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Calories
580 kcal
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Course
Main Course
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Cuisine
Asian
Thai Green Chicken Curry
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Easy green curry made with storebought paste and a few embellishments, easily customizable, and a surefire hit!
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Ingredients
- 1-2 tbsp vegetable oil
- 3 tablespoon thai green curry paste storebought
- 2 garlic cloves, minced
- 2 teaspoon fresh ginger grated
- 1 cup chicken broth or hot water + 1/2 maggi bouillon cube
- 1 can coconut milk 400 g
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 4-6 kaffir lime leaves or 3 wide strips lime peel, torn
- 400 g chicken breast bite sized slices
- 1.5 cups snow peas
- 1 red bell pepper cut into strips
- lemon or lime, juiced
Instructions
- Heat oil in medium saucepan over medium high heat. Add curry paste, garlic, and ginger, and stir while cooking for 1-2 minutes until curry paste dries out and is fragrant.
- Add chicken broth and coconut milk, stirring to dissolve the green curry paste into them.
- Add the fish sauce, sugar, and lime leaves and stir to combine and allow to come to a simmer.
- Add chicken, and reduce heat to medium or until bubbling gently. Cook for 8-10 minutes or until chicken flakes apart when you test it with a fork.
- Add the snow peas and red bell pepper and cook for a further 3 minutes. Stir in lime or lemon juice. The curry won't be very thick, and that's the way it should be!
- Serve with jasmine, basmati, or cauliflower rice.
Notes
- Leftovers can be refrigerated tightly covered for up to 2 days
- Recipe loosely adapted from Recipe Tin Eats
Nutrition Information
Show Details
Calories
580kcal
(29%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
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