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Thai Green Chicken Curry

Easy green curry made with storebought paste and a few embellishments, easily customizable, and a surefire hit!

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 people
Calories: 580 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1-2 tbsp vegetable oil
  • 3 tablespoon storebought Thai green curry paste
  • 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, torn or 3 wide strips lime peel
  • 400 g chicken breast, bite sized slices
  • 1.5 cups Snow peas
  • 1 red bell pepper, cut into strips
  • 1/2 lemon or lime, juiced

Instructions

    Cup of Yum
  1. 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.
  2. Add chicken broth and coconut milk, stirring to dissolve the green curry paste into them.
  3. Add the fish sauce, sugar, and lime leaves and stir to combine and allow to come to a simmer.
  4. 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.
  5. 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!
  6. 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

Calories 580kcal (29%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 580

% Daily Value*

Calories 580kcal 29%

* Percent Daily Values are based on a 2,000 calorie diet.