Name: Thai Green Chicken Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 500 g boneless skinless chicken thighs, roughly sliced into bite-sized pieces; 1 small red onion, sliced (or 2 shallots); ⅓ cup green curry paste (or more to taste); 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; 400 ml canned coconut milk; ¾ cup chicken stock (or vegetable stock); 1 medium green or yellow capsicum (bell pepper), sliced; 150 g green beans, sliced into 2-inch lengths; 2-3 teaspoons fish sauce; 1 teaspoon sugar; 1 lime, cut into wedges; Optional toppings: 1 small handful fresh bean sprouts, 1 big handful baby spinach, fresh coriander (cilantro) leaves, red chilli, sliced

Thai Green Chicken Curry

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If you’re craving a vibrant, flavorful meal that transports you straight to Thailand in just 20 minutes, look no further than this Thai Green Chicken Curry! This one-pan dish combines tender chicken with a creamy coconut sauce infused with aromatic green curry paste. Perfect for busy weeknights, it’s not only quick and easy to make but also highly customizable to suit your taste. Add your favorite vegetables or adjust the spice level to create a dish that everyone will love. Serve it over fluffy jasmine rice for a complete and satisfying dinner experience.

Author: Abella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves approximately 4 people 1x
Category: Main
Method: Sautéing
Cuisine: Thai

Ingredients

Scale

1 tablespoon vegetable oil
500 g boneless skinless chicken thighs, roughly sliced into bite-sized pieces
1 small red onion, sliced (or 2 shallots)
⅓ cup green curry paste (or more to taste)
2 teaspoons grated fresh ginger
2 cloves garlic, minced
400 ml canned coconut milk
¾ cup chicken stock (or vegetable stock)
1 medium green or yellow capsicum (bell pepper), sliced
150 g green beans, sliced into 2-inch lengths
2–3 teaspoons fish sauce
1 teaspoon sugar
1 lime, cut into wedges
Optional toppings: 1 small handful fresh bean sprouts, 1 big handful baby spinach, fresh coriander (cilantro) leaves, red chilli, sliced

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Instructions

Heat vegetable oil in a large skillet over medium heat. Add chicken and onion; sauté for about 5-6 minutes until the chicken is sealed.
Create a gap in the center of the pan and add green curry paste along with grated ginger and minced garlic. Stir-fry these ingredients for about a minute until they become fragrant.
Pour in coconut milk and stock while adding capsicum and green beans. Bring everything to a gentle simmer for 4-5 minutes until slightly thickened.
Add fish sauce and sugar along with a squeeze of lime juice to taste. Stir well and taste!
Toss in bean sprouts and let them soften for about one minute before stirring in baby spinach.
Serve hot over rice, garnished with coriander leaves, sliced chili, and lime wedges.

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 17g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg

Find it online: https://isabellacooks.com/thai-green-chicken-curry/