Thai Green Chicken Curry
Easy green curry made with storebought paste and a few embellishments, easily customizable, and a surefire hit!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-2 tbsp vegetable oil
- 3 tbsp storebought Thai green curry paste
- 2 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1 cup chicken broth, (or hot water + 1/2 maggi bouillon cube)
- 1 can coconut milk (400 g)
- 1 tsp fish sauce
- 1 tsp 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
- 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.