Thai Green Chicken Curry
- Prep Time: 10 minutes
- Cook Time: 15 minutes`
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish Chicken
- Cuisine: thai
Ingredients
- 1 can coconut milk, divided
- 2 to 3 tablespoons green curry
- 1 medium onion, thinly sliced
- 1 pound chicken breast or thighs, cut
- two small carrots, peeled and thinly sliced on the diagonal
- 3/4 cup chicken broth (or water)
- 1 to 2 tablespoons fish sauce or to taste
- 1 tablespoon of palm sugar (or brown sugar) to taste
- zest of half a lime and a squirt of juice (or 2 or 3 kafir lime leaves)
- 1 bell pepper, sliced thinly sliced, 3/8″, then slices cut in half
- A good handful of green beans
Instructions
Heat a large skillet over medium-high heat. Add the thick coconut oil (from the top of the can of coconut milk). Add curry paste and cook, stirring and scraping (a rubber spatula works well) until the paste darkens and begins to fry, two minutes or so.
Add the chicken and onions; stir as needed until chicken is cooked through. Add coconut milk, broth, and carrots, and bring to a light simmer.
Add in the fish oil, sugar, and lime zest and juice. Taste and adjust seasoning, adding more fish sauce if salt is needed, more sugar for sweetness, and more lime juice for sourness.
As soon as the carrots begin to soften, add in the bell peppers and beans. Continue to cook till crisp tender.
To finish, stir in the basil/water mixture or fresh basil.
Remove from heat and serve with additional lime and rice.
Find it online: https://frugalhausfrau.com/2025/09/06/thai-green-chicken-curry/