Description
This Fragrant Green Chicken Curry recipe offers a taste of Southeast Asia with tender chicken in a rich, herb-infused coconut milk sauce. It’s an easy-to-make, flavorful dish perfect for any occasion.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2–3 tablespoons green curry paste (adjust to taste)
- 1 can (400ml) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 red bell pepper, sliced
- 1 cup fresh basil leaves
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add chopped onion and sauté for about 5 minutes until softened. Add minced garlic and ginger, cooking for an additional minute until fragrant.
- Stir in the green curry paste and cook for 1-2 minutes to release its flavors.
- Add chicken pieces to the skillet, stirring well to coat with the spice mixture. Cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the coconut milk and chicken broth, stir to combine, and bring to a gentle simmer.
- Add fish sauce and brown sugar, stirring until dissolved. Let the curry simmer for about 10 minutes to develop flavors.
- Stir in the green beans and red bell pepper, cooking for another 5-7 minutes until tender-crisp.
- Remove from heat and stir in fresh basil leaves and lime juice. Adjust seasoning with salt and pepper if needed.
- Serve the curry hot, garnished with additional basil if desired.
Notes
- Serve with steamed jasmine or basmati rice.
- Garnish with fresh cilantro, lime wedges, or sliced green chilies.
- For best flavor, use fresh ingredients.
- Adjust the amount of green curry paste to control spice level.
- Serve immediately for optimal texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- The curry can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 30g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 28g
- Cholesterol: N/A