THAI GREEN CURRY WITH CHICKEN
This Thai Green Curry with Chicken is a fragrant, creamy and mildly spicy dish made with a handful of ingredients. It’s ideal for a single serving and takes just minutes to prepare, making it an excellent choice for a quick lunch or dinner. Tender chicken is gently simmered in luscious coconut milk, while green curry paste delivers authentic Thai heat and aroma. The inclusion of bell peppers adds colour, crunch and natural sweetness, perfectly balancing the richness of the curry. A touch of fish sauce and lime juice ties everything together with umami and zesty brightness. This small-batch curry is easy to scale, customisable for dietary needs and a delicious way to explore Thai flavours at home. It’s light yet satisfying, ideal for busy days when you crave something exotic but simple.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Thai
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
- ¼ cup chicken, diced
- ½ cup coconut milk
- ½ teaspoon green curry paste
- ¼ cup bell peppers, sliced
- ½ teaspoon fish sauce
- ½ teaspoon lime juice
FULL NUTRITIONAL INFORMATION
- Calories: 308.7 kcal
- Protein: 9.3 g
- Fat:29.6 g
- Saturated Fat: 22.9 g
- Carbohydrates: 5.4 g
- Sugars: 1.2 g
- Fibre: 0.6 g
- Sodium: 289.2 mg
- Cholesterol: 26.5 mg
- Calcium: 29.9 mg
- Iron: 4.3 mg
- Potassium: 386.1 IU
- Vitamin D: 0.1 mg
PREPARATION
- Prepare The Ingredients: Dice the chicken into bite-sized pieces and slice the bell peppers thinly. Set aside.
- Heat The Curry Paste: Add a splash of coconut milk (from the measured ½ cup) in a small saucepan over medium flame and stir in the green curry paste. Cook for 1–2 minutes until fragrant.
- Add The Chicken: Stir in the diced chicken and cook for 2–3 minutes until the outer surface turns white.
- Add Remaining Coconut Milk: Pour in the rest of the coconut milk and stir well to combine.
- Simmer The Curry: Reduce heat to low and let the curry simmer gently for 6–8 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Add Bell Peppers: Add the sliced bell peppers and simmer for 2 minutes to maintain their crispy texture.
- Season And Finish: Stir in the fish sauce and lime juice. Taste and adjust seasoning if needed.
- Serve Hot: Transfer to a bowl and serve immediately with jasmine rice or on its own.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Use Full-Fat Coconut Milk: It gives the curry a rich, creamy consistency that light versions can’t replicate.
- Adjust Heat Level: Increase or decrease the amount of curry paste to match your spice tolerance.
- Slice Bell Peppers Evenly: This ensures quick, uniform cooking and keeps the texture crispy.
- Simmer Gently: Avoid boiling the curry rapidly to prevent the coconut milk from separating.
- Pre-Cut Chicken: Prepping your chicken quickly and ensure even bites.
VARIATIONS
- Make It Vegetarian: Substitute chicken with tofu or mushrooms and use soy sauce instead of fish sauce.
- Add Leafy Greens: Stir in spinach or Thai basil at the end for extra flavour and nutrients.
- Sweeten Slightly: Add a touch of brown sugar or palm sugar for a mild and balanced sweetness.
- Add Heat: Toss in sliced Thai chillies or a dash of chilli oil if you prefer spicier curries.
- Make It Creamier: Stir in a splash of coconut cream at the end for extra richness.
- Serve With Noodles: Swap rice for rice noodles for a comforting twist.
- Low-Fat Option: Use light coconut milk and lean chicken breast to reduce fat content.
- Gluten-Free Friendly: Ensure your fish sauce and curry paste are certified gluten-free.
PREPPING AND STORAGE
- Fridge: Store any leftovers in an airtight container for 2 days. Reheat over low flame and stir it frequently.
- Freezing: This curry can be frozen for up to 2 months. Let it cool completely before transferring to freezer-safe containers.
- Reheating Tips: Thaw in the fridge overnight before reheating. Add a splash of water or coconut milk while reheating and restore consistency.
- Batch Cooking: This recipe can be scaled up for meal prep with multiple ingredients which follow the same method.