Green Curry Recipe

Name: Sisters Thai Cafes Green Curry Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 grams Chicken breast, diced; 400 ml Coconut milk; 3 tablespoons Green curry paste; 1 medium Bell pepper, sliced; 1 medium Zucchini, sliced; 1 medium Carrot, sliced; 1 cup Basil leaves, fresh; 2 tablespoons Fish sauce; 2 tablespoons Lime juice; to taste Chili flakes; to taste Cilantro, chopped

Inspired by Sisters Thai Cafe

Time35m

Serves4

Coconut milk curry with chicken and vegetables.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 1/8 lb (500 grams) Chicken breast, diced

1 2/3 cup (400 ml) Coconut milk

3 tablespoons Green curry paste

1 medium Bell pepper, sliced

1 medium Zucchini, sliced

1 medium Carrot, sliced

1 cup Basil leaves, fresh

2 tablespoons Fish sauce

2 tablespoons ReaLime juice

Optional Garnish

to taste Chili Flakes

to taste Cilantro, chopped

Method

Cooking Steps

Prepare the Ingredients

Dice the chicken breast, slice the bell pepper, zucchini, and carrot, and set aside all prepared vegetables.

Heat the Pan

In a large skillet or wok, heat a tablespoon of oil over medium heat.

Cook the Chicken

Add the diced chicken breast to the heated pan and cook for about 5-7 minutes, or until the chicken is no longer pink, stirring occasionally.

Add the Curry Paste

Stir in the green curry paste, and cook for another 2 minutes until fragrant.

Incorporate Coconut Milk

Pour in the coconut milk and stir well to combine with the chicken and curry paste.

Add Vegetables

Add the sliced bell pepper, zucchini, and carrot to the skillet and stir to coat with the curry sauce.

Season the Curry

Stir in the fish sauce and lime juice. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, or until the vegetables are tender.

Finish with Basil

Remove the skillet from heat and stir in the fresh basil leaves.

Serve

Serve the green curry hot over rice or noodles, garnished with chili flakes and chopped cilantro if desired.