Green Curry Recipe
Aromatic Thai green 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
Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Dice the chicken breast into bite-sized pieces. Slice the bell pepper, carrot, and zucchini into thin strips. Set aside the snow peas and fresh basil leaves.
Cooking
- 2
Cook the Chicken
In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the diced chicken and sauté until it is lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- 3
Make the Curry Base
In the same skillet, add the green curry paste and sauté for 1-2 minutes until fragrant. Pour in the coconut milk and stir well to combine with the curry paste.
- 4
Add Vegetables
Once the coconut milk mixture is simmering, add the sliced bell pepper, carrot, zucchini, and snow peas. Cook for about 5 minutes until the vegetables are tender but still crisp.
- 5
Combine Chicken and Seasoning
Return the cooked chicken to the skillet. Add the fish sauce, sugar, and lime juice. Stir everything together and let it simmer for another 3-5 minutes to allow the flavors to meld.
- 6
Finish with Basil
Remove from heat and stir in the fresh basil leaves. Adjust seasoning to taste, adding more fish sauce or lime juice if desired.