Green Curry Chicken (gf) Recipe
A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.
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
Method
Cooking Instructions
- 1
Prepare the Chicken
Cut the chicken thighs into bite-sized pieces and set aside.
- 2
- 3
Add Chicken
Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.
- 4
Incorporate Liquids
Pour in the coconut milk, add the kaffir lime leaves, galangal, fish sauce, and brown sugar. Stir to combine.
- 5
Simmer
Bring the mixture to a gentle simmer and cook for about 15 minutes, or until the chicken is cooked through.
- 6
Add Vegetables
Add the sliced bell pepper and zucchini to the pot and cook for an additional 5 minutes until the vegetables are tender.
- 7
Finish with Basil
Stir in the Thai basil leaves and remove from heat. Adjust seasoning with more fish sauce or sugar if needed.
- 8
Serve
Serve the green curry chicken hot over jasmine rice or rice noodles.
