Thai Green Curry

Homemade Thai Green Curry delivers a punch of flavor with its aromatic curry paste, creamy coconut milk, and tender chicken, making it a weeknight dinner you won't forget.

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner

Cuisine: Thai

Keyword: green curry, green curry recipe, thai green curry

Servings: people

Author: Alyssa Rivers

Ingredients

4 ounces green curry paste, 5 ½ tablespoons
2 cans coconut milk
1 tablespoon lemon grass paste
2 cloves garlic, minced
1 teaspoon ginger paste
1 cup chicken broth
¼ cup lime juice
2 teaspoons fish sauce
¼ cup thai basil, chopped
1 tablespoon vegetable oil
1 pound chicken breast, diced into ½ inch cubes
salt and pepper
4 ounces brown mushrooms, sliced
1 red bell pepper, julienned
8 ounces snow peas

Instructions

In a medium saucepan, add 4 ounces green curry paste, 2 cans coconut milk, 1 tablespoon lemon grass paste, 2 cloves garlic, and 1 teaspoon ginger paste. Saute over medium heat until the sauce has reduced and become aromatic.
Add in 1 cup chicken broth, ¼ cup lime juice, 2 teaspoons fish sauce, and ¼ cup thai basil,. Bring to a simmer and cook for 3-4 minutes, then remove from heat.
In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Season the diced 1 pound chicken breast, with salt and pepperThen add it to the skillet with the 4 ounces brown mushrooms, 1 red bell pepper, and 8 ounces snow peas. Saute until all sides of the chicken have just seared but not fully cooked, 3-4 minutes.
Add the curry sauce to the chicken and vegetables, stir to combine, and bring it to a simmer. Continue to cook until the chicken has fully cooked through and the vegetables are tender.
Remove the curry from heat and serve over rice with additional basil for garnish.

Nutrition

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