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Chicken Green Curry

Chicken Green Curry Recipe

This is a recipe for those who like their curries with a spicy kick! Using a good quality store-bought green curry paste with a few simple seasonings allows you to prepare a delicious curry at home in 15 minutes—much faster (and healthier) than ordering takeaway! Add whatever vegetables you think sound good; here I’ve gone with zucchini, cherry tomatoes and sugar snap peas. I like to serve this dish over a bed of steamed rice, which helps to balance the flavours of the spicy sauce.

Can you make Chicken Green Curry ahead of time?

Chicken Green Curry is best cooked and eaten immediately. Cut the chicken and vegetables in advance and store them separately, refrigerated in air-tight containers for up to 2 days to help speed up your meal preparation.

Is Chicken Green Curry suitable for leftovers?

Chicken Green Curry leftovers can be refrigerated for up to 3 days. Reheat in the microwave until piping hot. Green curry can be frozen for up to 2 months; however, its texture may change and become a little grainy as it thaws. Thaw in the fridge overnight before reheating in the microwave until piping hot.

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Chicken Green Curry Recipe

Chicken Green Curry

  • Total Time: 15 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 tbsp olive oil
  • 500 g chicken thigh fillets, cut into bite-sized pieces
  • 2 tbsp green curry paste
  • 270 ml canned coconut milk
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 2 cups of vegetables of choice (zucchini, cherry tomatoes and sugar snap peas pictured)
  • 1/4 cup Thai basil leaves (optional)
  • Lime wedges, to serve
  • Steamed jasmine rice, to serve

Instructions

  1. Heat the olive oil on medium heat in a large skillet.
  2. Add the chicken and cook for 5-6 minutes, until browned and just cooked through.
  3. Add the green curry paste and coconut milk and bring to a gentle simmer.
  4. Add the brown sugar, fish sauce and vegetables. Cook for 2 minutes until the vegetables have softened and the chicken is cooked through.
  5. Stir through the basil leaves, finish with a squeeze of lime and serve with rice.

Notes

MAKE AHEAD

Best cooked and eaten immediately. Cut the chicken and vegetables in advance and store them separately, refrigerated in air-tight containers for up to 2 days to help speed up your meal preparation. 

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave until piping hot. Green curry can be frozen for up to 2 months; however, its texture may change and become a little grainy as it thaws. Thaw in the fridge overnight before reheating in the microwave until piping hot. 

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: curry
  • Method: pan
  • Cuisine: Thai

Keywords: chicken green curry, chicken green curry recipe, green chicken curry recipe

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Comments

  1. Another brilliant, quick, nutritious and delicious family meal 🙂

  2. We had this for dinner tonight and it is definitely the best green curry I have had. The brown sugar and lime juice adds a delicious sweetness! We used the veg you suggested and they were perfect, sugar snap peas were still nice and crunchy! Used Ayam Green Curry paste and halved the amount and it was the perfect hint of spice for me and our 10 year old. Such a quick and delicious meal. Thank you, Nic!

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