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Creamy Thai Green Chicken Curry

A vibrant and creamy Thai green chicken curry that's quick to prepare and bursting with fresh flavors.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb 1 lb chicken breast, sliced
  • 1 tablespoon 1 tablespoon vegetable oil For cooking chicken
  • 2 tablespoons 2 tablespoons Thai green curry paste
  • 1 can (400ml) 1 can coconut milk
  • 1 cup 1 cup chicken broth
  • 1 tablespoon 1 tablespoon fish sauce
  • 1 tablespoon 1 tablespoon sugar
Vegetables
  • 1 cup 1 cup bell peppers, sliced Any color bell peppers can be used
  • 1 cup 1 cup broccoli florets
Garnish and Serving
  • to taste Fresh basil leaves for garnish
  • to serve Lime wedges for serving

Method
 

Preparation
  1. Slice the chicken breast into thin strips for even cooking.
  2. In a large pan or wok, heat the vegetable oil over medium heat.
Cooking
  1. Add the sliced chicken to the pan and cook for about 5-7 minutes, or until lightly browned and cooked through.
  2. Stir in the Thai green curry paste and cook for 1-2 minutes until fragrant.
  3. Slowly add the coconut milk and chicken broth to the pan, stirring to combine everything.
  4. Add the fish sauce and sugar, allowing the mixture to come to a gentle simmer.
  5. Add the sliced bell peppers and broccoli florets. Cook for another 5-10 minutes until the vegetables are tender.
Serving
  1. Serve hot topped with fresh basil and lime wedges for an extra zing.

Notes

Adjust spice levels by using less curry paste if sensitive to spice or add coconut milk to balance heat. Feel free to swap in any veggies you have on hand.