Thai Green Chicken Curry recipe

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Ingredients

2 tablespoons vegetable oil, divided
1 onion, sliced
2 small green bell peppers, sliced
½ zucchini, sliced
2 tablespoons Thai green curry paste, or to taste
2 boneless skinless chicken breasts, cut into cubes
¾ cup frozen peas
¾ cup frozen cut green beans
1 (14 ounce) can coconut milk
salt to taste

Nutrition Info

371.5 calories
carbohydrate: 14 g
cholesterol: 32.3 mg
fat: 29.3 g
fiber: 4.2 g
protein: 16.3 g
saturatedFat: 20 g
servingSize: -
sodium: 259 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a skillet. Add onion and cook until softened, about 2 minutes. Add bell peppers and zucchini and cook for 5 minutes. Remove vegetables from the skillet.

  2. Heat remaining 1 tablespoon oil in the skillet and add curry paste. Cook and stir for 30 seconds. Add chicken and cook until seared on all sides, about 5 minutes. Return vegetables to the skillet. Stir in peas and green beans. Pour in coconut milk and bring to a boil. Simmer until vegetables are soft and chicken is cooked through, about 15 minutes. Season with salt.

Recipe Yield

4 servings

Recipe Note

This is my version of a Thai green chicken curry. I like to using only green vegetables: green bell peppers, zucchini, peas, and green beans. Serve with jasmine rice.

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