Green Curry Chicken
Vibrant Thai green curry with tender chicken and fresh basil, ready in one skillet. Coconut milk and green curry paste build a silky sauce that coats every bite.
- Total time
- 20 min
- Servings
- 2
- Calories
- 425
- Protein
- 42g
Ingredients
- 1.25 lb boneless, skinless chicken breasts
- 3 tbsp Thai green curry paste
- 1 can (13.5 oz) coconut milk (full-fat canned)
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 medium bell peppers (red or yellow), sliced
- ½ cup fresh Thai basil or cilantro, loosely packed
- 1 whole lime
Instructions
- 1
Cut chicken breasts into 1-inch bite-size pieces. Pat dry with paper towels.
- 2
Heat 1 tbsp oil in a large skillet over medium-high. Add curry paste, stir until fragrant, about 60 seconds.
- 3
Add chicken pieces in a single layer. Sear without stirring for 2 minutes until lightly golden on one side.
- 4
Pour in coconut milk, fish sauce, and sugar. Stir to break up curry paste. Bring to a simmer.
- 5
Add bell pepper slices. Simmer 5–6 minutes until chicken is cooked through and peppers are tender-crisp.
- 6
Stir in fresh basil. Squeeze lime juice over the top. Serve hot with jasmine rice.
Tools you’ll need
- 12-inch nonstick or stainless steel skillet
- chef's knife
- cutting board
- wooden spoon or silicone spatula
- paper towels
- can opener
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