Quick and easy Thai green chicken curry is loaded with flavour and can be ready in 20 minutes! Tender chicken cooked in a spicy, fragrant coconut sauce this one pan dinner is a weeknight winner!
1medium green or yellow capsicum (bell pepper), sliced
150ggreen beans, sliced into 2 inch lengths
2-3teaspoonsfish sauce
1teaspoonsugar
1lime, cut into wedges
1small handful fresh bean sprouts (optional)
1big handful baby spinach (optional)
fresh coriander (cilantro) leaves
Red chilli, sliced
For best results, always weigh ingredients where a weight is provided
Equipment
Large frying pan or skillet
Instructions
Heat oil in a large skillet or frying pan over medium heat, then add the chicken and onion. Saute for 5-6 minutes until the chicken is sealed all over. It's not cooked through at this point and that's fine.
Make a gap in the centre of the pan and add the curry paste, ginger and garlic. Stir fry for a minute until fragrant.
Add the coconut milk, stock, capsicum and beans. Bring to a simmer and simmer for 4-5 minutes to thicken slightly.
Add the fish sauce, sugar and squeeze in a little lime juice (saving half the lime for serving). Give it a good stir for 30 seconds and taste. Adjust to taste: Add fish sauce for more salt, sugar to balance saltiness and tang and more lime if it needs more tang.
Add the bean sprouts and cook for another 1 minute to soften. Stir in the spinach and remove from heat.
Serve over rice, with coriander, sliced chilli and wedges of lime on the side.
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Notes
Is it very hot? I would say this recipe has a mild spice level – you definitely know there’s chilli in there but you probably won’t work up a sweat (unless you aren’t used to eating chilli). If you like it more spicy, just add another 1-2 tablespoons of curry paste.
Vegetables: You can use any vegetables you have on hand.
Chicken: You can swap the thighs for breast (though thighs have more flavour and are juicier). You can also swap it for steak, fish or prawns.
Vegetarian option: Swap the chicken for tofu, mushrooms or a tin of drained chickpeas. Swap the fish sauce for soy sauce and use vegetable stock.
Can it be made ahead: Yes, it can and will actually be spicier a day or two later.
Consistency: If you thicken the sauce too much just add a little more stock to the consistency you like.
Make it even quicker: Skip the raw chicken but cook everything exactly according to the recipe up to (and including) step 4. Once the sauce tastes right, add 3 cups of thawed frozen vegetables and 2 cups cooked shredded chicken or cooked prawns. Give it a minute or two for everything to heat through and serve. This takes around 15 minutes tops!
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.