This easy Thai Green Curry recipe with chicken will become a family favorite. So much flavor!
Course
Dinner
Cuisine
Gluten-free, Thai
Keyword
chicken, easy dinners, family meals
Prep Time10minutes
Cook Time15minutes
Servings8people
Calories170kcal
AuthorErin Brighton
Ingredients
Thai Green Chicken Curry Ingredients (feeds 8 people)
Ramen for 8 peopleor rice
2lbschickenchopped
1Tturmeric
1teaspooncumin
1teaspooncorianderoptional
1teaspoonsalt
Freshly ground pepper
3-4Tgreen curry paste
1large onionchopped
6clovesof garlicsliced
2tablespoonscoconut oil
1can coconut milknot sweetened
2cans water
1-2cupssugar snap peas
Handful of cilantrooptional but delish
Jalapeñosoptional
Limesoptional
Instructions
I chopped up one large onion, one green bell pepper, and 6 large cloves of garlic. For another vegetable, I used sugar snap peas, but you could use red peppers, or any other veggie your kids like to eat.
I started by sautéing the onion and garlic in about 2 tablespoons of coconut oil. You can use butter or olive oil. For a smaller amount of curry, only use 1/2 an onion and 3 cloves garlic sautéed in oil.
Add the chicken and 3-4 tablespoons green curry paste when the onion is soft. Stir to coat everything. Cook for 7 minutes until the chicken is almost cooked through.
Add 1 can of coconut milk, the green pepper, and 2 cans of water. Reduce the water to 1 can if you are making half the amount of curry, but still use a whole can of coconut milk. Don’t use sweetened coconut milk.
Stir and bring everything to a slow simmer. Add the sugar snap peas close to the end - they don’t really need to cook and they will taste awesome if they still have a crunch to them. Check your chicken to see if it’s done and then ladle the curry over your noodles or rice.
Top with cilantro and sliced jalapeños if you want more heat.
That’s it. Dinner was ready in about 20 minutes AND we have leftovers. That NEVER happens over here.