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Thai Green Curry with Chicken and Vegetables Recipe

Thai Green Curry with Chicken and Vegetables recipe

Stashcook

This is a yummy Thai dish with creamy coconut, spicy green curry, and tender chicken. It has rice, crunchy snap peas, sweet bell peppers, and fresh cilantro. You squeeze lime on top for a zesty taste. It's fun to make and eat!

Ingredients

1 cup jasmine rice
16 fl oz water
1/2 tsp salt
1 tbsp vegetable oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 yellow bell pepper, medium diced
1 cup snap peas, ends trimmed
1/4 cup Thai green curry paste
13.5 fl oz can coconut milk
8 fl oz chicken broth
2 tbsp fish sauce
1 tbsp sugar
1/2 cup cilantro leaves, roughly chopped
1 lime, cut into wedges

Method

1
Rinse 1 cup jasmine rice under cold water, then drain. Add rice, 16 fl oz water, and 1/2 tsp salt to a pot. Bring to a boil, then cover and simmer on low for 18 minutes. Turn off heat and let it sit, covered, for 5 minutes.
2
Heat 1 tbsp vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
3
Add the yellow bell pepper and snap peas to the pan with the chicken. Cook for another 3 minutes until the vegetables start to soften.
4
Stir in 1/4 cup green curry paste and cook for 1 minute until fragrant.
5
Pour in the 13.5 fl oz can of coconut milk and 8 fl oz chicken broth. Bring to a simmer.
6
Add 2 tbsp fish sauce and 1 tbsp sugar, stirring to combine. Let the curry simmer for 10 minutes, allowing the flavors to meld together.
7
Stir in the chopped cilantro leaves and remove from heat.
8
Fluff the cooked rice with a fork and divide it among plates. Top with the green curry chicken and vegetables.
9
Serve with lime wedges for squeezing over the curry.

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