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Thai Green Curry with Chicken and Vegetables Recipe

Thai Green Curry with Chicken and Vegetables recipe


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!


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


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.
Heat 1 tbsp vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
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.
Stir in 1/4 cup green curry paste and cook for 1 minute until fragrant.
Pour in the 13.5 fl oz can of coconut milk and 8 fl oz chicken broth. Bring to a simmer.
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.
Stir in the chopped cilantro leaves and remove from heat.
Fluff the cooked rice with a fork and divide it among plates. Top with the green curry chicken and vegetables.
Serve with lime wedges for squeezing over the curry.

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