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Thai Green Curry Chicken

Thai Green Curry Chicken

A comforting and creamy dish packed with flavor, Thai Green Curry Chicken comes together in just thirty minutes. With tender chicken simmered in rich coconut milk and vibrant spices, it’s the perfect easy weeknight dinner your family will love!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Coconut oil or ghee
  • 1 pound Chicken breasts about 2 medium, cut into 2-inch cubes
  • 1 tablespoon Minced or grated fresh ginger
  • 1 Jalapeño deseeded and finely chopped
  • 1/2 teaspoon Ground cumin
  • 1/4 teaspoon Ground coriander
  • 1/4 teaspoon Ground turmeric
  • 1 teaspoon Sea salt
  • 1 14.5 ounce can Unsweetened full fat coconut milk
  • 2 tablespoons Lime juice
  • 1 medium Red bell pepper thinly sliced
  • 1 cup Green beans cut into 1-inch pieces, optional
  • 1/4 cup Chopped fresh cilantro

Equipment

  • Wooden Spoon
  • Saucepan
  • Grater
  • Frying Pan
  • Skillet
  • Chef's Knife

Method
 

  1. In a large nonstick skillet, melt the coconut oil or ghee over medium heat. Add the chicken in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.
  2. To the pan, add the ginger, jalapeño, cumin, coriander, and turmeric and cook until fragrant, 2 minutes. Add the salt, coconut milk, lime juice, red peppers, and green beans (if using). Bring to a simmer and cook until the liquid has reduced slightly and the broth is a vibrant greenish-yellow, 5 minutes.
  3. Off the heat, stir in the chicken. Allow the dish to cool slightly. Then garnish with the cilantro and serve alongside brown rice, sliced cucumbers, and extra limes.

Notes

  • Cube the chicken: Since chicken breasts don’t have much fat and can dry out, I recommend cutting them into larger cubes to prevent overcooking.
  • Restaurant-style presentation: For a more authentic look, consider poaching the thinly sliced chicken directly in the coconut milk mixture instead of searing it first.
  • Prep time saver: To cut down on prep time, toss the jalapeño and ginger in a small food processor and pulse.