A quick and easy Thai recipe for easy green curry chicken using a pre-made paste simmered in rich coconut milk and served with bell peppers.
Today we’re making some easy green curry chicken at home using a pre-made curry paste. While some might prefer to make it from scratch, this take is for those who want some familiar Thai green curry chicken at home but don’t want to go through the hassle of learning how to make it from scratch. So let’s get started.
I didn’t care for the extra stuff you typically find at Thai restaurants like bamboo shoots and other stuff I couldn’t identify, so I decided to leave the bamboo out and just stick with bell peppers for extra fluff. You can go with a mixture of green, yellow and red bell peppers or just one color. Either works but I wanted to add some color so I went with all three. You can also go with either fresh or frozen, although I prefer fresh because I don’t like soggy veggies.
While I only decided to use bell peppers for this recipe, free to add whatever you like to fill out the curry. While I used bell peppers, you can go for bamboo shoots, eggplant, or zucchini and throw in some Thai basil leaves while you’re at it. The curry is versatile enough to adapt. Serve it with a side of rice like coconut rice.
And that’s about it. This will make a quick weeknight meal for two with plenty of flavor to go around. And the best part? It was pretty easy to make at home. Good luck and happy cooking!
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Easy Green Curry Chicken
- Total Time: 25 mins
- Yield: 2 1x
Description
A quick Thai recipe for easy green curry chicken using a pre-made paste simmered in rich coconut milk and served with bell peppers.
Ingredients
- 1 boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon pre-made green curry paste
- 1 cup coconut milk
- 1/2 cup fresh green, red and yellow bell peppers, sliced
- 3 kaffir lime leaves, thinly sliced
- 1 tablespoon brown sugar
Instructions
- Saute the green curry paste in some oil over medium-high heat until fragrant.
- Pour in the coconut milk and bring to a boil.
- Add in chicken and kaffir lime leaves and simmer until the chicken is no longer pink.
- Toss in brown sugar and bell peppers, simmering for another 2 minutes.
- Dish and serve hot with a side of rice.
- Prep Time: 10 mins
- Cook Time: 15 mins
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