Thai Green Curry with Chicken
This Thai green curry is vibrantly flavored with green curry paste cooked in creamy coconut milk then simmered with slivers of chicken, bell peppers, zucchini, and peas to make a quick and easy 30-minute meal.
Ingredients
- 1 cup long-grain white rice such as jasmine rice
- ¼ small red onion thinly sliced
- 6 tablespoons lime juice divided
- kosher salt
- 2 tablespoons canola oil
- 3 tablespoons Thai green curry paste
- 1 14- ounce can coconut milk
- ¾ cup water
- 2 tablespoons fish sauce
- 1 boneless skinless chicken breast , thinly sliced against the grain
- 1 cup zucchini sliced into half moons
- 1 cup red bell pepper seeded and cut into ½-inch chunks
- 1 cup green bell pepper seeded and cut into ½-inch chunks
- ½ cup frozen peas
- ½ cup cilantro leaves roughly chopped
- roasted peanuts
- lime wedges for serving
Instructions
- Cook the rice according to package directions or my instructions for perfectly cooked white rice here. Add the sliced red onion to a small bowl and drizzle with 2 tablespoons fresh lime juice and a generous pinch of kosher salt. Toss to coat and set aside.
- In a high-sided skillet or large saucepan, add 2 tablespoons of canola oil with the green curry paste and bring to medium-low heat. Cook while stirring often until the curry is fragrant, about 3 minutes. Stir in the coconut milk and water and whisk until the curry paste is smooth. Raise the heat to medium, stir in the fish sauce, and simmer for 5 minutes.
- Add the sliced chicken and cook for 1 minute. Add the zucchini, bell pepper chunks, and cilantro and cook for 4-5 minutes or until the vegetables are fork tender, then stir in the peas and the remaining 3-4 tablespoons lime juice.
- Serve over rice and top with slivered pickled onion, peanuts, cilantro, and a generous squeeze of fresh lime.