A light and tasty Thai style green curry with chicken, bell peppers and sugar snap peas!
Thai style curries are nice and easy to make an just packed with flavour! The basis for a Thai style curry is the curry paste, in this case a green curry paste, along with coconut milk, fish sauce, lime juice, palm sugar, and plenty of fresh herbs. The simple combination and the spicy chili paste, the salty fish sauce, the sour lime juice, and sweet sugar is a magical combination! The curry is filled out with chicken, bell pepper and snap peas and when it’s served over rice is make for full meal that takes almost ni time to make! The fresh green theme of this curry with the green curry paste, green onions, basil, and cilantro is perfect for spring!
Skillet Green Curry Chicken
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4
A light and tasty Thai style green curry with chicken, bell peppers and sugar snap peas!
ingredients
- 1 tablespoon oil
- 1 pound boneless and skinless chicken breasts (or thighs)
- 2 tablespoons green curry paste
- 3 green onions, thinly sliced and divided (whites and greens)
- 1 (14 ounce) can coconut milk
- 2 tablespoons fish sauce (or soy sauce, or tamari)
- 2 tablespoons lime juice (~1 lime)
- 1 tablespoon palm sugar (or brown sugar or sugar)
- 1 birds eye chili, thinly sliced
- 1 red bell pepper, diced
- 2 cups snap peas
- 2 tablespoons cilantro, chopped
- 2 tablespoons basil, chopped
directions
- Heat the oil in a skillet over medium-high heat, add the chicken and cook until golden brown on both sides, about 3-5 minutes per side, before setting aside.
- Add the green curry paste and the whites of the green onions and cook in the oil in the skillet until fragrant, about a minute.
- Add the coconut milk, fish sauce, lime juice, sugar, the greens of the green onions, the bell pepper and the chicken, bring to a simmer, reduce the heat and simmer until the chicken is cooked through.
- Add the snap peas and warm before mixing in the cilantro and basil and enjoy!
Note: Birds eye chilies can be hot! You can omit it, use only a part of it or use a milder chili pepper.
Tip: Start cooking the rice just before you start the curry and it will be ready to go when the curry is!
Option: Use your favourite vegetables with, or instead of, t4he bell pepper and snap peas!
Option: Add fresh chopped mint.
Option: Garnish with chopped roasted peanuts.
Option: Garnish with crispy fried shallots/onions!
Tip: Start cooking the rice just before you start the curry and it will be ready to go when the curry is!
Option: Use your favourite vegetables with, or instead of, t4he bell pepper and snap peas!
Option: Add fresh chopped mint.
Option: Garnish with chopped roasted peanuts.
Option: Garnish with crispy fried shallots/onions!
Nutrition Facts: Calories 319, Fat 28g (Saturated 19g, Trans 0), Cholesterol 83mg, Sodium 817mg, Carbs 13g (Fiber 2g, Sugars 6g), Protein 30g
Nutrition by: 
Made this tonight and it was delicious. Thank you
I made this for dinner tonight with a few changes. I had a lot of Thai basil in my garden so I used that in place of regular basil. I didn’t have snap peas. nor did my grocery store, so I used zucchini and broccoli, and I added a serraño pepper. it was wonderful!
Love your recipes!
Just made this for dinner, and had it with Thai jasmine brown rice.
– used boneless/skinless chicken thighs
– used 1 tbsp. regular (white) sugar
– used basil paste – no fresh basil at local grocery store for some reason
– used 1 yellow bell pepper, and didn’t add it until after everything was done – not a fan of soggy peppers
– used olive oil, since there was no particular oil specified
Next time, I’ll use boneless/skinless chicken breasts and add more green curry.
Aside from those future changes, this tastes good.