This is my version of a Thai green chicken curry. I like to using only green vegetables: green bell peppers, zucchini, peas, and green beans. Serve with jasmine rice.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
372 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon oil in a skillet. Add onion and cook until softened, about 2 minutes. Add bell peppers and zucchini and cook for 5 minutes. Remove vegetables from the skillet.
Step 2
Heat remaining 1 tablespoon oil in the skillet and add curry paste. Cook and stir for 30 seconds. Add chicken and cook until seared on all sides, about 5 minutes. Return vegetables to the skillet. Stir in peas and green beans. Pour in coconut milk and bring to a boil. Simmer until vegetables are soft and chicken is cooked through, about 15 minutes. Season with salt.
Ingredients
salt to taste
1 (14 ounce) can coconut milk
1 onion, sliced
2 tablespoons vegetable oil, divided
¾ cup frozen peas
½ zucchini, sliced
¾ cup frozen cut green beans
2 small green bell peppers, sliced
2 tablespoons Thai green curry paste, or to taste
2 boneless skinless chicken breasts, cut into cubes
