Thai Green Curry Chicken Recipe

5 from 1 vote

This Thai green curry chicken recipe is easy, creamy, flavorful, and made in one pot! Serve it over rice for a healthy weeknight dinner.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Thai

Keyword: green curry chicken, healthy green curry chicken, thai green curry chicken

Servings: servings

1 ½ pounds boneless, skinless chicken breasts or thighs cut into bite-sized cubes
1/4 teaspoon salt
1 teaspoon coconut oil
1/8 teaspoon grated fresh ginger
2-3 garlic cloves crushed
1 medium red bell pepper diced
2 tablespoons green curry paste store-bought
1, 13.5-ounce can light coconut milk
1 tablespoon brown sugar or sugar substitute
1/4 cup low-sodium chicken broth
1 ½ teaspoons fish sauce
1 cup sugar snap peas or snow peas
fresh basil leaves for serving
fresh cilantro for serving
fresh lime wedges for serving
cooked brown rice or cauliflower rice for serving

Prep the Chicken: Cut the chicken into even bite-sized cubes. Season the chicken with salt.
Cook the Aromatics: Heat coconut oil in a large Dutch oven or pot over medium heat. Add the crushed garlic and sauté for about 30 seconds, until fragrant.
Add the Curry Paste: Stir in the green curry paste and cook for 1 minute to release its flavors. Add the diced red bell pepper and sauté for another 2-3 minutes until slightly softened.
Add Coconut Milk: Pour in the coconut milk, chicken broth, fish sauce, and add the brown sugar or sugar substitute. Stir well to combine, then bring the mixture to a gentle simmer.
Simmer the Chicken: Add the cubed chicken to the pot and simmer for 10-12 minutes, or until the chicken is fully cooked, when it reaches an internal temperature of 165°F.
Add the Peas: Stir in the sugar snap peas and simmer for 4-5 minutes, until tender yet crisp.
Finish with Basil: Remove from the heat and stir in the chopped fresh basil.
Serve: Spoon the curry over cooked brown rice or cauliflower rice. Garnish with fresh cilantro and serve with lime wedges for squeezing.

Coconut Milk: We used light coconut milk, but you can use full-fat coconut milk if preferred.
Curry Paste: Curry pastes can vary in spice and flavor. Start with 2 tablespoons for a balanced medium heat. For a milder curry, use 1 tablespoon. Or, for extra spice and flavor, increase to 3 tablespoons.
Thai Basil: If you can’t find Thai basil, regular basil works great as a substitute. Use whichever is available.
Chicken to Use: Use chicken thighs for juicier meat or chicken breasts for a leaner option.

WW Points: 4 points per serving

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