Green Curry Chicken Recipe

Name: Green Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Boneless, Skinless Chicken Breasts; Kosher Salt And Black Pepper; 3 Tablespoons Vegetable Oil, Divided; 1/2 cups Diced White Onions; 1 Tablespoon Minced Garlic; 1/2 Tablespoons Minced Ginger; 1 whole Thai Red Chili Pepper, Minced (2-3 If You Prefer More Heat); 3 Tablespoons (heaping) Green Curry Paste; 1 cup Coconut Milk; 1 cup Chicken Stock; 1 Tablespoon Fish Sauce, More If Needed To Taste; 2 Kaffir Lime Leaves, Thinly Sliced; 1 whole Red Bell Pepper, Seeded And Sliced Into 1-inch Strips; 1 whole Green Bell Pepper, Seeded And Sliced Into 1-inch Strips; 2 cups Sliced White Mushrooms; 1/4 cups Chopped Thai Basil; 2 Tablespoons Chopped Fresh Cilantro, More For Garnish

Servings: persons

1 pound Boneless, Skinless Chicken Breasts
Kosher Salt And Black Pepper
3 Tablespoons Vegetable Oil, Divided
1/2 cups Diced White Onions
1 Tablespoon Minced Garlic
1/2 Tablespoons Minced Ginger
1 whole Thai Red Chili Pepper, Minced (2-3 If You Prefer More Heat)
3 Tablespoons (heaping) Green Curry Paste
1 cup Coconut Milk
1 cup Chicken Stock
1 Tablespoon Fish Sauce, More If Needed To Taste
2 Kaffir Lime Leaves, Thinly Sliced
1 whole Red Bell Pepper, Seeded And Sliced Into 1-inch Strips
1 whole Green Bell Pepper, Seeded And Sliced Into 1-inch Strips
2 cups Sliced White Mushrooms
1/4 cups Chopped Thai Basil
2 Tablespoons Chopped Fresh Cilantro, More For Garnish

1
Cut the chicken into 1 inch pieces.
2
Season with salt and pepper.
3
Heat a heavy bottom pot with 2 tablespoons of oil to medium-high.
4
Add the chicken and sear on both sides until golden brown.
5
Transfer the chicken to a plate and cover the plate to keep the chicken warm.
6
Lower the heat to medium and add in the remaining oil.
7
Cook the onions until softened and then add the garlic, ginger, and red chili pepper.
8
Saute for an additional minute and then add in the curry paste.
9
Stir and cook the mixture for one minute until they become fragrant.
10
Whisk in the coconut milk, chicken stock and fish sauce and allow the liquids to come to a boil.
11
Lower the heat to medium-low and cook for 5-10 minutes to allow the sauce to thicken.
12
Add the kaffir lime leaves, browned chicken, peppers, and mushrooms into the pot.
13
Stir the items together and simmer (partially covered) for 10-15 minutes.
14
Taste and add in additional fish sauce if needed.
15
Stir in the basil and cilantro and plate.
16
Garnish with additional cilantro and serve immediately with rice.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound Boneless, Skinless Chicken Breasts, Kosher Salt And Black Pepper, 3 Tablespoons Vegetable Oil, Divided, 1/2 cups Diced White Onions, and more.

Yes, Green Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry Chicken

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