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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • 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.

  • 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.

Nutrition Facts

371 calories; 29.3 g total fat; 32 mg cholesterol; 259 mg sodium. 14 g carbohydrates; 16.3 g protein; Full Nutrition

Reviews (1)

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Rating: 3 stars
This recipe has a lot of potential but followed to a T is a little thin and the veggies are overcooked. I would make again with different veggies which I would add towards the end of the cooking. I would also try to thicken the broth a little bit. Read More