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.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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

372 calories; protein 16.3g 33% DV; carbohydrates 14g 5% DV; fat 29.3g 45% DV; cholesterol 32.3mg 11% DV; sodium 259mg 10% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/26/2018
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
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