This Thai green curry is vibrantly flavored with green curry paste cooked in creamy coconut milk then simmered with slivers of chicken, bell peppers, zucchini, and peas to make a quick and easy 30-minute meal.
Course Main Course
Keyword chicken, green curry
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1cuplong-grain white rice, such as jasmine rice
1/4small red onion, thinly sliced
6tablespoonslime juice, divided
3tablespoonsThai green curry paste
114-ounce cancoconut milk
1boneless, skinless chicken breast, thinly sliced against the grain
1cupzucchini, sliced into half moons
1cupred bell pepper, seeded and cut into 1/2-inch chunks
1cupgreen bell pepper, seeded and cut into 1/2-inch chunks
In a high-sided skillet or large saucepan, add 2 tablespoons of canola oil with the green curry paste and bring to medium-low heat. Cook while stirring often until the curry is fragrant, about 3 minutes. Stir in the coconut milk and water and whisk until the curry paste is smooth. Raise the heat to medium, stir in the fish sauce, and simmer for 5 minutes.
Add the sliced chicken and cook for 1 minute. Add the zucchini, bell pepper chunks, and cilantro and cook for 4-5 minutes or until the vegetables are fork tender, then stir in the peas and the remaining 3-4 tablespoons lime juice.
Serve over rice and top with slivered pickled onion, peanuts, cilantro, and a generous squeeze of fresh lime.