Name: Thai Green Curry (Standard)
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb Chicken breasts-cut into bite-sized pieces; 1 Red bell pepper-sliced; 1 Zucchini-sliced; 1/2 cup Frozen peas; 1 tbsp Vegetable oil; 1 Onion-chopped; 2 cloves Garlic-minced; 2 tbsp Green curry paste; 1 can (13.5 oz) Coconut milk; 1 tbsp Fish sauce; 1 tsp Brown sugar; 1/2 Lime-juiced; As needed Cooked rice-for serving; Optional Fresh cilantro-for garnish

Recipe tier

A quick and simple Thai green curry perfect for weeknight meals, using readily available ingredients.

Total 35 min

Serves 4 servings

Steps 8

Ingredients 14

Chicken
1 lb 450 g Chicken breasts-cut into bite-sized pieces
Vegetables
1 1 Red bell pepper-sliced
1 1 Zucchini-sliced
cup 50 g Frozen peas
Sauce
1 tbsp 15 mL Vegetable oil
1 1 Onion-chopped
2 cloves 2 cloves Garlic-minced
2 tbsp 30 g Green curry paste
1 can (13.5 oz) 400 mL Coconut milk
1 tbsp 15 mL Fish sauce
1 tsp 5 mL Brown sugar
Lime-juiced
Serving
As needed As needed Cooked rice-for serving
Optional Optional Fresh cilantro-for garnish

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Equipment

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Instructions

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Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the green curry paste and cook for 1-2 minutes, allowing the paste to release its aroma.
Add the chicken pieces to the skillet and cook until browned on all sides and cooked through.
Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer.
Add the sliced red bell pepper and zucchini to the curry. Cook until the vegetables are tender-crisp, about 5-7 minutes.
Stir in the frozen peas and lime juice. Cook until the peas are heated through, about 2 minutes.
Serve the Thai green curry hot over cooked rice. Garnish with fresh cilantro, if desired.