easy thai green curry chicken recipe for Busy Family Dinners
A simplified, beginner-friendly Thai-inspired green curry with tender chicken, bell pepper, zucchini, and bamboo shoots in a creamy coconut sauce. Serve with hot jasmine rice for an easy family dinner.
Servings 4
Ingredients
- 1 tablespoon neutral cooking oil 15 mL
- 2 tablespoons Thai green curry paste 30 g, plus more to taste
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (680 g)
- 1 can full-fat coconut milk 13.5 ounces (400 mL)
- 1/2 cup low-sodium chicken broth 120 mL
- 1 medium red bell pepper thinly sliced, about 1 1/2 cups (225 g)
- 1 medium zucchini halved lengthwise and sliced, about 2 cups (250 g)
- 1 can sliced bamboo shoots drained, 8 ounces (225 g)
- 1 tablespoon fish sauce 15 mL
- 2 teaspoons packed light brown sugar 8 g
- 1 tablespoon fresh lime juice 15 mL
- 1/4 cup loosely packed fresh Thai basil or regular basil leaves about 6 g, optional
- Cooked jasmine rice for serving, optional
Instructions
- Warm the oil in a large, deep skillet or Dutch oven over medium heat. Add the green curry paste and stir for about 30 seconds, until fragrant. Keep the heat moderate so the paste does not scorch.
- Add the chicken and stir to coat it in the curry paste. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is lightly colored on the outside.
- Pour in the coconut milk and chicken broth. Scrape the bottom of the pan, then bring the mixture to a gentle simmer.
- Stir in the bell pepper, zucchini, bamboo shoots, fish sauce, and brown sugar. Simmer gently, stirring once or twice, until the vegetables are tender-crisp and the chicken is cooked through, about 8 to 10 minutes.
- Remove the pan from the heat. Stir in the lime juice and basil, if using. Taste carefully and add a little more curry paste, fish sauce, brown sugar, or lime juice if needed.
- Serve hot with cooked jasmine rice, if desired.