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This green chicken curry with snow peas comes together in just 30 minutes and is packed with delicious curry flavor. It is fragrant, full of vegetables, and the perfect weeknight rush meal.
I love many things, but curry is near the top. I will eat it in any form, at any spice level, at any time, and anywhere. It’s a true love.
Now, while I won’t turn down any curry you serve, I’m a massive fan of green curry. It’s my ultimate favorite. It’s packed with green chili flavor mixed with lemongrass, lime, and herbs. Ugh, the absolute best.
And if you’re really into fast weeknight meals, this 100% fits the bill.
This green curry cooks up in just 30 minutes! How easy and fast is that? If you’re a fast chopper, you could knock that prep time down to 5 minutes. Or not. Don’t rush it when it comes to chopping.
Of course, you can customize the veggies in this recipe based on what you have on hand, but I personally think this yellow onion/red bell pepper/snow pea combo is a great one.
The best part is that you can buy the green curry paste in a store or on Amazon. It’s easy peasy.
Ingredients for green chicken curry
- Coconut oil
- Chicken breast
- Green curry paste
- Garlic
- Ginger
- Lemongrass
- Lime zest
- Yellow onion
- Red bell pepper
- Chicken stock
- Coconut milk
- Snow peas
- Basil
- Lime juice
- Cooked rice
How to make curry with chicken
Once you make your homemade chicken green curry, you’ll realize how simple it is! It has so much flavor without a ton of work. What could be better?
- Add a tablespoon of coconut oil to a large 12-inch high-sided skillet and melt.
- Add in chopped chicken breast and saute until no longer pink. Remove from the pan and set aside.
- In the same pan, add the remaining coconut oil and mix in the green curry paste, grated garlic, ginger, and lemongrass.
- Add in the onion and red bell pepper, saute, and add in the chicken stock.
- Simmer for a few minutes.
- Add in coconut milk, snow peas, and cooked chicken.
- Simmer until all the ingredients are warmed and the snow peas soften – about 5 minutes. You don’t want the coconut milk to boil, so keep it at a gentle simmer.
- Once the curry is done, remove from the heat and stir in the basil and lime juice.
- Serve over rice.
My Pro Tips
Green Curry Recipe Tips & Substitutions
- Use boneless skinless chicken thighs instead of chicken breast for even more flavor.
- Green curry is available at most grocery stores in the international aisle. If you have Asian markets nearby, you can also find delicious imported green curry paste.
- If you can find Thai basil in your area, use that over Italian basil. The basil flavor will be more traditional.
- Swap out the vegetables to use whatever you have on hand.
- Some of my favorite additions are water chestnuts and bamboo shoots.
- To keep it easy, try using squeezable garlic, ginger, and lemongrass.
FAQ’s
More curry recipes
Green Chicken Curry
Ingredients
- 2 tablespoons coconut oil, divided
- 1 pound boneless skinless chicken breast, cut into bite size chunks
- ¼ cup green curry paste
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon grated lemongrass
- 1 teaspoon lime zest
- 1 small yellow onion, peeled and thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 1 cup chicken stock
- 1 (14 ounce) can coconut milk, full-fat
- 3 cups snow peas
- ¼ cup fresh sliced basil, Thai basil if you can find it
- 1 tablespoon fresh lime juice
- 4 cups cooked rice, for serving
Instructions
- In a deep 12-inch skillet, add 1 tablespoon coconut oil and set over medium-high heat.
- When the oil is hot and melted, add the chicken and cook for about 5 minutes until the outside is no longer pink. Remove from the skillet, put on a plate, and set aside.
- In the same skillet, add the remaining tablespoon of coconut oil, green curry paste, grated garlic, grated ginger, and grated lemongrass. Mix well.
- Add the onion and red bell pepper and cook for 5 minutes or just until they start to soften. Pour in the chicken stock, bring to a boil, lower the heat and simmer for about 3 minutes.
- Add in the coconut milk, snow peas and the chicken. Simmer until all the ingredients are warmed through and the snow peas just start to soften – about 5 minutes. You don’t want to the coconut milk to boil so just keep it at a gentle simmer.
- Once the curry is done remove from the heat and stir in the basil and lime juice.
- Serve hot over rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ll be making this one night soon!
Sparkling water and green curry are two of my favorite things 🙂 #yougetme
This is definitely going on my list to make soon. I love quick weeknight meals, plus this does look hella good!
I couldn’t agree about your veggie selection for this being spot on! Not only are the flavors amazing but it’s so beautiful!! Now I’m off to Target 😉
I’m all for a quick, healthy weeknight dinner, and this fits the bill! I have a feeling my husband would ADORE it, too, since he’s always asking for curries!
This is going into my weekly meal plan because it looks AH-MAZING!
Yummy! This looks like a perfect summer recipe!
I love just about anything curry! 🙂 This looks delicious- loving the vibrant colors.
Mmmmm, loving the flavors of this. I am so going to check out that water, I am all about watermelon flavors!
What a beautiful dish with all those vibrant colors!!