Green Chicken Curry

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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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Keyword: chicken green curry, green curry

Servings: servings

Author: Brandy O'Neill

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.

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