Quick green curry chicken
 
Prep time
Cook time
Total time
 
Quick Thai green curry chicken is loaded with vegetables and tastes better than your local Thai takeout. Plus, it takes just minutes to make!
Author:
Recipe type: Main
Cuisine: Thai
Serves: 4 servings
Ingredients
  • 1 Tbsp. canola oil
  • 2 scallions, thinly sliced
  • 2-3 Tbsp. Thai green curry paste
  • 2 boneless skinless chicken breasts, thinly sliced
  • 1 14-oz. can coconut milk
  • 1 cup chicken stock
  • 1 Tbsp. fish sauce
  • ½ red bell pepper, sliced
  • 1 small can sliced bamboo shoots, drained
  • 1 small bunch of bok choy, sliced
  • 1 small zucchini, cut into strips
  • ½ cup snow peas
  • Thai basil and cilantro leaves, to serve
Instructions
  1. Heat the oil in a large saute pan over medium heat. Add the scallions and cook for 2 minutes, stirring, then add the green curry paste and continue cooking for 1 minute. (If you like ti spicy, use 3 Tbsp. Otherwise, start with 2 and add more later if needed.)
  2. Add the chicken and saute for 3 minutes, stirring constantly.
  3. Pour in the coconut milk, chicken stock and fish sauce.
  4. Simmer uncovered for 10 minutes or until the chicken is fully cooked.
  5. Add the peppers, bamboo shoots ad bok choy and simmer for 5 minutes.
  6. Stir in the zucchini and snow peas and cook another 3-5 minutes until the vegetables are crisp-tender.
  7. Season to taste with salt or more fish sauce.
  8. Serve over steamed jasmine rice, topped with fresh cilantro and Thai basil leaves.
Recipe by white plate blank slate at https://whiteplateblankslate.com/quick-green-curry-chicken/