Thai Green Chicken Curry

This is the simplest of curries.  Very quick and easy. 



Thai Green Chicken Curry


4 servings

Time to Make

  • 15 minutes preparation
  • 10 minutes to cook


  • 1 tablespoon vegetable oil
  • 3/4 cup sliced shallots (about 5 large)
  • 1 3/4 teaspoons Thai green curry paste
  • 1 14-ounce can unsweetened coconut milk
  • 2 teaspoons fish sauce (such as nam pla or nuoc nam)
  • 1 pound skinless boneless chicken breast halves, cut into thin strips
  • 1 large red bell pepper, cut into strips
  • 1/4 cup chopped fresh basil plus sprigs for garnish
  • 2 tablespoons fresh lime juice plus wedges for garnish


  1. In a large saucepan, heat the oil over medium heat.  Add the shallots and curry paste, stirring until the shallots are softened, about 2 minutes.  Stir in the coconut milk and fish sauce.  Bring to a boil.
  2. Add the chicken and bell pepper and cook until the chicken is cooked through.  Stir in chopped basil and lime juice.  Season with salt and pepper.
  3. Divide the curry among serving bowls.  Garnish with fresh basil sprigs and lime wedges.

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