Sweet, creamy coconut milk and spicy Thai green curry paste are blended with chicken and a medley of vegetables, to create this delicious & aromatic Thai green curry dish. Serve over Basmati or Jasmine rice, and you have a complete meal that’s quick and easy to prepare. In the amount of time it takes for the rice to cook, you can have this sauce finished, and supper on the table!
Just a note, if you want the printable version of this recipe, scroll down to the bottom of the page!
The cast of characters: boneless, skinless chicken breast (you could also use shrimp), red bell pepper, red onion, button mushrooms, fresh tomato, green onion, fresh ginger, snow peas, cilantro, coconut milk, green Thai curry paste, chick peas, and salt & pepper.
… and olive oil, who was late for the photo shoot. Oh, and yellow curry powder – also late!
NOTE: You’ll notice that I’m using about 5 tomatoes, BUT they are not regular, larger sized field tomatoes. These little guys are considered “cocktail tomatoes”, and 4 or 5 them is roughly the equivalent of 1 large, normal tomato.
Start by roughly chopping some veggies. Cut your red onion and red bell pepper into thick slices, cut the mushrooms in half, and slice the tomato into smaller, bite sized pieces.
In a large skillet or frying pan (that has a lid), heat the olive oil, over medium/high heat.
When the oil is hot, put the chicken breasts in the pan, and then add the mushrooms, red onions, tomatoes, and red peppers, tucking them in around the chicken.
Add your salt & pepper, and a sprinkle of yellow curry powder.
Turn the heat down to medium/low, and put the lid on the pan.
Let it cook for about 5-7 minutes, then flip your chicken to the other side, move the veggies around a bit, cover it back up, and cook for another 5-7 minutes or so.
The amount of time you cook your chicken depends on how thick the pieces of meat are… the thicker they are, the longer you’ll have to cook them. So even though I’m telling you 5-7 minutes after you flip your chicken, you may need to have them cook them for 10 or more minutes before they’re fully cooked.
Get the rest of your veggies ready for the pan.
Peel & grate the ginger, wash the snow peas, wash and coarsely chop the cilantro, and cut the green onions into 1 inch lengths (approximately… don’t do something crazy like get your ruler out and measure them!)
When you lift the lid you should be greeted with this lovely site.
Purty ain’t it?
The next step (which I don’t have a picture of) is to cut up the chicken into bite sized pieces.
I usually just leave the chicken in the pan, and chop it up there, but if you’d prefer, feel free to put it on a plate, cut it up, and add the pieces back to the pan. Just make sure you pour all the lovely meat juices on the plate, back into the pan as well.
Throw in the snow peas, grated ginger, cilantro, and green onions. Cook it for 1-2 minutes.
Dump in the can of coconut milk.
If you’ve never cooked with coconut milk before, you may be a little surprised when you open the can. I know I was.
I was expecting “milk”, but instead you will be greeted with something that looks almost like shortening, and nothing like milk.
The coconut milk naturally separates while in the can. The top gets thick and white and the bottom half will be watery and almost clear.
You don’t have to try to mix it up and “UN-separate” it – just get it in the pan, and the heat will do all the work for you. A little stir, and the coconut milk solids melt into the sauce, creating creamy, deliciousness.
If you want to reduce the calories of your meal, you can use Light Coconut Milk instead of regular. It’s not as creamy and rich, but it still has the lovely coconut flavor.
Now to add 2 Tbs the green Thai curry paste. Stir it in, until it’s fully incorporated into the sauce.
If you like your curry super spicy, by all means, add more than 2 Tbsp. Taste test as you add, until you get the flavor and spice factor you’re looking for.
NOTE: By now you may have noticed that I haven’t added any garlic to this recipe… how very observant of you! This recipe gets all the garlic flavor it needs from the green Thai curry paste, which is LOADED with garlic. If the ingredients of your particular green Thai curry paste doesn’t have garlic, I would add 2 cloves of minced garlic at the same time that you add the fresh ginger, snow peas, cilantro, & green onions.
Last, but not least, add the chick peas.
I only add 1/2 a can, but you could add the whole thing if you want to. Chick peas ahoy!
Or, if you don’t like chickpeas, you can completely omit them, and your sauce will still taste wonderful, it just won’t be quite as hearty.
I always drain and rinse them before adding them to any recipe.
Simmer until everything is heated through.
Serve it over hot basmati rice.
Eat it with a fork…
… or chopsticks.
Either way, it’s lovely and yummy.
Here’s the handy dandy printable recipe.
- 4 boneless, skinless chicken breasts
- 1 red onion, cut in large chunks
- 1 large tomato, diced
- 5-6 white mushrooms, cut in half
- 1 red bell pepper, cut into long thin pieces
- handful of snow peas
- 2 Tbsp fresh ginger, grated
- 5-green onions, chopped into 1 inch lengths
- small bunch of cilantro, washed & coarsely chopped
- 2 Tbsp olive oil
- 1 tsp yellow curry powder
- 1-2 Tbsp green Thai curry paste
- salt & pepper to taste
- 6 oz can of coconut milk (for less calories, use the light version)
- 1 cup cooked chickpeas, drained and rinsed (optional)
- Prepare your vegetables: Cut your red onion and red bell pepper into thick slices, cut the mushrooms in half, and slice the tomato into smaller, bite sized pieces. Peel & grate the ginger, wash the snow peas, wash and coarsely chop the cilantro, and cut the green onions into 1 inch lengths.
- In a large skillet or frying pan (that has a lid), heat the olive oil, over medium/high heat.
- When the oil is hot, put the chicken breasts in the pan, and then add the mushrooms, red onions, tomatoes, and red peppers, tucking them in around the chicken.
- Sprinkle salt, pepper, & curry powder over the chicken.
- Reduce heat to med-low and cover with the lid.
- Let it cook for about 5-7 minutes, then flip your chicken to the other side, move the veggies around a bit, cover it back up, and cook for another 5-10 minutes, until chicken is fully cooked.
- Take off the lid, remove the chicken breasts from the pan, and cut them into bite sized pieces. Return chicken to the pan.
- Add the snow peas, grated ginger, cilantro, and green onions to the pan, and cook for 1-2 minutes.
- Stir in coconut milk & green curry paste.
- Add the chickpeas, and simmer until everything is heated through.
- Serve over hot basmati rice!
• My kids like the red peppers well cooked, but if you prefer them tender crisp (as I personally do), it's best to add them with the snow peas rather than with the mushrooms.