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Thai Green Curry Chicken

This recipe provides a quick and easy way to make delicious Thai green curry chicken at home. It's perfect for beginners and seasoned cooks alike, and can be ready in under 30 minutes.
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Cook Time 25 minutes
Total Time 25 minutes
Course: Dinner, Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g chicken breasts cut into medium-sized cubes
  • 1 medium onion minced
  • 2 garlic cloves crushed
  • 1 tbsp fresh ginger grated
  • 1 red bell pepper finely minced
  • 1 tsp coriander powder
  • 3 tbsp red curry paste
  • 1 can (400ml) coconut milk
  • 100 g baby spinach
  • 1 lime juice of
  • olive oil a little
  • salt and pepper to taste

Equipment

  • Large skillet or saute pan

Method
 

  1. Heat a little olive oil in a large skillet or saute pan over medium heat. Add the minced onion and red bell pepper and cook for 3-5 minutes, until softened.
  2. Add the chicken cubes to the pan and cook for 6-8 minutes, until golden brown and cooked through.
  3. Stir in the crushed garlic, grated ginger, and coriander powder. Cook for 3 minutes, stirring constantly.
  4. Add the red curry paste and mix well for 1 minute to coat the chicken evenly.
  5. Pour in the coconut milk. Bring to a gentle boil, then reduce heat to low and simmer for 10-15 minutes, stirring regularly to prevent sticking. This is when the flavors really develop!
  6. During the last 5 minutes of cooking, add the baby spinach.
  7. Remove from heat and stir in the lime juice. Season generously with salt and pepper to taste.
  8. Serve hot with white rice.

Notes

Feel free to add other vegetables such as mushrooms, zucchini, or green beans. For a spicier version, add a fresh chili pepper! If you don't like coconut milk, you can replace it with chicken broth. I personally love adding a handful of crushed roasted peanuts at the end of cooking, it brings a delicious little crunch!