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+ servings

Thai Green Chicken Curry

Easy green curry made with storebought paste and a few embellishments, easily customizable, and a surefire hit!
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Course: Main Course
Cuisine: Asian
Keyword: chicken, thai, curry
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 580kcal
Author: Farah Abumaizar


  • 1-2 tbsp vegetable oil
  • 3 tbsp storebought Thai green curry paste
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 1 cup chicken broth, (or hot water + 1/2 maggi bouillon cube)
  • 1 can coconut milk 400 g
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 4-6 kaffir lime leaves, torn or 3 wide strips lime peel
  • 400 g chicken breast, bite sized slices
  • 1.5 cups snow peas
  • 1 red bell pepper, cut into strips
  • 1/2 lemon or lime, juiced


  • Heat oil in medium saucepan over medium high heat. Add curry paste, garlic, and ginger, and stir while cooking for 1-2 minutes until curry paste dries out and is fragrant.
  • Add chicken broth and coconut milk, stirring to dissolve the green curry paste into them.
  • Add the fish sauce, sugar, and lime leaves and stir to combine and allow to come to a simmer.
  • Add chicken, and reduce heat to medium or until bubbling gently. Cook for 8-10 minutes or until chicken flakes apart when you test it with a fork.
  • Add the snow peas and red bell pepper and cook for a further 3 minutes. Stir in lime or lemon juice. The curry won't be very thick, and that's the way it should be!
  • Serve with jasmine, basmati, or cauliflower rice.


Leftovers can be refrigerated tightly covered for up to 2 days
Recipe loosely adapted from Recipe Tin Eats
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!


Calories: 580kcal