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Green Curry with Chicken and Veggies

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Indian
Servings 4 people


  • 1 tbsp. olive oil
  • 1 lb boneless skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 bell peppers large dice
  • 1 jalapeno sliced in rounds
  • 1 small onion sliced
  • 1 cloved garlic minced
  • 1 cup frozen green peas
  • 4 tbsp. green curry paste
  • 1 can coconut milk
  • 1 very large handful fresh basil


  • In a large skillet, heat oil on a medium-high heat. Add in chicken pieces and begin to cook.
  • While chicken is cooking, prep your veggies. 
  • After chicken has been cooking for about 7 minutes, add in cut up peppers, jalapeno, onion, and garlic. Saute for 5 minutes. Add cup of frozen peas. 
  • Spoon in 4 tablespoons of curry paste and stir until everything is coated. Pour in coconut milk and stir (the coconut milk may take a minute, as the cream melts down).
  • Turn off heat and rip up basil leaves with your hands in big pieces. Add to finished curry and stir in (the residual heat will wilt the basil quickly). 
  • Serve over rice.