Thai Green Curry – Around the World in 30 Dishes: Thailand
Cuisine: Thai
  • 1-2 TBSP green curry paste
  • 1 chicken breast, cut into chunks
  • 1 can coconut milk
  • 4 kaffir lime leaves (if you can find them), OR substitute 1 tsp. grated lime zest
  • 1 red bell pepper, cut into chunks (in the photo I did strips, chunks would be WAY better)
  • 1 zucchini,cut into chunks
  • fresh basil (if you don't have any you can skip it but it's nice)
  • 2 Tbsp. vegetable oil
  1. Heat the oil in a large pan on medium high heat.
  2. Add the curry paste and cook for about a minute or until fragrant.
  3. Add the coconut milk (you can reserve some to drizzle on top if you'd like) and stir well to combine.
  4. Add chicken and bring everything to a boil.
  5. Reduce the heat to a simmer (medium-low) and cook until chicken is cooked through (4-5 minutes).
  6. Add the peppers, zucchini and lime zest (or kaffir lime leaves) and cook for 2-3 more minutes. You want the vegetables to be tender but still firm and brightly colored.
  7. Serve over rice.
Adapted from:
Recipe by Talking in ALL CAPS at