July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/thai-green-curry-chicken-10753
- Prep time 10 minutes
- Total time 35 minutes
- Servings 6
Ingredients
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1 tablespoon coconut oil, divided
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1-1/2 pounds boneless skinless breast, thinly sliced
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1/2 teaspoon sea salt
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1/2 onion onion, diced
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1 medium red bell pepper, sliced
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8 ounces baby portobello mushrooms, sliced
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2 jalapeno or Serrano, finely diced
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1 bag (10 oz each) Birds Eye® Steamfresh Sugar Snap Peas
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2 teaspoons grated fresh ginger, grated
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3 cloves garlic, minced
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1/2 cup chicken broth
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4 ounces green curry paste
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1 can (14 oz each) coconut milk
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1-1/2 teaspoons granulated sugar
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1 tablespoon lime juice
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2 tablespoons fresh basil
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1 teaspoon fish sauce, optional
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2 cups white rice, cooked
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1 medium lime wedges, basil, and cilantro for garnish
Nutrition Information
484 calories, 45g carbs
Directions
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Step one
Heat 1/2-tablespoon of coconut oil in a high sided, large skillet or Dutch oven over medium heat. Add chicken, season with salt, and sauté until cooked thoroughly and golden brown, about 5 minutes. Remove chicken from pan and set aside.
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Step two
Add remaining 1/2-tablespoon oil, onion, pepper, mushrooms, jalapeno, and sugar snap peas to pan and cook, stirring occasionally, until onions are translucent. About 5 minutes. Stir in garlic, ginger, and curry paste and cook until fragrant, about 2 minutes.
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Step three
Reduce heat to medium-low. Add the cooked chicken, broth, coconut milk, sugar, lime juice, basil, and fish sauce (optional), scraping up any browned bits on the bottom of the pan. Simmer for 10 minutes or until desired thickness of curry sauce.
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Step four
Serve your green curry chicken over rice and garnish with lime wedges, basil, and cilantro if desired.