Chicken Snow Pea Green Curry

Why You’ll Love This Recipe

I love this Chicken Snow Pea Green Curry because it gives me a delicious combination of creamy coconut sauce, tender chicken, and crisp vegetables in one comforting meal. The green curry paste brings plenty of aromatic flavor without requiring me to prepare a complicated sauce from scratch.

I especially enjoy the snow peas because they add freshness, color, and a slight crunch that contrasts with the tender chicken and creamy coconut milk.

I also like how quickly the recipe comes together. Once I have my ingredients chopped and ready, the actual cooking takes less than 30 minutes. This makes it an easy choice when I want a flavorful homemade dinner on a busy evening.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or chicken thighs
• Snow peas
• Thai green curry paste
• Full-fat coconut milk
• Red bell pepper
• Bamboo shoots
• Yellow onion
• Garlic
• Fresh ginger
• Neutral cooking oil
• Chicken broth
• Fish sauce
• Brown sugar
• Fresh lime juice
• Fresh Thai basil or regular basil
• Salt, if needed
• Sliced fresh chili, optional
• Fresh cilantro, optional
• Cooked jasmine rice, for serving

Directions

1. I cut the chicken into small, evenly sized pieces so it cooks quickly and evenly. I also prepare the snow peas, bell pepper, onion, garlic, and ginger before I begin cooking.
2. I heat a little neutral oil in a large skillet or deep pan over medium-high heat. I add the chicken and cook it for several minutes, stirring occasionally, until it is lightly browned.
3. I transfer the chicken to a plate and reduce the heat to medium. I add the onion to the same skillet and cook it briefly until it begins to soften.
4. I add the garlic, ginger, and Thai green curry paste. I stir constantly for about 1 minute to release the aromatic flavors of the curry paste.
5. I add a small amount of coconut milk and stir it thoroughly into the curry paste. I then pour in the remaining coconut milk and chicken broth.
6. I stir in the fish sauce and brown sugar, then return the chicken to the skillet.
7. I bring the curry to a gentle simmer and cook until the chicken is cooked through. I make sure the thickest pieces reach an internal temperature of 165°F (74°C).
8. I add the sliced bell pepper and bamboo shoots and let them simmer briefly.
9. I add the snow peas near the end of cooking because I like keeping them bright green and slightly crisp rather than letting them become too soft.
10. I remove the skillet from the heat and stir in fresh lime juice and basil. I taste the curry and adjust the seasoning if necessary.
11. I spoon the Chicken Snow Pea Green Curry over warm jasmine rice and finish it with additional basil, cilantro, or sliced fresh chili.

Servings and Timing

I usually make this Chicken Snow Pea Green Curry as approximately 4 servings. Since most of the ingredients cook quickly, I can have the entire meal ready in around 40 minutes.

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: approximately 40 minutes
• Servings: 4

Variations

When I want additional vegetables, I add zucchini, broccoli, green beans, mushrooms, baby corn, eggplant, or spinach. I add firmer vegetables earlier and delicate vegetables toward the end so everything maintains a good texture.

I sometimes replace chicken breast with boneless, skinless chicken thighs. I find that thighs give me especially tender, flavorful pieces of chicken and are a little more forgiving during cooking.

For a spicier green curry, I add extra curry paste or sliced Thai chilies. When I want a milder version, I start with less curry paste and add more only after tasting the sauce.

When I want to make the meal more substantial, I add extra vegetables or serve the curry with a generous portion of jasmine rice. Rice noodles also make a delicious alternative.

For a vegetarian variation, I replace the chicken with firm tofu and use vegetable broth instead of chicken broth. I also replace the fish sauce with soy sauce or a vegetarian alternative and make sure the curry paste contains no shrimp or fish ingredients.

Storage/Reheating

I let leftover Chicken Snow Pea Green Curry cool before transferring it to an airtight container. I refrigerate it for up to 3–4 days and preferably keep the cooked rice in a separate container.

To reheat the curry on the stovetop, I place it in a saucepan over medium-low heat and stir occasionally until it is thoroughly heated. If the sauce becomes too thick after refrigeration, I add a small splash of coconut milk or broth.

I can also reheat individual servings in the microwave, stirring partway through to help the chicken and sauce heat evenly.

I keep in mind that the snow peas will become softer each time the curry is reheated. When I know I am preparing the curry specifically for meal prep, I slightly undercook the snow peas so they maintain more texture later.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes. I often use boneless, skinless chicken thighs when I want particularly tender and flavorful chicken. I cut them into bite-sized pieces just as I would chicken breast and cook them until they reach a safe internal temperature.

When should I add snow peas to green curry?

I add snow peas during the final few minutes of cooking. They cook very quickly, and adding them near the end helps me keep their bright green color and crisp-tender texture.

How can I make Chicken Snow Pea Green Curry less spicy?

I start with a smaller amount of Thai green curry paste and add more only after tasting. Since curry pastes can vary significantly in heat between brands, I find it easier to increase the spice gradually than to correct a curry that has become too hot.

Can I make this green curry without fish sauce?

Yes. I can replace fish sauce with soy sauce or tamari, although the finished flavor will be slightly different. I taste the curry after making the substitution and adjust the seasoning as necessary.

What should I serve with Chicken Snow Pea Green Curry?

I usually serve this curry with warm jasmine rice because it absorbs the creamy coconut sauce beautifully. I can also serve it with brown rice, rice noodles, or cauliflower rice. I like finishing each serving with fresh basil and a squeeze of lime for additional freshness.

Conclusion

This Chicken Snow Pea Green Curry is a flavorful dinner I love making when I want creamy coconut curry without spending a long time in the kitchen. Tender chicken, crisp snow peas, aromatic green curry paste, coconut milk, basil, and lime give me a satisfying balance of savory, creamy, spicy, and fresh flavors.

Chicken Snow Pea Green Curry

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A creamy and aromatic Thai-inspired green curry with tender chicken, crisp snow peas, colorful vegetables, coconut milk, basil, and lime. Served over jasmine rice, it makes a flavorful and satisfying dinner in about 40 minutes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Simmering
• Cuisine: Thai
• Diet: Low Lactose

Ingredients

• 1 1/2 lb boneless, skinless chicken breast or chicken thighs, cut into bite-sized pieces
• 2 cups snow peas, trimmed
• 2 tablespoons Thai green curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon neutral cooking oil
• 1 cup chicken broth
• 1 1/2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons fresh lime juice
• 1/2 cup fresh Thai basil or regular basil
• Salt, if needed
• Sliced fresh chili, optional
• Fresh cilantro, optional
• Cooked jasmine rice, for serving

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Instructions

1. Cut the chicken into small, evenly sized pieces. Prepare the snow peas, bell pepper, onion, garlic, and ginger before beginning to cook.
2. Heat the neutral oil in a large skillet or deep pan over medium-high heat. Add the chicken and cook for several minutes, stirring occasionally, until lightly browned.
3. Transfer the chicken to a plate and reduce the heat to medium. Add the onion to the same skillet and cook briefly until it begins to soften.
4. Add the garlic, ginger, and Thai green curry paste. Cook for about 1 minute, stirring constantly, until fragrant.
5. Add a small amount of coconut milk and stir thoroughly into the curry paste. Pour in the remaining coconut milk and chicken broth.
6. Stir in the fish sauce and brown sugar, then return the chicken to the skillet.
7. Bring the curry to a gentle simmer and cook until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C).
8. Add the red bell pepper and bamboo shoots and simmer briefly until the bell pepper begins to soften.
9. Add the snow peas during the final few minutes of cooking and simmer until they are bright green and crisp-tender.
10. Remove the skillet from the heat and stir in the fresh lime juice and basil. Taste and add salt or adjust the seasoning as needed.
11. Serve over warm jasmine rice and garnish with additional basil, optional cilantro, or sliced fresh chili.

Notes

• Add zucchini, broccoli, green beans, mushrooms, baby corn, eggplant, or spinach for additional vegetables. Add firm vegetables earlier and delicate vegetables near the end.
• Boneless, skinless chicken thighs can be used instead of chicken breast for particularly tender and flavorful chicken.
• For a spicier curry, add additional green curry paste or sliced Thai chilies. For a milder curry, begin with less curry paste and increase it after tasting.
• Rice noodles, brown rice, or cauliflower rice can be served instead of jasmine rice.
• For a vegetarian variation, replace the chicken with firm tofu, use vegetable broth, replace the fish sauce with soy sauce or a vegetarian alternative, and verify that the curry paste contains no fish or shrimp ingredients.
• Store leftover curry in an airtight container in the refrigerator for 3–4 days, preferably keeping the cooked rice separate.
• Reheat gently on the stovetop or in the microwave. Add a splash of coconut milk or broth if the sauce becomes too thick.
• For meal prep, slightly undercook the snow peas so they retain more texture when the curry is reheated.

Nutrition

• Serving Size: 1/4 of curry
• Calories: 510 kcal
• Sugar: 8 g
• Sodium: 960 mg
• Fat: 32 g
• Saturated Fat: 19 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 40 g
• Cholesterol: 105 mg