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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.

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

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

Find it online: https://thefamilycooking.com/chicken-snow-pea-green-curry/