Name: Vibrant Thai Green Curry with Chicken
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tbsp cornstarch; 1/2 tsp kosher salt; 2 tbsp neutral oil (such as grapeseed or canola); 1/4 cup Thai green curry paste (store-bought or homemade); 1 can (14 oz) coconut milk, well shaken; 1/2 cup low-sodium chicken broth; 1 tbsp fish sauce; 2 tsp palm sugar or light brown sugar; 1 red bell pepper, sliced into thin strips; 1 small zucchini, halved lengthwise and sliced; 1/2 cup sugar snap peas, trimmed; 2 kaffir lime leaves, torn (optional but recommended); 1/2 cup fresh Thai basil leaves (plus extra for garnish); 1/2 cup fresh cilantro leaves, chopped; 1/2 lime, cut into wedges (for serving); Steamed jasmine rice, for serving

Vibrant Thai Green Curry with Chicken

Peter

This Thai green curry with chicken captures the essence of Bangkok street food, maximizing flavor using wok techniques for searing heat and lively aromatics. Chicken thighs, velveted with cornstarch for tenderness, are briefly stir-fried to lock in juiciness. The curry paste is bloomed in the hot pan, releasing its full bouquet before being mellowed by creamy coconut milk and brightened with fresh herbs. Crisp-tender vegetables add color and crunch, while a squeeze of lime and plenty of Thai basil make each bite vibrant and herbaceous. Enjoy this sun-dappled, aromatic dinner on a warm California evening.

Ingredients

Instructions

Toss chicken pieces in a bowl with cornstarch and kosher salt until evenly coated. Set aside.
Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp oil, swirling to coat the pan.
Add half the chicken and stir-fry, tossing constantly, until browned and just cooked through (about 3 minutes). Remove to a plate. Repeat with remaining oil and chicken. Set all cooked chicken aside.
Reduce heat to medium. Add green curry paste to the pan and stir-fry until fragrant, about 1 minute.
Pour in coconut milk and chicken broth, scraping up any browned bits. Add fish sauce, palm sugar, and kaffir lime leaves. Stir well and bring to a gentle simmer.
Add bell pepper, zucchini, and sugar snap peas. Simmer for 3-4 minutes until vegetables are crisp-tender.
Return chicken to the pan, along with any juices. Simmer 2-3 minutes to meld flavors.
Stir in Thai basil and cilantro just before serving. Taste and adjust seasoning (more fish sauce or sugar as needed).
Serve curry hot over steamed jasmine rice, garnished with extra basil and a squeeze of lime.