Thai Green Curry Chicken with Coconut Rice

This Thai Green Curry Chicken is a flavorful and healthy dinner option that is perfect for a weeknight meal. The chicken is marinated in a mixture of green curry paste, coconut milk, and lime juice, which gives it a tangy and spicy flavor. Served over a bed of fluffy coconut rice, this dish is sure to satisfy your cravings for Asian cuisine.

4 Servings

14 ingredients

1 pound boneless skinless chicken breasts cut into bite-sized pieces

1 can coconut milk

3 tablespoon green curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1 whole red bell pepper sliced

1 small onion sliced

1 cup frozen peas

0.25 cup fresh cilantro chopped

2 cup white rice cooked

0.5 cup unsweetened shredded coconut

0.25 teaspoon salt

2 tablespoon olive oil

7 stepsReady in about 40 minutes

1. In a large bowl, whisk together coconut milk, green curry paste, fish sauce, brown sugar, and lime juice.

2. Add chicken to the bowl and toss to coat. Let marinate for 10 minutes.

3. In a large skillet, heat olive oil over medium-high heat. Add chicken and marinade to the skillet and cook for 5–7 minutes, or until chicken is cooked through.

4. Add sliced bell pepper and onion to the skillet and cook for an additional 2–3 minutes.

5. Stir in frozen peas and cook for another minute, or until peas are heated through.

6. In a separate pan, toast shredded coconut over medium heat until golden brown.

7. Serve chicken curry over a bed of cooked white rice and sprinkle with toasted coconut and chopped cilantro.