Thai Green Chicken Curry

Thai Green Chicken Curry
Photo by Tina Rupp


  • fresh lime wedges
  • fresh basil sprigs
  • 1 large red bell pepper
  • 1 pound skinless boneless chicken breast halves
  • ¼ cup fresh basil
  • 2 teaspoons fish sauce (such as nam pla or nuoc nam)
  • 1 14-ounce can unsweetened coconut milk
  • + 4 more ingredients
    • ¾ cup shallots
    • 1 ¾ teaspoons Thai green curry paste
    • 2 tablespoons fresh lime juice
    • 1 tablespoon vegetable oil

Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste wit...

View full recipe at Epicurious


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