Easy Thai Green Curry Chicken
Frying the curry paste in the dry pot before anything else goes in is the step that actually releases its aroma — skip it and the curry tastes flat. Ready in one pot, 25 minutes total.
Ingredients
Instructions
Fry the green curry paste in the dry pot for about a minute until it is fragrant, this step is what actually releases its aroma, and skipping it is what makes the finished curry taste flat.
Add the chicken and stir to coat it thoroughly in the fried paste, cooking for 3-4 minutes so the meat picks up flavour before any liquid goes in.
Pour in the coconut milk and simmer gently for about 12 minutes.
Continue simmering until the chicken is cooked through and the sauce has slightly thickened.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.