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Thai Green Curry Chicken Recipe in a Wok

Quick Thai Green Curry Chicken

A homemade Thai green curry paste allows this recipe to be low FODMAP, sugar-free and healthy. And yet it comes together super quick (under 15 minutes) and is insanely easy. If you want to add minced shallot or garlic to the paste, go for it. But it tastes wonderful even without it.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 2 tablespoons coconut oil or ghee
  • 1 pound chicken breasts about 2 medium, cut into 2-inch cubes
  • 1 tablespoon minced or grated fresh ginger
  • 1 jalapeno deseeded and finely chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • One 14.5 ounce can unsweetened full fat coconut milk
  • 2 tablespoons lime juice
  • 1 medium red bell pepper thinly sliced
  • 1 cup green beans cut into 1-inch pieces optional
  • 1/4 cup chopped fresh cilantro

Instructions

  1. In a large nonstick skillet, melt the coconut oil or ghee over medium heat. Add the chicken in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.
  2. To the pan, add the ginger, jalapeno, cumin, coriander, and turmeric and cook until fragrant, 2 minutes. Add the salt, coconut milk, lime juice, red peppers and green beans (if using). Bring to a simmer and cook until the liquid has reduced slightly and the broth is a vibrant greenish-yellow, 5 minutes.
  3. Off the heat, stir in the chicken. Allow the dish to cool slightly. Then garnish with the cilantro and serve alongside brown rice, sliced cucumbers, and extra limes.

Recipe Notes

Since chicken breasts don’t have much fat and, therefore, dry out more easily, I prefer to cube my chicken on the larger side so that they don’t overcook. To make your curry look like what you’d get in a Thai restaurant, thinly slice the breasts and poach them in the coconut milk mixture until cooked through, rather than searing first. To cut down on prep time, simply toss the jalapeño and ginger in a small food processor and pulse.