Thai Green Chicken Curry

Do you know someone with an irrational fear? B has a phobia of bell peppers. Apparently, green ones are the most frightful.

Thai food is one of my favorite cuisines and I’m always trying to recreate the bold restaurant flavors. I had a lot of vegetables which I really needed to use up, so this green curry was a perfect option.

Red bell peppers are slightly more acceptable to B; he’ll pass the red peppers to me, but he will eat the rest at least (if I cook with green peppers, he’ll avoid the whole dish together).

I do like thinner curry than the typical restaurant curries, but finding the right texture is always tricky. I have listed here how I cooked it, after doing more research, apparently, it’s better to cook the curry separate from vegetables to avoid extra water diluting the curry. Also, you can try use the thicker part of the coconut milk or even use coconut cream for richness. 
Loosely adapted from BBC. While curry paste from scratch is of course the most authentic, using premade curry paste from the store works when you’re busy, craving thai food, and have a hangry husband with bell pepper phobia.

Thai Green Chicken Curry

1 tbsp vegetable oil
3 garlic cloves, chopped
1 tbsp Thai green curry paste
1/2 onion, sliced
4-6 boneless skinless chicken breasts or thighs, sliced
1 (400ml) can coconut milk
green beans, trimmed
1 red bell pepper, sliced
1/2 eggplant
1/2 jalapeno or thai chilis (optional)
1/2 lime, juice and zest
good handful of basil leaves and cilantro
rice, to serve

In a wok or large pan, heat the oil, and stir the garlic, curry paste, and onions for a few seconds to release all the flavors. Add the pieces of chicken, green beans, red bell pepper, eggplant and stir fry. Pour in the coconut milk and let it come to a bubble. Add the thai chili, lime juice and zest. Turn the heat down to a simmer and cook, covered, until the chicken is cooked. Once done, add basil and cilantro. Serve immediately with cooked rice, garnished with basil leaves and cilantro.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. how curious! i don't think i know anyone who dislikes peppers, but to each his own. i actually haven't ever had a curry dish that i liked, so i definitely can't be judgmental! 🙂

  2. I am lucky my husband pretty much has the same opinions about food as I do! We joke that if either of us did not like blue cheese it would be a deal breaker 😀 This looks amazing, I have been trying to get more so on the curry wagon lately. I will have to try it out!