Green Chicken Curry

Serves: 4 Save

Ingredients (9)

  • 1.25 pounds chicken, cubed.  I used boneless skinless thighs, but use whatever you want.  You could also sub an equal amount of seafood or tofu.
  • 3/4 pound Chinese peas (or any pea pod you can find)
  • 1 small can green curry paste.  It was probably about 1/4 of a cup.  I used the Mae Ploy brand as recommended by one of my favorite Asian food blogs, Rasa Malaysia.
  • 1 19 ounce can of coconut milk
  • 6-8 Thai bird chilis
  • 1 small can of sliced water chestnuts (optional)
  • 1 teaspoon fish sauce
  • 2 Teaspoons neutral oil like canola
  • Basmati or Jasmine rice for serving


Learn how to make this recipe at Macheesmo