Thai Chicken Curry


Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes


Thai Chicken Curry imported from Recipe Import


Skinless, boneless chicken breast halves
Salt and freshly ground pepper
3 T
Peanut or canola oil
1 c
Unsweetened coconut milk
2⁄3 c
chicken broth
green onions
1⁄4 c
fresh basil ( preferably Thai)
1 1⁄2 t
Thai red curry paste
1 c
Steamed white rice


1. Cook the chicken and green beans
Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice. Set aside. Cut the chicken into thin strips and season with salt and pepper. In a large frying pan over medium-high heat, warm the oil. Add the chicken and cook, until slightly browned, 4-5 minutes. Transfer chicken to a plate. Add the green beans and cook, stirring frequently, just until tender-crisp, 2-3 minutes. Transfer to the plate with the chicken.

2. Prepare the sauce
Stir the curry paste into the pan over medium-high heat. Stir in the coconut milk, and broth. Bring to a simmer and stir, scraping up the browned bits on the pan bottom. Stir in the lime zest and juice.

3. Finish the curry
Return the chicken and green beans to the pan and stir to combine the sauce. Simmer until the chicken is cooked through and opaque throughout 3-4 minutes. Stir in the green onions and basil. Spoon the rice into bowls, top with the curry and serve.