Print Recipe

Chicken Green Curry

Prep Time15 mins
Cook Time15 mins
Servings: 4 persons


  • 2 - 15 oz. cans light coconut milk (or 1 can coconut milk and 1 can coconut cream)
  • 3 Tbsp green curry paste
  • 1 Tbsp curry powder
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1/2 orange bell pepper
  • 1/2 yellow bell pepper
  • 4 large boneless chicken breasts, cut into bite-size pieces
  • 15 oz. can sweet peas, drained
  • Garnish: cilantro and green onion
  • Side: white sticky rice


  • Cook the rice as directed on package.
  • Slice the bell peppers into strips.
  • In a large saucepan or skillet, whisk the coconut milk, curry paste, curry powder, ginger, and garlic powder. If your coconut milk has separated in the can, it will become smooth again when it heats up.
  • Stir in the bell pepper slices, pieces of chicken and peas. Let cook over medium low heat for about 15 minutes, allowing the chicken to cook through and the flavors to mingle.
  • Prepare the cilantro and green onion garnish.
  • Serve Chicken Green Curry over rice with cilantro and green onion garnish.