This dish combines the richness of coconut milk, the zing of fresh lime juice, and the warmth of green curry paste to create a comforting yet vibrant chicken curry that’s perfect served over fluffy jasmine rice. The added vegetables and fresh herbs bring balance and color to the dish, making it both nourishing and irresistibly flavorful.
🛒 Ingredients
For the Curry:
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1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
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1 large onion, finely chopped
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3 cloves garlic, minced
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1-inch piece fresh ginger, grated
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1 can (14 oz) full-fat coconut milk (shake well before opening)
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¼ cup fresh lime juice (juice from about 2 limes)
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2 tbsp green curry paste (adjust based on heat preference)
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1 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp brown sugar (or coconut sugar)
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1 red bell pepper, sliced into thin strips
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1 cup baby spinach (or kale if preferred)
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1 cup vegetable broth (can also use chicken broth)
For Serving:
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Steamed jasmine rice or coconut rice
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Fresh basil leaves or cilantro, chopped (for garnish)
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Lime wedges (for an extra citrus burst)
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Optional: sliced red chili or a drizzle of chili oil for added heat
👩🍳 Instructions
1. Prepare the Chicken
Start by patting the chicken dry with paper towels. This helps it sear nicely. Cut into even chunks for even cooking. Season lightly with salt and pepper.
2. Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in batches (don’t overcrowd the pan), searing for 3–4 minutes until browned on the outside. Don’t worry if they’re not fully cooked yet — they’ll finish cooking in the sauce. Transfer to a plate and set aside.
3. Sauté the Aromatics
In the same pan, reduce the heat to medium. Add a splash more oil if needed, then toss in the chopped onion. Sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger and cook for 1 more minute, stirring constantly so it doesn’t burn.
4. Build the Flavor Base
Add the green curry paste to the pan and cook it down for about 1–2 minutes. This step helps to “wake up” the flavors of the paste. Then stir in the soy sauce and brown sugar until everything is combined.
5. Add Liquids
Pour in the coconut milk, lime juice, and vegetable broth. Stir well to combine all the flavors. Bring the mixture to a gentle simmer.
6. Add Chicken & Veggies
Return the seared chicken to the skillet. Add the sliced red bell pepper and let everything simmer together for 10–12 minutes uncovered, allowing the sauce to thicken and the chicken to cook through completely.
7. Finish with Greens
Stir in the baby spinach and allow it to wilt into the sauce for 1–2 minutes. Give the curry a final taste and adjust seasoning if needed — more lime for tang, more curry paste for spice, or more sugar for balance.
🍚 To Serve:
Spoon generous helpings of the curry over a bed of warm jasmine rice or coconut rice. Garnish with fresh chopped basil or cilantro and an extra squeeze of lime. For a little kick, top with sliced red chili or a drizzle of chili oil.
✅ Tips & Variations
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Protein Swap: Use shrimp, tofu, or chickpeas for a different protein source.
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Veggie Boost: Add snap peas, zucchini, mushrooms, or broccoli for more veggies.
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Storage: Keeps well in the fridge for up to 4 days. Flavor deepens overnight!
✨ Why You’ll Love It
This curry is the perfect combination of creamy, spicy, sweet, and tangy. It's easy to make, comforting, and can be easily customized. Whether you’re making it for a weeknight dinner or a casual gathering, this dish will have everyone asking for seconds!