Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas recipe. High quality curry paste would probably make a difference here. We used the cheap stuff, and found the curry to be pretty bland. We added a lot of red pepper flakes, curry powder, and chili powder, all of which gave it some much- needed heat. Would make again but with a different curry paste.

I thought this was delicious. Restaurant quality. The only change I made was broccoli instead of snap peas - but either would have been great. Also, it was extremely easy. A winner. Delicious and easy base recipe for curry! I have made several times, switching up the vegetables and proteins based on what I have on hand.

I always use homemade veggie stock and Mae Ploy green curry paste and add a chili or two to bump up the spice level. You can adjust the ratio of stock to coconut milk to reach the thickness you prefer. This is terrific! For those who found it bland, try buying your curry paste at an Asian market - it's where my Thai sister in law taught me to shop and it makes all the difference (plus it's way less expensive). I also, depending on the crowd, will add 1 or 2 Thai chilis. Made this for dinner this evening.

Delicious but do not add the broth as otherwise it is like a soup! It is easy to put together in less than 2. Enjoy every bite! Made this recipe for dinner last night. The rotisserie chicken was the selling point for me.

Thai Green Curry - delicious and easy green curry with chicken. Making green curry is so easy and takes only 20 min, and much cheaper than eating out. Consider this your go-to recipe for curry in a hurry. Feel free to add whatever veggies you have on hand into the mix--this versatile recipe is great.

The other ingredients were easy to measure & prepare. It's an absolutely delicious dish! Reminds me of green curry from my favorite restaurant. My husband also gave it 2 thumbs up! I served it with white rice. Will definitely make this recipe again!

I love Thai food, and this was quick, easy and delicious. I didn't use the peas and used more peppers, but otherwise followed the recipe, and am thrilled to be able to make satisfying Thai food at home! Very bland. No spice. Pretty bland, even with extra curry paste (store bought) and addition of red pepper flakes.

Will try decreasing chicken broth and coconut milk and make my own curry paste next time Thought this had just the right amount of spice and heat with the green curry that we used. Added couple cloves garlic, more ginger, light coconut milk and used 1 lb snap peas, and several sliced mushrooms. So delicious! Love the addition of lemon juice and chicken stock. I added only the ingredients I had on hand, and it worked.

Basmati rice, curry paste, and coconut milk are the keys to bold flavor in this Indian-inspired Green Curry Chicken. This Thai green curry chicken recipe is simple to make, yet tastes like it came from your favorite Thai restaurant. Serve with jasmine rice. The easiest, quickest green curry: cook green curry paste with coconut milk, chicken, and seasonings.

Thai green curry paste is surprisingly easy to make! Added to chicken, seafood, noodles, vegetables, tofu, or wheat gluten, it creates sumptuous curries. Online shopping from a great selection at Grocery & Gourmet Food Store. Master this aromatic, creamy & extremely tasty chicken Thai green curry recipe from Jamie Oliver & treat yourself to an authentic taste of South East Asia.

Didn't add any salt, as most other recipes for green curry omit salt altogether. The paste I use is perfectly balanced, so I don't need to add salt or heat.

Cashews are a classic in stir-fries. Here, they’re sprinkled over a medley of mushrooms and green beans.

I made this with red curry paste (as the store did not have green paste) and it came out well. I will use this as a base recipe for curry in the future, but will be using less salt than the recipe calls for as my family generally cooks with lower salt and that is what I've gotten used to. I doubled the chicken stock, green curry paste and ginger. I used three boneless skinless chicken breasts which I poached in the store bought stock to give it more chicken flavor. Everything else followed the recipe.

Green Curry Powder

We loved the soupy texture and the flavors weren't bland at all. I will definitely be making this again. We loved it! I made this last night with an extra 4 ounces of chicken and a whole pound of snap peas instead of a half. There was still more than enough liquid.

Perhaps I should have added the snap peas before the peppers and cooked off more of the broth. The key to this recipe, I think, is the curry paste. I used my own home made red curry paste and we both really liked the dish. This recipe is quick, easy and delicious! I made this with chicken thighs instead of rotisserie chicken, and added some red pepper flakes at the end to make it more spicy.

This recipe is very versatile, like others have pointed out. I'll probably add some more veggies next time. Even with preparation and cooking the chicken, it only took about 4.

Doubled up on the curry paste, added two minced cloves of garlic, a sliced chilli pepper, a couple of crumbled Kaffir lime leaves, an orange bell pepper and fresh baby corn. Could easily be made vegetarian by using vegetable stock rather than chicken stock, omitting the chicken and doubling up on the veggies. Excellent base to use as a starting point. Almond Meal Vs Almond Flour. No flavor! This dish required a lot of expensive ingredients, but it had no flavor.

I must agree with the person who said it was bland. I will be adding harissa to the leftovers to determine if it improves the dish. This took an hour to make, but it was worth it.

I added mushrooms and green pepper. Don't know how you could make this in 2. But my husband and I loved it. Had it for lunch two days in a row. I will definitely make this again.

This was really good! I made it last week and am making it again tonight. I followed the recipe exactly, but was unable to find green curry paste in three markets so I used a habanero/pineapple sauce I had in the fridge and it worked fine.

You can probably substitute any chili paste for the green curry and have it turn out well. Bland, bland, bland. I doubled the amount of green curry paste, and it's still bland. I kept as close as I could to the recipe ~ although I cooked chicken breast instead of using rotisserie. My whole family liked it a lot, although they would "have more spice". It had a fairly delicate flavor, so I can understand using a red curry paste, or more of the green. As others have noted, this recipes lends itself very well to adaptation with other vegetables, etc.

It would be very easy to turn it into a delicious vegetarian option. It's a nice addition to the rotation of everyday recipes.

Yummy! I make this all the time. It works with red, green or yellow curry paste. Try carrots, zucchini and/or yellow squash. Use a crinkle cutter so they hold more sauce. I also substitute seared chicken thighs for the breast and let it simmer. Thighs are a lot more forgiving to longer cook times. I also add garlic.

Throw the carrots in the microwave to soften then pan sear all veggies to partially cook. Set aside and then add with five mintes left to bring back to temp. It's even better the next day! I also added garlic and some thai chilies as well as lime leaves and I used thai basil not Italian.