Thai Chicken Curry

This thai inspired dish is not only full of flavor, but healthy and easy, too!

Thai Chicken Curry

Print Grocery List Print Recipe
Serves: 4 Total Time: 1 hour


  • 3 cups chicken stock (I always have an extra 2 cups on hand in case I need to add more)
  • 1 lemongrass stalk, cut into 4 pieces and smashed
  • 1 garlic clove, peeled and thinly sliced
  • 1 4 inch piece ginger, peeled and cut into large slices
  • 6 cilantro stems + more for garnish
  • 1 boneless skinless chicken breast, cut into small, bite-size pieces
  • Salt
  • 1-tablespoon coconut oil (you can substitute olive oil)
  • 3 shallots, peeled and thinly sliced
  • 1-tablespoon red curry paste
  • 1-cup green beans
  • 1-cup snow peas
  • 1-cup coconut milk
  • Juice of 1 lime + 1 lime to serve
  • 1-teaspoon coconut palm sugar (you can find this in the organic section of your grocery store. I’ve also found this at my local Asian market. You can also substitute brown sugar)


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