Thai Green Curry
Thai Green Curry on your table in just over 30 minutes with pantry friendly ingredients! This Thai Green Curry recipe is huge on flavor, low on effort and belongs in your easy weeknight dinner arsenal. It is lusciously creamy, wonderfully fragrant, and bursting with juicy chicken and veggies swimming in comforting aromatic coconut milk infused with green curry, ginger, garlic, basil and lime juice. This Green Curry recipe also earns major points because it’s made with 100% pantry friendly ingredients and SO EASY to make all in one skillet! Just keep a jar of green curry paste and coconut milk stocked and you’re ready to go! I’ve made this Thai Green Curry recipe with my favorite sweet potatoes, cauliflower, bell peppers and peas but you can use whatever veggies you love or have on hand so you can make this easy one pot wonder any night of the week. Prepare yourself to skip the takeout forever!
This Green Curry Chicken recipe tastes even better the next day as the flavors have time to build and meld which makes it fabulous for meal prep or on-the- go lunches. For meal prep lunches, simply divide the curry between airtight containers along with rice, cover and refrigerate until ready to use. I like to put the rice on top of the curry so it doesn’t get soggy.
Green Curry Chicken should be kept in an airtight container in the refrigerator. When stored properly, it is good for up to five days.
You can prep all of the ingredients ahead of time so this Green Curry recipe can come together in minutes. You will want to keep whatever ingredients you are adding at different stages separate from one another but ingredients added at the same time can be stored together:
Yes! This Thai Green Curry recipe freezes well because the base of the sauce is coconut milk instead of dairy. The only issues you might have with freezing your curry is the texture of the vegetables. Some vegetables freeze better than others, so just keep that in mind if you are making this coconut curry specifically to freeze.