Thai Green Curry Chicken


  • 2 tablespoons vegetable oil
  • 1/2 yellow onion, thinly sliced
  • 1 serrano chile, sliced (remove seeds fro less heat)
  • 2 tablespoons store bought green curry paste
  • One 13 1/2 ounce can coconut milk well shaken
  • 8 oz green beans, trimmed and cut into 2 inch pieces
  • 1 medium zucchini
  • 1 tablespoon fresh lime juice
  • 8 oz boneless chicken breast thinly sliced
  • 2 tablespoon fish sauce
  • Chopped fresh basil or celantro for garnish
  • Steamed white rice and oime wedges for serving


Heat the oil in  a large skillet over moderately high heat.  Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes.

Add the chili to cook for 1 minute

Add the curry past and 1/2 cup of the coconut milk and bring to a simmer, stirring until the curry paste has completely disollved.

Add the rest of the coconut milk and bring to a simmer.  Add the green beans and simmer, stirring occassionally, util they are bright green, 3 to 4 minutes.

Add the zucchini and chicken and simmer until the chicken is cooked through and the zucchini is crisp-tender, 5 to 8 minutes.  

Stir in the fish sauce and lime juice, then server the chicken garnished with basil leaves, with rice and loime wedges on the side.