Green Curry Chicken

This recipe comes close to what is my favorite meal at Thai Moon.


  • 2 t vegetable oil
  • 1 onion, wedged
  • 1 stalk lemongrass, white bulb only
  • 1 T ginger, chopped
  • 3 garlic cloves, minced
  • 3 T Thai green curry paste
  • 2 kaffir lime leaves
  • 3 scallions, cut
  • 3 serrano chilies
  • 1 can unsweeetened coconut milk
  • 1 c chicken broth
  • 1 T fish sauce
  • 1 T sugar
  • 1 ½ lbs chicken breasts, cut into strips
  • green beans, steam them to desired doneness
  • fresh Thai basil leaves
  • fresh cilantro
  • lime wedges, for garnish


Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften.

Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, garlic, curry paste, lime leaves, and scallions to the skillet and stir for 2 minutes. Toward the end of the 2 minutes, add the chilis.

Pour in the coconut milk, chicken broth, fish sauce, sugar. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Add green beans also. Stir together and simmer over low heat for 10 to 15 minutes.

Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.


Preparation time: 15 minutes
Cooking time: 30 minutes


Pulled from the following sources:
Food Network