Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas

I think this must depend on the brand of green curry paste that you use. Ours had an almost unpleasant taste. Thank the rest of the fresh ingredients were good and saved it from being totally rejected. I liked the ginger and lime juice.

• Stephanie Beckner

• Wiesbaden Germany

• 2/15/2022

Absolutely delicious and easy to put together. I think that people who found it mild, used a mild curry paste. I was very lucky to have a tin of Maesri brand green curry paste, and it was just perfect, really spicy an flavorful! I made it exactly like te recipe, just added some chopped cilantro and green onions before serving.... Really, really good, thank you for sharing!

• Luisa

• Guatemala

• 8/30/2021

This was very good and pretty easy to pull together. Upon tasting I found it overly mild and ended up using all 8 oz of the green curry and at least double the lemon juice. It was still mild but much improved. I might jazz it up a bit next time with some cayenne or curry powder.

• debbie41

• NH

• 1/25/2021

Excellent! Made it vegetarian by omitting the chicken, and adding chargrilled eggplant instead. Sugarsnap peas are hard to come by where I am, so used babycorn instead. I roasted all the vegetables (except the onions) over an open flame, and it worked really well, especially for the eggplant. Followed the rest of the recipe as specified, and the measurements are perfect. Didn’t add the lime juice in the end, felt the curry didn’t need it. Definitely a keeper!

• interiordecorater

• Bangalore, IN

• 12/13/2020

This was good! To bump up the curry paste, I buzzed up a jalapeno, garlic, ginger and onion with a splash of fish sauce and shoyu, and sauteed that with the paste. Sauteed it for some time to get it sticky, then added about 1 3/4 cups of chicken broth and reduced that for 10 min, then added 2 cans coconut milk and whisked to a very slight bubble. Tasted and added about a T of brown sugar, few splashes of fish sauce and the juice of one lime. Keep tasting and adjusting! Added grilled chicken and steamed broccoli. Grilled chicken gave it a smoky dimension. I would make this again!

• Anonymous

• Honolulu

• 8/13/2020

This was great! A little spicy, which was perfect. I made the recipe as written. This took much longer to prep though, because of the snap peas--de-stringing 1/2 a pound takes a while. Definitely use full-fat coconut milk. You just don't get the same rich flavor with light.

• stephandjosh

• Annapolis,MD

• 7/31/2020

I have made this dish twice. Will be my go to recipe when I have left over roast chicken breast. I made modifications to the recipe. First, I drastically reduced the amount of curry paste. More like less than 1 tbs (Maesri brand chili paste). I couldn't enjoy anything hotter and the dish was way spicy enough. Added a tbs of fish sauce. I steamed cauliflower and added it with the chicken.

• easyacct1

• Florida

• 5/4/2020

Very easy and flavorful dish. My husband loves this recipe.

• sotobrad

• Garner, North Carolina

• 2/22/2020

Not sure about the reviews that say that this recipe lacks flavour. It's phenomenal, and our go-to for a quick and easy green curry chicken. The broth alone is worth the price of admission. I use more stock than is called for because I love the broth so much and also prefer a soupier consistency. I also use more ginger than is called for here. Definitely one of the best I've made from this site.

• nancystarr

• Canada

• 2/10/2020

Delicious! Based on previous reviewers comments, I cut the chicken broth to 1/2 cup. I used one large chicken breast which I cooked with the onion and pepper. I subbed broccoli for the snap peas because that was what was in the frig. It was better than anything I have had at our local Thai restaurant.

• joannbertram

• Pendleton, Oregon

• 10/1/2019

This is a really good mid-week meal. I use the Mae Ploy brand of green curry and it is fantastic. Teenagers loved it.

• maxandbebe@me.com

• Pensacola, FL

• 9/23/2019

This recipe didn't really do it for me. I agree with some others that it was bland. I make the Chicken Curry in a Hurry pretty frequently. It's an easier recipe and have much better flavor.

• acwhitney

• Union City, NJ

• 9/17/2019

I've been craving curry for ages now, and my bf keeps encouraging me to just make my own to save money instead of ordering out or going out. This fed the family for dinner tonight AND was just as satisfying as going out. Only recommendation is that if you make this during a hot day make sure your AC is on since this is a bit of a spicy meal!

• Trashpanda420

• San Diego, California

• 9/13/2019

I love this recipe. Very flavorful and so easy. I also made it for friends and got high marks from them.

• lsc876

• Fort Collins, CO

• 5/3/2019

This was winner. The rotisserie chicken is a handy shortcut, but like other reviewers, I bet it would be better cooking the chicken with the onions. We found ours to be quite flavorful, again, maybe just the brand of curry paste I have. I used a lite coconut milk, next time I'll use the real deal.

• cbradbury

• Silverton, OR

• 10/9/2018