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Green Curry Chicken


  • 1/2 c green curry paste or more to taste
  • 1 tsp minced ginger
  • 2 tsp minced garlic
  • 1 can coconut milk
  • 4 skinless chicken thighs cubed
  • 1/2 onion chopped
  • Snap peas cut in half
  • 3 tsp fish sauce
  • 2 tsp shrimp paste to taste
  • salt to taste


  • Heat a wok and add vegetable oil
  • When oil has heated add the ginger and the garlic and let saute for about 20 seconds
  • Add the curry paste and saute for another 30 seconds
  • Add the chicken and onion and toss to coat, letting fry for a minute or two
  • Add the coconut milk and snap peas
  • Stir to mix
  • Add fish sauce and shrimp paste, salt to taste and let simmer for about 1/2 hour
  • Note: the brand of paste we use is quite warm and no chilies or spicy additions are needed!