Name: Easy Thai Green Curry Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 14oz can light coconut milk; 2 tablespoons green curry paste; Thumb size piece of fresh ginger – peeled; 4-6 skinless boneless/skinless chicken thighs (cut in bite-size chunks); 1 tablespoon fish sauce; 2 tablespoon brown sugar; ¼ cup frozen peas; 1 medium sized carrot (match sticked); ⅓ cup chicken stock; ½ cup broccoli; ½ cup frozen corn; Flat bread (homemade or store bought); Jasmine rice with peas; Basil; Cilantro; Green onions; Lime wedges; Red chillies

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A pot of Thai Green curry chicken, a pot of rice and peas, skillet flatbread and two bowls filled with the curry, rice and garnishes.

This deliciously fragrant Easy Thai Green Curry Chicken packs a flavour punch using store bought curry paste, light coconut milk, tender chicken thighs and whatever veggies you have on hand. Serve with rice and flatbread for a quick, easy, soul-satisfying meal in under 30 minutes.

Change it up with shrimp instead of chicken or keep it light and load it up with just vegetables.

Did you know that you can make delicious flatbread at home, in a nonstick skillet? It just takes a few common kitchen ingredients, a bit of time (for the dough to rise) and before you know it, you’ll have a piping hot pile of flatbreads. My recipe for skillet flatbread is linked here.

This easy Thai Green Curry Chicken recipe was created in collaboration with Hestan Culinary. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

A copper pot filled with green curry, a pot of rice and peas, and a skillet with flatbread.

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Cheers! James & Elaine

Easy Thai Green Curry Chicken

This deliciously fragrant Thai Green Curry packs a flavour punch using store bought curry paste, light coconut milk, tender chicken thighs and whatever veggies you have on hand. Served with rice for a quick, easy, soul-satisfying meal. Change it up with Shrimp instead of chicken or keep it light and load it up with just vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Lunch, Main Course

Cuisine Thai

Servings People

Ingredients

1 14oz can light coconut milk
2 tablespoons green curry paste
Thumb size piece of fresh ginger – peeled
4-6 skinless boneless/skinless chicken thighs cut in bite-size chunks
1 tablespoon fish sauce
2 tablespoon brown sugar
¼ cup frozen peas
1 medium sized carrot match sticked
⅓ cup chicken stock
½ cup broccoli
½ cup frozen corn

Suggested sides and garnishes

Flat bread homemade or store bought
Jasmine rice with peas
Basil
Cilantro
Green onions
Lime wedges
Red chillies

Instructions

In a large saucepan simmer coconut milk, green curry paste & ginger, over medium heat for 5 minutes.
Add chicken, fish sauce, brown sugar, peas, carrots, and chicken stock. Simmer for 8 minutes, stirring occasionally. Add broccoli and corn, simmer for 3-4 minutes. Remove ginger before serving.
Serve with jasmine rice with peas and flat bread for dipping.
Garnish with cilantro, green onions, lime wedges and red chillies.

Keyword easy thai green curry chicken recipe, green curry paste chicken recipe, green thai curry chicken recipe, skillet flatbread, skillet flatbread yeast

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