Thai Green Curry Chicken & Vegetables

Thai Green Curry Chicken & Vegetables. Thai green curry paste, ginger, garlic, coconut milk, chicken stock, lime leaves, sweet peppers, Bok choy, carrots, broccoli, basil leaves, bamboo shoots, lime juice. Served with Thai Jasmine rice, orange, and radish slices.

The chicken was marinated overnight with coconut milk, ginger and Thai chilies.
Perfect comfort food on a cold winter’s night.

Ingredients

Chicken Marinade

• Boneless, skinless chicken thighs
• Coconut milk
• Green Thai chilies
• Ginger

Curry

• Avocado oil
• Thai Green Curry Paste (Maesri best)
• Garlic cloves
• Fresh ginger
• Chicken or vegetable broth, low sodium
• Coconut milk, full fat
• Fish sauce
• Brown sugar
• Lime leaves
• Bell peppers
• Carrot
• Baby bok choy
• Broccoli
• Snow peas
• Thai basil leaves
• Bamboo shoots
• Lime

For Serving

• Thai basil (or cilantro)
• Radishes
• Orange slice
• Green or red chillies
• Jasmine rice

See recipe card for quantities.

Instructions

Marinate the Chicken

Place chicken, coconut milk, ginger and Thai chilies in a resealable bag and refrigerate for 4 to 24 hours. Remove chicken from the refrigerator 30 minutes before cooking.

Build the Sauce

Heat oil in a heavy 3.5-Qt Sauté Pan over medium high heat.

Add curry paste, garlic, ginger and cook for 3 to 4 minutes, stirring often.

Next add the chicken broth and coconut milk, stir to combine well and dissolve paste.

Add fish sauce, sugar, and lime leaves. Stir to combine then bring to a simmer (light bubbles around the outside of the pan).

Remove chicken pieces and Thai chilies from the marinade and add to the pan. Stir to combine, then lower heat to medium so it is barely bubbling. Cook for 6 minutes. Discard excess marinade including ginger pieces.

Add bok choy, carrots, peppers, broccoli and cook for 4 minutes.

Taste sauce and adjust seasoning if required (fish sauce or sugar).

Add snow peas, bamboo shoots and cook for 2 minutes until peas are slightly softened.

Stir in basil and lime juice.

Serve and Enjoy!

Serve hot with jasmine rice and garnishes of your choice. Enjoy!

Watch how this recipe was made here

Equipment

Cooked in the Hestan Culinary ProBond Titum 3.5-Qt Sauté Pan and 1.5-Qt Saucepan. Both pans from the 10 Piece Non-Stick Set. Prepared on the Hestan Duel Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Leave a Comment

If you get the chance to try this Thai Green Curry Chicken & Vegetables recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

Thai Green Curry Chicken & Vegetables

Thai green curry paste, ginger, garlic, coconut milk, chicken stock, lime leaves, sweet peppers, bok choy, carrots, broccoli, basil leaves, bamboo shoots, lime juice. Served with Thai Jasmine rice, orange, and radish slices.

The chicken was marinated overnight with coconut milk, ginger, and Thai chilies.

Perfect comfort food on a cold winter’s night.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Inactive time 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Dinner, Entree, Main Course

Cuisine Thai

Servings 4 People

Ingredients

  

1x2x3x

Chicken marinade

• 6 boneless skinless chicken thighs, cubed
• 400 g (14oz) coconut milk full fat
• 4 green Thai chilies sliced down the middle
• 1 inch piece of ginger peeled and sliced in half

Curry

• 2 tablespoons avocado oil
• 6 tablespoons Thai Green Curry Paste Maesri best
• 2 garlic cloves minced
• 2 teaspoons fresh ginger finely grated
• 1 cup 250ml chicken or vegetable broth, low sodium
• 400 g (14oz) coconut milk full fat
• 2 teaspoons fish sauce
• 1 tablespoon brown sugar
• 6-8 lime leaves
• 2 small bell peppers any colour, cut into bite size pieces
• One large carrot thinly sliced on the diagonal
• 4 Baby bok choy halved lengthwise
• 4 pieces of broccoli “two-bite” size
• 16 snow peas trimmed
• 8 Thai basil leaves
• ½ cup bamboo shoots canned in water, or jarred in chili oil, drained well
• Juice of 1 lime

For Serving

• Thai basil or cilantro
• Radishes thinly sliced
• Orange slice circle, sliced in half, optional
• Green or red chillies slices optional
• Jasmine rice

Instructions

 

Marinate the Chicken

• Place chicken, coconut milk, ginger and Thai chilies in a resealable bag and refrigerate for 4 to 24 hours. Remove chicken from the refrigerator 30 minutes before cooking.

Build the Sauce

• Heat oil in a heavy 3.5-Qt Sauté Pan over medium high heat.
• Add curry paste, garlic, ginger and cook for 3 to 4 minutes, stirring often.
• Add chicken broth and coconut milk, stir to combine well and dissolve paste.
• Add fish sauce, sugar, and lime leaves. Stir to combine then bring to a simmer (light bubbles around the outside of the pan).
• Remove chicken pieces and Thai chilies from the marinade and add to the pan. Stir to combine, then lower heat to medium so it is barely bubbling. Cook for 6 minutes. Discard excess marinade including ginger pieces.
• Add Bok choy, carrots, peppers, broccoli and cook for 4 minutes.
• Taste sauce and adjust seasoning if required (fish sauce or sugar).
• Add snow peas, bamboo shoots and cook for 2 minutes until peas are slightly softened.
• Stir in basil and lime juice.

Serve and Enjoy!

• Serve hot with jasmine rice and garnishes of your choice. Enjoy!

Video

Keyword green curry chicken thighs, green thai curry ingredients, green thai curry with chicken, thai chicken green curry recipes, thai green curry chicken and vegetables

Tried this recipe?Let us know how it was!