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.
- 1 x 14oz can light coconut milk
- 2 tbsp green curry paste
- Thumb size piece of fresh ginger – peeled
- 4-6 skinless boneless/skinless chicken thighs, cut in bite-size chunks
- 1 tbsp fish sauce
- 2 tbsp brown sugar
- ½ cup broccoli
- ½ cup frozen corn
- 1 medium sized carrot, matchsticked
- 1/4 cup frozen peas
- 1/3 cup chicken stock
- Basil, cilantro, green onions, lime wedges, red chillies
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 flatbread for dipping.
Garnish with cilantro, green onions, lime wedges and red chillies.
Prep Time: 10 minutes
Cook Time: 20 minutes
Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!
In addition to this Thai Green Curry Chicken dish, you can find more of my favourite chicken recipes here.