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.
INGREDIENTS
- 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
Suggested Garnish
- Basil, cilantro, green onions, lime wedges, red chillies
PREPARATION
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.
Serves: 2
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.
Proud Hestan Culinary Ambassador. Opinions in this post are my own.
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