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.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Lunch, Main Course
Cuisine Thai
- 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
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.
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