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.
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.
Tried this recipe?Let us know how it was!