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A colourful and vibrant plate of Thai Green Curry Chicken & Vegetables. Served with jasmine rice, Thai basil, orange slices and green chilies.

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
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Prep Time 15 minutes
Cook Time 25 minutes
Inactive time 4 hours
Total Time 4 hours 40 minutes
Course Dinner, Entree, Main Course
Cuisine Thai
Servings 4 People

Ingredients
  

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
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