Green Curry Chicken

Name: Green Curry Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk; 1/3 cup vegetable or chicken stock; 1/4 cup chopped basil leaves; 2 to 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce; 1 to 4 tablespoons Thai Kitchen® Gluten Free Green Curry Paste; 2 tablespoons brown sugar; 1 1/2 cups assorted cut-up vegetables such as red bell pepper, zucchini, carrots and peas; 3/4 pound boneless skinless chicken breasts cut into 1-inch pieces; Cooked Jasmine Rice

By: McCormick Kitchens

Made With:

This green curry chicken recipe delivers savory flavor with fresh, fragrant ingredients. A popular dish in Thailand, chicken green curry balances the essential flavors of Thai cuisine: salty, spicy, sweet and sour. One of our most popular green curry recipes, this dish features a variety of cut-up vegetables, such as red bell pepper, zucchini, carrots and peas immersed in a creamy sauce made from Thai Kitchen® Gluten Free Unsweetened Coconut Milk, Thai Kitchen® Gluten Free Green Curry Paste, Thai Kitchen® Gluten Free Premium Fish Sauce, brown sugar and fresh basil. This easy-to-make meal is best served with Jasmine rice.

Recipe Info

Prep Time:

10m
Cook Time:

30m
Serving Size:

4
User Rating:

Ingredients

1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
1/3 cup vegetable or chicken stock
1/4 cup chopped basil leaves
2 to 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
1 to 4 tablespoons Thai Kitchen® Gluten Free Green Curry Paste
2 tablespoons brown sugar
1 1/2 cups assorted cut-up vegetables such as red bell pepper, zucchini, carrots and peas
3/4 pound boneless skinless chicken breasts cut into 1-inch pieces
Cooked Jasmine Rice

Nutrition Information

(per serving)

Key products

Thai Kitchen® Unsweetened Coconut Milk, 13.66 fl oz

Thai Kitchen® Gluten Free Premium Fish Sauce, 6.76 fl oz

$5.99

Unit price: per

Thai Kitchen® Gluten Free Green Curry Paste, 4 oz

$6.49

Unit price: per

Instructions

MIX coconut milk, stock, basil, fish sauce, green curry paste, and brown sugar in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; simmer for 15 minutes.
STIR in vegetables and chicken; simmer for 10 minutes longer or until chicken is cooked through.
SERVE over cooked Jasmine Rice.
Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free.