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This product has no significant nutritional value.
MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
STIR in vegetables and chicken; simmer 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.
So amazing!! Me and my husband are obsessed with Thai food, and this is the best curry recipe I have found to date. I add about 3 tsp. dried basil instead of fresh basil, and I add potatoes, carrots, and boiled chicken. So good!! The recipe serves about 2-3ppl.
Esther | September 29, 2017 |
Great recipe, our whole family really enjoyed it. We also added a small scallion, half a red onion and some freshly crushed garlic. Yummy!!
Dave | December 23, 2016 |