Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Chicken with Green Curry and Peas
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
15 minutes to cook
Total time: 25 minutes
4 Servings
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
15 minutes to cook
Total time: 25 minutes
4 Servings
Chicken thighs never dry out and are especially tasty with A Taste of Thai Green Curry Paste.
Ingredients
- 1-13.5 oz can Coconut Milk, divided
- 1-2 tablespoons Green Curry Paste
- 2 tablespoons Fish Sauce
- 1 large onion, chopped (2 cups)
- 1 1/2 lbs boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoons dark brown sugar
- 1/2 cup chopped basil leaves
- 1-10 oz package frozen peas, thawed
- Cooked Jasmine Rice or Rice Noodles
- Garnish: lime wedges
Directions
- In a large skillet or wok, heat 1/2 can of Coconut Milk with Green Curry Paste until dissolved.
- Add remaining can of Coconut Milk, Fish Sauce, onion and chicken thighs. Stirring, bring to a boil. Cook until chicken is tender and cooked through (opaque).
- Add lime juice, brown sugar, basil leaves and peas. Stirring, bring back to a boil and cook until peas are heated through.
- Serve over cooked Jasmine Rice or Rice Noodles. Garnish with fresh lime wedges.
In This Recipe
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
This is our hottest curry paste. Green Curry’s spice and aroma work best with chicken and beef curries, adding just the right amount of heat.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Previous
Next
You May Also Like
Previous
Next