Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Green Curry Chicken
10-15 minutes to assemble
10-15 minutes to cook
Total time: 30 minutes
10-15 minutes to cook
Total time: 30 minutes
4 Servings
10-15 minutes to assemble
10-15 minutes to cook
Total time: 30 minutes
10-15 minutes to cook
Total time: 30 minutes
4 Servings
This recipe originates from the northern part of Thailand where dishes tend to be on the spicy side. Green Curry is the hottest curry so start with one tablespoon, if you are a beginner.
Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 1-13.5 oz can Coconut Milk
- 1-2 tablespoons Green Curry Paste
- 1 1/2 lbs chicken breast, sliced thinly
- 2 tablespoons Fish Sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup frozen peas
- 2 medium tomatoes, quartered
- 1 cup loosely packed, fresh basil leaves, roughly chopped
- Optional: Cooked Jasmine Rice or Rice Noodles
Directions
- Add oil to a large skillet and heat over a medium-high heat. Add onion and cook until tinged with brown. Add 1/2 can Coconut Milk and Green Curry Paste to skillet. Stir until curry paste is dissolved and fragrant.
- Add remaining can of Coconut Milk, chicken, Fish Sauce and sugar. Stirring, cook 3-4 minutes or until chicken is just cooked through (not pink).
- Add lime juice, peas and tomatoes. Cook until heated through.
- Stir in basil and immediately serve over Jasmine Rice or Rice Noodles.
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