How To Make Thai Green Curry Chicken Recipe ~ Spicy Thai Curry Chicken

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative and often cheaper.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are more economical.

bamboo shoots

🥗Healthier: water chestnuts

💰Cheaper: canned mushrooms

Water chestnuts provide a similar crunch, while canned mushrooms are often less expensive.

Lightly brown 1 pound of cubed boneless chicken breasts in a pan with a little oil and then remove and set aside.

In the same pan, add minced garlic and green curry paste, cooking and stirring for 1 minute.

Add coconut milk and chicken broth to the pan, turning up the heat to bring to a simmer.

Add fish sauce, brown sugar, and 2 torn kaffir lime leaves to the mixture and stir.

Add diced onions, baby corn, carrots, bamboo shoots, and bell peppers to the pan, stirring to combine.

Cover and cook for 15 minutes, bringing the mixture to a simmer.

Add the browned chicken and its juices back into the pan, stirring to combine.

Cover and cook for an additional 10 to 15 minutes or until the chicken is done.

Remove the kaffir lime leaves from the pan.

Add the juice of half a lime and a handful of fresh Thai basil, stirring to combine.

Serve the Thai green curry chicken with rice or rice noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens