If you love a dish full of flavor, spice, and fresh vegetables & chicken, you have got to try this Green Curry Chicken!
My husband introduced me to Green Curry Chicken recently and I have to say it’s one of my favorite new dishes. I always look for a quick & easy dinner to prepare when planning my weekly meals. It’s also spicy for those who enjoy a little spice now and then.
I love a recipe with lots of fresh vegetables for my family. Shopping our local farmers market every Thursday is my favorite way to buy fresh herbs and vegetables. 🙂
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This is what the green chicken curry looks like after dumping all of the fresh vegetables and chicken into the sauce.
And this is when it is complete! YUM!!!
INGREDIENTS
- 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
- 1/3 cup vegetable or chicken stock*
- 1/4 cup chopped basil leaves
- 2 to 3 tablespoons Thai Kitchen® Premium Fish Sauce
- 1 to 4 tablespoons Thai Kitchen® 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 Thai Kitchen® Jasmine Rice
To get this amazing recipe click HERE.
We made a few adjustments to this recipe:
1. Chicken thighs because that’s what we had on hand.
2. 3 diced garlic cloves. We added this at the same time we added the vegetables and chicken.
3. 1 tablespoon of fish sauce (it’s pretty stinky).
4. We enjoy a spicy meal, but to cut the spice, this is a good guide to the amount of green curry to use:
* 1 tablespoon – Gives you a hint of the taste of curry.
* 2 tablespoons – Spicy for most people with delicate palettes.
* 3 tablespoons – Turning up the heat
* 4 tablespoons – Difficult to eat
4. We cooked about 5 minutes longer to make sure chicken and vegetables were completely cooked.
There will be no need for take-out on the weekend now that we have this fantastic Green Chicken Curry recipe. Enjoy the spice!!!
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