Go Back
Print

Thai Green Curry Chicken

Sure to be a family favorite!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Rice:

  • 1 cup Jasmine rice
  • 2 cups water

Green Curry:

  • 1/2 yellow onion sliced thinly
  • 1/2 lb/225 g green beans cleaned trimmed and cut into bite sized pieces
  • 1 lb/450 g boneless skinless chicken breast sliced into bite sized pieces
  • Canola Oil
  • 2 - 3 Tbsp green curry paste
  • 1 Tbsp brown or palm sugar
  • 1 Tbsp fish sauce
  • 1/2 cup chicken broth
  • 13.5 oz/400 ml Kara UHT Coconut Milk

Instructions

Rice:

  1. Place rice and water in a medium heavy bottom pot and cook on high heat uncovered.
  2. Once water has reached a boil, turn to low heat and cover.
  3. Cook rice until all water has been absorbed and rice is tender.

Green Curry:

  1. Heat a large heavy bottom fry pan over medium high heat.
  2. Add 2 Tbsp of canola oil to coat the bottom of the pan.
  3. Cook onions stirring occasionally until translucent but not brown (3 - 5 minutes)
  4. Add green beans and cook until beans turn bright green and are heated through (45 seconds)
  5. Remove from fry pan leaving as much oil behind as possible and set aside.
  6. Return pan to heat and add more oil if necessary. Pan should have a thin layer of oil covering the bottom.
  7. Cook chicken stirring occasionally until brown and just cooked through (5 minutes)
  8. Remover chicken from fry pan leaving as much oil behind as possible and set aside.
  9. Return pan to heat and add curry paste and sugar.
  10. Stir until fragrant (30 seconds)
  11. Add fish sauce and stir to combine
  12. Add chicken stock and stir to combine making sure to scrap any bits from the bottom of the pan.
  13. Pour in coconut milk and stir to combine.
  14. Allow curry to cook 5 - 10 minutes until thickened.
  15. Return onions, green beans and chicken to the pan to reheat before serving.
  16. Serve green curry over rice.

Recipe Notes

The amount of curry paste you use will depend on the brand and how spicy you like your curry. Try adding just 1 - 2 Tbsp to start. After you have added the coconut milk and have given the flavors a chance to combine have a taste and add more paste if it isn't spicy enough. Be sure to mix thoroughly before adding more.