Simple Thai Chicken Curry

Simple Thai Chicken Curry
  • Prep Time: 20
  • Total Time: 45
  • Servings: 4

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About this Recipe

Get inspired in the kitchen tonight with this thai green chicken curry dish that will surely ignite a burst of flavour.


1 tsp (5 mL) Vegetable oil
1 Onion, thinly sliced
2 Cloves garlic, minced
1 Stalk lemon grass, finely chopped
2 tbsp to 3, (30-45 mL) Green curry paste
1 (14 oz/398 mL) Can coconut milk
2 cups (500 mL) Chicken broth
1 tsp (5 mL) Fresh ginger root, peeled and grated
1 Package Maple Leaf Prime Naturally® Thin Slice Chicken Breasts
2 tbsp (30 mL) Soy sauce
1 tbsp (15 mL) Lime juice
2 tbsp (30 mL) Sugar
1 Red pepper, cut into strips
1 cup (250 mL) Snow or snap peas
1 (8 oz/227 mL)) Can water chestnuts, drained
.33 cup (80 mL) Chopped fresh cilantro


HEAT oil in a large skillet or wok over medium-high heat. Add onion and stir-fry for about 2 minutes or until soft and fragrant. Add garlic, curry paste and lemon grass, stir-fry for an additional 1-2 minutes. Add coconut milk, chicken broth and grated ginger. Bring to a boil and add chicken. Reduce heat and gently simmer for 12-18 minutes until chicken is tender and the internal temperature reaches 165°F (74°C). Add soy sauce, lime juice, sugar, peppers, snow peas and water chestnuts. Cook for an additional 2-3 minutes or until the sugar is dissolved and the snow peas are bright green.

DIVIDE among bowls and garnish with fresh cilantro.


Serve over cooked rice or cooked rice noodles.

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