Thai Green Curry Chicken

Thai Green Curry Chicken
  • Prep Time: 25
  • Total Time: 50
  • Servings: 4.0

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About this Recipe

Green curry is the spiciest of the Thai curries. Warm flavours of coconut, chilies and ginger come together in a rich flavourful sauce.


1 tbsp (15 mL) Vegetable oil
1 Onion, sliced
2 Cloves garlic, minced
3 tbsp (45 mL) Green curry paste
2 cups (500 mL) Coconut milk
1/3 cup (75 mL) Chicken broth or water
2 Slices lime
1 tsp (5 mL) Freshly grated ginger
3 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut in bite-size pieces
1 tbsp (15 mL) Fish sauce
2 tbsp (30 mL) Soy sauce
1 Lime, zest and juice
1 Green chili, finely chopped
2 tbsp (30 mL) Brown sugar
¼ cup (60 mL) Chopped fresh cilantro


HEAT oil in a large skillet over medium-high heat. Add onion and stir-fry for 2 minutes. Add garlic and curry paste and stir-fry another minute. Add coconut milk, broth, lime slices and ginger root. Bring to a boil; add chicken, reduce heat and simmer for 15 to 20 minutes or until chicken is cooked and the internal temperature reads 165°F (74°C). ADD fish sauce, soy sauce, lime zest, juice, chili and sugar. Cook for about 2 minutes or until sugar has dissolved. REMOVE lime slices and serve.


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