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Green Curry Thai Chicken

A Thai styled chicken dish with coconut milk and green curry paste.

Course Dinner, lunch, Main Course
Cuisine Thai
Keyword basil, cauliflower rice, chicken, coconut milk, curry, Curry, chicken, green curry

Ingredients

  • 6-7 chicken thighs or 3 chicken breasts cut in strips
  • pepper and salt to taste
  • 1/2 cup green onion sliced thin
  • 3 cloves garlic
  • 2 tsp fresh ginger
  • 1 red pepper sliced in thin strips
  • 1 stalk celery sliced fine
  • 1 can coconut milk
  • 3/4 cup chicken stock
  • 1 shallot chopped fine
  • 2 tbsp green curry paste
  • 2/3 tbsp finely chopped fresh basil
  • 1 cup snap peas cut in thirds
  • 1 cup bean sprouts

Instructions

  1. Preheat oven to 375F.

  2. In an oven proof frying pan, brown chicken on both sides over medium/high heat.  Sprinkle chicken with pepper and salt. If using chicken breasts, add 1 tbsp of olive oil to the pan before browning. Once browned, remove chicken from pan. 

  3. Add chopped onions, shallot, celery, peppers, garlic and ginger to pan.  Stir frequently over medium heat for about 5 minutes.

  4. Add chicken stock, coconut milk, and curry paste and stir.  Once combined add the chicken back to the frying pan and bake in the oven for 20-25 minutes uncovered. Chicken should be 165F when checked with a thermometer.

  5. Sprinkle chopped basil on top and serve with Cauliflower Rice.