Thai green chicken curry

Comfort and convenience that tastes incredible – it’s all here in one nourishing and delicious meal. Plus, you control the heat in this beautiful curry, so you can tailor it to your family or guests’ preferences. Are you ready for a flavour festival tonight?

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 20 to 25 minutes

Chef’s Tips:

  • Zest limes before juicing.
  • Because curry pastes differ from brand to brand, start with 1 tablespoon (15 ml) of the paste. Cook it for a minute or so, and taste. If more spice is wanted, add 1 or more additional tablespoons of the paste.
  • Cut the diced chicken, if needed, into similar sized, bite-sized pieces before cooking to ensure even cooking times.
  • Green curries tend to be much thinner than other curries; however, if a thicker (and richer) curry is desired, substitute coconut cream for some or all of the canned coconut milk.
  • If not serving immediately, stir in the cilantro and basil just before serving.
  • Serve curry over jasmine rice, or rice noodles.

Ingredients:

  • 2 tbsp (26 g) coconut oil, divided
  • 1½ cup (209 g) onions (white or yellow), diced
  • 3 tbsp (45 ml) green curry paste, or to taste
  • 4 tsp (4 pcs) garlic cloves, minced
  • 1 tbsp (6 g) ginger, peeled and minced
  • ⅓ cup (83 ml) vegetable broth
  • 2½ tsp (12 ml) fish sauce
  • 2 tsp (8 g) sugar
  • 6 pcs (10 g) lime zest, wide strips
  • 2 cups (500 ml) canned coconut milk (full-fat), stirred well
  • 1½ lb (681 g) Sargent Farms Diced Chicken Breasts
  • 2 small (454 g) zucchini, washed and sliced into ½-inch diagonal rounds
  • 1½ cup (167 g) sugar snap peas (or snow peas), washed and trimmed
  • ½ cup (10 g) fresh cilantro (leaves and a few stems), roughly chopped
  • ¼ cup (8 g) fresh basil (preferably Thai), roughly torn or chopped
  • 2 tbsp (30 ml) lime juice, freshly squeezed

Directions:

  1. In a Dutch oven or large pot, heat 1 tablespoon (13 g) of the coconut oil over medium heat until melted and shimmering. Add in the diced onions. Saute for 3 minutes.
  2. Add in the remaining tablespoon of coconut oil. Add in the curry paste, minced garlic, and minced ginger. Saute until garlic and ginger are fragrant and curry paste has “dried out”, about 2 minutes; do not burn.
  3. Slowly add in the vegetable broth, while constantly stirring to incorporate the curry paste into the liquid. Stir in fish sauce and sugar. Once the liquid is homogenous, add in the lime zest.
  4. Add in the Sargent Farms Diced Chicken Breasts (cut into bite-sized pieces) and stir to coat pieces with the mixture.
  5. Pour and stir in coconut milk. Increase heat to medium-high. Bring mixture to a simmer; do not boil as coconut milk tends to split when boiled. Reduce heat to medium and simmer; 5 minutes.
  6. Add in the sliced zucchini. Wait for mixture to come back to a simmer; cook for 7 minutes.  
  7. Add in the snap peas. Cook for 3 minutes or until crisp-tender.
  8. Remove pot from heat. Remove the strips of lime zest and discard. Stir in the roughly chopped cilantro, basil, and lime juice.

Serve immediately.

Green Thai chicken curry in a pot and served on a plate with rice, with limes, green onion, and a bowl of rice

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