Super Easy Thai Green Curry Chicken

Thai food is known for using fresh rather then dried herbs and spices, plenty of red hot chili peppers and instead of salt they use fish sauce. Thai food main ingredient is a good variety of vegetables with small amount of meat and very little fat, thus making it a healthy diet. It is also known to be hot and spicy and using plenty of Thai basil. Thai basil is different from all other basils, because the flavour does not diminish even after you cook it. In this recipe I have used ready made gluten free green curry paste, making this an easy recipe.

Serve with Jasmine rice or quinoa.

Serves 4


1 x (13.5 oz.) can of coconut milk
½ cup organic GF chicken stock
3 tbsp. GF green curry paste (I use Thai Kitchen)
1 tbsp. pure maple syrup
2 tbsp. fish sauce
½ cup chopped Thai basil + some for garnish
2 organic hot chili peppers remove seeds and finely diced (optional)
3 garlic cloves, minced
¾ lb. boneless chicken thighs, cut to bite size pieces
3 cups cut up organic vegetables, such as red pepper, carrots, zucchini, snow peas
1 tbsp. freshly squeezed organic lime juice + 4 lime wedges for garnish


Add coconut milk, chicken stock, green curry paste, maple syrup, fish sauce, basil, chili peppers and garlic into a large sauté pot, bring to boil and simmer for 10 minutes
Add chicken and cook 10 more minutes
Add vegetables with lime juice and cook 5 more minutes.
Serve with Jasmine rice or quinoa and garnish with Thai basil and lime wedge

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