Simple Thai Green Curry Chicken Recipe

Published: May 6, 2014 | By: Kristina Stosek

Prep Time 20 Minutes

Difficulty Beginner

Cook Time 25 Minutes

Serves 4

Average Rating: 4.5 | Rated By: 4 users

Thai food is known for using fresh rather than 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. In this recipe I used ready made gluten-free green curry paste, making this a simple recipe but still keeping the delicious Thai flavour

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Ingredients

1 x (13.5 oz.) can of coconut milk

½ cup GF chicken stock

3 Tbsp. GF green curry paste

1 Tbsp. agave nectar

2 Tbsp. fish sauce

½ cup chopped Thai basil + some for garnish

2 hot chili peppers, remove seeds and finely diced (optional)

3 garlic cloves, minced

¾ lb. boneless chicken thighs, cut into bite size pieces

3 cups fresh vegetables, such as red pepper, carrots, zucchini, snow peas; cut into bite size pieces

1 Tbsp. freshly squeezed lime juice + 4 lime wedges for garnish

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Instructions

Add coconut milk, chicken stock, green curry paste, agave, fish sauce, basil, chili peppers and garlic into a large saucepan. Cook over medium-low heat for 10 minutes

Add chicken and cook 15 more minutes

Add vegetables with lime juice and cook 5 more minutes

Serve with fresh Thai basil and lime wedge

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