THAI CHICKEN GREEN CURRY RECIPES

Name: Green Curry Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Cuisine: Thai,
Ingredients: 1; 1 can (13.66 oz) Coconut Milk; 1/3 cup vegetable or chicken stock*; 1/4 cup chopped basil leaves; 2 to 3 tablespoons Premium Fish Sauce; 1 to 4 tablespoons Green Curry Paste; 2 tbsps brown sugar; 1 1/2 cups assorted cut-up vegetables such as red bell pepper, zucchini, carrots and peas; 3/4 pound boneless skinless chicken breasts cut into 1-inch pieces; Cooked Jasmine Rice

GREEN CURRY CHICKEN RECIPE | THAI KITCHEN - MCCORMICK

Green Curry Chicken Recipe | Thai Kitchen - McCormick image

Learn how to make Thai curry with this basil infused recipe. Enjoy a side of jasmine rice with red bell pepper, zucchini, carrots and peas for a green curry that's sure to impress.

Provided by Thai Kitchen

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 10

Ingredients

1
1 can (13.66 oz) Coconut Milk
1/3 cup vegetable or chicken stock*
1/4 cup chopped basil leaves
2 to 3 tablespoons Premium Fish Sauce
1 to 4 tablespoons Green Curry Paste
2 tbsps brown sugar
1 1/2 cups assorted cut-up vegetables such as red bell pepper, zucchini, carrots and peas
3/4 pound boneless skinless chicken breasts cut into 1-inch pieces
Cooked Jasmine Rice

Steps:

MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
SERVE over cooked Jasmine Rice.
*Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free.

RED CURRY CHICKEN | THAI KITCHEN - MCCORMICK

Red Curry Chicken | Thai Kitchen - McCormick image

Provided by Thai Kitchen

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 10

Ingredients

1
1 can (13.66 ounces) Coconut Milk
2 tbsps Red Curry Paste
1 tbsp brown sugar
1 pound boneless, skinless chicken cut into 1-inch chunks
1/3 cup snap peas
1/3 cup bamboo shoots
1/3 cup sliced red bell pepper
1/4 cup fresh Thai basil (optional)
1 to 2 tablespoons premium fish sauce

Steps:

BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
STIR in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.
SERVE with cooked Jasmine Rice, if desired.
Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

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GREEN CURRY CHICKEN RECIPE | THAI KITCHEN - MCCORMICK

Learn how to make Thai curry with this basil infused recipe. Enjoy a side of jasmine rice with red bell pepper, zucchini, carrots and peas for a green curry that's sure to impress.
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*Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free.

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