THAI KITCHEN CHICKEN 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.

THAI RED CURRY | THAI KITCHEN

Thai Red Curry | Thai Kitchen image

Provided by Thai Kitchen

Number Of Ingredients 11

Ingredients

1
1 tbsp vegetable oil
1 tbsp Thai Kitchen® Red Curry Paste
1 can (13.66 oz) Thai Kitchen® Coconut Milk
1/2 cup chicken stock
1 tbsp brown sugar
1 tbsp Thai Kitchen® Premium Fish Sauce
1 pound boneless chicken, beef, pork or duck cut into bite-size pieces
3 cups assorted cut-up vegetables such as bell peppers, onions, carrots and sugar snap peas
2 tbsps julienne-cut fresh basil
Cooked Thai Kitchen® Jasmine Rice (optional)

Steps:

HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.
STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.
SERVE over cooked Jasmine Rice, if desired.

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