One Pot Thai Green Curry (Chicken)
Quick and easy one pot Thai green curry recipe, homemade with simple ingredients on stovetop in 30 minutes. Full of tender chicken breast cubes, green curry paste, coconut milk and lots of vegetables. Spicy with a touch of sweetness, aromatic and very creamy.
Servings: 4 People
Ingredients
- 2 tablespoon Oil
- 1.5 pounds Chicken breast Cut into 1.5 inch-2 inch cubes
- 1 tablespoon Ginger Freshly grated
- 2 cloves Garlic Finely minced
- ¼ cup Thai green curry paste Can add more or less based on your preference
- 1-2 teaspoon Fish sauce
- Salt To taste
- Pepper To taste
- 1 cup Chicken broth Low sodium
- 1 can Coconut milk Full fat, Unsweetened, 13.5 oz. can
- 2-3 cups Frozen Asian vegetable mix Or use combination of thinly sliced red/ green peppers, snap peas, baby corn, green beans, broccoli
- 1 teaspoon Granulated sugar Optional
- 1 tablespoon Lime juice Freshly squeezed
- 2 tablespoon Thai basil Or cilantro, Roughly chopped, Fresh
- 1-3 Thai chiles Thinly sliced. Deseeded. These are spicy. Start with 1 and add more if you can tolerate intense spice
Instructions
- Heat oil in a large nonstick pot over medium-high heat.
- Add chicken, ginger, garlic and saute for a few minutes until chicken is no longer pink and garlic/ginger are fragrant.
- Add green curry paste, fish sauce, salt, pepper and mix until chicken is fully coated.
- Add broth, coconut milk and mix until combined.
- Cover and cook for 10 minutes over medium heat.
- Remove lid and mix in frozen vegetables. At this point, you can also add a little bit of sugar to cut the spiciness, if you like.
- Cook uncovered for a few minutes until veggies are tender but still firm and not mushy.
- Drizzle some lime juice and sprinkle lots of freshly chopped basil and chiles. You can also sprinkle some red chili flakes for additional spice, if you like.
- Serve with steamed rice and enjoy.
Notes
- If sauce is too thin at the end, cook uncovered for a little while longer until liquid is reduced to your desired consistency. If sauce is too thick, mix in a little water until you have the desired consistency.
- You can also add 1 medium size Chinese eggplant that's been cut into half inch circles.
- You can even add some firm tofu that's been cut into 1 inch cubes.
- Adjust amount of green curry paste and chiles based on how much spice you can tolerate.
- For a vegetarian version, omit the chicken altogether and add tofu and eggplants too.
- Use low sodium broth to prevent this meal from becoming too salty.
- Don't over-cook the vegetables because that will make them very soft and mushy.
- Please use unsweetened coconut milk or else the end result will be very sweet.
- Do not replace coconut milk with coconut cream because the consistencies are different.
- Make sure you are using full fat coconut milk for maximum richness and creaminess.
- If you are not fond of fish sauce, that can be omitted.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.