Thai Green Curry Chicken

[migration] empty title 352 Author: Canadian Living Credits: [migration] empty title 352

  • Portion size 4 servings


  • 4 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 2 tablespoons finely chopped shallots
  • 5 garlic cloves minced
  • 1 tablespoon finely chopped gingerroot
  • 3 tablespoons green curry paste (see recipe below)
  • 1 tablespoon fish sauce
  • 4 lime leaves
  • 1 can coconut milk
  • 1 cup Thai basil leaf
  • 2 teaspoons lime juice


Cut chicken into 1-inch (2.5 cm) pieces; set aside.

In large skillet, heat oil over medium heat; cook shallots, garlic and ginger, stirring, for about 2 minutes or until softened. Stir in green curry paste, fish sauce, lime leaves and coconut milk until combined.

Add chicken to pan; simmer for about 8 minutes or until slightly thickened and chicken is no longer pink inside. Stir in basil leaves and lime juice.


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Thai Green Curry Chicken