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thai-style chicken curry

Prep Time:



Cook Time:





About the Recipe

classic Thai flavors blend together beautifully in this delicious curry; add more green curry
paste for a spicy kick


For sauce:

1 Tbsp peanut oil or vegetable oil

1 Tbsp ginger, minced (or a 1-inch

piece, crushed)

� Tbsp garlic, minced (about 1 clove)

� C scallions (green onions), rinsed

and chopped

1 Tbsp lemongrass, minced (or the zest

from 1 lemon: Use a peeler to

grate a thin layer of skin off a


1 Tbsp Thai green curry paste

� C light coconut milk (or use a

spoon to discard visible layer of

fat off the top of an unshaken

can of regular coconut milk;

then, measure � C for recipe)

1 tsp honey

1 tsp lite soy sauce

1 tsp fish sauce

1 Tbsp cornstarch

� C low-sodium chicken broth

For chicken and vegetables:

1 bag (12 oz) frozen vegetable stir-fry

12 oz boneless, skinless chicken

breast, cut into thin strips


1 Thaw frozen vegetables in the microwave (or

place entire bag in a bowl of hot water for about

10 minutes). Set aside until step 7.

2 For sauce, heat oil in a small saucepan on medium

heat. Add ginger, garlic, scallions, and lemongrass,

and cook gently until tender, but not brown,

about 2�3 minutes.

3 Add curry paste, and cook for an additional

2�3 minutes.

4 Add coconut milk, honey, soy sauce, and fish sauce,

and bring to a boil over high heat.

5 In a bowl, mix cornstarch with chicken broth. Add

mixture to the saucepan, and return to a boil while

stirring constantly. 6 Lower heat to a simmer, and add chicken strips.

Simmer gently for 5�8 minutes.

7 Add thawed vegetables, and continue to cook

gently with lid on until the vegetables are heated

through, an additional 2�3 minutes.

8 Divide into four even portions, each about 3 ounces

chicken breast and 1 cup vegetables, and serve.

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