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Thai Green Chicken Curry with Coconut Rice

6 servings

Main Course

Indulge in the flavors of Asia with this delectable coconut-infused meal.

With the subtle sweetness of coconut and traditional Asian ingredients and flavours, this mouthwatering, spring-inspired meal is sure to be a hit with the family. Served with coconut brown rice, it’s a simple and healthy weeknight meal.

Brown Rice, Long Grain

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Ingredients

  • 1 cup (250 mL) U.S. long grain brown rice

  • 1 cup (250 mL) coconut milk (can be low fat), divided

  • 2 cups (500 mL) gluten-free vegetable or chicken broth, divided

  • 1 lb (454 g) boneless, skinless chicken, cut into thin strips

  • 1 tsp (5 mL) each, baking soda and corn starch

  • 1 tbsp (15 mL) low sodium, gluten-free soy sauce

  • 2 tbsp (30 mL) vegetable oil

  • 1 cup (250 mL) snap peas, trimmed

  • 1 cup (250 mL) sliced red pepper

  • 1 cup (250 mL) red onion, sliced

  • 1 cup (250 mL) button mushrooms, halved

  • 2 tbsp (30 mL) Thai green curry paste

  • 1 cup (250 mL) torn fresh basil leaves

  • 2 tsp (10 mL) fresh lime juice

Directions

Step 1


  • In saucepan, combine rice with ½ cup (125 mL) coconut milk and 1 ½ cups (375 mL) broth.

  • Stir.

  • Bring to boil over medium-high heat and reduce heat to low, cover and simmer until liquid has been absorbed, about 45 minutes.

  • Remove from heat.


Step 2


  • Meanwhile, in bowl, combine chicken with baking soda, cornstarch and soy sauce, mixing well to coat chicken.

  • Let sit while preparing vegetables.


Step 3


  • In large heavy skillet, heat oil over medium heat.

  • Cook chicken just until browned on the outside, about 5 minutes.

  • Transfer to clean bowl (will not be cooked through, will finish cooking in sauce).

  • Add snap peas, red pepper and onions; sprinkle with salt and pepper, stirring frequently until onion begins to soften, about 5 minutes.


Step 4


  • Stir in curry paste; cook, until paste begins to darken, about 3 minutes.

  • Add remaining coconut milk, scraping any brown bits from the bottom of the pan.

  • Add remaining chicken broth and reserved chicken and bring to a simmer.


Step 5


  • Cook until vegetables are tender crisp and sauce is slightly thickened, stirring occasionally, about 5 minutes.

  • Remove from heat and stir in basil and lime juice.

  • Serve over brown coconut rice.

Recipes by riceinfo.com

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