Go Back

Thai Green Curry Chicken

Servings 4 Servings


  • 13.5 oz coconut milk
  • 4 oz Thai green curry paste
  • 1 C chicken stock
  • 1 medium onion diced
  • 1 lb boneless chicken thighs cut into bite size pieces
  • 1/2 C bok choy
  • 1/2 C asparagus cut into thirds
  • 1/2 C Chinese broccoli
  • 1 small sweet red chili pepper
  • Salt to taste or fish sauce if you prefer
  • 8 - 10 Thai basil leaves


  • Place 1/3 of the coconut milk in a medium pot over med/high heat.
  • Reduce until the milk begins to separate.
  • Add the onion and chicken and coat well.
  • Add the curry paste, the rest of the coconut milk and the chicken stock.
  • Simmer for 20 to 30 minutes until the chicken is fork tender.
  • Add the vegetables and continue simmering until tender.
  • Season with salt (or fish sauce if you prefer) to taste.
  • Remove from heat and add fresh Thai basil leaves.
  • Serve hot with a side of rice.


Recipe by: Connie Murray @Happybellyfoodie.com