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Green Curry Chicken

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 Green Curry Chicken
Recipe for the week of November 10-14 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
8 servings
Ingredients
For the White Rice
  • 1 cup long grain rice
  • 1 1/2 cups water
  • 1/2 teaspoon Salt
For the Green Curry Paste
  • 1/2 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 green bell pepper chopped
  • 5 garlic cloves peeled and chopped
  • 2 stalks lemongrass chopped
  • 1 teaspoon ground ginger
  • 6 green onions sliced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon Salt
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
For the Curry
  • 3 tablespoons vegetable oil divided
  • 2 pounds chicken thighs cubed
  • 1 tablespoon cornstarch
  • 1 yellow onion thinly sliced
  • 4 ounces green curry paste from above recipe
  • 2 red bell peppers diced
  • 2 Carrots peeled and diced
  • 13 1/2 ounces canned coconut milk
  • 1 1/2 cup vegetable broth
  • 2 tablespoons soy sauce
  • 2 teaspoons white sugar
  • 1/4 bunch fresh basil chiffonade
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
8 servings
Ingredients
For the White Rice
  • 1 cup long grain rice
  • 1 1/2 cups water
  • 1/2 teaspoon Salt
For the Green Curry Paste
  • 1/2 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 green bell pepper chopped
  • 5 garlic cloves peeled and chopped
  • 2 stalks lemongrass chopped
  • 1 teaspoon ground ginger
  • 6 green onions sliced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon Salt
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
For the Curry
  • 3 tablespoons vegetable oil divided
  • 2 pounds chicken thighs cubed
  • 1 tablespoon cornstarch
  • 1 yellow onion thinly sliced
  • 4 ounces green curry paste from above recipe
  • 2 red bell peppers diced
  • 2 Carrots peeled and diced
  • 13 1/2 ounces canned coconut milk
  • 1 1/2 cup vegetable broth
  • 2 tablespoons soy sauce
  • 2 teaspoons white sugar
  • 1/4 bunch fresh basil chiffonade
Instructions
For the Rice
  1. Bring the water to boil in a medium saucepan. Add the salt,
  2. When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot, and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered. Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes.
  3. When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork, and let it sit for another 2 minutes or so until some of the excess moisture in the rice dries off.
For the Curry Paste
  1. To a bowl, add bell pepper, garlic, lemongrass, ginger, green onions, coriander, cumin, black pepper, turmeric, salt, lime juice, and oil. Immersion blend until a paste forms, scraping sides down as needed.
For the Curry
  1. Heat a large skillet over medium-high heat and add half the oil. Toss the chicken pieces in cornstarch and remaining oil until well combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
  2. If there are a lot of chicken bits stuck to your pan, deglaze with a bit of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.
  3. Add the vegetables and cook for 30 seconds. Add the coconut milk, vegetable broth, and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the soy sauce, sugar, and basil.