Thai Green Curry Chicken

January 23, 2025 • 0 comments

If you want to change things up a bit, this recipe is a good one for you! The mix of green curry, basil and cilantro give this dish amazing flavor and freshness. It is one of our go-to meals in the winter when fresh garden veggies aren't available.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6

Ingredients

(2 cups) Pastured Chicken Broth
(Two Breasts) Chicken Breasts
(1 Tbsp.) Minced Garlic
(1 Tbsp.) Grated Ginger
(Diced) Yellow Onion
(4 cups) Brocolli
(2 cups) Peas
(Juice from two) Limes
(1/2 cup, finely diced) Cilantro
(14 oz.) Coconut Milk
(1/4 cup, finely chopped) Basil
(4 oz.) Green Curry Paste
(To taste) Salt
(Depends on your spice tolerance) Crushed Red Pepper
(1 Tbsp.) Olive Oil

Directions

First, put the olive oil in a pan over medium heat on the stove. (I like to use our enamel cast-iron Dutch Oven).

Then, once it's up to temperature, brown the chicken breasts. Turn so that all sides have a nice brown crust.

While the chicken is browning, cut the broccoli, dice the onion and chop the basil and cilantro.

Once the chicken is browned, pull the chicken breasts out and add your diced onions to the pan. Cut chicken into cubes. It is ok if the chicken is not 100% cooked at this point.

Add the chicken cubes back into the pan along with the garlic and cook on medium until the onions become translucent.

Next, add the chicken broth, green curry paste, and coconut milk in.

Stir and bring to a simmer.

Next, add in the broccoli, peas, ginger, lime juice, salt and crushed red pepper.

Let simmer for 5 more minutes and then finally add the cilantro and basil.

Serve over a bed of rice and enjoy!

by Jazmin Brown