Wednesday, November 20, 2013

Thai Green Curry Chicken

Did you ever have one of those days when you're craving a certain cuisine? Yesterday I was craving something Thai. I had taken some boneless, skinless chicken thighs out of the freezer that morning, and needed to put those to use.  I started searching for the perfect recipe. Well, that was my first mistake!

When I start looking at recipes, I get side-tracked all of the time. I see all of these wonderful recipe pins on Pinterest, all of these great looking recipe photos in my Facebook page feed, and tons of great recipe reviews on  Then there I am, 2 hours later, and still have no idea what I'm going to make. Does that ever happen to you?

I finally kicked myself back to reality, realizing that the time was soon approaching that I needed to have dinner on the table, so my husband and I could get our kids off to their activities. Here's what I came up with, which sure hit the spot (and satisfied my craving for Thai food). 

Printable Recipe
Thai Green Curry Chicken
5 boneless skinless chicken thighs, cut into bite-size pieces
  ** I buy mine at Costco, they come in 4 packages of 5 thighs per package **
1 Tbls soy sauce
2 Tbls flour
2 Tbls canola oil
1 Tbls green curry paste (or more to your desired taste)
1/2 Tbls chopped garlic
2 tsps fresh ginger, grated
2 green onions, cut on a diagonal
1/2 cup of sweet peppers, cut into 1/2" dice (I used a mixture of red, yellow & orange peppers)
1 can of coconut milk
1 Tbls fish sauce
1 Tbls soy sauce
1 Tbls sugar
1/4 cup chopped cilantro (for garnish)
Cashews (optional)

  1. Place 1 Tbls of soy sauce in a glass bowl, add chicken and toss to coat.
  2. Sprinkle chicken with the flour and toss to coat.
  3. Heat oil in a pan over medium-high heat. Add chicken and cook until chicken is browned on all sides. Remove chicken and set aside.
  4. Reduce heat to medium, add curry paste, green onion, garlic, ginger and peppers.  Cook for 3-4 minutes until fragrant.
  5. Return chicken to the pan and mix well, so chicken gets coated with the curry mixture.
  6. Add the coconut milk, fish sauce, sugar and 1 Tbls soy sauce.  Bring to a boil, then reduce medium-low and simmer for 15 minutes.
  7. Serve over rice and garnish with chopped cilantro and (optional) cashews.  
Adapted from

Buon Appetito!


  1. Thanks for this authentic recipe.

    1. You are very welcome! Thank you for stopping by and commenting! I appreciate it!