Easy Green Curry Chicken
Recipe: https://recipestripper.com/recipes/e591291f-ca92-4ed2-a347-f114f153d071
Original source: https://thewoksoflife.com/green-curry-chicken/
Recipe image: https://thewoksoflife.com/wp-content/uploads/2026/05/thai-green-curry-11.jpg

This green curry chicken recipe is amazingly easy––simple enough for dinner any night of the week.
Yield: 8
Prep time: PT30M
Cook time: PT20M
Total time: PT50M

Ingredients
- 1½ pounds boneless skinless chicken thighs or breast ((thinly sliced))
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 teaspoons oyster sauce
- 3 tablespoons neutral oil ((such as canola, vegetable, or avocado oil, divided))
- 1  medium onion ((thinly sliced))
- 4 ounces green curry paste ((or 2 ounces for milder curry))
- 5 cups mixed vegetables
- 13.5 ounces coconut milk ((1 can—about 1 2/3 cups))
- 1¼ cup chicken stock
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- ½ cup basil leaves ((Thai basil or sweet basil))
- steamed jasmine rice ((to serve))

Instructions
1. Add the chicken pieces to a medium bowl, along with the cornstarch, water, oyster sauce, and 1 tablespoon of oil.
2. Heat a large skillet over medium high heat. When hot, add the remaining 2 tablespoons of oil. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
3. If there are a lot of chicken bits stuck to your pan, deglaze with a little water. Then add the sliced onions and cook until translucent. Add the curry paste and cook for 5 minutes.
4. Add the vegetables and cook for another 2 minutes. Add the coconut milk, chicken stock, and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 8 minutes. After the curry has finished simmering, stir in the sugar, fish sauce, and basil. Serve with steamed rice.