Thai Green Curry Chicken

Ingredients

• 1.5 lb boneless skinless chicken thighs or breast (thinly sliced)
• 1 tbsp cornstarch (for chicken marinade)
• 1 tbsp water (for chicken marinade)
• 2 tsp oyster sauce
• 3 tbsp neutral oil (such as canola, vegetable, or avocado oil; divided)
• 1 onion (medium, thinly sliced)
• 4 oz green curry paste (or 2 ounces for milder curry)
• 5 cup mixed vegetables (such as bamboo shoots, carrots, broccoli, or zucchini)
• 13.5 oz coconut milk (1 can, about 1 2/3 cups)
• 1.25 cup chicken stock
• 1 tbsp sugar
• 1 tbsp fish sauce
• 0.5 cup basil leaves (Thai basil or sweet/Italian basil)
• steamed jasmine rice (to serve)

Steps

1. 1

   Add the thinly sliced chicken pieces to a medium bowl, along with the cornstarch, water, oyster sauce, and 1 tablespoon of the neutral oil. Mix well to coat the chicken.

2. 2

   Heat a large skillet over medium-high heat. When hot, add the remaining 2 tablespoons of oil.

3. 3

   Sear the chicken pieces in the skillet until browned. Remove the chicken from the pan and set aside.

4. 4

   If there are a lot of chicken bits stuck to your pan, deglaze with a little water (about 1/4 cup).

5. 5

   Add the sliced onions to the skillet and cook until translucent.

6. 6

   Add the green curry paste to the pan and cook for 5 minutes, stirring frequently.

7. 7

   Add the mixed vegetables and cook for another 2 minutes (or 30 seconds if using very tender vegetables).

8. 8

   Add the coconut milk, chicken stock, and the seared chicken pieces back into the pan. If using optional lime leaves or chilies, add them now.

9. 9

   Bring the mixture to a simmer and lower the heat. Cover and simmer for 8 to 10 minutes.

10. 10

    After the curry has finished simmering, stir in the sugar, fish sauce, and basil leaves.

11. 11

    Serve hot with steamed jasmine rice.

Notes

Italian basil is a suitable substitute if Thai basil is unavailable. For a milder curry, reduce the green curry paste to 2 ounces. Nutrition information provided does not include the steamed rice.

Nutrition per serving

• main
• curry
• Thai
• chicken
• one-pan
• weeknight dinner
• dairy-free