Thai Green Curry Chicken

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Thai Green Curry ChickenRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Consider this your go-to recipe for curry in a hurry. Feel free to add whatever veggies you have on hand into the mix--this versatile recipe is great for mixing and matching to make your own custom dish.

Serves 4


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2 tablespoons green curry paste
1 tablespoon grated peeled fresh ginger
2 teaspoons fish sauce
1 (14-ounce) can light coconut milk
3/4 cup shredded dark meat chicken
1/2 cup shredded chicken breast
1 tablespoon lime juice
1 tablespoon sesame oil
3 cups sliced baby bok choy
1 cup sliced red bell pepper
1 garlic clove, minced
5 ounces uncooked wide brown rice noodles
1/2 cup cilantro leaves
4 lime wedges


Hands-on: 16 Minutes
Total: 28 Minutes

1. Combine first 4 ingredients in a saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in chicken; cook 5 minutes. Remove pan from heat; stir in lime juice. Heat oil in a skillet over medium-high heat. Add bok choy and bell pepper; sauté 2 minutes. Add garlic; cook 30 seconds. Prepare rice noodles according to the package directions; drain. Divide noodles evenly among 4 bowls; top each with 1/2 cup chicken mixture and 1/2 cup vegetables. Sprinkle with cilantro, and serve with lime wedges.

Created date

December 2015

Nutritional Information

Calories 254
Fat 7.6 g
Satfat 2.5 g
Monofat 2.3 g
Polyfat 1.9 g
Protein 13 g
Carbohydrate 34 g
Fiber 4 g
Cholesterol 41 mg
Iron 1 mg
Sodium 431 mg
Calcium 53 mg
Sugars 2 g
Est. Added Sugars 0 g