Green Curry Chicken & Veggie

Community Recipe from


  • 2 cup(s) uncooked brown rice cooked
  • 1 1/2 pound(s) chicken breasts diced
  • 1 tablespoon(s) cornstarch
  • 2 tablespoon(s) fish sauce divided
  • 2 tablespoon(s) canola oil divided
  • 1 teaspoon(s) ginger powder
  • 2.5 tablespoon(s) green curry paste
  • 1 cup(s) sliced onion
  • 4 cup(s) veggies, eggplant, green bean, broccoli chopped
  • 1 can(s) coconut milk
  • 1 tablespoon(s) lime juice
  • 1 teaspoon(s) sriracha sauce as desired
  • 1 tablespoon(s) brown sugar


  1. Cook rice.
  2. Toss chicken with cornstarch and 1 TBS fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 tablespoon oil in pan. If using eggplant, sautee eggplant for 4 mins and remove from pan. Add green curry paste to skillet and a little oil to sautee. Add 1/2 can cococut milk and bring to boil. Add additional 1 tablespoon of fish sauce, ginger powder, brown sugar, sriracha and lime juice. Add veggies and bring to a simmer for 3 mins. Add remaining coconut milk and bring to a simmer. Add chicken and eggplant, and simmer for an additional 3 mins or until veggies are tender.
August 2012

This recipe is a personal recipe added by zerygoude and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Green Curry Chicken & Veggie Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy