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Thai Kitchen Recipes

Green Curry Chicken with Basil

(Keow Wan Gai)

Smooth and rich with a delicate hint of basil.



  • Cook Time:30 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium
4

Ingredients:

1 can (400 mL)  Thai Kitchen® Coconut Milk

1/3 cup (80 mL) vegetable or chicken stock

1⁄4 cup (50 mL) chopped basil leaves

2 to 3 tablespoons (30- 45 ML)  Thai Kitchen® Premium Fish Sauce

1 to 4 tablespoons (15 - 60 mL) Thai Kitchen® Green Curry Paste

2 tablespoons (30 mL) brown sugar

1 1⁄2 cups (375 mL) assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas

3/4 pound (340 g) boneless skinless chicken breast, cut into 1-inch pieces

Cooked Thai Kitchen® Jasmine Rice

Directions:

MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.

STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.

SERVE over cooked Jasmine Rice.

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