Green Curry Chicken & Vegetables Recipe

fort lauderdale chef

  • 1 Tablespoon Olive Oil
  • 1/2 small onion, chopped
  • 1 can Lite Coconut Milk
  • 3 Tablespoons vegetable or chicken stock
  • 1 Tablespoon Soy Sauce (Tamari)
  • 1 jar Green Curry Paste
  • 2 cups chopped vegetables, such as white potatoes, sweet potatoes, carrots and green beans
  • 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • salt and pepper, to taste
  • Jasmine Rice
  1. Heat oil in a medium to large saucepan over medium high heat and saute onion 3-5 minutes.
  2. Mix in coconut milk, stock, soy sauce and green curry paste and brown sugar in medium. Bring to boil.
  3. Reduce heat to low and add in vegetables and chicken; simmer 20-25 minutes or until chicken is cooked through and vegetables are tender.
  4. SERVE over cooked Jasmine Rice.
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