General
Classic Thai flavors blend together beautifully in this delicious curry; add more green curry paste for a spicy kick.
Loading kitchen…
Tips, changes and questions from people who cooked this recipe.
Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Saucepan · Microwave · Microwave-safe dish · Stirring spoon · Grater · Food thermometer
8 clear steps
Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
For sauce, heat oil in a small saucepan on medium heat. Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2–3 minutes.
Add curry paste, and cook for an additional 2–3 minutes.
Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.
In a bowl, mix cornstarch with chicken broth. Add mixture to the saucepan, and return to a boil while stirring constantly.
Lower heat to a simmer, and add chicken strips. Simmer gently for 5–8 minutes. Cook until the chicken is no longer pink inside (to a minimum internal temperature of 165 °F).
Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.
Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.
Recipes from the same place, or built on the same ingredients.
