Green Curry Chicken with Basil



  • 13 2/3 ounces coconut milk (Thai Kitchen® Thai Kitchen®)
  • 1/3 cup vegetable stock
  • 1/4 cup basil leaves (chopped)
  • 3 tablespoons Thai Kitchen Premium Fish Sauce (Thai Kitchen®)
  • 4 tablespoons green curry paste (Thai Kitchen® Thai Kitchen®)
  • 2 tablespoons brown sugar
  • 1 1/2 cups vegetables (assorted cut-up, such as red bell pepper, zucchini, carrots and peas)
  • 3/4 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
  • jasmine rice (Cooked Thai Kitchen® Thai Kitchen®)
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    1. 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.
    2. STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
    3. SERVE over cooked Jasmine Rice.
    4. *Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free.
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