Thai Chicken Green Curry

Thai Chicken Green Curry

After some inspiration for your next meal? Check out this Thai Chicken Green Curry, that'll be sure to impress!
  • 16 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People


  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into chunks
  • 4 tsp. (20 mL) Knorr® Taste of Thailand Concentrated Bouillon, divided
  • 1 1/2 Tbsp. (22 mL) canola oil
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 1 Tbsp. (15 mL) minced jalapeno pepper
  • 1 Tbsp. (15 mL) minced garlic
  • 1 can (400 mL.) light coconut milk
  • 4 ounces (113 g) green beans, halved (1 cup/250 mL)

  1. Toss chicken with 1 tsp. (5 mL) Knorr® Taste of Thailand Concentrated Bouillon. Heat 1 Tbsp. (15 mL) oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until golden and thoroughly cooked, about 5 minutes. Remove and set aside.

  2. Heat remaining oil in same skillet over medium-high heat and cook bell pepper, onion and jalapeno pepper, stirring occasionally, until tender, about 6 minutes. Stir in garlic and remaining Knorr® Taste of Thailand Concentrated Bouillon and cook, stirring, until fragrant, about 30 seconds.

  3. Stir in coconut milk and green beans and bring to a boil. Reduce heat and cook, stirring occasionally, until green beans are tender, about 5 minutes; stir in chicken. Garnish with chopped cilantro or Thai basil and lime wedges and serve with rice if desired.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 280.0
Calcium (g) 30.0 mg
Carbohydrates (g) 12.0 g
Fat (g) 13.0 g
Fiber (g) 3.0 g
Iron (g) 0.75 mg
Potassium (g) 550.0 mg
Protein (g) 26.0 g
Saturated Fat (g) 5.0 g
Sodium (g) 530.0 mg
Sugar (g) 6.0 g
Trans Fat (g) 0.0 g

Tip: Want to put a healthier twist on this recipe? Reduce the coconut milk to 3/4 cup (175 mL), increase the green beans to 6 oz. (180 g) and add 3 cups (750 mL) fresh spinach.

Related recipes

Explore our products