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Green Curry Chicken

Featured in the Honolulu Star-Bulletin on January 16, 2008.

Green Curry Chicken


Green Curry Chicken

  • 2 tablespoons vegetable oil
  • 2 1/2 tablespoons Thai green curry paste
  • 1 can (13.5 ounces) coconut milk
  • 1/2 pound boneless, skinless chicken breasts, cut in 2-inch cubes
  • 1/2 cup eggplant strips
  • 1/4 cup cubed potato
  • 1/4 cup sliced carrot
  • 1/2 cup sliced green bell pepper
  • 1/4 cup powdered chicken bouillon seasoning (such as Knorr chicken flavor bouillon, granulated)
  • Dash of sugar
  • 5 Thai basil leaves


In a wok or skillet, stir together oil and curry paste. Stirring constantly, cook on high heat until mixture bubbles. Add coconut milk and bring to boil. Stir in chicken, eggplant, potato, carrot, bell pepper, chicken seasoning, and sugar. Lower heat and simmer for 8 minutes. Garnish with basil leaves. Makes 4 servings.

Approximate Nutrient Analysis per serving:
375 calories, 31 g fat, 20 g saturated fat, 35 mg cholesterol, greater than 2000 mg sodium, 11 g carbohydrate, 0 g fiber, 3 g sugar, 17 g protein


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