Thai Green Curry Chicken

This Thai green curry chicken is bursting with flavor! The creamy sauce is arguably even better the next day, making for great leftovers.

I know this sounds ridiculous, but I discovered Thai food when I went to Hong Kong for work!  We had a day off over the weekend while there, and went to Shek O Beach.  We ate at this small Thai restaurant on the beach overlooking the beautiful clear water.  I had green curry there and was hooked!  This recipe is inspired by that experienced, but is lightened up to make it healthier.

This dish is great for meal prep, because it makes so much!  I also believe it gets even better the next day, once the sauce has been absorbed by the rice.  The green curry, coconut milk, and chicken come together perfectly in this Thai inspired meal.

How to Make the Best Thai Green Curry Chicken

While the full recipe details are available below, here are some tips to make the best Thai green curry!

• Sauce: the base for the sauce in this recipe is consistent with what I have learned about Thai curries.  It uses Thai green curry paste, basil, scallion whites, coconut milk, and fish sauce.  
• Vegetables: I have added mushrooms to this recipe because I love mushrooms and can add them to almost any dish!  You can either keep them in or leave them out.  One great thing about this recipe is that you can add almost any vegetable you wish to it and it will taste delicious.  Get creative and your your favorites when you make this!
• Chicken: I recommend using chicken breasts for this recipe.  Cut the chicken breasts into small bite-sized pieces to make them easier to combine into the sauce.  Cutting the chicken into smaller pieces will also make the chicken cook quicker, making this a great weeknight meal!
• Accompaniments: while I generally make brown basmati rice to go with this meal, you can also use white rice.  If you are not in the mood for rice, you can also use rice stick noodles!

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