Thai Chicken Curry

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15 minutes
4 servings
Print Recipe
Thai Chicken Curry
Course Lunch/Dinner
Cuisine Thai
Prep Time 15 minutes
Course Lunch/Dinner
Cuisine Thai
Prep Time 15 minutes
  • 1 package KA–ME® Pad Thai Express Rice Noodles cooked according to package directions
  • 2 tbsp KA–ME® Stir-Fry Oil
  • 4 tbsp green curry paste
  • 1 can KA–ME® Coconut Milk Lite
  • 1 lb. diced chicken
  • 1 tsp brown sugar
  • 2 tsp KA–ME® Fish Sauce
  • 1 red bell pepper , seeded and cut into chunks
  • 1 zucchini , cubed
  • 1 tsp grated lime zest
  • 2 tbsp freshly chopped basil
  1. Heat the KA–ME® Stir-Fry Oil on high in a wok or skillet and saute green curry paste until fragrant. Add 1/2 KA–ME® Coconut Milk Lite, stir chicken in. Bring to a boil, reduce heat to simmer and cook for about 5 minutes (until chicken is cooked through). Add remaining KA–ME® Coconut Milk Lite, brown sugar and KA–ME® Fish Sauce. Bring to a boil.
  2. Add bell pepper, zucchini and lime zest and stir; cook 3 more minutes.
  3. Garnish with basil and serve over jasmine rice or KA–ME® Pad Thai Express Rice Noodles.
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Included Products

Szechuan Sauce
Wide Lo Mein Noodles
Hot Chili Oil