Thai Green Curry Chicken

Recipe information

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 6

Nutritional breakdown (per serving)

Calories: 853
Protein: 51 g
Carbohydrates: 87 g
Fats: 34 g
Fibre: 6.4 g


  • 2 tbsp.
    3 tbsp.
    3 tbsp.
    ½ cup
    1 can
    2 lb.
    5 cups
    1¼ lb.
  • canola oil
    green curry paste
    fish sauce
    35% cream
    coconut milk
    boneless chicken thighs, diced
    broccoli florets
    fettucine or egg noodles
    Sprigs fresh cilantro (optional)



  1. Combine oil and curry paste in a fry pan; stir over medium heat for 2 minutes. Add the fish sauce, cream and coconut milk.
  2. Add the chicken and simmer gently until chicken is cooked and sauce has thickened slightly; about 15 minutes.
  3. Stir in broccoli and simmer 3 to 4 minutes or until broccoli is tender-crisp. Meanwhile, cook noodles in boiling water; drain and keep warm. Spoon curry over warm noodles and garnish with a sprig of cilantro, if using.

If you want to include some other vegetables for variety, consider splitting the amount of broccoli with snow peas, spinach or green beans.

Recipe and image reprinted with permission from Dairy Farmers of Canada.

Additional recipes can be found on the Dairy Farmers of Canada site.

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