• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1.5 lbs boneless skinless chicken
  • 2 C chicken broth
  • 1 14oz can coconut milk
  • 1 heaping TBLS green curry paste, (more or less depending on how hot you like it)
  • 1/2 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp sweet curry powder
  • 1/2 tsp mirin
  • 3 cloves garlic, minced
  • 1.5 C green beans
  • 1.5 C broccoli florets
  • olive oil
  • 1/3 C raisins (approx 1 snack sized box)
  • green onions (if desired)
  • shredded sweetened coconut (if desired)


  • Cut chicken into thin slices
  • In a large skillet, drizzle olive oil
  • Saute garlic a bit
  • Add chicken broth & coconut milk to the pan and stir.
  • Whisk in green curry paste.
  • Add salt, garam masala, sweet curry powder and mirin; stir.
  • Simmer on low for a couple of minutes.
  • Add chicken to pan and simmer on low until chicken is cooked through.
  • Add green beans & raisins, cook a couple of minutes.
  • Add broccoli and cook until just tender crisp.
  • Serve over hot rice.
  • Garnish with green onions & shredded sweetened coconut.
  • Enjoy!!


Woohooo! After much tweaking... last night's Green Curry Chicken was the best!

Categories: Dinner  Lunch  Main Dish  Poultry  Spicy  Stove  Thai  Vegetable 

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