Recipes
Chicken Cube and Vegetable Thai Green Curry
4 Servings
Lunch / Dinner
40 Mins
Prep 10 Mins ● Cook 30 Mins ● Total 40 Mins
Ingredients
FOR THE CURRY:
- 1 packet Boneless Chicken Breast Cube
- 2 cups coconut milk
- 2 tablespoons green curry paste
- 1 cup mixed vegetables (e.g., bell peppers, zucchini, broccoli)
- 1/2 cup Thai eggplants (optional)
- 1/4 cup bamboo shoots (optional)
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth or water
- 5-6 kaffir lime leaves (lightly torn)
- 1/4 cup fresh basil leaves
FOR GARNISH:
- Lime wedges
- Extra Basil Leaves
Instructions
STEP 1: PREPARE THE CURRY BASE
- In a large saucepan or wok, heat 1/4 cup of coconut milk over medium heat until it begins to separate and the oil rises to the top.
- Stir in the green curry paste and sauté for 1-2 minutes until fragrant.
STEP 2: BUILD THE CURRY
- Add the remaining coconut milk, chicken broth (or water), and kaffir lime leaves. Stir well to combine.
STEP 3: ADD VEGETABLES AND BONELESS CHICKEN BREAST CUBE
- Add mixed vegetables, Thai eggplants, and bamboo shoots (if using). Simmer for 5 minutes.
- Gently add KLFC Boneless Chicken Beast Cube and simmer for another 10 minutes, or until the vegetables are tender.
STEP 4: SEASON THE CURRY
- Stir in fish sauce and sugar, adjusting to taste. Simmer for an additional 2 minutes.
STEP 5: FINAL TOUCH
- Turn off the heat and add fresh basil leaves.
STEO 6: SERVE
- Ladle the curry into bowls and garnish with lime wedges and extra basil leaves.
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