Past Recipes
Thai Green Chicken Curry

Thai Green Chicken Curry with Lime, Bok Choy, and Carrots

See upcoming menus

Get weekly recipes and ingredients delivered.

Time and time again, our coconut curries earn rave reviews. For tonight's Thai curry, Chef Shanna blends together green curry paste, cilantro, ginger, garlic, and a handful of bok choy leaves until smooth, then adds coconut milk, sautéed onion, and bright lime. Shredded chicken and roasted vegetables complete this aromatic, ultra-creamy dish.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 730
  • Protein 44g
  • Total Carb 59g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • baby bok choy
    • 6 ounces
    • baby bok choy
  • carrots
    • 6 ounces
    • carrots
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • cilantro
    • 1/8 ounce
    • cilantro
  • ginger
    • 1/4 ounce
    • ginger
  • garlic
    • 1 clove
    • garlic
  • yellow onion
    • 1
    • yellow onion
  • lite coconut milk
    • 1 can
    • lite coconut milk
  • green curry paste
    • 1 tablespoon
    • green curry paste
  • lime
    • 1
    • lime

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • blender or food processor (optional)
  • 12" large high-sided pan

Allergens

Crustacean Shellfish, Tree Nuts

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 450ºF. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, line a baking sheet with foil. Halve bok choy lengthwise and rinse thoroughly (it tends to hide a lot of dirt between its leaves); cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Rinse remaining produce. Thinly slice carrots crosswise on a diagonal. Pat chicken dry with paper towel, place on 1 half of prepared sheet, and rub all over with 2 teaspoons canola oil, ½ teaspoon salt, and pepper as desired.

  3. Roast chicken and vegetables

    Roast chicken and vegetables

    Add carrots and bok choy bulbs to other half of sheet; toss with 2 teaspoons canola oil, ½ teaspoon salt, and pepper. Arrange in a single layer; roast until chicken is cooked through and no longer pink and vegetables are tender and beginning to brown, 10-12 minutes (move on to Step 4—but don't forget to come back!). Transfer chicken to a plate and set aside to rest, 5 minutes. Then, shred chicken using 2 forks or roughly chop.

  4. Blend aromatics

    Blend aromatics

    While chicken and vegetables roast, roughly chop cilantro leaves and stems. Trim and discard skin of ginger; roughly chop. Roughly chop garlic. Peel onion and cut into small dice. Open coconut milk; measure out ¼ cup and add to a blender or food processor, along with curry paste, ginger, garlic, 1 small handful bok choy leaves, half of cilantro, and 2 tablespoons canola oil. Blend until smooth.

  5. Make green curry

    Make green curry

    Heat 2 teaspoons canola oil in a large high-sided pan over medium heat. When oil is shimmering, add onion; sauté, stirring, until beginning to soften, about 3 minutes. Add blended aromatics; cook, stirring, until fragrant, 1-2 minutes. Add remaining coconut milk. Increase heat to high and bring to a boil, then reduce heat to medium high; simmer until flavors have melded, 2-3 minutes more. Season with ¾ teaspoon salt and pepper; remove pan from heat.

  6. Plate green chicken curry

    Plate green chicken curry

    If you have a zester and want to infuse your curry with even more flavor, zest up to ½ lime into pan with curry, still off heat. Halve lime. Add roasted vegetables, shredded chicken, and juice of 1 lime to pan with curry. Add remaining bok choy leaves to pot with rice; stir to wilt, then divide between serving bowls. Spoon over Thai green chicken curry and garnish with remaining cilantro. Dig in!

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.