Thai Green Chicken and Corn Curry

Bloggers Adam and Joanne Gallagher from Inspired Taste make a spicy and fresh Thai curry dish.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

1
large ear fresh sweet corn, husk removed, cleaned
1
can (13.6 oz) light unsweetened coconut milk (not cream of coconut)
1 1/2
lb boneless skinless chicken thighs, cut into bite-size pieces
1/2
cup sliced red onion
1
tablespoon green curry paste
1
tablespoon fish sauce
1
tablespoon packed brown sugar
2
cups hot cooked rice
1/4
cup chopped fresh cilantro
  • 1 Holding ear of corn steady, use sharp knife to make long downward strokes against cob, separating kernels from cob; set kernels aside. Place cob in 2-quart saucepan; add coconut milk. Heat to boiling; reduce heat. Simmer 5 minutes. Remove and discard cob.
  • 2 Add corn kernels, chicken, onion, curry paste, fish sauce and brown sugar to saucepan with coconut milk. Cook over medium heat about 10 minutes, stirring occasionally, until chicken is thoroughly cooked.
  • 3 In each of 4 bowls, place 1/2 cup cooked rice. Divide chicken mixture among bowls; sprinkle each with 1 tablespoon cilantro.

Expert Tips

Red curry paste can be used instead of the green curry paste.

To add some extra freshness, squeeze a lime over the finished curry.