Thai Green Chicken and Corn Curry

Our spicy Thai dish is made with boneless chicken thighs, sweet corn and green curry sauce and can be on the table in just 30 minutes.

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


large ear fresh sweet corn, husk removed, cleaned
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
cup sliced red onion
tablespoon green curry paste
tablespoon fish sauce
tablespoon packed brown sugar
cups hot cooked rice
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.