Green Thai Curry Chicken | Baltimore County Moms

Serves 4


  • 1 tablespoon oil
  • 1/4 cup green curry paste
  • 1 1/2 teaspoons freshly grated ginger
  • 1 medium onion, sliced
  • 1 teaspoon kosher salt
  • 2 heads of baby bok choy
  • 5 carrots
  • 1/2 pound sugar snap peas, trimmed
  • 1 (14-ounce) can coconut milk (full fat, unsweetened)
  • 1 cup chicken stock
  • 4 cups, 1/2-inch cubed cooked chicken (I sometimes use a rotisserie chicken)
  • 1/4 cup basil leaves
  • 1 tablespoon fresh lime juice
  • cooked rice and lime wedges (for serving)



  • Heat oil in a pot over medium. Cook curry paste and ginger stirring, until heated through, about 1 minute.
  • Add onion and salt and cook, stirring, until onion is soft, about 3 minutes.
  • Add bok choy and carrots and stir to combine.
  • Add chicken stock and bring to a boil, then reduce heat to low and simmer until veggies are crisp-tender, about 3 minutes.
  • Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes.
  • Stir in basil and lime juice. Serve with rice and lime wedges. Enjoy!

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