Thai Chicken Rice

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The East Made Easy


Heat Level

Blue pepperBlue pepperBlue pepper


  • Chicken strips
  • Corn starch
  • Vegetables of your choice (for example: 1 red onion, 1 yellow pepper, snow peas, mushrooms, and broccoli)
  • 1 clove garlic, crushed
  • 2 to 3 teaspoons (10-15 mL) Blue Dragon Thai Green Curry Paste
  • 1 cup (250 mL) chicken broth
  • 1 can Blue Dragon Coconut Milk
  • Cooked rice


  1. Heat olive oil or butter in a frying pan. Dip the chicken strips into cornstarch, and sauté the frying pan. Set aside.
  2. Sauté the vegetables in the same skillet. Add garlic and curry paste. Deglaze with the chicken broth, and add the chicken. Simmer for about 5 minutes.
  3. Add the coconut milk and a little cornstarch. Allow to thicken.
  4. Serve over rice.