Prep time
Total time
30 MIN
You will never need to order take-out again after making this simple green curry. Cooking the rice in broth adds extra flavour and allows for no waste.



  1. In a small saucepan, combine 2 cups (500 mL) broth and rice over medium high heat. Bring to boil, cover; reduce heat to maintain a simmer until all the broth has been absorbed and the rice is tender, about 15 minutes.
  2. Meanwhile, in a large pan, heat oil over medium high heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden. Stir in curry paste, remaining broth and coconut milk. Simmer for 10 minutes or until reduced slightly.  
  3. Stir in chicken and vegetables. Cook until heated through, about 5 minutes. Serve over rice. 

Recipe Tips

You can use leftover steamed veggies or frozen to make this simple weeknight recipe. 

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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