Grilled Green Curry Chicken with Asparagus

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A smoky twist on classic Thai green curry featuring grilled chicken skewers and charred vegetables tossed in a creamy coconut curry sauce.

Servings: 4-6

Ingredients

For the Chicken & Vegetables

  • 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup red, yellow or orange sweet or bell pepper, sliced (optional)
  • ½ onion, sliced (optional)
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

For the Green Curry Sauce

  • 1 (13.5 ounce) can coconut milk
  • 2-3 tbsp Mae Ploy Green Curry Paste
  • 1-2 tsp fish sauce, to taste
  • 1 tsp brown sugar or palm sugar
  • Juice of 1 lime
  • ½ cup fresh basil, chopped

For Serving

  • Jasmine rice
  • Lime wedges
  • Sliced jalapeños (optional)
  • Additional basil for garnish

Equipment

Instructions

1. Cook the Rice

Prepare jasmine rice according to package directions and keep warm.

2. Prepare the Chicken and Vegetables

Cut the chicken breasts into approximately 1-inch cubes and thread onto skewers. Drizzle with olive oil and season with salt and pepper.

Place the asparagus, bell pepper, and onion in a bowl. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.

3. Preheat the Grill

Preheat your grill to approximately 400°F.

Place the vegetables in a grill basket.

4. Grill the Chicken and Vegetables

Grill the chicken skewers for about 10-15 minutes, turning every few minutes, until the chicken reaches an internal temperature of 160°F.

At the same time, grill the vegetables in the grill basket for about 10-15 minutes, stirring occasionally, until tender and lightly charred.

Remove everything from the grill and set aside.

5. Make the Green Curry Sauce

Heat a large skillet over medium heat.

Add about ¼ of the coconut milk and the green curry paste. Stir continuously for 1-2 minutes until fragrant.

Add the remaining coconut milk, fish sauce, and brown sugar. Simmer for 3-4 minutes.

6. Finish the Curry

Remove the chicken from the skewers and add it to the sauce along with the grilled vegetables.

Simmer for another 2-3 minutes, just until everything is heated through.

Turn off the heat and stir in the lime juice and chopped basil.

7. Serve

Spoon jasmine rice into bowls and top with the grilled green curry chicken and vegetables.

Garnish with additional basil, sliced jalapeños, and lime wedges. Enjoy!

Tips & Information

  • Mae Ploy Green Curry Paste packs some heat, so start with 2 tablespoons if you're sensitive to spice.
  • The brown sugar and lime juice help balance the spicy, savory flavors of the curry.
  • Grilling the chicken and vegetables before adding them to the sauce creates a subtle smoky flavor that makes this curry stand out from traditional versions.
  • Thai basil is traditional, but regular sweet basil works great too.
  • Leftovers are excellent and may taste even better the next day as the flavors continue to develop.

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