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    Prep Time
    20 Min
    Cook Time
    20 Min
    Spice Level
    2 of 5




    1-2 tsp Green Curry Powder


    2garlic cloves

    1 tbspcilantro stems

    113.5oz can of coconut milk (full fat version)

    2-4 tspfish sauce

    1kaffir lime leaf (if available)

    1 cupchicken stock

    2 cupsfrozen mixed vegetables (corn, peas, green beans, carrots)

    2 cupsshredded chicken

    1 packagerefrigerated biscuit dough

    Parsley, for garnish

    Thai Chili Powder, as desired


    With this chicken ‘n biscuits recipe, you’ll start with the green curry sauce as the base. Follow steps 1-3 to make the curry sauce.

    STEP 1
    Roughly chop the shallot, garlic and cilantro stems. In a small spice grinder blend the above ingredients with the Green Curry Powder into a smooth paste.

    STEP 2
    Heat a saucepan to medium high and cook the paste you just made until a ‘carpet’ starts to form. (A carpet means a part of the paste starts to stick to the bottom of the pan, but it hasn’t started to burn. You’ll want to work quickly and already have the can of coconut milk open.

    STEP 3
    Once the paste starts to stick, pour in about ¼ of the coconut milk from the can. Stir vigorously until the paste and coconut has fully incorporated. Add the rest of the coconut milk from the can, the kaffir lime leaf, and the fish sauce. Let the sauce simmer for 5-10 minutes.

    STEP 4
    Heat oven to 400˚F. While the oven is heating, stir together the green curry sauce, the stock, frozen mixed vegetables and chicken in a 10inch cast iron skillet. Heat over medium-high heat to a boil, stirring often so it doesn’t stick.

    STEP 5
    Cut the biscuits into quarters and then arrange them on top of the mixture. Bake for 20 minutes or until the biscuits are golden brown and done. Sprinkle with parsley and Thai Chili Powder before serving.

    In This Recipe

    Green Curry Powder
    Thai Chili Powder

    Featured Products In This Recipe