Why You’ll Love This Recipe

Green Thai Chicken Coconut Curry is a rich, aromatic dish full of vibrant flavors—tender chicken simmered in a silky coconut milk sauce infused with green curry paste, fresh herbs, and vegetables. It’s quick, bold, and satisfying, perfect for a cozy dinner or a weeknight meal with an exotic twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs (sliced)
green curry paste
coconut milk (full-fat for creaminess)
chicken broth or water
fish sauce
brown sugar
garlic (minced)
ginger (grated)
onion (sliced)
bell peppers (sliced)
zucchini or green beans (optional)
lime juice
fresh basil or cilantro (for garnish)
cooked jasmine or basmati rice (for serving)
oil (for sautéing)

directions

Heat oil in a large skillet or wok over medium heat. Add onion and sauté until softened, about 3 minutes.

Stir in garlic and ginger, cook for 30 seconds until fragrant.

Add green curry paste and stir into the aromatics for 1 minute.

Pour in coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.

Add chicken slices and cook for 8–10 minutes, until cooked through and tender.

Stir in fish sauce, brown sugar, and vegetables. Simmer another 5–7 minutes until veggies are just tender.

Finish with a squeeze of lime juice. Taste and adjust seasoning as needed.

Serve hot over cooked rice and garnish with fresh basil or cilantro.

Servings and timing

This recipe yields 4 servings.
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Total time: 35–40 minutes

Variations

Use shrimp or tofu instead of chicken.
Add bamboo shoots or baby corn for a traditional touch.
Stir in spinach or kale at the end for extra greens.
Use light coconut milk for a lighter version.
Add chopped chili for more heat or use less curry paste for a milder version.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until hot.
Freeze for up to 2 months—thaw overnight before reheating.

FAQs

Can I use red curry paste instead?
Yes, the flavor will be different but still delicious—slightly spicier and richer.

Is this dish spicy?
Green curry can be medium-spicy—adjust to your taste by adding more or less paste.

Can I make this dairy-free and gluten-free?
Yes—it naturally is, just ensure your curry paste and fish sauce are gluten-free.

What if I can’t find green curry paste?
Use homemade or substitute with yellow curry paste for a milder version.

What’s the best rice to serve with it?
Jasmine rice is traditional, but basmati or brown rice works well too.

Conclusion

Green Thai Chicken Coconut Curry is a flavor-packed, comforting dish that brings together creamy coconut, vibrant herbs, and tender chicken in every bite. It’s easy to make, highly customizable, and perfect for anyone looking to bring the warmth and richness of Thai cuisine to their home kitchen.