Description
This Green Thai Chicken Coconut Curry is a flavorful and comforting dish made with tender chicken, creamy coconut milk, and vibrant green curry paste. It’s packed with veggies and fragrant Thai herbs for a quick, one-pan meal that’s ready in under 30 minutes. Perfect with jasmine rice or noodles!
Ingredients
1 lb (450g) boneless, skinless chicken thighs or breasts, sliced thin
1 tbsp vegetable oil
2–3 tbsp green curry paste (adjust to taste)
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth or water
1 tbsp fish sauce
1 tsp brown sugar
1 red bell pepper, sliced thin
1 zucchini, sliced into half-moons
1 cup snap peas or green beans
1/2 small onion, thinly sliced
1 tbsp lime juice (freshly squeezed)
Fresh Thai basil or cilantro, for garnish
Cooked jasmine rice, for serving
Instructions
-
Heat oil: In a large skillet or wok over medium heat, add the vegetable oil.
-
Cook curry paste: Add the green curry paste and sauté for 1–2 minutes until fragrant.
-
Add chicken: Stir in the sliced chicken and cook for 3–4 minutes until lightly browned.
-
Add liquids: Pour in the coconut milk and chicken broth. Stir to combine.
-
Season: Add fish sauce and brown sugar. Bring to a gentle simmer.
-
Add veggies: Stir in bell pepper, zucchini, snap peas, and onion. Simmer for 8–10 minutes until chicken is cooked through and vegetables are tender-crisp.
-
Finish with lime: Stir in lime juice and remove from heat.
-
Serve: Spoon curry over jasmine rice and top with fresh Thai basil or cilantro.
Notes
For extra spice, add a sliced Thai chili or more curry paste.
Swap chicken for shrimp, tofu, or extra veggies to make it vegetarian or vegan.
Coconut milk can separate if boiled too hard—simmer gently for best results.