This Thai green curry features a creamy coconut milk based sauce with fresh vegetables and chicken to create a light, fresh flavor.
Why You’ll Love This Recipe
- This curry recipe is simple and easy to pull together for a quick dinner option. It is also a great option for meal prep during the week.
- The curry is easily customizable to your preferences—you can choose seasonal vegetables or make it without the chicken if you are looking for a meatless meal option.
- While we love red curry and yellow curry, Thai green curry is often our first choice of items to order at local Thai restaurants because of its big flavors.
If you are a fan of Thai food, try another one of our Thai-inspired recipes:
Ingredient Notes
- Full-fat coconut milk - we recommend using full-fat coconut milk for this recipe over light coconut milk. We want a creamy coconut milk base for our curry sauce! Coconut cream is another option, but will be much thicker and creamier than full fat coconut milk. We like this in-between option!
- Minced garlic
- Minced ginger
- Green curry paste - there are several different options for Thai curry pastes to use in this recipe. We find it easiest to purchase a store-bought curry paste. Some of the more common brands of green curry paste include Mae Ploy, Aroy D, Thai Kitchen, and Maesri. You can typically find the Thai Kitchen brand or Mae Ploy brand at a grocery store such as Walmart. Note that the Mae Ploy brand does contain shrimp paste so if you are going for a vegetarian or vegan option, that is helpful to be aware of. It is also helpful to note that the Thai Kitchen brand is the least spicy option. You will be able to find more options at Asian grocery stores/Asian markets. You can also make your own green curry paste for a more authentic recipe. Here is a recipe for homemade green curry paste. Here is a comparison of store-bought green curry pastes for your reference.
- Chicken broth or chicken stock
- Coconut sugar or brown sugar
- Kosher salt
- Boneless skinless chicken breast - we like to use thinly sliced chicken breasts for this recipe, but you can swap with chicken thighs if that's what you have on hand.
- Snow peas
- Zucchini
- Bell pepper - we prefer to use orange, yellow, or red bell peppers over green bell pepper.
- Fresh lime juice
- Optional: fish sauce - fish sauce is often used in an authentic Thai green curry recipe, however, we think it is still delicious without if it is an ingredient you prefer not to use.
See the recipe card below for a complete list of ingredients and measurements for this Thai green chicken curry.
Equipment You’ll Need
- Large skillet
- Measuring cups and spoons
- Cutting boards and knives
- Rubber spatula or wooden spoon
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Begin by chopping the zucchini and bell pepper. Place a large skillet on the stove over medium heat. When the pan is hot, add ½ cup of the coconut milk. Let the milk simmer for 2-3 minutes until it starts to thicken.
Step 2: Add the garlic, ginger, and curry paste. Let the mixture simmer for 3-4 minutes, stirring frequently.
Step 3: Next, add the rest of the coconut milk, chicken broth, sugar, and salt. Stir well. Bring the mixture to a simmer.
Step 4: Once the mixture comes to a simmer, add the chicken breast. Let the mixture simmer for 6-7 minutes.
Step 5: Add the snow peas, zucchini, and bell pepper.
Step 6: Let the mixture simmer for an additional 3-4 minutes, until the chicken pieces are fully cooked and the veggies are tender. Stir in the lime juice and fish sauce (optional). Add more salt to taste.
Step 7: Serve hot over jasmine rice.
Tips & Variations
- While we have selected zucchini, bell pepper, and snow peas for our version of green curry, feel free to swap them with your favorite vegetables such as green beans and sweet potatoes. Or use other authentic Thai additions such as Thai basil, bamboo shoots, and Thai eggplant.
- Try serving this green curry sauce with our coconut jasmine rice recipe! We also like to serve it with fresh cilantro and a fresh lime wedge.
FAQ
Let the curry come to room temperature. Pour the leftovers into and airtight container and store in the refrigerator. Consume within 3-4 days. We recommend storing the rice and curry separately and reheating individual servings the next day.
Each curry paste will vary depending on the brand used, but typically a green curry paste has green chiles, lemon grass, coriander seeds or fresh cilantro, galangal, lime zest/kaffir lime leaves, garlic, shallots, and sometimes shrimp paste.
This recipe is gluten-free and dairy-free. If you are wanting a vegetarian Thai green curry recipe or vegan Thai green curry, simply omit the chicken and add more of your favorite vegetables. Also pay attention to the jar of green curry paste that you use as some green curry pastes contain shrimp paste. Feel free to add tofu for more protein!
If you like this recipe, check out our other great recipes that are Asian-inspired:
If you make this Thai green curry recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Thai Green Curry With Chicken
Ingredients
- 1 can full-fat coconut milk
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3-4 tablespoons green curry paste
- ¾ cup chicken broth
- 1 tablespoon coconut sugar or brown sugar
- ½ teaspoon Kosher salt
- 1 ½ pounds boneless skinless chicken breast, sliced into thin pieces
- 1 cup snow peas
- 1 medium zucchini, diced
- 1 bell pepper, diced
- ½ lime, juiced
- 1-2 teaspoons fish sauce (optional)
- Jasmine rice, for serving
Instructions
- Place a large skillet on the stove over medium heat. When the pan is hot, add ½ cup of the coconut milk. Let the milk simmer for 2-3 minutes until it starts to thicken. Add the garlic, ginger, and curry paste. Let the mixture simmer for 3-4 minutes, stirring frequently.
- Next, add the rest of the coconut milk, chicken broth, sugar, and salt. Stir well. Bring the mixture to a simmer.
- Once the mixture comes to a simmer, add the chicken breast. Let the mixture simmer for 6-7 minutes.
- Add the snow peas, zucchini, and bell pepper. Let the mixture simmer for an additional 3-4 minutes, until the chicken is fully cooked and the veggies are tender. Stir in the lime juice and fish sauce (optional). Add more salt to taste.
- Serve hot over jasmine rice.
Notes
- This recipe is gluten-free and dairy-free. If you are wanting a vegetarian Thai green curry recipe or vegan Thai green curry, simply omit the chicken and add more of your favorite vegetables. Also pay attention to the jar of green curry paste that you use as some green curry pastes contain shrimp paste. Feel free to add tofu for more protein!
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Green Curry" and includes nutrition information for the green curry only (not rice or naan).
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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