Description
This Thai Green Curry with Chicken is a creamy, fragrant dish that brings bold flavors of coconut milk, green curry paste, and herbs into every bite. It’s quick to prepare and perfect for cozy dinners or impressive entertaining, served over jasmine rice or with naan bread.
Ingredients
1.5 lbs chicken breast or thighs, sliced
2–3 tablespoons green curry paste
1 tablespoon oil (for sautéing)
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/2 cup green beans or snap peas
1/2 cup sliced bell peppers (optional)
4–5 Thai basil leaves
2 kaffir lime leaves or 1 tablespoon lime juice
Cooked jasmine rice, for serving
Instructions
1. Heat oil in a large skillet or wok over medium heat. Add green curry paste and sauté for 2 minutes until fragrant.
2. Add the sliced chicken and stir to coat in the curry paste. Let it sear until partially cooked.
3. Pour in the coconut milk and stir well. Simmer gently to cook the chicken through.
4. Stir in fish sauce, sugar, and lime leaves or juice. Taste and adjust seasonings.
5. Add green beans, snap peas, and bell peppers. Cook for 3–5 minutes until veggies are tender-crisp.
6. Turn off heat and stir in Thai basil leaves.
7. Serve hot over jasmine rice, garnished with extra basil or sliced chili if desired.
Notes
For maximum flavor, sauté the curry paste before adding any liquid to unlock its aroma.
Full-fat coconut milk delivers the creamiest texture—avoid substituting with light unless necessary.
Adjust the heat by using more or less curry paste to suit your spice preference.
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 480
- Sugar: 7g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: green curry, Thai chicken curry, coconut curry, curry with vegetables