Classic Thai Green Curry Chicken With Vegetables

By Darlene Schmidt

Updated 07/03/19

Thai Green curry chicken in bowl with rice on the side
Joff Lee / Getty Images
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 3 to 4 servings (with rice)
Nutritional Guidelines (per serving)
788 Calories
46g Fat
43g Carbs
56g Protein
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Nutrition Facts
Servings: 3 to 4 servings (with rice)
Amount per serving
Calories 788
% Daily Value*
Total Fat 46g 59%
Saturated Fat 25g 126%
Cholesterol 146mg 49%
Sodium 1245mg 54%
Total Carbohydrate 43g 16%
Dietary Fiber 10g 35%
Protein 56g
Calcium 389mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Green Curry is the most popular of all Thai dishes, and this Thai Green Curry Chicken recipe is simple to make, yet tastes like it came from your favorite Thai restaurant. Unlike most green curry recipes, this one doesn't call for packaged curry paste–instead, everything is made fresh with store-bought Thai ingredients, resulting in the best possible taste and greatest health benefits. Just follow these easy directions to a great Thai green curry you'll want to make again and again!

Ingredients

  • 1.5 lbs./0.7 kg chicken (boneless thigh or breast, cut into chunks or slices)
  • 1 can coconut milk
  • 2 cups cherry tomatoes
  • 1 zucchini (sliced into half-moons)
  • 2 to 3 kaffir lime leaves
  • 1 handful Thai basil fresh, generous amount or substitute sweet basil
  • 2 tbsp. coconut oil (or other vegetable oil)
  • For the Green Curry Paste: 
  • 2 to 4 Thai chilies (small green, or substitute 1 to 2 jalapeno peppers)
  • 1/4 cup shallot (or purple onion, diced)
  • 4 garlic cloves (minced)
  • 1 piece galangal (thumb-size or ginger, grated)
  • 1 stalk lemongrass (fresh minced or 3 tbsp. frozen or bottled prepared lemongrass)
  • 1/2 tsp. coriander (ground)
  • 1/2 tsp. cumin (ground)
  • 3/4 to 1 tsp. shrimp paste
  • 3/4 cup coriander (fresh loose or cilantro leaves and stems, chopped)
  • 1/4 to 1/3 cup Thai basil (fresh loose or sweet basil)
  • 1/2 tsp. pepper (white ground)
  • 3 tbsp. fish sauce
  • 1 tsp. sugar (brown)
  • 2 tbsp. lime juice

Steps to Make It

  1. Place all the "green curry paste" ingredients together in a food processor and process to a paste. If needed, add a few tbsp. of coconut milk (the lower liquid part of the can) to help blend ingredients. Set aside.

  2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then using scissors, cut leaves into thin strips. Set aside.

  3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add 3/4 of the coconut milk, reserving roughly 1/4 for later.

  4. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer. Cover and allow to simmer 5 to 8 minutes or until chicken is cooked through. Stir occasionally.

  5. Add the zucchini and tomatoes, plus the strips of the lime leaf (or lime zest), stirring well to incorporate. Simmer another 4 to 6 minutes or until vegetables are softened but still formed and colorful.

  6. Do a taste-test for salt, adding 1 to 2 tbsp. fish sauce if not salty enough. If you prefer a sweeter curry, add a little more sugar. If too salty or sweet for your taste, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter.

  7. Serve in bowls with rice on the side, allowing guests to add their own. Top each portion with a drizzle of 2 to 3 tbsp. reserved coconut milk, plus a sprinkling of fresh basil. Additional chopped red or green chili can be added for those who like it spicy.

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