Classic Thai Green Curry Chicken With Vegetables

Thai Green curry chicken in bowl with rice on the side
Joff Lee / Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
626 Calories
42g Fat
22g Carbs
48g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 626
% Daily Value*
Total Fat 42g 54%
Saturated Fat 29g 143%
Cholesterol 210mg 70%
Sodium 1490mg 65%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 48g
Vitamin C 57mg 285%
Calcium 194mg 15%
Iron 11mg 58%
Potassium 1551mg 33%
*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.


  • 1 1/2 pounds boneless chicken thighs, or breast, cut into chunks or slices

  • 1 can coconut milk

  • 2 cups cherry tomatoes

  • 1 medium zucchini, sliced into half-moons

  • 2 to 3 leaf makrut lime leaves

  • 1 handful fresh Thai basil, or sweet basil

  • 2 tablespoons coconut oil, or vegetable oil

For the Green Curry Paste: 

  • 2 to 4 small green Thai chiles, or 1 to 2 jalapeño peppers

  • 1/4 cup diced shallot, or purple onion

  • 4 cloves garlic, minced

  • 1 thumb-sized piece galangal, or ginger, grated

  • 1 stalk fresh lemongrass, minced, or 3 tablespoons frozen or bottled prepared lemongrass

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • 3/4 to 1 teaspoon shrimp paste

  • 3/4 cup loosely packed fresh coriander leaves and stems, chopped

  • 1/4 to 1/3 cup loosely packed Thai basil, or sweet basil

  • 1/2 teaspoon freshly ground white pepper

  • 3 tablespoons fish sauce

  • 1 teaspoon brown sugar

  • 2 tablespoons 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 tablespoons 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 tablespoons 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 tablespoons reserved coconut milk, plus a sprinkling of fresh basil. Additional chopped red or green chile can be added for those who like it spicy.