Green Thai Chicken Coconut Curry
A rich, creamy, and vibrant curry made with tender chicken, crisp vegetables, and aromatic green curry paste in a luscious coconut milk base. Perfect for a quick and satisfying weeknight dinner.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine Thai
Servings 4 people
Calories 320 kcal
▢ 1 tablespoon coconut oil or vegetable oil ▢ 1 lb boneless, skinless chicken breasts or thighs, sliced thin ▢ 2–3 tablespoons green curry paste (adjust to taste) ▢ 1 can coconut milk (13.5 oz, full-fat for best texture) ▢ 1/2 cup chicken broth or water ▢ 1 tablespoon fish sauce ▢ 1 teaspoon brown sugar ▢ 1 red bell pepper, sliced ▢ 1 zucchini or green beans, sliced ▢ 1 cup baby spinach or Thai basil leaves ▢ 1/2 lime, juiced ▢ Optional toppings: fresh cilantro, lime wedges, sliced chili, or extra Thai basil ▢ Cooked jasmine rice, for serving Heat coconut oil in a large skillet or wok over medium-high heat.
Add thinly sliced onions, minced garlic, and grated ginger. Sauté for 2–3 minutes until fragrant.
Stir in green curry paste and cook for 1–2 minutes until fragrant.
Add the sliced chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned and mostly cooked through. Remove and set aside.
Pour in the coconut milk and chicken broth, stirring to dissolve the curry paste. Add fish sauce and brown sugar. Bring to a gentle simmer.
Add sliced bell pepper and zucchini (or green beans). Simmer for 8–10 minutes until the vegetables are tender.
Return the chicken to the pan and cook until fully cooked through.
Stir in baby spinach or Thai basil and let wilt. Squeeze in fresh lime juice, taste, and adjust seasoning as needed.
Serve hot over jasmine rice, garnished with fresh herbs, chili slices, or a squeeze of lime.
Serving: 1 people Calories: 320 kcal Carbohydrates: 12 g Protein: 25 g Fat: 20 g Saturated Fat: 15 g Sodium: 450 mg Fiber: 3 g Sugar: 6 g
Keyword Chicken Curry, Coconut Curry, Green Curry, Thai Curry