Description
This Thai Green Curry with Chicken is a creamy, aromatic curry packed with bold flavor from green curry paste, coconut milk, and fresh herbs. Tender chicken slices are simmered in a rich, spicy sauce along with crisp vegetables, then served over jasmine rice for a comforting Thai-inspired meal at home.
Ingredients
2–3 tablespoons green curry paste
1 can (13.5 oz) coconut milk
1 pound chicken breast or thighs, thinly sliced
1 cup green beans, trimmed
1 cup broccoli florets
1–2 red chilies, sliced (optional)
1 tablespoon fish sauce
1 teaspoon brown sugar
1 handful Thai basil leaves
1–2 lime wedges, for serving
2 cups cooked jasmine rice
Instructions
1. Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the green curry paste and sauté for 1–2 minutes until fragrant.
2. Pour in the coconut milk and stir to fully combine with the curry paste.
3. Add the sliced chicken and simmer for 6–8 minutes until the meat is fully cooked.
4. Toss in the green beans and broccoli, and cook for another 5–7 minutes until tender-crisp.
5. Stir in the fish sauce and brown sugar. Taste and adjust the seasoning as needed.
6. Turn off the heat and add Thai basil leaves. Let them wilt in the residual heat.
7. Serve the curry hot over jasmine rice, topped with red chili slices and a squeeze of lime.
Notes
Adjust spice levels by reducing or increasing the amount of green curry paste.
For extra richness, use full-fat coconut milk. Avoid light versions as they may separate.
Fresh Thai basil adds authenticity, but regular basil works in a pinch if unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg