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Thai Green Curry with Chicken

This Thai Green Curry with Chicken is bursting with flavor and ready in about 30 minutes! Creamy, spicy, and comforting—perfect for weeknight dinners or entertaining.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Dairy-Free, Easy, Gluten-Free, Healthy, Quick, Spicy
Servings: 4 servings

Ingredients

  • 1 tablespoon coconut oil for sautĂ©ing and adding flavor
  • 2-3 tablespoons green curry paste adjust for spice level as per your taste
  • 4 chicken thighs diced into bite-size pieces
  • 14 ounces coconut milk canned, for creamy richness
  • 3 teaspoons fish sauce for umami depth
  • 3 teaspoons brown sugar to balance the flavors
  • 1 teaspoon lime zest for a fresh burst of citrus
  • 1 tablespoon lime juice adds brightness and acidity
  • 1/2 teaspoon white pepper for a subtle heat
  • 1 cup Thai basil aromatic herb that elevates the dish
  • 1 zucchini diced for added texture and nutrition
  • 10 green beans trimmed and cut into pieces
  • white rice for serving, pairs perfectly with the curry

Instructions

  • In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat until melted and hot.
  • Add 2-3 tablespoons of green curry paste to the skillet. Stir for about 1-2 minutes until fragrant, making sure not to let it burn.
  • Add 4 diced chicken thighs to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Pour in 14 ounces of coconut milk and stir to combine with the chicken and curry paste. Bring the mixture to a gentle simmer.
  • Stir in 3 teaspoons of fish sauce, 3 teaspoons of brown sugar, 1 teaspoon of lime zest, 1 tablespoon of lime juice, and 1/2 teaspoon of white pepper. Adjust the seasoning to taste.
  • Incorporate 1 diced zucchini and 10 green beans into the curry. Simmer for an additional 5 minutes until the vegetables are tender yet crisp.
  • Remove the skillet from heat and fold in 1 cup of Thai basil. The residual heat will wilt the basil, enhancing the flavor of your curry.
  • Serve the Thai Green Curry with Chicken over a bed of warm white rice. Enjoy!

Equipment

  • Large Skillet or Wok
  • Wooden spoon or spatula
  • Measuring Spoons
  • Chopping board and knife
  • Serving bowls

Notes

  • You can adjust the spice level by varying the amount of green curry paste used.
  • Keep vegetables slightly crisp by not overcooking them for the best texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.