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Thai Green Chicken Curry

A fragrant and spicy Thai curry made with green curry paste, coconut milk, and tender chicken, served with rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 1 can coconut milk full-fat for creaminess
  • 2 tbsp green curry paste adjust to taste
  • 1 cup chicken broth low sodium
  • 1 tbsp fish sauce for umami flavor
  • 1 tbsp brown sugar to balance flavors
  • 1 cup bell peppers sliced, mixed colors
  • 1 cup zucchini sliced
  • 1 cup basil leaves Thai basil preferred
  • 2 tbsp vegetable oil for cooking
Serving Suggestions
  • 4 cups cooked jasmine rice for serving

Method
 

Cook Chicken
  1. Heat vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
  2. Remove the chicken from the skillet and set aside.
Make Curry
  1. In the same skillet, add the green curry paste and cook for 1-2 minutes until fragrant.
  2. Pour in the coconut milk and chicken broth, stirring to combine.
  3. Add the fish sauce and brown sugar, stirring until dissolved.
Add Vegetables and Chicken
  1. Add the bell peppers and zucchini to the skillet, cooking for another 5 minutes until they start to soften.
  2. Return the cooked chicken to the skillet and simmer for an additional 10 minutes, allowing flavors to meld.
Finish and Serve
  1. Stir in the basil leaves just before serving.
  2. Serve the curry hot over jasmine rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gFiber: 3gSugar: 5g

Notes

Adjust the amount of green curry paste based on your spice preference. Serve with lime wedges for extra flavor.

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