Thai
Thai Green Curry Chicken
Chicken pieces simmer in coconut milk with green curry paste and vegetables. The sauce is fragrant, mildly spicy, and ready in under half an hour.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Photo: jules:stonesoup (CC BY). Source
Why you’ll love it
- Jarred green curry paste builds flavor fast without a long ingredient list.
- Coconut milk softens the heat and coats the chicken.
- Zucchini cooks in the sauce so nothing needs a second pan.
- Serving over rice turns it into a full meal.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oil in a wide pot over medium-high. Add chicken and cook 5 to 6 minutes until lightly browned.
- 2
Stir in green curry paste and cook 1 minute until fragrant.
- 3
Pour in coconut milk and broth. Bring to a gentle simmer.
- 4
Add zucchini and bell pepper. Cook 8 to 10 minutes until vegetables are tender and chicken is cooked through.
- 5
Stir in fish sauce and brown sugar. Taste and adjust.
- 6
Turn off heat, fold in basil, and serve over rice if desired.
Pro tips
- Shake the coconut milk can before opening so the cream mixes evenly.
- Use full-fat coconut milk for a thicker sauce.
- Add extra curry paste at the end if you want more heat.
Easy substitutions
- chicken thighs
- chicken breast strips, reduce simmer by 3 minutes
- zucchini
- green beans or eggplant
- fish sauce
- soy sauce plus a pinch of salt
Storage and reheating
Storage
Refrigerate in a sealed container up to 3 days.
Reheating
Reheat on the stovetop over medium-low, adding a splash of water if thick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 480
- Protein
- 33 g
- Carbs
- 12 g
- Fat
- 34 g
- Fiber
- 3 g
Moderate · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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