Green Thai Curry with Chicken — 💚🧡🙌🏻 An EASY, one-skillet green curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It’s healthy comfort food that tastes AMAZING!
Table of Contents
Easy Thai Green Curry Recipe
This green chicken curry is ready faster than you can call for takeout and tastes just as good – or better! – than you’d find in a Thai restaurant. It’s a spinoff of this Thai Chicken Coconut Red Curry, which has been in the top 5 most popular recipes on my entire website for the past few years!
I am a huge fan of Thai curries and was craving something with Thai green curry paste, coconut milk, and veggies. This easy, one-skillet curry that’s ready in 20 minutes was absolutely perfect.
There’s chicken along with sweet Vidalia onions, zucchini, and carrots. Everything simmers in creamy coconut milk that’s spiced with garlic, ginger, coriander, and Thai green curry paste before adding lime lime juice and cilantro.
It’s hearty yet healthy comfort food that’s layered with Thai-inspired flavors and is naturally gluten-free.
Ingredients for Green Thai Curry
To make this Thai green curry with chicken, you’ll need:
- Coconut oil
- Sweet Vidalia onion
- Chicken breasts (or chicken thighs)
- Cloves garlic
- Ginger
- Ground coriander
- Coconut milk
- Shredded carrots
- Zucchini
- Thai green curry paste
- Kosher salt and pepper
- Lime juice
- Fresh cilantro (bonus if you have kaffir lime leaves or Thai basil leaves as garnishes)
- Sugar
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Green Thai Curry
This recipe for Thai green chicken curry comes together quickly and easily, but tastes like it simmered for hours on the stovetop! It’s my favorite authentic Thai green curry recipes! I’ve had readers tell me it tastes like a dish they’d get in Thailand.
Here’s how the Thai green curry is made:
- Sauté the onion over medium-high heat in a large skillet or pot until softened.
- Add the diced chicken to the skillet and cook until done.
- Add the garlic, ginger, and coriander and cook until fragrant.
- Add the coconut milk, carrots, zucchini, Thai curry paste, salt and pepper to the pan, and reduce the heat.
- Allow mixture to gently boil for about 5 minutes over medium heat or medium-low before adding the remaining ingredients and serving up a big bowl of it!
Love Thai Food?
If you love Thai food and want to experiment with dishes besides curry, I also recommend making homemade chicken pad Thai yourself!
Curry FAQs
In my opinion, there is very little heat from the Thai green curry paste in this Thai green curry chicken. For this green curry I used the entire (small) jar, 4 ounces of the store-bought paste. I realize this may be too much for some people so start with 1 to 2 tablespoons, and work up from there.
But it’s not spicy and in order to get the robust curry flavor profile I was looking for, I needed the whole jar. Other brands may be more concentrated and robust but I haven’t experimented yet. I’ve never tried to make homemade green curry paste – but it’s a bucket list item.
Very easily! Simply omit the chicken and substitute a can of chickpeas (garbanzo beans), drained well. Or you can saute extra-firm pressed tofu in place of the chicken for a vegetarian Thai green curry.
Absolutely! In fact, curries are one of the few dishes I actually prefer making in advance because the flavors mingle as the leftovers sit in the fridge.
Absolutely! The great thing about curries is that you can add whatever vegetables or legumes you like. For example, feel free to add cauliflower, broccoli, snow peas, stewed tomatoes, red bell pepper or any bell peppers, sweet potatoes, chickpeas, (make sure to check out my Sweet Potato and Chickpea Coconut Curry) edamame, frozen peas, fresh spinach, kale, or whatever you have lurking in your produce drawer or freezer.
I could drink the coconut milk broth or prepare it as a soup – it’s so good and it keeps the chicken so juicy and moist. I used full-fat coconut milk but have used lite in previous curry recipes and it may not be quite as rich, but it’s still great.
What to Serve with Green Thai Curry
We enjoy this Thai green chicken curry served over jasmine rice and were thrilled to be devouring and slurping down our curry at home and in the peace of our own kitchen. Basmati rice or naan would be my other serving suggestion.
I also like to serve my green chicken curry with a lime wedge and fresh cilantro for added flavor.
Recipe Video Tutorial
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Green Thai Chicken Coconut Curry
Ingredients
- 2 to 3 tablespoons coconut oil, olive oil may be substituted
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 3 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander
- one 14-ounce can coconut milk, use full-fat for a richer/thicker result but lite may be substituted
- 1 to 1 ½ cups shredded carrots
- 1 large zucchini, diced into bite-sized pieces
- 2 to 8 tablespoons Thai green curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors)
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 to 2 tablespoons lime juice
- ¼ to ⅓ cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
- 1 to 2 tablespoons granulated sugar, optional and to taste
- rice, jasmine or basmati or naan, optional for serving
Instructions
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.
Video
Notes
- Curry is best warm and fresh serves over rice or naan but will keep airtight in the fridge for up to 1 week.
- Adapted from Thai Chicken Coconut Curry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Thai Curry Recipes:
My Favorite Curry Recipes!
Ground Chicken Green Thai Curry – 💚 Skip takeout and make this EASY, one-skillet green curry with ground chicken and an array of healthy vegetables! Ready in under 30 minutes, great for busy weeknights, and tastes BETTER than from a Thai restaurant!
Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Thai Yellow Curry with Chicken — Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite! Impress your friends and family and make this DELICIOUS curry at home!
Coconut Lime Chicken and Sweet Potato Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Healthy comfort food!!
Sweet Potato and Chickpea Coconut Curry – An easy one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! Healthy comfort food that tastes amazing!
Chickpea and Kale Thai Coconut Curry – An easy one-skillet vegan curry that’s ready in 15 minutes and has amazing Thai-inspired flavors! Low-cal, low-carb, and healthy but tastes like hearty comfort food!
Cauliflower, Chickpea, and Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! The Thai-inspired coconut milk broth makes this healthy comfort food taste AMAZING!!
Originally posted June 12, 2019 and reposted March 18, 2021 and September 15, 2023 with updated text.
Whole family loved this..
Thanks, Denise! Glad to hear it was well loved!
I made thia tonight. It’s easy n delicious. Total cost was about $13.50 because i got a deal on organic chicken abd my chile paste was only $1.99. The entire can was a little hot for me, so maybe 3 Tbsp next time. Looking forward to trying again with variations.
I love this story! I love when you can make a restaurant quality dinner for less than $4 bucks per serving! Thanks for the great comment and 5 star review!
Does it make 6 servings? Can you freeze the leftovers? There are just 2 of us :)
It depends how big your appetites are. It makes a decent skillet of food, great for leftovers, and yes you can freeze it, noting the texture of the vegetables upon thawing will be mushier as is the case with all frozen and then thawed vegetables.
We just had the green curry for dinner, and will definitely be adding this recipe to my collection. This is the best green curry recipe I’ve made. I added green and red bell peppers, and will add bamboo shoots next time as someone suggested in the comments. I didn’t add sugar, used the full jar of green curry and used basil instead or cilantro. Thank you for a great meal.
We just had the green curry for dinner, and will definitely be adding this recipe to my collection. This is the best green curry recipe I’ve made. I added green and red bell peppers, and will add bamboo shoots next time as someone suggested in the comments. I didn’t add sugar, used the full jar of green curry and used basil instead or cilantro. Thank you for a great meal.
Thanks for the 5 star review and that’s wonderful it’s the the best green curry recipe you’ve made! And sounds like your tweaks turned out perfectly and great it’s in your collection for another time!
Fabulous! The only (tiny) negative thing I’d say is the 5-minute prep time is extremely optimistic. Cutting up the chicken, veggies, and the general “mise en place” is more like 15 minutes. Still the flavor is amazing. The only alteration I made was I added the chicken at the end when simmering and slightly reducing the sauce. The zucchini is an excellent substitute for the traditional Thai eggplant; in fact, I think I prefer it. Can’t wait to see what else you have on here!
Fabulous! The only (tiny) negative thing I’d say is the 5-minute prep time is extremely optimistic. Cutting up the chicken, veggies, and the general “mise en place” is more like 15 minutes. Still the flavor is amazing. The only alteration I made was I added the chicken at the end when simmering and slightly reducing the sauce. The zucchini is an excellent substitute for the traditional Thai eggplant; in fact, I think I prefer it. Can’t wait to see what else you have on here!
Thanks for the 5 star review and I am glad it was great for you! And you’re right, 5 mins is pretty optimistic for the average home cook. This recipe is a few years older and with current recipes I am more “realistic” on my estimates.
This is great!!! Definitely as good or better than my favorite Thai restaurant. I added bamboo shoots. And used a rotisserie chicken. This will be a new family favorite in the rotation. Thank you!!!
This is great!!! Definitely as good or better than my favorite Thai restaurant. I added bamboo shoots. And used a rotisserie chicken. This will be a new family favorite in the rotation. Thank you!!!
Thanks for the 5 star review and I am glad it’s as good or better than from your favorite Thai restaurant, awesome to hear and that it’ll be in your family faves rotation!
We found this recipe and we tried it tonight! Oh boy we’re so glad. We added green bean and red bell pepper. I didn’t have the green curry paste but had a green curry spice blend. It worked like a charm. I boiled the fresh green beans in chicken broth for 10 min to help soften them. Great great dinner!!! Thank you
We found this recipe and we tried it tonight! Oh boy we’re so glad. We added green bean and red bell pepper. I didn’t have the green curry paste but had a green curry spice blend. It worked like a charm. I boiled the fresh green beans in chicken broth for 10 min to help soften them. Great great dinner!!! Thank you
I am glad you found the recipe too! Your green curry spice blend and then fresh green beans both sound like they worked great and so glad this was a great dinner!