Description
A fragrant and creamy Thai Green Curry with tender chicken, crisp vegetables, and a rich coconut milk sauce perfectly balanced with spice, sweetness, and aromatic herbs for a restaurant-quality meal at home.
Ingredients
1 tbsp vegetable oil
2 tbsp Thai green curry paste
1 lb boneless, skinless chicken breast, sliced thin
1 can (14 oz) coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 cup snap peas
1 zucchini, sliced
1/2 cup Thai basil leaves
Juice of 1 lime
Cooked jasmine rice, for serving
Instructions
1. Heat oil in a large skillet or wok over medium heat.
2. Add green curry paste and cook for 1–2 minutes, stirring until fragrant.
3. Add sliced chicken and cook until no longer pink, about 3–4 minutes.
4. Pour in coconut milk and chicken broth; stir to combine.
5. Add fish sauce and brown sugar; bring to a gentle simmer.
6. Add bell pepper, snap peas, and zucchini; cook 5–7 minutes until vegetables are tender-crisp.
7. Stir in lime juice and Thai basil leaves.
8. Taste and adjust seasoning if needed.
9. Serve hot over steamed jasmine rice.
Notes
For extra heat, add fresh Thai chilis or more curry paste.
Swap chicken for shrimp or tofu for a variation.
Leftovers can be refrigerated for up to 3 days — the flavors deepen beautifully overnight.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
Keywords: Thai green curry, chicken curry, coconut milk curry, easy Thai dinner, spicy green curry