Aromatic Green Thai Chicken Coconut Curry Recipe You’ll Love

Green Thai chicken coconut curry offers a balance of comfort and vibrant flavor in a single bowl.

The recipe comes together quickly, making it a practical choice for busy weeknights.

Its warm, aromatic sauce creates a satisfying backdrop that pairs well with rice or noodles.

Cooking is straightforward, allowing you to bring an international touch to the table with ease.

Sharing this curry adds variety to everyday meals while keeping the process simple.

Each serving feels filling and complete, with flavors that gently build as you eat.

Green Thai Chicken Coconut Curry shows how easy it can be to enjoy a homemade dish inspired by global traditions.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 445 kcal

Servings: 5

What To Add To Green Thai Chicken Coconut Curry

• Chicken: Lean protein that adds heartiness and absorbs the curry's vibrant flavors, choose boneless skinless chicken breasts or thighs for best texture.

• Green Curry Paste: Authentic Thai seasoning that delivers complex, spicy notes, look for brands with fresh ingredients and balanced heat.
• Fish Sauce: Umami-rich condiment that deepens the curry's savory profile, opt for high-quality Thai brands for true authentic taste.
• Brown Sugar: Balances spiciness with subtle sweetness, select dark brown sugar for richer caramel undertones.
• Lime: Bright acidic element that cuts through richness and enhances overall flavor, choose fresh limes with firm, glossy skin.

• Coconut Milk: Creamy foundation that creates luxurious curry texture, select full-fat version for maximum richness.
• Chicken Broth: Adds depth and helps adjust sauce consistency, use low-sodium for better control of salt levels.

• Bell Pepper: Crisp vegetable that adds color and mild sweetness, mix red and green for visual appeal.
• Zucchini: Tender vegetable that absorbs curry flavors, select firm and glossy specimens.
• Baby Spinach: Delicate green that wilts beautifully and adds nutritional boost, choose fresh and vibrant leaves.
• Thai Basil: Optional aromatic herb that provides authentic Thai essence, select bright green leaves with strong fragrance.

Tools For Thai Chicken Curry Night

• Large skillet or wok: Essential for cooking chicken and creating the curry base with even heat distribution.
• Wooden spoon or spatula: Perfect for stirring ingredients and preventing sticking without scratching the pan.
• Cutting board: Needed for slicing chicken and chopping vegetables safely and efficiently.
• Sharp knife: Crucial for precise vegetable and meat preparation.
• Measuring spoons: Helps accurately add fish sauce, brown sugar, and curry paste.
• Measuring cups: Useful for measuring coconut milk and chicken broth.
• Lime juicer or citrus squeezer: Helps extract fresh lime juice easily without seeds.

Cooking Instructions For Thai Chicken Coconut Curry

• Sizzle the Chicken

Heat a skillet with some coconut oil and toss in chicken pieces. Cook until they turn golden and look almost done, about 5-6 minutes. Scoop out the chicken and set it aside.

• Wake Up the Curry Paste

In the same pan, drizzle a bit more oil if needed. Drop in the green curry paste and let it dance around for about a minute until the kitchen fills with an amazing aroma.

• Create a Creamy Base

Pour coconut milk and chicken broth into the pan. Swirl everything together to blend the curry paste. Add a splash of fish sauce and a sprinkle of brown sugar. Let the mixture bubble gently.

• Build Your Flavor Layers

Slide in colorful bell peppers and zucchini. Let them simmer and soften for 5 minutes. Return the chicken to the pan and let everything mingle and cook through completely.

• Add the Final Touches

Toss in fresh spinach or Thai basil and watch it melt into the sauce. Squeeze fresh lime juice over the top, give it a quick taste, and adjust the seasoning until it’s just right.

Tips To Customize Thai Chicken Coconut Curry

• Perfect Chicken Texture: Pat chicken dry before cooking to ensure a golden-brown exterior and prevent steaming, creating a more flavorful result.
• Spice Level Control: Adjust green curry paste quantity to manage heat – less paste means milder flavor, more paste increases spiciness for adventurous palates.
• Low-Carb Adaptation: Replace brown sugar with monk fruit sweetener and serve over cauliflower rice instead of traditional rice for a keto-friendly version.
• Vegetarian Transformation: Swap chicken with firm tofu or chickpeas, keeping the same aromatic coconut curry sauce for a plant-based alternative that's equally delicious.
• Meal Prep Friendly: This curry stores wonderfully in airtight containers for 34 days, with flavors developing and becoming more intense overnight – perfect for make-ahead lunches or dinners.

How To Serve Green Thai Chicken Coconut Curry

• Tropical Beach Party Plate: Serve this vibrant curry over fluffy jasmine rice, creating a colorful island-inspired feast that transports diners to a sunny coastline.
• Garnish Galore: Top the dish with fresh cilantro leaves, chopped green onions, and a sprinkle of toasted sesame seeds for added texture and bright flavor bursts.
• Spice Level Customization: Offer small dishes of sliced red chili peppers or sriracha sauce on the side, allowing guests to adjust the heat intensity according to their personal preference.
• Balanced Meal Companion: Pair the curry with a light cucumber salad dressed in rice vinegar and a touch of honey to provide a cool, refreshing contrast to the rich, spicy main dish.

Make-Ahead & Storage Tips For Thai Chicken Curry

• Keep leftover curry in an airtight container in the refrigerator for 3-4 days. Seal tightly to maintain flavor and prevent absorption of other food odors.
• Portion curry into freezer-safe containers, leaving space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
• Warm curry in a saucepan over medium-low heat, stirring occasionally. Add a splash of coconut milk to restore moisture and prevent sauce from separating.
• Prepare curry components separately and store in individual containers. Combine just before serving to keep vegetables crisp and prevent soggy textures.

Green Thai Chicken Coconut Curry Recipe

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4.9 from 26 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

This green thai chicken coconut curry blends authentic Thai flavors with creamy coconut milk and aromatic herbs. Spicy, rich layers of complexity invite home cooks to explore southeast Asian culinary traditions while enjoying a deeply satisfying meal.

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Ingredients

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• 1 lb (1 pound) boneless, skinless chicken breasts or thighs, sliced thin
• 13.5 oz (1 can) coconut milk (full-fat for best texture)
• 2–3 tbsps green curry paste (adjust to taste)
• ½ cup chicken broth or water
• 1 red bell pepper, sliced
• 1 zucchini or green beans, sliced
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 cup baby spinach or Thai basil leaves
• 1 tbsp coconut oil or vegetable oil
• Juice of ½ lime
• Fresh cilantro
• Lime wedges
• Sliced chili
• Extra Thai basil
• Cooked jasmine rice

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Instructions

1. Sear Protein: Heat coconut oil in a large skillet over medium-high heat, cooking chicken until golden and nearly cooked through, about 5-6 minutes. Remove chicken and set aside.
2. Develop Curry Base: In the same pan, add curry paste and toast until fragrant, creating a robust aromatic foundation for the dish. Pour in coconut milk and chicken broth, whisking to integrate the paste seamlessly. Incorporate fish sauce and brown sugar to build a complex, layered liquid base.
3. Vegetable Integration: Add bell peppers and zucchini to the simmering sauce, allowing vegetables to soften while maintaining a slight crunch. Return chicken to the pan, ensuring complete reheating and flavor absorption.
4. Final Flourish: Gently fold in baby spinach or Thai basil, letting leaves wilt and infuse the curry with fresh herbal notes. Finish by drizzling fresh lime juice across the surface, balancing and brightening the entire dish. Taste and adjust seasonings as needed for a perfectly harmonized flavor profile.

Notes

• Keep medium-high temperature steady to prevent burning curry paste and achieve perfect golden chicken color without overcooking.
• Add fish sauce and brown sugar incrementally, tasting gradually to create harmonious sweet-savory-spicy curry profile without overwhelming ingredients.
• Cook bell peppers and zucchini briefly (4-5 minutes) to maintain crisp texture and prevent soggy, wilted vegetables that lose nutritional value.
• Adjust green curry paste quantity based on personal heat tolerance, using less for mild preferences or adding extra chili for intense spiciness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 5
• Calories: 445
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 19 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 90 mg