Description
This Green Thai Chicken Coconut Curry is a creamy, spicy, and flavorful dish loaded with tender chicken, crisp veggies, and a vibrant green curry coconut sauce. It’s quick to make and perfect served over jasmine rice or noodles for a satisfying Thai-inspired dinner.
Ingredients
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1 tablespoon coconut oil or vegetable oil
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1 lb boneless, skinless chicken breasts or thighs, sliced thin
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2-3 tablespoons green curry paste (adjust to taste)
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1 can (13.5 oz) coconut milk (full-fat for best texture)
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1/2 cup chicken broth or water
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1 tablespoon fish sauce
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1 teaspoon brown sugar
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1 red bell pepper, sliced
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1 zucchini or green beans, sliced
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1 cup baby spinach or Thai basil leaves
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Juice of 1/2 lime
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Optional toppings: fresh cilantro, lime wedges, sliced chili, or extra Thai basil
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Cooked jasmine rice, for serving
Instructions
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Cook the chicken:
Heat coconut oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and mostly cooked through, about 5–6 minutes. Remove and set aside. -
Sauté the curry paste:
In the same pan, add a little more oil if needed. Stir in the green curry paste and cook for 1–2 minutes until fragrant. -
Make the sauce:
Pour in the coconut milk and chicken broth, stirring to dissolve the curry paste. Add fish sauce and brown sugar. Bring to a gentle simmer. -
Add veggies and chicken:
Add sliced bell pepper and zucchini (or green beans). Simmer for 5 minutes until just tender. Return the chicken to the pan and cook until fully cooked through. -
Finish the curry:
Stir in baby spinach or Thai basil and let wilt. Squeeze in fresh lime juice, taste, and adjust seasoning as needed.
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Serve:
Spoon curry over rice and top with fresh herbs, chili slices, or a squeeze of lime.
Notes
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Start with 2 tablespoons of curry paste and add more for extra heat.
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For a vegetarian version, swap chicken with tofu and use vegetable broth.
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Add bamboo shoots or mushrooms for extra texture.