Go Back
–+ servings
Thai Green Curry Chicken

Irresistibly Creamy Thai Green Curry Chicken You’ll Crave

Experience the delightful flavors of Thai Green Curry Chicken, a perfect weeknight meal that's creamy, delicious, and gluten-free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 2 tablespoons neutral oil can substitute with canola or vegetable oil
  • 1 pound chicken thighs can substitute with chicken breast or tofu
  • 2 tablespoons cornstarch flour may work in a pinch
  • 1 medium onion or use shallots for a milder flavor
  • 3 tablespoons green curry paste can use red curry paste for different flavor
  • 1 can coconut milk coconut cream enhances richness
  • 1 cup chicken stock vegetable stock for vegetarian option
Veggies
  • 2 cups mixed vegetables seasonal like broccoli, carrots, or zucchini
  • 2 leaves kaffir lime leaves optional, can substitute with lime juice
Flavoring
  • 1 tablespoon chili oil optional, any hot sauce can work
  • 1 tablespoon fish sauce soy sauce for vegetarian alternative
  • 1 teaspoon sugar adjust based on taste
  • 1 cup basil leaves Italian basil as substitute
To Serve
  • 2 cups steamed jasmine rice for soaking up the sauce
  • 1/4 cup cilantro fresh garnish

Equipment

  • Skillet
  • wok

Method
 

Directions
  1. Heat the oil in a large skillet or wok over medium-high heat until shimmering.
  2. Toss chicken thighs with cornstarch and 1 tablespoon of oil. Sear chicken for 4 to 5 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Deglaze the pan with ¼ cup of water, add sliced onion, and sauté for 3 to 5 minutes until translucent.
  4. Stir in the green curry paste and cook for 5 minutes over medium heat.
  5. Add mixed vegetables and stir-fry for about 30 seconds.
  6. Pour in coconut milk and chicken stock. Gently mix in optional kaffir lime leaves and chili oil. Return seared chicken to skillet.
  7. Bring to a gentle simmer, cover, and reduce heat to low. Let simmer for about 10 minutes.
  8. Stir in fish sauce, sugar, and fresh basil leaves before serving. Adjust seasoning if needed.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 80gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Leftovers can be stored for up to 3 days. To avoid sogginess, reheat gently on the stovetop.

Tried this recipe?

Let us know how it was!