This Thai Green Curry Chicken is a rich, aromatic, and cozy one-skillet meal that brings bold Thai flavors to your dinner table in under 30 minutes.
Featuring tender chicken, fresh vegetables, and a deeply flavorful green curry coconut sauce, it’s a dish that’s both vibrant and comforting.
Perfect over rice or served with naan, this easy homemade curry is better than takeout and so simple to make!
Why You’ll Love This Recipe
Bold Thai flavors – Thanks to curry paste, garlic, ginger, and coconut milk
Quick and easy – Ready in 30 minutes with just one skillet
Creamy and comforting – Rich coconut sauce with tender chicken and vegetables
Naturally gluten-free and dairy-free – Clean, wholesome ingredients
Customizable – Control the heat and swap in your favorite veggies
What You’ll Need (Ingredient Highlights)
Chicken breast – Lean protein, diced for quick cooking
Coconut milk – Full-fat for richness, or lite for a lighter version
Thai green curry paste – Spicy, fragrant, and customizable
Garlic and ginger – Fresh aromatics to build flavor
Carrots and zucchini – Adds color, sweetness, and texture
Lime juice and cilantro – Brightens and balances the richness
Coconut oil or olive oil – Base for sautéing and richness
Pro Tips Before You Start
Use full-fat coconut milk for the best texture and flavor
Start with 2 tablespoons curry paste and increase as desired
Add sugar to taste if you like a touch of sweetness to balance spice
Don’t overcook the vegetables to maintain texture
Make it vegetarian by swapping chicken for tofu or chickpeas
How to Make Thai Green Curry Chicken
Step 1: Sauté the Onion
Heat 2–3 tablespoons coconut oil in a large skillet over medium-high.
Add 1 diced onion and cook for about 5 minutes, stirring until softened.
Step 2: Cook the Chicken
Add diced chicken breast to the skillet.
Stir and cook for 4–5 minutes until browned and cooked through.
Step 3: Add Aromatics
Stir in minced garlic, ginger, and ground coriander.
Cook for 1 minute until fragrant.
Step 4: Build the Curry
Add coconut milk, carrots, zucchini, green curry paste, salt, and pepper.
Stir and bring to a gentle boil.
Reduce heat and simmer for 5–7 minutes until thickened.
Step 5: Finish the Dish
Stir in lime juice and chopped cilantro.
Taste and adjust seasoning, adding sugar if desired.
Step 6: Serve
Serve hot over steamed jasmine rice or with naan bread.
Garnish with extra cilantro or basil.
What to Serve With Thai Green Curry Chicken
Jasmine or basmati rice – Perfect for soaking up the sauce
Naan or roti – Soft flatbread for scooping
Cucumber salad – Refreshing and cool side
Thai iced tea – Creamy, sweet drink to balance spice
Variations / Substitutions
Make it vegetarian with tofu or chickpeas
Add extra veggies like bell peppers or snap peas
Use red or yellow curry paste for a different flavor profile
Swap herbs with Thai basil or fresh mint
Add fish sauce or soy sauce for extra umami
Storage & Reheating Tips
Refrigerate leftovers for up to 4 days in an airtight container
Freeze for up to 2 months, then thaw and reheat gently
Reheat on the stovetop over low heat or in the microwave
Add a splash of coconut milk if sauce thickens too much
FAQs
Can I use lite coconut milk?
Yes, but the sauce will be thinner and less creamy.
How spicy is green curry paste?
It varies by brand. Start with less and adjust to your taste.
Can I use chicken thighs instead of breast?
Absolutely. Thighs stay juicier and are great for curry.
What vegetables go well with green curry?
Try bell peppers, spinach, snap peas, or mushrooms.
Can I make this ahead?
Yes! It stores and reheats beautifully for meal prep.
Final Thoughts
This Thai Green Curry Chicken brings bold flavor and creamy comfort to your table in under 30 minutes.
It’s vibrant, cozy, and versatile—perfect for a weeknight meal or casual dinner with friends.
Make it your own, spice it your way, and enjoy every bite.
Thai Green Curry Chicken
Ingredients
- 2 –3 tablespoons coconut oil or olive oil
- 1 medium sweet/yellow onion diced
- 1 to 1.25 lbs boneless chicken breast diced
- 3 cloves garlic minced
- 2 –3 teaspoons ground ginger or 1 tbsp fresh
- 2 teaspoons ground coriander
- 1 14 oz can coconut milk
- 1 to 1½ cups shredded carrots
- 1 large zucchini diced
- 2 –8 tablespoons Thai green curry paste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 –2 tablespoons lime juice
- ¼ –⅓ cup fresh cilantro or basil chopped
- 1 –2 tablespoons sugar optional
- Steamed jasmine rice or naan for serving
Instructions
- Sauté onion in oil for 5 minutes.
- Add chicken and cook through, about 4–5 minutes.
- Stir in garlic, ginger, and coriander. Cook 1 minute.
- Add coconut milk, carrots, zucchini, curry paste, salt, and pepper. Simmer 5–7 minutes.
- Stir in lime juice, cilantro, and adjust seasoning.
- See full steps with tips & photos → https://mischacrossing.com/thai-green-curry-chicken/
Notes
- Spice Level: Adjust the amount of green curry paste based on your heat preference.
- Start with 2 tablespoons and increase as desired.
- Veggie Variations: Bell peppers, snap peas, or mushrooms make great additions or substitutions.
- Make Ahead: Leftovers keep well in the fridge for 3–4 days. Reheat gently and add a splash of coconut milk if needed.
