Who needs take-out when you can make this Easy Green Curry Chicken at home? This Thai dish features chicken and vegetables simmered in a rich green curry coconut sauce.
EASY GREEN CURRY CHICKEN
Forget take-out — this Easy Green Curry Chicken is simple to prepare and tastes even better than most restaurant versions. The blend of green curry paste and coconut milk creates a warm, comforting sauce that pairs perfectly with tender chicken and crisp vegetables.
I’ve made this recipe for years and it’s become a family favorite. In our house, Mike is the primary taste tester and he gave this one two thumbs up after the first bites. The combination of fresh vegetables, creamy curry sauce and fragrant herbs keeps us coming back for more.
I typically use 3 tablespoons of green curry paste for a robust curry flavor, but you can reduce it to 2 tablespoons for a milder dish or add more if you prefer extra heat. Below you’ll find simple variations to suit vegetarian diets or whatever vegetables you have on hand.
I serve this curry over basmati or jasmine rice and sometimes pass naan or crusty bread to soak up the sauce. The dish comes together quickly and makes a satisfying weeknight meal that’s both flavorful and comforting.
Ways to customize this dish
- If you want a vegetarian option, omit the chicken and add more vegetables and chickpeas for protein.
- Use whatever vegetables you have: zucchini, green beans and broccoli work well in addition to the ones listed below.
- If you like more heat, add diced red chiles, jalapeños, crushed red pepper or a splash of hot sauce.
- For a lower-carb option, swap rice for zucchini noodles (zoodles) or serve over cauliflower rice.
Easy Green Curry Chicken
Ingredients
- 1 cup basmati rice
- 2 Tablespoons olive oil
- 1 pound chicken breast, cubed
- 1/4 sweet onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, seeds removed and chopped
- 3 Tablespoons green curry paste (adjust to taste)
- 2 teaspoons grated ginger
- 1 can coconut milk, divided (light coconut milk is fine)
- 1 Tablespoon fish sauce
- 1 cup bok choy (or greens of your choice)
- 1 cup carrots, cut into matchsticks
- 3/4 cup snow peas
- 1 lime, juiced
- Fresh cilantro, to garnish
- Green onion, chopped, to garnish
- Basil leaves, chopped, to garnish
- Red chiles, diced, to garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for about 2 minutes. Add the garlic and sauté another 2 minutes.
- Add the bell pepper and cubed chicken. Cook for about 3 minutes, stirring, until the chicken begins to brown.
- Stir in the green curry paste, grated ginger, most of the coconut milk (reserve a little if you prefer a thinner sauce) and the fish sauce. Bring to a simmer and cook for about 10 minutes, or until the chicken is cooked through.
- Add the bok choy, carrots and snow peas. Simmer until the bok choy is wilted and the vegetables are tender but still crisp.
- Remove from heat, stir in the lime juice, and taste for seasoning. Adjust salt, fish sauce or curry paste as desired.
- Serve over rice and garnish with cilantro, basil, green onion and diced red chiles if using.
Nutrition
Calories: 404 kcal, Carbohydrates: 34 g, Protein: 21 g, Fat: 21 g, Saturated Fat: 13 g. Nutrition information is an approximation.