Green Thai Curry with Chicken — An EASY, one-skillet green curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It’s healthy comfort food that tastes AMAZING!!
Easy Thai Green Curry Recipe
This green chicken curry is ready faster than you can call for takeout and tastes just as good – or better – than you’d find in a Thai restaurant. It’s a spinoff of this Thai Chicken Coconut Curry, which has been in the top 5 most popular recipes on my entire website for the past 6+ months. This is just a green version rather than red.
There’s chicken along with sweet Vidalia onions, zucchini, and carrots. Everything simmers in creamy coconut milk that’s spiced with garlic, ginger, coriander, and Thai green curry paste before adding lime lime juice and cilantro.
It’s hearty yet healthy comfort food that’s layered with Thai-inspired flavors and is naturally gluten-free.
There’s natural sweetness from the sweet Vidalia onions, carrots, and the coconut milk, the lime juice add the perfect acidic notes to balance the flavors. I love all the textures and flavors in every bite from the tender (but not mushy in the least) zucchini and carrots, the juicy chicken, along with fresh cilantro.
Ingredients for Green Thai Curry
To make this Thai green curry with chicken, you’ll need:
- Coconut oil
- Sweet Vidalia onion
- Chicken breasts
- Ground coriander
- Coconut milk
- Shredded carrots
- Thai green curry paste
- Kosher salt and pepper
- Lime juice
- Fresh cilantro
How to Make Green Thai Curry
This recipe Thai green chicken curry comes together quickly and easily, but tastes like it simmered for hours on the stovetop!
Here’s how the Thai green curry is made:
- Sauté the onion until softened.
- Add the diced chicken to the skillet and cook until done.
- Add the garlic, ginger, and coriander and cook until fragrant.
- Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and reduce the heat.
- Allow mixture to gently boil for about 5 minutes before adding the remaining ingredients and serving.
Is This Green Curry Spicy?
In my opinion, there is very little heat from the Thai green curry paste. For this green curry I used the entire (small) jar, 4 ounces. I realize this may be too much for some people so start with 1 to 2 tablespoons, and work up from there.
But it’s not spicy and in order to get the robust curry flavor profile I was looking for, I needed the whole jar. Other brands may be more concentrated and robust but I haven’t experimented yet.
If you have made other of my curry recipes which all use Thai red curry paste, the green seems much mellower and less spicy than the red which is why I used the whole jar.
What to Serve with Green Chicken Curry
We enjoyed this Thai green chicken curry served over jasmine rice and were thrilled to be devouring and slurping down our curry at home and in the peace of our own kitchen. Basmati rice or naan would be my other serving suggestion.
I also like to serve my green chicken curry with a lime wedge and fresh cilantro for added flavor.
Can This Green Curry Recipe Be Made Vegetarian?
Very easily! Simply omit the chicken and substitute a can of chickpeas (garbanzo beans), drained well.
Can This Recipe Be Made in Advance?
Absolutely! In fact, curries are one of the few dishes I actually prefer making in advance because the flavors mingle as the leftovers sit in the fridge.
Tips for Making Thai Green Curry
The great thing about curries, which is totally different in this context than ‘curry powder’ and here I mean of mixture of vegetables and protein in a sauce, is that you can add whatever vegetables or legumes you like.
For example, feel free to add cauliflower, stewed tomatoes, bell peppers, sweet potatoes, chickpeas, edamame, frozen peas, fresh spinach, kale, or whatever you have lurking in your produce drawer or freezer.
I think of curries as a stir-fry-meets-soup, and there no rules with what to add to either those in my book. Enjoy all the wonderful flavors and dig in.
I could drink the coconut milk broth or prepare it as a soup – it’s so good and it keeps the chicken so juicy and moist. I used full-fat coconut milk but have used lite in previous curry recipes and it may not be quite as rich, but it’s still great.
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- 2 to 3 tablespoons coconut oil (olive oil may be substituted)
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 3 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander
- one 14-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
- 1 to 1 1/2 cups shredded carrots
- 1 large zucchini, diced into bite-sized pieces
- 2 to 8 tablespoons Thai green curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 to 2 tablespoons lime juice
- 1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
- 1 to 2 tablespoons granulated sugar, optional and to taste
- rice (jasmine or basmati) or naan, optional for serving
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.
- Curry is best warm and fresh serves over rice or naan but will keep airtight in the fridge for up to 1 week.
- Adapted from Thai Chicken Coconut Curry.
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Amount Per Serving: Calories: 511Total Fat: 28gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 80mgSodium: 1196mgCarbohydrates: 32gFiber: 3gSugar: 7gProtein: 34g
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Yellow Chicken Coconut Curry (Chicken Korma) – An EASY Indian recipe you can make at home in 25 minutes that tastes like it’s from a restaurant!! Chicken, cashews, and spices are simmered in coconut milk for the WIN!!
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Chickpea and Kale Thai Coconut Curry – An easy one-skillet vegan curry that’s ready in 15 minutes and has amazing Thai-inspired flavors! Low-cal, low-carb, and healthy but tastes like hearty comfort food!
Cauliflower, Chickpea, and Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! The Thai-inspired coconut milk broth makes this healthy comfort food taste AMAZING!!
Yellow Thai Chicken Coconut Curry – Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite!
Originally posted June 12, 2019 and reposted with updated text March 18, 2021.