Green Thai Chicken Coconut Curry

Green Thai Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It’s healthy comfort food that tastes AMAZING!!

Green Thai Chicken Coconut Curry - An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It's healthy comfort food that tastes AMAZING!!

This 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. 

What’s In The Green Thai Chicken Coconut Curry

I am a huge Thai curry fan and was craving something with Thai green curry paste, coconut milk, and veggies. This easy, one-skillet curry that’s ready in 20 minutes was absolutely perfect.

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.

We enjoyed it 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. 

Green Thai Chicken Coconut Curry - An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It's healthy comfort food that tastes AMAZING!!

What Does The Curry Taste Like

It’s hearty yet healthy comfort food that’s layered with Thai-inspired flavors and is naturally gluten-free.

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.

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.

Green Vs. Red Thai Curry Paste

There is in my opinion 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.

Green Thai Chicken Coconut Curry - An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It's healthy comfort food that tastes AMAZING!!

Flexible Recipe

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.

Favorite Curry Recipes:

  • Thai Chicken Coconut Curry – An easy one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors! Low-cal, low-carb, and healthy but tastes like comfort food!
  • Sweet Potato and Chickpea Coconut Curry – An easy one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! Healthy comfort food that tastes amazing!
  • Thai Coconut Curry Chicken Soup – Easy, ready in 30 minutes, healthy, and loaded with flavor! The sweet potatoes, carrots, red peppers, chicken, spinach, cilantro, and coconut milk broth combine to form an amazing soup!
  • 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!!
  • Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip – A fast and flavorful twist on sweet potatoes! The warming notes of the curry are perfectly offset by the cooling dip! Comfort food that’s healthy and easy!

Green Thai Chicken Coconut Curry - An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It's healthy comfort food that tastes AMAZING!!

Green Thai Chicken Coconut Curry

Green Thai Chicken Coconut Curry

Green Thai Chicken Coconut Curry - An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It's healthy comfort food that tastes AMAZING!!

Yield: 6
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 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)(https://amzn.to/2Q1Hg2L)
  • 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

Instructions

  1. 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.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. 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.
  5. 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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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 511 Total Fat: 28g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 80mg Sodium: 1196mg Carbohydrates: 32g Fiber: 3g Sugar: 7g Protein: 34g

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8 comments on “Green Thai Chicken Coconut Curry”

  1. I love your curry recipes –they are so easy and flavorful! I’m afraid feel a head cold coming on so I will probably need some bold flavors and a little comfort food overy the next couple of days…..going to have to try this!

    • I hope you don’t get a cold, I hate getting sick, especially summer colds. It was a little later in the season/summer to post this type of recipe but I had made it awhile ago and almost forgot about it but at least people can use their summer zucchini up in this one :) and it’s good comfort food regardless of the season.

  2. This looks amazing!! Thank you for sharing your creativity!

    Rating: 5
  3. Oh so good–and I like the green curry paste too! I spent the weekend with a box of kleenex but this helped and the worst is over. Jon had to help me guage how much curry to use because of my stuffy head but I did end up using almost the whole jar–it is milder than the red for sure!

    Rating: 5
    • Thanks for the 5 star review and sorry to hear you were sick but glad you’re on the mend. Yes, I definitely agree, the green curry paste is much milder for me too than the red. Get well soon!

  4. I made this dish last night for dinner and it was delicious. I omitted the sugar and used an entire jar of green curry paste (Thai kitchen brand…it was a 112 g jar so it was perfect for this recipe). As green curry has little to no spice, I will be adding a bit of heat to this dish the next time a make it.

    Rating: 5
    • Thanks for the 5 star review and glad you will be making it again!

      I agree, green curry is much milder (very mild) in comparison to red curry so definitely add more spice next time. I love my curries spicy too :)

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