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Get ready for a bowl of pure comfort with this easy, flavorful Thai green curry chicken recipe! This cozy, flavor-packed meal comes together in one pot, making it perfect for busy weeknights. We lightened it up with light coconut milk while keeping all the bold, comforting flavors you love from Thai takeout.
Plus, it’s totally customizable with whatever vegetables you have on hand. Serve it over jasmine rice, brown rice, or cauliflower rice for a satisfying, healthy dinner that’s quick, easy, and bursting with flavor.
If you loved this recipe, you’ll definitely want to check out our Thai chicken bowls and Thai chicken lettuce wraps next!
Why You Will Love Green Curry Chicken
- Flavorful: It’s packed with the bold flavors of green curry, coconut, and fresh herbs.
- Easy: It comes together in one pot for a quick weeknight meal.
- Lightened Up: This green curry chicken recipe is made with light coconut milk for a creamy yet healthier option.
- Meal Prep Friendly: It stores well for effortless lunches or dinners throughout the week.
Ingredients Needed
- Chicken: Use boneless, skinless chicken breasts or thighs for this recipe.
- Salt & Pepper: Season the chicken with salt and pepper.
- Coconut Oil: For cooking the veggies and garlic.
- Ginger: Freshly grated ginger adds depth of flavor.
- Veggies: Sauté the crushed garlic and red bell pepper.
- Green Curry Paste: Add green curry paste for that classic green curry flavor!
- Coconut Milk: Light coconut milk adds creaminess and incredible flavor.
- Sweetener: Sweeten lightly with brown sugar or a sugar substitute.
- Chicken Broth: Low-sodium chicken broth for simmering the dish.
- Fish Sauce: Adds savory depth to the dish.
- Snow Peas: Toss in for freshness and crunch.
- Herbs: Top with fresh basil, cilantro, and lime wedges before serving.
Find the full measurements in the recipe card below.
Easy Substitutions
- Fish Sauce Substitution: You can substitute the fish sauce with 1 ½ teaspoons of reduced-sodium soy sauce or tamari.
- Coconut Milk: We used light coconut milk, but you can use full-fat coconut milk if preferred.
- Curry Paste: Curry pastes can vary in spice and flavor. Start with 2 tablespoons for a balanced medium heat. For a milder curry, use 1 tablespoon. Or, for extra spice and flavor, increase to 3 tablespoons.
- Thai Basil: If you can’t find Thai basil, regular basil works great as a substitute. Use whichever is available.
- Chicken to Use: Use chicken thighs for juicier meat or chicken breasts for a leaner option.
Variations & Add-Ins
This green curry is incredibly versatile, so feel free to mix it up with your favorite vegetables and ingredients!
- Japanese Eggplant: Slice and sauté until tender.
- Zucchini: Chop and simmer with the chicken.
- Carrots: Thinly slice or shred for a touch of sweetness.
- Mushrooms: Sauté with the vegetables for extra depth.
- Broccoli or Cauliflower: Simmer until tender.
- Sweet Potatoes: Dice small and simmer until just tender.
- Baby Corn: Canned or fresh, for natural sweetness and crunch.
How To Make Thai Green Curry Chicken
Step 1: Cut the chicken into even bite-sized cubes. Season the chicken with salt.
Step 2: Heat coconut oil in a large Dutch oven or pot over medium heat. Add the crushed garlic and sauté for about 30 seconds, until fragrant.
Step 3: Stir in the green curry paste and cook for 1 minute to release its flavors. Add the diced red bell pepper and sauté for another 2-3 minutes until slightly softened.
Step 4: Pour in the coconut milk, chicken broth, fish sauce, and add the brown sugar or sugar substitute. Stir well to combine, then bring the mixture to a gentle simmer.
Step 5: Add the cubed chicken to the pot.
Simmer for 10-12 minutes, or until the chicken is fully cooked, when it reaches an internal temperature of 165°F.
Step 6: Stir in the sugar snap peas and simmer for 4-5 minutes, until tender yet crisp.
Step 7: Remove from the heat and stir in the chopped fresh basil.
Step 8: Spoon the curry over cooked brown rice or cauliflower rice. Garnish with fresh cilantro and serve with lime wedges for squeezing.
Serving Suggestions
Serve this Thai green curry chicken over cooked brown rice, cauliflower rice, or our cilantro lime cauliflower rice! It also pairs well with our Asian cucumber salad for a refreshing side or our easy and fresh spring rolls with healthy homemade peanut dipping sauce for a flavorful meal.
Storage & Reheating Instructions
To Store: Store leftover Thai green curry chicken in an airtight container in the refrigerator for 2-3 days.
To Reheat: Reheat it gently on the stovetop or in the microwave until warmed through. If the curry thickens after chilling, stir in a splash of coconut milk or chicken broth before reheating to bring back its creamy texture.
More Recipes to Try Next!
- PB2 Peanut Dipping Sauce
- Chicken Corn Chowder
- Crockpot Marry Me Chicken
- Cream of Mushroom Chicken Skillet
- Pumpkin Soup With Coconut Milk
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Thai Green Curry Chicken Recipe
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
- 1/4 teaspoon salt
- 1 teaspoon coconut oil
- 1/8 teaspoon grated fresh ginger
- 2-3 garlic cloves, crushed
- 1 medium red bell pepper, diced
- 2 tablespoons green curry paste, store-bought
- 1, 13.5-ounce can light coconut milk
- 1 tablespoon brown sugar or sugar substitute
- 1/4 cup low-sodium chicken broth
- 1 ½ teaspoons fish sauce
- 1 cup sugar snap peas or snow peas
- fresh basil leaves, for serving
- fresh cilantro, for serving
- fresh lime wedges, for serving
- cooked brown rice or cauliflower rice, for serving
Instructions
- Prep the Chicken: Cut the chicken into even bite-sized cubes. Season the chicken with salt.
- Cook the Aromatics: Heat coconut oil in a large Dutch oven or pot over medium heat. Add the crushed garlic and sauté for about 30 seconds, until fragrant.
- Add the Curry Paste: Stir in the green curry paste and cook for 1 minute to release its flavors. Add the diced red bell pepper and sauté for another 2-3 minutes until slightly softened.
- Add Coconut Milk: Pour in the coconut milk, chicken broth, fish sauce, and add the brown sugar or sugar substitute. Stir well to combine, then bring the mixture to a gentle simmer.
- Simmer the Chicken: Add the cubed chicken to the pot and simmer for 10-12 minutes, or until the chicken is fully cooked, when it reaches an internal temperature of 165°F.
- Add the Peas: Stir in the sugar snap peas and simmer for 4-5 minutes, until tender yet crisp.
- Finish with Basil: Remove from the heat and stir in the chopped fresh basil.
- Serve: Spoon the curry over cooked brown rice or cauliflower rice. Garnish with fresh cilantro and serve with lime wedges for squeezing.
Video
Notes
- Coconut Milk: We used light coconut milk, but you can use full-fat coconut milk if preferred.
- Curry Paste: Curry pastes can vary in spice and flavor. Start with 2 tablespoons for a balanced medium heat. For a milder curry, use 1 tablespoon. Or, for extra spice and flavor, increase to 3 tablespoons.
- Thai Basil: If you can’t find Thai basil, regular basil works great as a substitute. Use whichever is available.
- Chicken to Use: Use chicken thighs for juicier meat or chicken breasts for a leaner option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Seriously, this Thai Green Curry Chicken is a must-try! It’s creamy, packed with flavor, and comes together in just one pot, perfect for busy weeknights.