This post may contain affiliate links and we will earn a commission if you purchase through those links. Thank you for supporting us!
My favorite thing to order at a Thai restaurant is the green curry chicken. It is packed with so much flavor I can’t get enough. I wanted to make a healthier lighter version of this dish so I could enjoy it often and guilt-free.
This Thai green curry chicken recipe is so easy and delicious with all of the flavors you are looking for. Also, it gets even better because it is made in one pot! I can’t wait for you to dig in and enjoy this amazing green curry chicken.
Table of Contents
- How To Make Thai Green Curry Chicken
- How To Serve Thai Green Curry Chicken
- How Do You Serve Curry and Rice?
- How To Make Thai Curry More Flavorful
- Where To Find Green Curry Paste
- How To Add More Coconut Flavor To Curry
- What Coconut Milk To Use For Curry
- More Recipes To Try Next!
- THAI GREEN CURRY CHICKEN RECIPE Recipe
How To Make Thai Green Curry Chicken
This Thai green curry chicken is easy to make. First, chop the boneless skinless chicken breast into cubes. Also, chop the potato and dice the red bell pepper. Then, slice the green scallions.
After that, lightly spray a pot with olive oil over medium heat. Season the cubed chicken breast with salt and pepper and cook it in the pot. Next, add the ginger, basil, cilantro, garlic, and white parts of the green onion to the pot. Cook and lightly brown the chicken.
Then, add the lime zest to the pan along with the lime juice to deglaze it. After that, add the peas, diced red bell peppers, and chopped potatoes to the pot.
Next, add the toasted coconut almond milk blend and green curry paste to the pot. Make sure to combine all of the ingredients.
Let everything simmer in the pot on low to cook the potatoes and enjoy!
How To Serve Thai Green Curry Chicken
When you are ready to serve this green curry chicken, place it in a bowl and top it with fresh cilantro, basil, the green parts of the green onions, and a splash of lime.
How Do You Serve Curry and Rice?
We love enjoying this green curry chicken with rice. This recipe is great to serve with cooked brown or white rice to soak up some of the sauce. Just place the rice on the bottom of the bowl and the curry chicken on top along with fresh basil, cilantro, green onions, and a splash of lime.
How To Make Thai Curry More Flavorful
We think we got the flavors of this Thai green curry just right but you can always add more green curry paste. It is packed with flavor so only add a little bit at a time. I would recommend about 1/4 teaspoon at a time.
Where To Find Green Curry Paste
Green curry paste can be found in the international aisle at the grocery store. We like the Thai Kitchen Green Curry Paste. It worked perfectly in this green curry chicken recipe! For another delicious recipe, try our coconut chickpea curry!
How To Add More Coconut Flavor To Curry
If you would like more coconut flavor, use light coconut milk in place of coconut almond milk. Also, you can add some light coconut milk to the toasted coconut almond milk until you get the desired flavor. We used a toasted coconut almond milk blend because it lightens up the dish while adding flavor. If you add anything extra to this dish add small amounts and taste along the way.
What Coconut Milk To Use For Curry
We used 12 ounces of the toasted coconut almond milk blend by Califia Farms. If you can’t find this flavor you can substitute it for 6 ounces of light coconut milk mixed with 6 ounces of unsweetened vanilla almond milk. Or, you can use 6 ounces of light coconut milk with 6 ounces of the milk of your choice.
More Recipes To Try Next!
- Healthy Waldorf Chicken Salad
- Slow Cooker Chicken Enchiladas Recipe
- Creamy Potato Soup Easy and Healthy
- Easy French Onion Soup Recipe
- The Best Egg Roll in a Bowl
- Join us on our YouTube channel for recipe videos!
Please note that some of the links on this post are affiliate links and we will earn a commission if you purchase through those links. Thank you for supporting us!
THAI GREEN CURRY CHICKEN RECIPE
Ingredients
- 1 pound boneless skinless chicken breasts, chopped into small cubes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium-sized Yukon Gold potato, chopped into small pieces, keep the skin on
- 1 medium red bell pepper, diced
- 4 green scallions
- 1/8 teaspoon fresh ginger or one frozen ginger cube
- 2 cloves garlic
- 1 tablespoon fresh chopped cilantro
- 1 tablespoon fresh chopped basil
- 1/2 lime, juiced
- 1 pinch of lime zest
- 1 cup fresh or frozen peas
- 1 tablespoon green curry paste
- 12 ounces Califia Farms toasted coconut almond milk blend
Instructions
- Take your boneless skinless chicken breast and chop it into cubes about 1 inch in size. Then, wash the Yukon Gold potato and chop it into small 1-inch pieces. After that, wash and dice the red bell pepper. Also, slice the green scallions and separate the green parts from the white.
- Lightly spray a pot with olive oil over medium heat on the stove. Season your cubed chicken breast with salt and pepper and cook it in the pot. Also, add the ginger, basil, cilantro, garlic, and white parts of the green onion to the pot. Cook and lightly brown the chicken in the pot. You can save some of the basil and cilantro to add on top of your dish when it is finished.
- Squeeze half a lime in the pot to deglaze it and remove the brown bits on the bottom. Also, zest a small amount of the lime into the pan.
- Add the fresh or frozen peas, diced red bell peppers, and chopped potatoes to the pot.
- Add the 12 oz of Califia Farms toasted coconut almond milk blend to the pot. If you can’t find this flavor you can substitute it for 6 oz of light coconut milk mixed with 6 oz of unsweetened vanilla almond milk. Also, add the green curry paste to the pot and combine all of the ingredients. Let everything simmer in the pot on low for 20-30 minutes or until done in order to cook the potatoes.
- When you are ready to plate, top your green curry chicken with fresh cilantro, basil, the green parts of the green onions, and a splash of lime. Optional: We love enjoying this curry chicken with brown rice to absorb some of the sauce. To do this, add the cooked brown rice to the bowl before the curry chicken.
Video
Notes
- Coconut: We used 12 ounces of the toasted coconut almond milk blend by Califia Farms. If you cant find this flavor you can substitute it for 6 ounces of light coconut milk mixed with 6 ounces of unsweetened vanilla almond milk. Or, you can use 6 ounces of light coconut milk with 6 ounces of the milk of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
