Jun 29, 2015

Thai Green Chicken Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Chunks of chicken breasts and vegetables are simmered with green curry and coconut milk and served over rice in a quick and easy weeknight recipe.
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This recipe is based on one of my favorite dishes to order for takeout from Thai restaurants. It’s an easy weeknight meal to make because most of the ingredients can be bought at the beginning of the week or left in the pantry for a while. Chunks of chicken breasts and vegetables are simmered with green curry and coconut milk and served over rice in a quick and easy weeknight recipe.

Thai Green Chicken Curry

thai green curry chicken with rice cooking with cocktail rings

Key Ingredients in This Recipe

  • Green curry paste – Whereas red curry paste is typically made with roasted red chilies, green curry is made with green chilies and feature fresh ingredients like lemongrass, ginger, keffir lime leaves and shallots. Green curry is typically sweeter than red curry. I typically opt to use store-bought curry paste for ease in this recipe.
  • Chicken – I use boneless, skinless chicken breasts in this recipe though they can easily be swapped with boneless, skinless chicken thighs. Because they are cooked in the sauce the chicken breasts remain tender.
  • Coconut milk – Coconut comes from the creamy liquid inside mature coconuts. It creates a rich, creamy sauce with a bit of coconut flavor. It complements the green curry in this recipe.
  • Bamboo shoots – Bamboo shoots are the edible parts of young bamboo. They come canned and can be found in the Asian section of most grocery stores. They add a slightly woody, earthy flavor.
thai green curry chicken with bamboo shoots green beans and bell pepper over rice

How to Make Thai Green Chicken Curry

  1. Cut the chicken. Cut the cut chicken breasts into 1-inch pieces and set aside.
  2. Cook the garlic & curry paste. Heat a large sauté pan over medium heat. Add the oil and heat through. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the green curry paste and stir to combine.
  3. Add the chicken. Add the chicken to the pan. Cook the chicken in the curry mixture for 3 minutes, then add the green beans and sauté until they are just tender, about an additional 2 minutes.
  4. Cook with half the coconut milk. Pour in half of coconut milk, lower the heat and simmer until the chicken is cooked through, about 10 minutes.
  5. Add remaining ingredients for broth. Add the rest of the coconut milk, fish sauce, bell pepper and bamboo shoots, stirring to combine.
  6. Simmer the green curry. Let simmer until heated through and slightly thickened, about 10 minutes. Stir half of the basil into he curry mixture.
  7. Serve. To serve, ladle the chicken and sauce over basmati rice and garnish with the remaining basil. To add a little more heat, add Sriracha over the top (optional).

Other Recipes to Try

If you enjoy this Thai green chicken curry recipe, I recommend checking out some of these:

Thai Green Chicken Curry

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Prep Time 10 minutes
Cook Time 20 minutes
Serves 4

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 4 tablespoons green curry paste*
  • 3 ounces trimmed green beans, cut into 1” pieces
  • 1 (13-ounce) can coconut milk (shake vigorously before opening)
  • 3 tablespoons fish sauce*
  • 2 tablespoons chopped red bell pepper
  • 1 (8-ounce) can sliced bamboo shoots, drained and rinsed*
  • ¼ cup chopped basil leaves
  • Cooked basmati rice, for serving
  • Sriracha, for serving (optional)

Instructions:

  • Cut the cut chicken breasts into 1-inch pieces and set aside.
  • Heat a large sauté pan over medium heat. Add the oil and heat through. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the green curry paste and stir to combine.
  • Add the chicken to the pan. Cook the chicken in the curry mixture for 3 minutes, then add the green beans and sauté until they are just tender, about an additional 2 minutes.
  • Pour in half of coconut milk, lower the heat and simmer until the chicken is cooked through, about 10 minutes.
  • Add the rest of the coconut milk, fish sauce, bell pepper and bamboo shoots, stirring to combine.
  • Let simmer until heated through and slightly thickened, about 10 minutes. Stir half of the basil into he curry mixture.
  • To serve, ladle the chicken and sauce over basmati rice and garnish with the remaining basil. To add a little more heat, add Sriracha over the top (optional).

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