By Kayleen Stillman
Easy Thai Green Chicken Curry (30 minutes)
9 steps
Cook:30min
A quick Thai green chicken curry made with store-bought green curry paste, coconut milk, chicken, and crisp vegetables. Finished with basil and lime; serve over jasmine rice.
Updated at: Thu, 09 Jul 2026 23:08:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Nutrition per recipe
Calories3324.5 kcal (166%)
Total Fat293.6 g (419%)
Carbs59.5 g (23%)
Sugars21.9 g (24%)
Protein137.3 g (275%)
Sodium3531.5 mg (177%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 Tbspgreen curry paste
Maesri is my favorite, Mae Ploy is another excellent option
2 x 13.5 ozcans full-fat coconut milk
1.5 lbsboneless chicken thighs
or breasts, cut into bite-size pieces
1 Tbspneutral oil
1 Tbspfish sauce
2 tspbrown sugar
or palm sugar
1red bell pepper
sliced
1zucchini
sliced
1 cupbamboo shoots
optional but authentic
fresh Thai basil
or regular basil if that's all you can find
0.5juice of lime
jasmine rice
for serving
Instructions
Step 1
Heat the oil over medium heat. Fry the curry paste for 1 minute until fragrant.
Step 2
Stir in the thick cream from the top of one can of coconut milk and cook for 2–3 minutes.
Step 3
Add the chicken and cook until coated.
Step 4
Pour in the remaining coconut milk.
Step 5
Add fish sauce and sugar.
Step 6
Simmer for 10–15 minutes.
Step 7
Add the vegetables and cook 5 more minutes until tender-crisp.
Step 8
Stir in basil and lime juice just before serving.
Step 9
Serve over jasmine rice.
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