Print

Green Thai Chicken Coconut Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 241 reviews

This Green Thai Chicken Coconut Curry is a vibrant and flavorful dish combining tender chicken breast with fresh vegetables simmered in a rich coconut milk and authentic Thai green curry paste. It’s a quick and satisfying meal, perfectly balanced with zesty lime juice and aromatic cilantro, making it a comforting and exotic option for weeknight dinners or special occasions.

Ingredients

Main 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
  • 1 (14-ounce) can coconut milk (full-fat for richer/thicker result, lite may be substituted)
  • 1 to 1 ½ cups shredded carrots
  • 1 large zucchini, diced into bite-sized pieces
  • 2 to 8 tablespoons Thai green curry paste (adjust to taste; whole jar used in recipe)
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 to 2 tablespoons lime juice
  • ¼ to ⅓ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
  • 1 to 2 tablespoons granulated sugar, optional and to taste

Optional Serving Suggestions

  • Rice (jasmine or basmati)
  • Naan bread

Instructions

  1. Sauté the Onion: Heat 2 to 3 tablespoons of coconut oil in a large skillet over medium-high heat. Add the diced onion and sauté, stirring intermittently, until the onion begins to soften, approximately 5 minutes.
  2. Cook the Chicken: Add the diced chicken breast to the skillet. Cook for about 5 minutes, stirring and flipping often to ensure even cooking, until the chicken is fully cooked through and no longer pink inside.
  3. Add Aromatics and Spices: Stir in the minced garlic, ground or fresh ginger, and ground coriander. Cook for about 1 minute until fragrant, stirring frequently to prevent burning.
  4. Simmer with Coconut Milk and Vegetables: Pour in the coconut milk, then add shredded carrots, diced zucchini, and the Thai green curry paste. Season with kosher salt and freshly ground black pepper. Stir well to combine all ingredients. Reduce the heat to medium and allow the curry to gently boil for about 5 minutes, letting the liquid reduce and thicken slightly to develop flavor.
  5. Finish and Garnish: Remove from heat and stir in the fresh lime juice and chopped cilantro. Taste the curry, then optionally adjust seasoning by adding sugar, extra curry paste, salt, or pepper as desired. Serve warm over jasmine or basmati rice, or alongside naan bread for a complete meal.

Notes

  • Use full-fat coconut milk for a richer, creamier sauce; lite coconut milk can be substituted for a lighter version.
  • Adjust the amount of Thai green curry paste according to your spice preference — using the whole jar gives a bolder flavor.
  • If fresh ginger is available, it provides a brighter flavor than ground ginger.
  • For a vegetarian version, substitute chicken with tofu or chickpeas and ensure the curry paste contains no fish sauce.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://deliciousyum.com/green-thai-chicken-coconut-curry-recipe/