Description

This Green Thai Chicken Coconut Curry is rich, creamy, and full of bold, aromatic flavors. It’s made with tender chicken, fragrant green curry paste, creamy coconut milk, and fresh vegetables. Perfect for an easy weeknight dinner that feels like a takeout favorite—only better!

Ingredients

1 tbsp vegetable oil
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2-3 tbsp green curry paste (adjust to taste)
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 tbsp brown sugar
1 bell pepper, sliced
1 zucchini, sliced
1/2 cup bamboo shoots (optional)
1/2 cup Thai basil leaves (or sweet basil)
Juice of 1 lime
Cooked jasmine rice, for serving

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Instructions

Heat the oil in a large skillet over medium heat.
Add the chicken pieces and cook until lightly browned and almost cooked through.
Stir in the green curry paste and cook for 1–2 minutes until fragrant.
Pour in the coconut milk and chicken broth. Stir to combine.
Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
Add the bell pepper, zucchini, and bamboo shoots. Cook for 5–7 minutes, or until veggies are tender.
Stir in the basil leaves and lime juice. Simmer for another 1–2 minutes.

Serve hot over jasmine rice

Notes

Use store-bought green curry paste for ease, or make your own for extra flavor.
Add more broth or coconut milk if you want a thinner curry.
You can swap chicken for tofu or shrimp to change it up.

Nutrition

Serving Size: 1 bowl (about 1.5 cups with rice)
Calories: 405
Sugar: 10g
Sodium: 720mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg