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Thai green coconut curry with chicken recipe

Thai green coconut curry with chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

A quick and simple recipe to make Thai chicken curry. If you don't like your curry too hot, add less curry paste. Serve over freshly cooked white rice.

442 people made this

IngredientsServes: 4

  • 450g skinless, boneless chicken breast fillets, cut into 2.5cm cubes
  • 1 tablespoon dark soy sauce
  • 1 tablespoon plain flour
  • 2 tablespoons cooking oil
  • 2 tablespoons green curry paste
  • 2 spring onions with tops intact, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 (1.5cm) piece fresh ginger, peeled and finely chopped
  • 450ml coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons caster sugar
  • 25g coriander leaves for garnish

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large frying pan over medium high heat. Place chicken in the frying pan, cook and stir chicken until browned, about 5 minutes. Remove chicken.
  2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in spring onions, garlic and ginger; cook an additional 2 minutes. Return chicken to the frying pan, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with coriander leaves.

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Reviews & ratingsAverage global rating:(542)

Reviews in English (387)

Delicious, easy to make:-)-19 May 2013

wow great meal-02 Mar 2012

Very good, quick to make, great taste-12 Aug 2015

Vegetarian Thai Green Coconut Curry

This vegetarian Thai green curry recipe is very simple to make from scratch, you don't even need any premade curry paste. Once you make this yourself, it will be hard to go back to anything packaged, as this green curry tastes like a green curry should—very fresh and zinging with taste, thanks to many ingredients, including lemongrass. The coconut milk lends a creaminess without making the curry too rich.

It includes tofu or chickpeas (your choice) for protein, plus lots of healthy vegetables for an excellent vegetarian or vegan curry you'll want to serve both family and friends. It's very aromatic and flavorful, and easy to love. If you've never worked with lemongrass before, you can find it in many supermarkets fresh, or sometimes the stalks are available frozen. As with many curries, this one's pretty adaptable, so feel free to experiment with other vegetables, such as chopped yam, squash, snow peas, eggplant, broccoli, and bok choy, among others. And of course, curry is especially great served with rice it sops up some of that great flavor, and also provides a starchy balance to the curry's heat.

Thai Green Coconut Curry Chicken with Rice Noodles

What do I do when I am feeling sick? I make noodles. I dig in the fridge until I can find ingredients that work together and throw them into a wok. Mix in the ingredients with the thin noodles that I find in my kitchen cupboard and I get a comforting meal. Easy-peasy and in my belly in 15 minutes.

Boil water and place vermicelli rice noodles in water. Separate noodles with tongs.

Slice chicken, onions, and peppers. Measure out chicken stock, green curry paste, and coconut milk. Gather herbs and lime (for juice).

First, cook chicken, then add in vegetables, and then the green curry paste, coconut milk, lime juice, and chicken broth. Finally, mix in the drained noodles and top with green herbs. Enjoy!

Thai Green Curry Chicken Thighs

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Chicken thighs have lots of flavor and stay moist even after a long, slow braise. Here, Thai green curry paste combines with lime juice and zest, Asian fish sauce, and a bit of brown sugar to create a braising liquid with lots of personality. Add red bell peppers, green beans, and coconut milk, and you end up with a luscious one-pot meal that needs only steamed rice to complete it.

Slow cooker version: Add the blended sauce to the chicken in the crock of your slow cooker. Cook the chicken on the low-heat setting for 4 hours. Debone the chicken as in step 4 and cook the vegetables in the slow cooker for about 1 hour on low, or until they’re tender. Add the chicken back to the slow cooker and warm through.

What to buy: Look for a Thai green curry paste with lots of flavor—we like the Mae Ploy brand.


Place curry paste and 120ml of the coconut milk into mixing bowl and cook for 2 min/Varoma temperature/speed 1 . Leave measuring cup off.

Add remaining coconut milk, bamboo shoots and kaffir lime leaves and cook for 8 min/100ºC/Reverse/speed soft .

Insert Butterfly .

Add chicken and continue to cook for 6 min/100ºC/Reverse/speed soft .

Add fish sauce, lime juice, lime zest, peas and broccoli, coriander/basil leaves and cook for 6 min/Varoma temperature/Reverse/speed soft.

Serve with jasmine rice and garnish with fresh coriander and sliced red chillies.

Lately I’ve been going through my archive of posts and cooking from there more as I haven’t been feeling very creative in the kitchen. I tend to get a lot of my inspiration for recipes by wandering through the grocery store, aisle by aisle and since we can’t do that right now, I feel a little stuck!

While going through my archive, I saw my Thai Inspired Chili Lime Coconut Chicken meal prep and my stomach immediately demanded coconut curry. I took a survey of what I had in my pantry and fridge and set out to make version of it for lunch (and dinner).

This Whole Thai Curry Chicken with Coconut Milk uses a whole chicken (they were on sale for $7! Score!), swaps Thai chilis (hard to source at the moment) for crushed red chili flakes, and added some extra greens to the dish to add more nutrients to it! The coconut milk makes it so creamy and the green curry gives it such a punch in flavour. You’ll love it! Plus, it’s super hands off after the first 10-15 minutes of active cooking as after you brown the chicken, it’s just simmering it the end!

Thai-Style Coconut Curry Chicken Tacos

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.

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This recipe is more time consuming than I thought and requires more cleanup than other similar recipes. I made the sauce almost exactly as instructed, but used 2 tbsp of fish sauce after reading the other reviews. I think 4 would have been too much, especially if you don't use fish sauce often and might not have the taste for it. I used Thai Kitchen green curry paste. It might be more mild than other brands because I added the entire amount this recipe said and it wasn't spicy at all. After I added the spinach and basil, the sauce had a bright green color that was unappetizing. There was no picture with this recipe so I didn't know if I made a mistake or not. My kids didn't want to eat this dish at first because of the color, but after they mixed it with rice, it looked more appetizing. I was running out of time and couldn't fry the chicken. I quickly stir fried it and it turned out fine. Nobody had complaints about the chicken. The sauce was too rich on its own, but after mixing it with rice it tasted fine. If I were to make this recipe again, I would add less spinach and make sure I have enough time to fry the chicken.

Awesome recipe and just what I was looking for. Instead of a DIY paste, I used the Thai green curry paste from They blend the paste right before shipping so it is truly the freshest Thai paste I've had and I love using it with this Thai green shrimp and scallops curry recipe.

Holy Moly!! Did I really make this?! I mean, it was absolutely amazing. I reviewed the previous comments and decided to follow their advise: lowered the fish sauce to 1TBS in the curry used red curry Mae Ploy paste 2 TBS and deep fried the chicken in 1 inch of 1/2 coconut oil-1/2 canola. Think this was the BEST curry dish I've ever eaten and viola! Thank you for the recipe. who ever you are!!

This turned out really good. I think that I will use less fish sauce and a little more curry paste. It tasted a tad too salty and not hot enough for my taste, but I like really spicy food. Overall, it tasted really good and I will definitely make it again.

Just wanted to add - I used Mae Ploy Red Curry Paste, as I had no green curry paste on hand. Must remember to try it with the green paste next time, though I suspect it will not taste much different. Make a trip to the Asian market and pick up the Mae Ploy brand. It's the best. Also Tiparos brand fish sauce gets my recommendation.

MAJOR WOW! I made this recipe as written. No need to change it. Pooh on the peeps that don't want to do the deep frying step. It didn't take that long, didn't make too much mess, and it was a fabulous plus to this terrific recipe! The spicy sauce on the crunch of the chicken is superb! It would be goos on stir fried chicken or broiled fish, too, but don't short change yourself! The tempura is light and delectable. Great recipe that got 4 thumbs up from my family of 4. Do it!

Nice flavor, and easy enough to prepare with a few modifications. I found the puree step unnecessary, and I like the texture and flavor of whole spinach and basil leaves. I also found it quite easy to skip the egg batter step. I marinate the sliced chicken as directed, and then cook it in the coconut sauce for 10- 12 minutes before adding the spinach and basil. Julienned carrots are also a nice addition. And finally, I found 1 Tbsp of curry paste to be plenty for flavor and a nice, medium heat.

My whole family enjoyed this a lot! I will definitely make it again. I added a can of bamboo shoots to the sauce at the last minute. The sauce would be great with shrimp too.

made as written, this is the best recipe on epicurious!

i make a big batch of the sauce and freeze it in family servings. when i need a quick dinner, i take out a batch, add either shrimp, fish or cut-up purchased rotisserie chicken. if i have time i do the marinating step.

Thought this was a fantastic recipe! Made it for 4 friends and they loved it! Will definitely save this recipe and make it many more times!

Not nearly spicy enough. Watered down & not flavorful enough. I was pretty disappointed with this. :( Didn't stir-fry the chicken, I just boiled it with the curry.

I thought this was great, but I made some changes. I didn't do the whole frying process. I marinated the chicken as recommended, and then just stir fried it with garlic, onion and ginger. I also added some shrimp. After cooking the above, I took it out of the pan, made the sauce as they say, and then added vegetables -- I had asparagus, carrots, and mushrooms, plus a bag of frozen spinach in the house. After they were mostly cooked, I added the shrimp & chicken back in and it was terrific. I didn't have basil in the house, BTW, but it still tasted great, and I did cut the curry in half, which was perfect! I also added juice from 1 lime.

Since I changed this up substantively, I'm not giving out forks, but in my opinion this recipe gets the sauce right. It calls for brown sugar, and enough of it, and in just the right proportion to the salty fish sauce. Most recipes for curry I've tried at home aren't as sweet as Thai take out. If you're looking to replicate Thai green curry take out try this recipe!

My boyfriend and I both loved this recipe! A little labor-intensive, but we would definitely make it again.

I loved this recipe. I also just stir fried my chicken until half done, set aside. I then did the sauce, added the spinach and basil (chopped) for 2 minutes, then added the chicken and let simmer for 10-12 minutes. We loved this recipe and will repeat many many times.

I honestly would never make this again. My husband loves green curry, and he also likes spinach . . . I thought that Iɽ be able to use a package of spinach that I had on hand while making his favorite dish. Yes, the spinach makes a pretty green color, but it completely overpowers the flavor of the green curry. It ends up tasting not quite enough like green curry (too watered down) and not quite enough like tasty spinach to taste like much of anything. It doesn't come together at all. We ate it, once, but couldn't bear to eat the leftovers which I had to throw away. I'm still on the lookout for the perfect green curry recipe!

Good but not great. THis recipe didn't have the rich spiciness that I was looking for.

Absolutely fantastic. I realize the changes I made, mean I'm not actually reviewing *this* exact recipe, but it met with such rave reviews that I'm now queen-cook-of-the- block-party, so I wanted to share! I did NOT batter & fry the chicken. I grilled it outdoors instead. Much healthier and the combined flavors were amazing. The neighbors are still talking about this one. Iɽ say make extra of this amazing sauce. I had extra and used it on some grilled tilapia the next day.

This is great. Everyone I have ever made this for absoliutely raves about it. I do cook the chicken without the batter and just stir-fry it untl done (every effort to increase the health factor is great), I also have used both low fat and regular coconut milk and both are devine. as for the person that says it has too much basil flavor. have you ever had much Thai or Thai inspired dishes? This is perfcet.

Very disappointed. I followed the recipe very closely, though I did prepare the chicken separately as a stir-fry. The curry itself has an overwhelming basil flavor, with little other flavor.

Very tasty, but I left out the spinach, as well, and added lots of fun stuff (bamboo shoots, baby corn, etc), and pan-seared the chicken too. Next time I'll definitely add the recommended amount of curry paste- I was a bit timid this time through.

When I was living in NYC, Rain was one of my favorite restaurants. I was lucky enough to have this dish several times at the restaurant. I've been making this dish at home for special dinners since I found it published in Bon Appetit and everyone I've ever made it for loves it! The green color from the spinach and basil are vibrant and beautiful. I follow the recipe exactly and like serving it with Thai sticky rice.

I didn't quite make it as written- did the stir fry method suggested by one reviewer, reduced the green chili to 1.5 T, used less coconut milk and left out the spinach. I added in veggies and garlic. It was tasty, and my family ate it up. I think I will make this again but add lemon grass, more coconut milk, maybe some lime leaves if (I can get them). I liked this because it was an easy way to make one of our favorite Thai (style) dishes.

My first attempt at cooking Thai. I was sure it wouldn't taste authentic, but it did! Yum. I can't wait for lunch tomorrow! I heeded several reviewers recommendations and sauted the chicken. To reduce the greeness, I really squeezed roughly chopped cooked spinach. I added baby corn and bamboo shoots and reduced the green curry to 1-1/2 TBSP. There was still definately a kick! Next time I may add a few sliced mushrooms and scallions. My man told me that his Thai buddy would definately approve of this dish!

What you will need to make Thai chicken coconut curry

  • Chicken: We prefer using chicken breast meat in this recipe, but thighs would be great too! Just chop the chicken into 1-inch pieces for easy cooking.
  • Salt & Pepper: Season the chicken before cooking by sprinkling it with a little salt and pepper. It helps build the flavor of the dish rather than waiting to season it at the end.
  • Oil: Any neutral-tasting oil will work for cooking the chicken.
  • Veggies: I love to add zucchini, bell pepper, and onion to my curry, but it&rsquos a great dish to use up whatever you have in the fridge. Sugar snap peas, broccolini, green onions, and green beans also work great! Just keep the amounts about the same and you can swap your favorite vegetables in and out.
  • Garlic: Everything is better with garlic, right? One interesting thing I learned in my Thai cooking class is that they use much smaller, but much more potent garlic in Thailand, but this recipe was written with large garlic cloves in mind that most of us are familiar with.
  • Ginger: I highly recommend using fresh ginger instead of subbing dried ginger in this recipe.
  • Thai Red Curry Paste: You can adjust the amount of curry paste to make this dish more spicy or mild depending on your taste. We consider this &ldquomedium-spicy&rdquo as written, so if you are concerned about too much heat, you might want to cut the amount in half, or if you want it really spicy you might want to add another 2 tablespoons.
  • Coconut Milk: Use full-fat coconut milk for the best flavor.
  • Fish Sauce: This is one of those ingredients that might scare some away, but it really adds awesome flavor without making the dish taste &ldquofishy&rdquo. It definitely adds authenticity!
  • Lime Juice: You can even serve lime wedges on the side to squire more lime juice on if you like things extra pucker-y.

  • 1 ½ cups unsweetened coconut milk
  • 1 ½ tablespoons green curry paste or to taste
  • 1 stalk lemongrass, cut into 1-inch pieces and bruised with back of knife (optional)
  • 1 cup chicken broth
  • 2 ½ tablespoons fish sauce
  • 2 tablespoons sugar
  • ½ teaspoon ground turmeric
  • 1 pound boneless, skinless chicken breast cut into 1 ½-inch chunks
  • 16 ounces (two 8-ounce cans) bamboo shoots
  • 1 cup frozen peas
  • One 14 ½-ounce can diced tomatoes
  • Zest of 1 lime
  • 1 cup cooked jasmine rice, for serving
  • Cilantro or Thai basil, chopped, for garnish (optional)

Heat 1/3 cup of the coconut milk in a non-stick pot or stir-fry pan over moderate heat until bubbly and hot. Add in the curry paste and lemongrass and stir until fragrant, about 1 minute. (Here's a secret, the dish still works without the lemongrass — I know it can sometimes be difficult to get from your local grocery store, so don't stress if you can't find it.)

Add in chicken broth, fish sauce, sugar, and turmeric and stir to mix well. Bring to a low boil then add the chicken and cook until it turns white, about 3-5 minutes. Reduce to a simmer. Add in the rest of the coconut milk, bamboo shoots, peas, and tomatoes. Continue to simmer on low until the vegetables are hot and cooked through, about 3 minutes. (You want to make sure you avoid boiling the curry at this stage as the coconut milk would risk separating.)

When ready, remove from heat. Discard the lemongrass if you used it, and stir in lime zest (a great substitute for recipes that normally call for Kaffir lime leaves, another often-hard-to-find ingredient). Serve in a bowl with a couple spoonfuls of cooked jasmine rice and garnish with cilantro or Thai basil, if using.