Green Thai Chicken Coconut Curry

This green Thai chicken coconut curry comes together quickly in one skillet and delivers vibrant, comforting flavors that feel like a warm hug in a bowl. It’s perfect for busy weeknights when you want something healthy yet satisfyingly rich without spending hours in the kitchen.

I first made this recipe on a hectic weeknight and was amazed how restaurant-quality it tasted. Now it’s a go-to meal when I want something impressive but effortless.

Ingredients

• Coconut oil or olive oil for sautéing: Coconut oil adds a subtle richness that complements the curry, but olive oil works in a pinch. Choose virgin for better flavor
• Sweet Vidalia or yellow onion: diced small, adds natural sweetness that layers under the spices
• Boneless skinless chicken breast: diced bite-sized, cooks evenly and stays tender
• Garlic: finely minced or pressed, builds the aromatic base
• Ground ginger or fresh ginger: finely chopped. Fresh ginger gives a sharper bite, ground is great for convenience
• Ground coriander: for a warm, citrusy note. Fresh ground for maximum aroma
• Full-fat coconut milk: from a 14-ounce can. Results in a creamy texture but lite works if you prefer lighter
• Shredded carrots: add subtle sweetness and texture
• Zucchini: diced bite-sized, adds freshness and balances richness
• Thai green curry paste: pick a brand like Thai Kitchen for authentic flavor, adjust quantity to your spice preference
• Kosher salt and freshly ground black pepper: to taste
• Fresh lime juice: for brightness
• Fresh cilantro: finely chopped for garnish. Basil can be swapped for a different herbal twist
• Granulated sugar: optional to balance flavors if the curry is too tangy or spicy
• Jasmine or basmati rice or naan: optional for serving

Step-by-Step Instructions

Sauté the Onion:

In a large skillet, heat the coconut oil over medium-high. Add the diced onion and cook, stirring occasionally, until it softens and just begins to turn translucent about 5 minutes. This step builds the flavor base for the curry.

Cook the Chicken:

Add the diced chicken pieces to the skillet. Cook for about 5 minutes, flipping and stirring often to ensure even cooking and to brown all sides. The chicken should be cooked through but still juicy.

Build the Aromatics:

Add the garlic, ginger, and ground coriander to the skillet. Stir constantly and cook for about 1 minute until fragrant but not burnt. This step layers in the spice notes essential to Thai curry.

Add Vegetables and Coconut Milk:

Pour in the coconut milk, then add shredded carrots, diced zucchini, the desired amount of green curry paste, salt, and black pepper. Stir everything together until fully combined.

Simmer and Thicken:

Reduce the heat to medium and let the curry mixture gently boil for about 5 minutes. During this time, the sauce will thicken slightly as the liquid reduces. Stir occasionally to prevent sticking.

Finish with Brightness and Fresh Herbs:

Remove the skillet from heat. Stir in fresh lime juice and chopped cilantro to brighten the flavors. Taste the curry and add sugar or adjust salt and curry paste as needed to balance the flavors perfectly.

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Storage Tips

Store leftovers in an airtight container in the fridge for up to one week. When reheating, warm gently on the stove or microwave to prevent curdling the coconut milk. Freeze portions individually if you want to save for up to 3 months, thaw completely before reheating.

Ingredient Substitutions

You can swap chicken breast for thighs if you prefer darker meat with more flavor and moisture. Light coconut milk works but expect a thinner sauce. If you don’t have Thai green curry paste, yellow or red curry paste will alter the flavor profile but still taste delicious. Fresh basil makes an excellent garnish alternative to cilantro for a slightly sweeter herbal note.

Serving Suggestions

Serve this curry over jasmine or basmati rice to soak up the flavorful sauce. Warm naan bread on the side is perfect for scooping. Add a squeeze of extra lime juice on the plate for those who love an added zesty kick. A simple cucumber salad or pickled veggies provide a crunchy, refreshing contrast alongside.

Cultural Context

Green curry is one of the most popular Thai curries known for its fresh, fragrant, and spicy character. Traditionally, it includes fresh green chilies and galangal but the paste used here makes it accessible without fuss. Coconut milk is a staple in Thai cooking, providing the creamy base that balances heat and spices.

Recipe FAQs

→ What can I substitute for coconut oil in this dish?

You can use olive oil as a substitute; it provides a mild flavor and works well for sautéing the onions and chicken.

→ How can I adjust the spiciness of the curry?

Modify the amount of green curry paste you add; using less will result in a milder dish, while adding more intensifies the flavor.

→ Can I make this curry thicker?

Simmer the curry gently until the liquid reduces to your preferred consistency. Using full-fat coconut milk also helps create a richer texture.

→ What vegetables work best in this curry?

Shredded carrots and diced zucchini complement the flavors well, adding both texture and sweetness to the dish.

→ Is lime juice necessary in this preparation?

The lime juice adds brightness and balances the richness of the coconut milk, enhancing the overall flavor.

→ What is a good accompaniment for this dish?

Serving this curry with jasmine or basmati rice or warm naan bread helps soak up the flavorful sauce for a complete meal.