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Thai green chicken curry

Thai Green Chicken Curry

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  • Author: Katherine
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x


Classic Thai green curry flavors with a hint of sweet basil and served with fresh vegetables and chicken.


  • 1 can (400mL) coconut milk (light or full fat)
  • 1/4 cup chicken stock
  • 23 tbsp Thai green curry paste*
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 large chicken breasts, diced
  • 1/4 cup chopped fresh basil leaves
  • 2 cups assorted fresh vegetables (bell pepper, carrots, baby corn, snow peas)
  • Rice, for serving
  • Cilantro, for garnish


  1. In a large wok over medium-high heat, whisk together the coconut milk, chicken stock, green curry paste, fish sauce and brown sugar. Allow the mixture to come to a boil, then reduce the temperature to low-medium and simmer for 10 minutes, stirring occasionally.
  2. Add the diced chicken, and cook for 5 minutes. Add the basil, then the vegetables, and return to a boil, before reducing temperature again and simmering for about 10 minutes, or until the chicken is cooked through and the vegetables are fork-tender. Serve immediately over rice, garnishing with cilantro if desired.

Leftovers can be stored in an airtight container in the fridge for 3-4 days.


* Thai green curry paste can be found at most grocery stores in the Asian aisle. See full post for more details.

**Swap the chicken for pork, or for a vegetarian curry, omit step 2.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: curry
  • Method: stovetop
  • Cuisine: Thai
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