Thai Green Curry Chicken (20-minute)

Carol Gordon: "Love this with some extra veggies added - I throw…" Read More


  • 1 tablespoon coconut oil (virgin)
  • 1/4 cup green curry paste
  • 1 1/2 teaspoons ginger (freshly grated)
  • 1/2 teaspoon lime zest (finely grated)
  • 1 onion (medium, sliced into ¼-inch strips)
  • 1 teaspoon kosher salt
  • 1 cup chicken broth (low-sodium)
  • 14 ounces coconut milk
  • 2 boneless, skinless chicken breasts (thinly sliced)
  • 1 red bell pepper (sliced into ¼-inch strips)
  • 1/2 pound sugar peas (trimmed, about 2½ cups)
  • 1/4 cup fresh basil leaves (chopped)
  • 1 tablespoon fresh lime juice
  • cooked rice
  • lime wedges
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    NutritionView More

    Sodium31% DV750mg
    Fat48% DV31g
    Protein53% DV27g
    Carbs6% DV19g
    Fiber24% DV6g
    Calories440Calories from Fat280
    Total Fat31g48%
    Saturated Fat25g125%
    Trans Fat
    Calories from Fat280
    Total Carbohydrate19g6%
    Dietary Fiber6g24%
    Vitamin A35%
    Vitamin C150%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Carol Gordon a month ago
    Love this with some extra veggies added - I throw in a sliced carrot and some broccoli or cauliflower.
    Amy 3 months ago
    it turned out amazing when I used two jars of curry paste.
    Mersea Mutts 4 months ago
    added chilli, swapped the coconut milk for creamed coconut, doubled the amount of paste and it was spot on.
    Gayle Salazar 7 months ago
    Very easy to make. And like other reviews, I found the dish bland. I followed the recipe to a tee.
    Clarista 8 months ago
    Turn out good with a lil bit of changes, used lotus root and asparagus
    Emily T. 9 months ago
    It was okay but lacking a little flavor and had very little heat. I would use more curry paste and probably more ginger. 2.5 cups of sugar peas is also too much IMO, I would cut that down and add more vegetables.
    Stover a year ago
    Amazing! Tastes just like the green curry at my favorite Thai restaurant! I up the curry paste to 1/3 C for a little more heat, but the recipe is great!
    Jasmine a year ago
    Really good! I added cauliflower and mushrooms so because of that I put pretty much double the green curry sauce and more broth as well. Since the pot was full of veggies plus the chicken, it took a lot longer to cook but well worth it for sure!
    Myff C. a year ago
    so far so good ... still cooking.... I have used thai yellow curry paste and added lots of ginger and garlic. taste great so far. I have also added carrots, the only veg I had in .
    almaza habib a year ago
    with lime juice, red and white onion; 2 jars of curry sauce - it was perfect
    Felix 2 years ago
    Very good and tasty!
    Tawny Darling 2 years ago
    Pretty bland. I had to keep asking things to it and it still tastes bland. Disappointed.
    Peggy B. 2 years ago
    This was great! But 20 mins doesn’t include the prep. Takes more like 35 or 40.
    Jennifer H. 2 years ago
    I added jalepeno spice to it, sooo good! I also used mushrooms and bamboo shoots.
    Vikash 2 years ago
    Didn’t modify too much! It was so great and I added carrots and broccoli
    Corinne B. 2 years ago
    I added mushrooms and it was perfect!
    Candice L. 2 years ago
    It was fantastic. Added some water chestnuts. Great on rice noodles!
    I used a bit more chicken stock and curry paste, and added some skinny rice noodles at the end, rather than rice- it was fantastic! my kids loved it :-). I do think a little fish sauce may have been in order, but I didnt have any, and some thai hot peppers (but my kids wouldn't have been able to eat that). Also, it took me significantly longer than 20 min to prepare- maybe if everything had been chopped and ready to go I could have done it in 20, but even though I consider myself a fairly experienced intermediate-advanced cook, I am slow at prep work.
    Lindsey 2 years ago
    Good flavor. Added some Thai chilies for heat and loved it! Also fish sauce. But that's just personal preference
    jennifer pabon 2 years ago
    Fresh ingredients really are what makes this dish delicious!
    Alan H. 3 years ago
    Really easy and really yum !!
    Fiona S. 3 years ago
    Soo much flavour! Loved it and will definitely make it again. Prefer canola oil over the coconut oil though.
    Ben 3 years ago
    didnt turn out great for me. Would try something else next time. I used low fat coconut oil was a little too runny
    Yum!! Was deliciously tasty!
    Amy 3 years ago
    Very tasty! My husband likes his face burned off from spice; if you do too, you'll want to add some red pepper flakes.
    Victoria G. 3 years ago
    Great! My husband added red pepper flakes to his serving for a bit more heat. Will definitely make this again!
    Ray&Brown 3 years ago
    Turned out very well, the perfect amount of spice for us. It was delicious when mixed with some cooked quinoa.