Dinner · Thai

Thai Green Chicken Curry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 12, 2026

This is the kind of dinner that tastes like takeout but comes together in one pan in about half an hour. Tender chicken and vegetables simmer in a creamy coconut sauce with the bright, herby kick of green curry paste and fresh basil. Serve it over hot rice and you have a weeknight winner that feels a little special.

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Thai Green Chicken Curry

Why you'll love this

  • One pan and about 35 minutes from start to finish.
  • Creamy, fragrant, and better than takeout.
  • Easy to adjust for mild or fiery tastes.
  • Uses simple ingredients you can find at most stores.

EveryDayMeal recipe

Thai Green Chicken Curry

Prep
15m
Cook
20m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 8 oz new potatoes, halved
  • 3.5 oz (about 1 cup) green beans, trimmed
  • 1 tablespoon sunflower or vegetable oil
  • 1 clove garlic, minced
  • 4 teaspoons Thai green curry paste
  • 1 can (about 1 3/4 cups) coconut milk
  • 2 teaspoons Thai fish sauce
  • 1 teaspoon granulated sugar
  • 1 lb boneless chicken, cut into bite-size pieces
  • 2 leaves kaffir lime leaves, shredded (or 1 teaspoon lime zest)
  • 1 handful fresh basil leaves
  • boiled rice, for serving

Equipment

  • Wok or large skillet
  • Medium pot
  • Colander
  • Sharp knife and cutting board

Instructions

  1. Bring a pot of water to a boil and add the halved new potatoes. Cook for 5 minutes, then add the green beans and cook 3 minutes more, until both are just tender but still have a little bite. Drain and set aside.
  2. Heat the oil in a wok or large skillet over high heat until it shimmers, then add the minced garlic. Stir for just a few seconds until fragrant and lightly golden, but not dark, or it will turn bitter and spoil the sauce.
  3. Add the green curry paste and stir for about 30 seconds to wake up the spices and release their aroma. Pour in the coconut milk and bring it to a gentle bubble, scraping up the paste so it blends in smoothly.
  4. Stir in the fish sauce and sugar, then add the chicken pieces. Turn the heat down to a simmer, cover, and cook for about 8 minutes, until the chicken is cooked through and no longer pink inside.
  5. Add the potatoes and green beans back to the pan and let them warm through in the hot coconut sauce, about 2 minutes.
  6. Stir in the shredded lime leaves for a bright citrus lift, then drop in the basil leaves and cook just until they wilt, so they keep their fresh color and flavor. Serve right away over boiled rice.

Tips from the kitchen

  • Taste the sauce before serving and adjust: more fish sauce for salt, a pinch more sugar to balance, or an extra splash of coconut milk if it feels too spicy.
  • Curry pastes vary a lot in heat. Start with 4 teaspoons and add more only after you taste.
  • Add the basil at the very end so it stays green and fragrant instead of going dull and stringy.

Estimated nutrition per serving: 480 cal · 30g protein · 22g carbs · 30g fat

Make it your own

  • Swap the chicken for shrimp (add in the last 4 minutes) or firm tofu for a meatless version.
  • Use whatever quick-cooking vegetables you have: snap peas, bell peppers, or zucchini all work.
  • No kaffir lime leaves? A teaspoon of lime zest plus a squeeze of fresh lime juice gives a similar bright finish.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce. The curry can be made a day ahead, but stir in fresh basil after reheating.

Good to know

Can I use light coconut milk?
Yes, but the sauce will be thinner and less rich. Full-fat coconut milk gives the creamiest result.
What cut of chicken works best?
Boneless thighs stay juicy and forgiving, but boneless breast works fine too. Just cut into even bite-size pieces so it cooks quickly.
Is this dish very spicy?
It depends on your curry paste. Start with the amount listed, taste, and add more heat if you like. A little extra coconut milk tames the burn.
Can I freeze it?
Coconut curries can freeze for up to 2 months, though the sauce may separate slightly on thawing. Reheat slowly and stir well to bring it back together.

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