Dinner · Thai

Thai Green Chicken Curry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 17, 2026

This weeknight green curry comes together in one pan with tender chicken, baby potatoes, and green beans in a fragrant coconut sauce. It tastes like takeout but takes about half an hour, and the fresh basil and lime leaves at the end make it sing. Serve it over hot rice and dinner is sorted.

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Thai Green Chicken Curry

Why you'll love this

  • One pan and about 30 minutes, start to finish.
  • Tastes like your favorite takeout for a fraction of the cost.
  • Easy to customize with whatever vegetables you have.
  • Naturally gluten-free and dairy-free.

EveryDayMeal recipe

Thai Green Chicken Curry

Prep
10m
Cook
20m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 8 ounces new potatoes, halved if large
  • 3/4 cup (about 3 1/2 ounces) green beans, trimmed
  • 1 tablespoon sunflower oil
  • 1 clove garlic, minced
  • 4 teaspoons Thai green curry paste
  • 1 2/3 cups (one 14-ounce can) coconut milk
  • 2 teaspoons Thai fish sauce
  • 1 teaspoon granulated sugar
  • 1 pound boneless chicken, cut into bite-size pieces
  • 2 fresh kaffir lime leaves, shredded (or 1 teaspoon lime zest)
  • a handful fresh basil leaves
  • boiled rice, for serving

Equipment

  • Wok or large skillet
  • Saucepan
  • Colander
  • Cutting board and knife

Instructions

  1. Bring a pot of water to a boil and cook the potatoes for 5 minutes. Add the green beans and cook 3 minutes more, until both are just tender but still hold their shape. Drain and set aside so they finish gently in the curry later.
  2. Heat the oil in a wok or large skillet over high heat until it shimmers. Add the garlic and cook just a few seconds until barely golden. Do not let it darken, or it will turn bitter and throw off the flavor.
  3. Spoon in the green curry paste and stir for a few seconds until it smells fragrant, which wakes up the spices and releases their flavor into the oil.
  4. Pour in the coconut milk and bring it to a gentle bubble, scraping the paste off the bottom so it blends into a smooth sauce.
  5. Stir in the fish sauce and sugar, then add the chicken pieces. Turn the heat down to a simmer, cover, and cook about 8 minutes until the chicken is cooked through and no longer pink in the center.
  6. Add the potatoes and beans and let them warm through in the hot sauce for a minute or two. Stir in the shredded lime leaves (or lime zest) for a bright, citrusy lift.
  7. Drop in the basil leaves and let them wilt just briefly, then pull the pan off the heat so they stay vivid and green. Serve right away over hot boiled rice.

Tips from the kitchen

  • Fry the curry paste for a few seconds before adding liquid; blooming it in hot oil deepens the whole dish.
  • Use full-fat coconut milk for a richer, silkier sauce that does not thin out as it simmers.
  • Add the basil at the very end and off the heat so it stays bright green and fragrant instead of dull.

Estimated nutrition per serving: 420 cal · 28g protein · 22g carbs · 25g fat

Make it your own

  • Swap the chicken for shrimp (add in the last 4 minutes) or firm tofu for a vegetarian version.
  • Use bell peppers, snap peas, or zucchini in place of the green beans.
  • Stir in a squeeze of lime juice and a pinch of chili flakes at the end for extra brightness and heat.

Storing & make-ahead

Cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened. It also freezes well for up to 2 months.

Good to know

Can I use light coconut milk?
You can, but the sauce will be thinner and less rich. For the best texture, stick with full-fat coconut milk.
How spicy is this curry?
It depends on your curry paste. Four teaspoons gives a medium heat; start with less if you are sensitive and add more to taste.
Where do I find kaffir lime leaves?
Look in Asian grocery stores or the freezer section. No luck? A teaspoon of lime zest gives a similar citrusy note.
What chicken cut works best?
Boneless thighs stay the juiciest, but breast works too. Just cut it into even bite-size pieces so it cooks quickly and evenly.

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