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Green Thai Chicken Coconut Curry

Name: Green Thai Chicken Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 to 3 tablespoons coconut oil; 1 medium/large sweet Vidalia or yellow onion, diced small; 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces; 3 cloves garlic, finely minced or pressed; 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped; 2 teaspoons ground coriander; one 14-ounce can coconut milk; 1 to 1 ½ cups shredded carrots; 1 large zucchini, diced into bite-sized pieces; 2 to 8 tablespoons Thai green curry paste; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 to 2 tablespoons lime juice

ByLily Carter May 30, 2025May 29, 2025

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Indulge in the flavorful and aromatic Green Thai Chicken Coconut Curry, a dish that is not only delicious but also easy to make. Perfect for a cozy dinner at home or a special occasion, this recipe will surely impress your taste buds.

Why You’ll Love This Recipe?

Bursting with great flavors from the Thai green curry paste.
Quick and easy prep time, making it ideal for busy weeknights.
Perfect for meal prep and can be enjoyed as leftovers for lunch the next day.

Ingredient Notes:

Coconut oil (olive oil may be substituted)
Sweet Vidalia or yellow onion
Boneless skinless chicken breast
Garlic
Ground ginger (fresh ginger can be used)
Ground coriander
Coconut milk (full-fat for a richer result, lite may be substituted)
Shredded carrots
Zucchini
Thai green curry paste
Kosher salt
Black pepper
Lime juice
Fresh cilantro (basil may be substituted)
Granulated sugar (optional)
Rice, jasmine or basmati or naan (optional for serving)

Step-by-Step Instructions:

Heat coconut oil in a large skillet and sauté onions until translucent.
Add diced chicken, garlic, ginger, and coriander. Cook until chicken is no longer pink.
Stir in coconut milk, carrots, zucchini, curry paste, salt, and pepper. Simmer until vegetables are tender.
Finish with lime juice, cilantro, and sugar if desired. Serve over rice or with naan.

Helpful Tips:

To enhance the flavors, let the curry simmer for a longer time.
For a spicier kick, add more Thai green curry paste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Use fresh ginger for a more vibrant flavor.
Adjust the curry paste to your spice preference for a personalized touch.

Serving Suggestions:

Pair this Green Thai Chicken Coconut Curry with jasmine rice, naan bread, or a side of cucumber salad. Enjoy with a refreshing mango lassi or Thai iced tea.

Storage and Reheating Tips:

Store any leftover curry in the fridge and reheat gently on the stovetop to maintain its creamy texture and flavors. Add a splash of coconut milk if needed.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast? Yes, chicken thighs will work well in this recipe.
Is it necessary to use fresh cilantro for garnishing? Fresh cilantro adds a burst of flavor, but basil can be used as a substitute.
Can I freeze this curry? It is not recommended to freeze due to the coconut milk separating upon thawing.
How can I make this dish vegetarian? Substitute the chicken with tofu or chickpeas for a vegetarian option.

Conclusion:

Don’t miss out on trying this Green Thai Chicken Coconut Curry recipe that is sure to become a favorite in your household. Share your experience with us and enjoy the delicious flavors of this comforting dish!

Lily Carter