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Chicken Green Curry Recipe

Chicken Green Curry

This is a recipe for those who like their curries with a spicy kick! Using a good-quality store-bought green curry paste with a few simple seasonings allows you to prepare a delicious curry at home in 15 minutes! Much faster than ordering takeaway. I like to serve this dish over a bed of steamed rice which helps to balance the flavours of this spicy dish. 

  • Total Time: 17 mins
  • Yield: 4 1x


Units Scale
  • 1 tbsp olive oil
  • 500g chicken thigh fillets, cut into bite-sized pieces
  • 2 tbsp green curry paste
  • 270ml tin coconut milk
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 2 cups of vegetables of choice (zucchini, baby tomatoes and sugar snap peas pictured)
  • 1/4 cup Thai basil leaves (optional)
  • Lime wedges to serve
  • Steamed jasmine rice to serve


  1. Heat the olive oil on medium heat in a large skillet.
  2. Add the chicken thigh and cook for 5-6 minutes until browned and just cooked through.
  3. Add the green curry paste and coconut milk and bring to a gentle simmer.
  4. Add the brown sugar, fish sauce and vegetables. Cook for 2 minutes until the vegetables have softened and the chicken is cooked through.
  5. Stir through the basil leaves, finish with a squeeze of lime and serve with rice.


MAKE AHEAD – Best cooked and eaten immediately. Cut the chicken and vegetables in advance and store them separately, refrigerated in air-tight containers for up to 2 days to help speed up your meal preparation. 

LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave until piping hot. Green curry can be frozen for up to 2 months; however, its texture may change and become a little grainy as it thaws. Thaw in the fridge overnight before reheating in the microwave until piping hot. 

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Category: curry
  • Method: pan
  • Cuisine: Thai

Keywords: chicken green curry, chicken green curry recipe, green chicken curry recipe