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Chicken Green Curry Recipe

Chicken Green Curry

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5 from 2 reviews

  • Total Time: 15 mins
  • Yield: 4 1x


  • 1 tbsp olive oil
  • 500 g (1 lb) chicken thigh fillets, cut into bite-sized pieces
  • 2 tbsp green curry paste
  • 270 ml (9 fl oz) canned coconut milk
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 2 cups (300 g) of vegetables of choice (zucchini, cherry tomatoes and sugar snap peas pictured)
  • 1/4 cup (10 g) 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 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.



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. 


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: 10 mins
  • Category: curry
  • Method: pan
  • Cuisine: Thai