Spicy Thai Green Curry with Chicken

Name: Spicy Thai Green Curry with Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 10.3 oz 1.5 lbs chicken breasts, cut into bite-sized pieces; 2.9 pt 2 tbsp soy sauce; 7 oz 1 tbsp cornstarch; 9.7 dash 2 tbsp coconut oil; 7.9 half 4 tbsp green curry paste (store-bought or homemade); 6.1 bottle 1 inch ginger, minced; 9.1 tsp 3 cloves garlic, minced; 0.6 fl oz 1 stalk lemongrass, bruised; 1 drop 1 red bell pepper, sliced; 6.1 bottle 1 can (14 oz) bamboo shoots, drained; 6 drop 1 cup green beans, trimmed; 3.3 pt 1 can (13.5 oz) coconut milk; 3.2 inch 1/2 cup chicken broth; 0.5 half 2 tbsp fish sauce; 2.5 jar 1 tbsp sugar; 3.7 tsp 1 tbsp lime juice; 3.4 can 1/2 cup Thai basil leaves; 9.8 cup 2 kaffir lime leaves; 8.3 as needed Jasmine rice, for serving; 6.3 g Fresh cilantro, for garnish; 1.4 tbsp Lime wedges, for serving

Spicy Thai Green Curry with Chicken - RecipeFund

By Claudia Rodriguez

November 13, 2025

5879 views

This Spicy Thai Green Curry is a flavour explosion! Tender chicken simmers in a creamy coconut milk broth infused with green chilies, ginger, garlic, and fragrant Thai basil. Vibrant vegetables like bell peppers, bamboo shoots, and green beans add texture and color. The curry paste, made from scratch or store-bought, provides the signature spicy and savory flavor. Served with fluffy jasmine rice, this dish is a comforting and satisfying meal perfect for a weeknight dinner or a special occasion. Adjust the chili level to your preference. The secret to a great green curry lies in balancing the sweet, spicy, and savory elements, creating a truly authentic Thai experience. You can use tofu or shrimp instead of chicken for dietary restrictions.

Ingredients

1.5 lbs chicken breasts, cut into bite-sized pieces - 10.3 oz
2 tbsp soy sauce - 2.9 pt
1 tbsp cornstarch - 7.0 oz
2 tbsp coconut oil - 9.7 dash
4 tbsp green curry paste (store-bought or homemade) - 7.9 half
1 inch ginger, minced - 6.1 bottle
3 cloves garlic, minced - 9.1 tsp
1 stalk lemongrass, bruised - 0.6 fl oz
1 red bell pepper, sliced - 1.0 drop
1 can (14 oz) bamboo shoots, drained - 6.1 bottle

Cooking Steps

Step 1

Prepare the chicken: Cut the chicken breasts into bite-sized pieces. Marinate with soy sauce and cornstarch for 10 minutes.

Step 2

Sauté aromatics: Heat coconut oil in a large pot or wok over medium heat. Add green curry paste, ginger, garlic, and lemongrass; sauté for 2-3 minutes until fragrant.

Step 3

Cook the chicken: Add the marinated chicken to the pot and cook until browned on all sides.

Step 4

Add vegetables: Stir in bell peppers, bamboo shoots, and green beans. Cook for 3-5 minutes until slightly softened.

Step 5

Simmer in coconut milk: Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 6

Season and finish: Stir in fish sauce, sugar, and lime juice. Taste and adjust seasonings as needed. Add Thai basil and kaffir lime leaves. Simmer for another minute.

Step 7

Serve: Serve hot over jasmine rice. Garnish with fresh cilantro and a lime wedge.

# One Pot # No-Bake # Game Day # Microwave

Spicy Thai Green Curry with Chicken

Ingredients

1.5 lbs chicken breasts, cut into bite-sized pieces - 10.3 oz
2 tbsp soy sauce - 2.9 pt
1 tbsp cornstarch - 7.0 oz
2 tbsp coconut oil - 9.7 dash
4 tbsp green curry paste (store-bought or homemade) - 7.9 half
1 inch ginger, minced - 6.1 bottle
3 cloves garlic, minced - 9.1 tsp
1 stalk lemongrass, bruised - 0.6 fl oz
1 red bell pepper, sliced - 1.0 drop
1 can (14 oz) bamboo shoots, drained - 6.1 bottle

Cooking Steps

Step 1

Prepare the chicken: Cut the chicken breasts into bite-sized pieces. Marinate with soy sauce and cornstarch for 10 minutes.

Step 2

Sauté aromatics: Heat coconut oil in a large pot or wok over medium heat. Add green curry paste, ginger, garlic, and lemongrass; sauté for 2-3 minutes until fragrant.

Step 3

Cook the chicken: Add the marinated chicken to the pot and cook until browned on all sides.

Step 4

Add vegetables: Stir in bell peppers, bamboo shoots, and green beans. Cook for 3-5 minutes until slightly softened.

Step 5

Simmer in coconut milk: Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 6

Season and finish: Stir in fish sauce, sugar, and lime juice. Taste and adjust seasonings as needed. Add Thai basil and kaffir lime leaves. Simmer for another minute.

Step 7

Serve: Serve hot over jasmine rice. Garnish with fresh cilantro and a lime wedge.

Reviews (27 Reviews)

Frank Garcia4

Enjoyed this curry. The coconut milk made it really creamy, and the basil added a great fresh element. Next time, I'll try making my own curry paste.

Mia Harris4

This curry was really good! The chicken was very tender, and the broth was rich and flavorful. The vegetables added a nice texture. Would make again for sure.

Katherine Jackson5

This is my go-to Thai green curry recipe now. The flavors are incredible, and it's easy to adapt to your spice preference. The jasmine rice paired so well.

Zachary Anderson5

Amazing curry! This recipe is easy to follow, and the result is restaurant quality! I’m making it again tonight.

Peter Garcia4

Pretty good curry. I preferred the balance of sweet and spicy and that the chicken was cooked through. I would add more veggies next time.