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)

Liam White3

The curry was alright. It needed more depth of flavor in my opinion. Maybe some extra lime juice or fish sauce would have helped elevate it.

Noah Martin5

Fantastic recipe! Very easy to follow and the end result is so delicious. I added some extra bamboo shoots, and it was perfect!

Henry Martinez5

Absolutely delicious! The perfect blend of spicy and savory. I made this for a dinner party, and everyone loved it. The recipe is a keeper!

Alice Johnson5

Absolutely fantastic! The spice level was perfect for me, and the coconut milk broth was incredibly creamy and flavorful. The chicken was so tender, and the vegetables still had a nice crunch. Will definitely make this again!

Carol Davis3

It was a decent curry, but I found it a little too sweet for my taste. I might try adding some lime juice next time to balance it out. The vegetables were cooked well though.