Thai Green Curry with Chicken and Vegetables

Name: Thai Green Curry with Chicken and Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 8.6 pt 1 tablespoon coconut oil; 4.2 whole 2 tablespoons green curry paste; 7.4 inch 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 7 dash 1 (13.5 ounce) can coconut milk; 6.4 inch 1 cup chicken broth; 9.1 tsp 1 tablespoon fish sauce; 7.4 as needed 1 teaspoon sugar; 9.5 inch 4-5 kaffir lime leaves; 8.7 cm 1 cup broccoli florets; 4.1 qt 1 zucchini, sliced; 6 pt 1/2 cup frozen green peas; 4.5 to taste 1/4 cup fresh basil leaves; 6.9 box 1 tablespoon lime juice; 5 lb Cooked jasmine rice, for serving; 7.5 g Fresh cilantro, for garnish; 5.6 quarter Lime wedges, for garnish

Thai Green Curry with Chicken and Vegetables - RecipeFund

By Dana Crawford

November 16, 2025

3910 views

This recipe brings the vibrant flavors of Thailand to your kitchen. The creamy coconut milk perfectly complements the spicy chili paste, creating a harmonious blend that's both comforting and exciting. The tender chicken and crisp vegetables soak up the fragrant broth, making each bite a delightful experience. Garnished with fresh cilantro and a squeeze of lime, this Green Curry is a feast for the senses and a guaranteed crowd-pleaser. Feel free to add your favorite vegetables such as bamboo shoots or bell peppers and adjust the spice level to your preference. It's a perfect dish for a cozy weeknight dinner or a special gathering. The key to a great curry is layering the flavors, so don't rush the process. Sauté the curry paste well to release its aromas and allow the ingredients to meld together beautifully as it simmers.

Ingredients

1 tablespoon coconut oil - 8.6 pt
2 tablespoons green curry paste - 4.2 whole
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 7.4 inch
1 (13.5 ounce) can coconut milk - 7.0 dash
1 cup chicken broth - 6.4 inch
1 tablespoon fish sauce - 9.1 tsp
1 teaspoon sugar - 7.4 as needed
4-5 kaffir lime leaves - 9.5 inch
1 cup broccoli florets - 8.7 cm
1 zucchini, sliced - 4.1 qt

Cooking Steps

Step 1

Heat coconut oil in a large pot or Dutch oven over medium heat. Add the green curry paste and sauté for 2-3 minutes, until fragrant.

Step 2

Add the chicken pieces and cook until browned on all sides.

Step 3

Pour in the coconut milk, chicken broth, fish sauce, sugar, and lime leaves. Bring to a simmer.

Step 4

Add the broccoli florets, zucchini slices, and green peas. Simmer for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.

Step 5

Stir in the basil leaves and lime juice.

Step 6

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

Step 7

Enjoy your homemade Thai Green Curry!

# Seafood # No-Bake # Cheese