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Thai Green Curry Chicken

Thai Green Curry Chicken

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laus

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 935 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
  2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.
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Reviews

luv2cook
255
5/19/2008

Yummo! It's a very authentic-tasting Thai curry chicken. Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods). I only used 1.5 tbsp which was plenty. Also, the coconut milk should be a full-fat (not low fat) and also varies quite a bit by brand. I prefer the Chaokoh brand which is nice & thick. Both of these brands should be available at any decent Asian market. A couple of changes I made: 1. used boneless chicken thighs (not as dry as breast meat), 2. reduced sugar to 1 tsp. I also added carrots, onions, and peas (gotta sneak those vegies ;) This one's a keeper.

filthyrob
185
4/7/2009

This turns out well except you have to completely leave out the soy sauce if you expect a greenish curry versus a brown curry. The soy affects both the flavor and the color in a very negative way. Leave out the soy and it turns out very well and is sooooo easy to make.

Lisa D-O
152
9/13/2008

Alert! I made a veggie version with lots of additions: Just like my fave Thai restaurant! I made a veggie version of this recipe by following it after heating the green curry paste. I used 5 ounces of tofu rubbed with a tiny bit of sesame oil and the teaspoon of ginger the recipe called for. I also added fresh basil, sweet peas, mini-corn, and bamboo strips. I served it over brown basmati rice capped with chopped peanuts, green onion, and cilantro. I will definitely make this again!