Main dishes Thai & Southeast Asian
Thai Green Chicken Curry with Coconut Milk
A creamy and fragrant green curry, tender chicken, zucchini, and green beans, ready in 35 minutes.
Green curry (gaeng keow wan) is one of Thailand's most popular dishes. Its paste of green chilies, lemongrass, and galangal is sautéed in coconut cream before adding the chicken and vegetables. With a high-quality store-bought paste, you can get a restaurant-worthy dish in 35 minutes.
Gluten-freeDairy-freeHalal
Step-by-step method
0 / 4 steps done-
Cook the rice according to the package instructions.
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In a sauté pan, heat the oil and 4 tablespoons of the thick part of the coconut milk. Add the curry paste and sauté for 2 to 3 minutes, stirring, until fragrant.
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Add the chicken and coat it with the paste. Pour in the rest of the coconut milk, fish sauce, and sugar. Bring to a simmer, add the zucchini and green beans, and cook for 12 minutes over medium heat.
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Off the heat, add the lime juice and basil leaves. Taste and adjust with a little fish sauce or sugar. Serve with the rice.
Nutrition 650 kcal
of which sugars 6 g • of which saturated 18 g
Per serving, approximate values.
Allergens
ShellfishFish
Always check the labels of the products you buy.
Tips and variations
- Vegetarian: replace the chicken with pan-fried firm tofu and the fish sauce with soy sauce.
- With shrimp: add them only 3 minutes before the end so they stay tender.
- Milder: start with 1.5 tablespoons of paste and add more to taste.
Storing and reheating
Keeps for 3 days in the refrigerator and 2 months in the freezer (without the rice). Reheat over low heat, adding a little water if the sauce has thickened.
Equipment
Sauté pan or wok, saucepan for the rice
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Questions
Is green curry very spicy?
It is spicier than red curry. The amount of paste allows you to adjust it: 2.5 tablespoons yield a spicy but pleasant curry.
Does the curry paste contain seafood?
Many pastes contain shrimp paste. Check the label in case of allergies: vegan pastes are available.
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