This Green Chicken Curry recipe is for those who like their curries with a spicy kick! Using a good-quality store-bought green curry paste with a few simple seasonings allows you to prepare a delicious curry at home in 15 minutes – much faster (and healthier) than ordering takeaway! Add whatever vegetables you think sound good; here I’ve gone with zucchini (courgette), cherry tomatoes and sugar snap peas. I like to serve this dish over a bed of steamed rice, which helps to balance the flavours of the spicy sauce.
Can you make Chicken Green Curry ahead of time?
Chicken Green Curry is best cooked and eaten immediately. Cut the chicken and vegetables in advance and store them separately, refrigerated in airtight containers for up to 2 days to help speed up your meal preparation.
Is Chicken Green Curry suitable for leftovers?
Chicken Green Curry leftovers can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave until piping hot. Green curry can be frozen for up to 2 months; however, its texture may change and become a little grainy as it thaws. Thaw in the fridge overnight before reheating in the microwave until piping hot.
Chicken Green Curry
“This is such a quick and easy recipe and my family all love it!” Share PrintIngredients
- 1 tbsp olive oil
- 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp green curry paste
- 270 ml (1 cup) coconut milk
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 300 g (10½ oz) vegetables of choice (zucchini/courgette, cherry tomatoes and sugar snap peas pictured)
- Thai basil leaves (optional), to serve
- Lime wedges, to serve to serve
- Steamed jasmine rice, to serve to serve
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the chicken and cook for 5–6 minutes, until browned.
- Add the green curry paste and coconut milk and bring to a gentle simmer.
- Add the brown sugar, fish sauce and vegetables. Cook for 2 minutes until the vegetables have softened and the chicken is cooked through.
- Stir through the basil leaves, finish with a squeeze of lime and serve with rice.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Amy says:
So simple, yet packed with flavour! I prefer it a bit saucier, so next time I’ll add an extra half tablespoon of curry paste and use the whole can of coconut milk. I also browned the chicken before adding it to the slow cooker, then tossed in broccolini, beans, and zucchini about an hour before serving. Highly recommend – great job on the recipe! 😊
Nicole says:
Thanks so much for sharing this feedback and your tweaks. I loved hearing how you served it. Thanks also for the rating! Nic x
Jemma says:
This is such a quick and easy recipe and my family all love it! I use coconut cream instead of coconut milk to make it a bit thicker.
Nicole says:
Hi Jemma, so glad you like it. I can imagine how lush it tastes with coconut cream … yum! Nic x
Jill Davis says:
Made this today, so easy to make and tastes fantastic! Thanks again for another wonderful recipe for a cooking novice!
bridgetbrasser says:
Another brilliant, quick, nutritious and delicious family meal 🙂
Sheridan Wakefield says:
We had this for dinner tonight and it is definitely the best green curry I have had. The brown sugar and lime juice adds a delicious sweetness! We used the veg you suggested and they were perfect, sugar snap peas were still nice and crunchy! Used Ayam Green Curry paste and halved the amount and it was the perfect hint of spice for me and our 10 year old. Such a quick and delicious meal. Thank you, Nic!