green curry chicken recipe
The Best green curry chicken recipe
I love this recipe because it’s flexible. You can adjust the chicken to chicken thighs or thighs cut into bite-sized pieces if you prefer, and the veggies are easy to swap out. I usually go with bell peppers, snap peas, and carrots, but anything with a little crunch works. It’s also a great way to use up whatever fresh herbs or veggies you have on hand, so it’s always a little different each time. Plus, the health benefits make it a no-brainer for regular meals. The spices in green curry are packed with anti-inflammatory properties, and the coconut milk adds healthy fats that keep you full longer. It’s a dish that’s as good for your body as it is for your taste buds. And honestly? It’s the kind of meal that feels like a celebration, whether you’re cooking for a holiday or just treating your family to something a little extra.
Creamy Green Curry Chicken with Jasmine Rice
A fragrant, spiced chicken dish simmered in a vibrant green curry sauce with tender chicken and fresh vegetables, served over fluffy jasmine rice. Perfect for a weeknight dinner with bold flavors and comforting textures.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ground ginger
- 1 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp turmeric
- 1 tsp palm sugar (or regular sugar)
- 1 tbsp vegetable oil
- 2 cups jasmine rice, rinsed
- Fresh cilantro, chopped (for garnish)
👨🍳Directions
-
1
Cook the rice according to package instructions until tender. Set aside. -
2
In a bowl, mix chicken thighs with soy sauce, honey, and ginger. Marinate for at least 15 minutes. -
3
Heat oil in a large skillet over medium-high heat. Cook the chicken until golden and fully cooked through (about 6–7 minutes per side). Remove chicken and set aside. -
4
In the same skillet, add diced onion and sauté until soft. Stir in garlic, green curry paste, turmeric, and sugar. Cook for 1 minute until fragrant. -
5
Pour in coconut milk and diced tomatoes. Bring to a simmer, then add bell pepper and broccoli. Cook for 10 minutes until vegetables are tender. -
6
Return chicken to the skillet, add fish sauce, and simmer for 5 minutes. Adjust seasoning if needed. -
7
Serve chicken over cooked rice, garnished with fresh cilantro.
🔧Equipment
- Large skillet
- Pot
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Green Curry Chicken with Jasmine Rice Works
❓ Frequently Asked Questions About Creamy Green Curry Chicken with Jasmine Rice
How do I adjust the spice level if I don’t like it too hot?
Yes, you can always reduce the heat by removing half the curry paste or using a milder base (like a mix of mild Thai curry paste and a pinch of turmeric instead of lemongrass). If you’d prefer no heat at all, swap the curry paste for a mild coconut milk-based curry or a simple tomato-based sauce.
Can I use chicken thighs instead of breasts for better flavor?
Absolutely. Chicken thighs hold up better to curry’s rich, aromatic flavors and stay juicier. Just trim off any excess fat if you prefer a cleaner taste—thighs also cook slower, so adjust the simmer time by about 5–10 minutes to avoid overcooking.
What if I don’t have fresh ginger or galangal?
Neither is strictly necessary, but both add depth. If you don’t have fresh ginger, use 1 tablespoon ground ginger (or 1 teaspoon grated dried ginger). For galangal, substitute 1 tablespoon grated fresh turmeric (though it won’t have the same sharp, citrusy bite).
How can I make this dish vegetarian or vegan?
Swap chicken for chickpeas, tofu, or tempeh. For extra richness, add 1 extra can of coconut milk and a splash of vegan fish sauce (or soy sauce) to deepen the umami. If using tofu, press it first to remove excess water, then pan-fry in oil before adding the curry paste.
What’s the best way to serve this dish to keep it fresh for leftovers?
Store in an airtight container in the fridge for up to 4 days. To reheat, gently warm the curry in a pot with a splash of water or coconut milk to prevent drying out. Serve with steamed jasmine rice and a side of pickled vegetables (like cucumbers or carrots) to cut through the richness.
