Free Shipping on orders of $35 or more!

This is a refreshing and not-too-spicy classic green curry. Leave out the chicken (or swap it for tofu) for a vegan or vegetarian version.


  • 1 lb. boneless, skinless chicken breasts, cut into bite-size cubes
  • 1/2 tsp. Organic Ground Turmeric
  • salt & fresh ground black pepper
  • 2 Tbsp. plus 1 tsp. Thai Green Curry
  • 2 Tbsp. fish sauce*
  • 1 Tbsp. coconut oil or vegetable oil
  • ½ large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups diced eggplant, zucchini or yellow squash
  • 1 tomato, quartered
  • 1 (13.5 oz.) can coconut milk
  • 1/2 cup water
  • 6 to 8 sprigs fresh cilantro or basil


*For a seafood-free version, substitute 1 Tbsp. water plus 1 Tbsp. oil for the fish sauce. To compensate for the saltiness of the missing fish sauce, add 1 Tbsp. soy sauce to the final dish (not to the paste).


Toss chicken with turmeric, a pinch of salt and pepper and 1 tsp. of the Thai Green Curry. Mix remaining 2 Tbsp. Thai Green Curry with fish sauce (or water and oil) to make a paste; set aside. In a large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 5 min. Add garlic and chicken and cook 5 more min. Stir in vegetables and paste. Add coconut milk and water and bring to a boil. Reduce to a simmer, cover and cook for 10 min., stirring occasionally. Add cilantro or basil sprigs and continue cooking, uncovered, 5 more min.

Serving Suggestions

Serve warm over rice or rice noodles.


4 servings

Thanks To

Savory Spice Shop Test Kitchen

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Turmeric, Ground, Organic 1 oz bag $1.90
Thai Green Curry 2 oz bag $8.10



Items in this Recipe

Have a Savory Spice recipe you would like to share?

“We treasure each and every single spice purchase we've made from you! 'Shipped' spices just don't get any better than yours! Furthermore, the way you wrap each and every bottle is so top-of-the-line professional ... so thoughtful! Everything always arrives in pristine, perfect condition.”
-Marlene M. of Honolulu, HI

Customer Reviews ( Add a Review )

5 stars 1/27/14 Mrgnlvr
Excellent. I use basil instead of cilantro and add peas and any other veggie I feel like to make 2 cups in addition to the squash, and add 1-2 Serrano peppers thinly sliced for some heat. I'm addicted to it.
5 stars 2/18/13 jnlwho
We love Thai Green Curry, My mother is on a low salt diet. This recipe is fabulous and allows us to make the curry salt free. I am grateful for this site. Thank you.
0 stars 11/30/12 blackfriday
This is a sure fire hit. I have varied the vegetables. I use the vegetarian version instead of the fish stock. This is a go to recipe, that is easy fast and tasty.