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Recipe Reviews (3.33 out of 5 stars)

Thai Green Chicken Curry

Yields: 4 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Turmeric, Ground 1 oz bag $1.60
Thai Green Curry (Salt-Free) 1 oz bag $4.15

Ingredients:

  • 1 lb. boneless, skinless chicken breasts, cut into cubes
  • 1/2 tsp. ground turmeric
  • 2 Tbsp. Thai Green Curry paste* (see Notes)
  • 2 cups coconut milk
  • 1 tomato, quartered
  • 2 cups eggplant, zucchini or yellow squash, peeled and diced
  • 1/2 cup water
  • 6 to 8 fresh cilantro sprigs

Notes:

*To make a curry paste, mix 2 Tbsp. Thai Green Curry with 2 Tbsp. fish sauce. For a seafood-free paste, substitute 1 Tbsp. water and 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).

Directions:

In a large bowl, toss cubed chicken with turmeric until coated and set aside. In a large skillet, heat coconut milk over low heat for 5 to 6 min. Thoroughly mix in Thai Green Curry paste, add quartered tomatoes and continue cooking over low heat for 5 to 6 min. Add chicken and cook, covered, over medium heat for 10 min., stirring occasionally. Add remaining ingredients except cilantro sprigs, stir thoroughly, cover and simmer over low heat for 15 min. Add cilantro and continue cooking, uncovered, for 3 to 4 min.

Serving Suggestions:

Serve over rice.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Thai Green Chicken Curry


  • Review by: Mrgnlvr
    1/27/14

    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.


  • Review by: jnlwho
    2/18/13

    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.


  • Review by: blackfriday
    11/30/12

    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.

"Thank you so much for your incredible customer service! The spices arrived as ordered and I look forward to continued business with you both in the store and online."

-Louise C. of Discovery Bay, CA

Thai Green Chicken Curry


Yields: 4 servings

Ingredients:

  • 1 lb. boneless, skinless chicken breasts, cut into cubes
  • 1/2 tsp. ground turmeric
  • 2 Tbsp. Thai Green Curry paste* (see Notes)
  • 2 cups coconut milk
  • 1 tomato, quartered
  • 2 cups eggplant, zucchini or yellow squash, peeled and diced
  • 1/2 cup water
  • 6 to 8 fresh cilantro sprigs

Notes:

*To make a curry paste, mix 2 Tbsp. Thai Green Curry with 2 Tbsp. fish sauce. For a seafood-free paste, substitute 1 Tbsp. water and 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).

Directions:

In a large bowl, toss cubed chicken with turmeric until coated and set aside. In a large skillet, heat coconut milk over low heat for 5 to 6 min. Thoroughly mix in Thai Green Curry paste, add quartered tomatoes and continue cooking over low heat for 5 to 6 min. Add chicken and cook, covered, over medium heat for 10 min., stirring occasionally. Add remaining ingredients except cilantro sprigs, stir thoroughly, cover and simmer over low heat for 15 min. Add cilantro and continue cooking, uncovered, for 3 to 4 min.

Serving Suggestions:

Serve over rice.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.