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. 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 $1.80
Thai Green Curry (Salt-Free) 2 oz bag $8.10



Items in this Recipe

Have a Savory Spice recipe you would like to share?

“I have to say that we tried the Chicken Tikki Masala spice and recipe. My husband made a double batch of it because he wanted leftovers during the week! And needless to say, the dinner was again great! Too yummy!”
-Betty G. of Bailey, CO

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.