Name: Thai Green Chicken Curry
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings
Ingredients: 1 lb. boneless, skinless chicken breasts, cut into bite-size cubes (or dried and cubed tofu if using); 2 Tbsp. fish sauce*; 1 Tbsp. coconut oil or vegetable oil; 1/2 large onion, chopped; 2 cups diced eggplant, zucchini or yellow squash; 1 cup cherry tomatoes, halved; 1 (13.5 oz.) can coconut milk; 1/2 cup water; 6 to 8 sprigs fresh cilantro or Thai basil, chopped

Home | Recipes | Thai Green Chicken Curry

Thai Green Chicken Curry

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Quick & Easy Meals

30-Minute Meals

This refreshing and not-too-spicy chicken curry recipe is quicker and tastier than takeout! Our Thai Green Curry adds citrusy heat to a creamy coconut milk sauce that coats each bite. Leave out the chicken or swap it for tofu for a vegan or vegetarian version.

Jump to Recipe

Serves 4 servings

Prep Time 10 minutes

Cooking Time 20 minutes

Email Share

Ingredients

1 lb. boneless, skinless chicken breasts, cut into bite-size cubes (or dried and cubed tofu if using)

1/2 tsp. Ground Turmeric

2 tsp. Mayan Sea Salt

1/2 tsp. Fine Black Malabar Pepper

2 Tbsp. plus 1 tsp. Thai Green Curry, divided 2 Tbsp. fish sauce* 1 Tbsp. coconut oil or vegetable oil 1/2 large onion, chopped

2 tsp. Minced Garlic

2 cups diced eggplant, zucchini or yellow squash 1 cup cherry tomatoes, halved 1 (13.5 oz.) can coconut milk 1/2 cup water 6 to 8 sprigs fresh cilantro or Thai basil, chopped

Thai Green Curry (Salt-Free)

Directions

Step 1 Toss chicken with Ground Turmeric, Mayan Sea Salt, Fine Black Malabar Pepper, and 1 tsp. of Thai Green Curry.

Step 2 Mix remaining 2 Tbsp. Thai Green Curry with fish sauce (or water and oil) to make a paste and set aside.

Step 3 In a large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 5 min. Add Minced Garlic and chicken and cook 5 more min.

Step 4 Stir in vegetables and paste. Add coconut milk and water and bring to a boil.

Step 5 Reduce to a simmer and cook for 10 min., stirring occasionally. Add cilantro or Thai basil and continue cooking, uncovered, 5 more min.

Recipe Notes

*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).