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Test Kitchen Approved

Thai Green Chicken Curry

Recipe By Savory Spice Test Kitchen


4 servings

Prep Time

10 Minutes

Cooking Time

20 Minutes

Recipe By Savory Spice Test Kitchen

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.

Serving Suggestions

Serve warm over rice or rice noodles.

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).


1 lb. boneless, skinless chicken breasts, cut into bite-size cubes

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

Savory Spice ingredients in this recipe

  • Ground Turmeric Powder

    Turmeric root is a member of the ginger family and is used for its flavor as well as its color. For thousands of years, natives of India used turm...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Fine Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Thai Green Curry

    Kreung Gaeng Kiow Wahn, commonly known to us as green curry paste, was created many centuries ago. Like most Thai curries, our version is heavily s...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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Toss chicken with Ground Turmeric, Mayan Sea Salt, Fine Black Malabar Pepper, and 1 tsp. of Thai Green Curry. Mix remaining 2 Tbsp. Thai Green Curry with fish sauce (or water and oil) to make a paste and set aside. 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. Stir in vegetables and paste. Add coconut milk and water and bring to a boil. Reduce to a simmer and cook for 10 min., stirring occasionally. Add cilantro or Thai basil and continue cooking, uncovered, 5 more min.