Skip to content
NEW Chicken Shawarma Is Great For Summer | Free Shipping on Orders $49+
NEW Chicken Shawarma Is Great For Summer | Free Shipping on Orders $49+

Test Kitchen Approved

Thai Green Chicken Curry

Recipe By Savory Spice Test Kitchen

Yields

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).

Ingredients

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

Directions

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.