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Test Kitchen Approved

Thai Green Chicken Curry

Recipe By Savory Spice Test Kitchen

Prep Time

0 Hours 10 Minutes

Cooking Time

0 Hours 30 Minutes

Recipe By Savory Spice Test Kitchen

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.

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

salt & fresh ground black pepper

2 Tbsp. fish sauce*

1 Tbsp. coconut oil or vegetable oil

1/2 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

0.5 cups water

6 to 8 sprigs fresh cilantro or basil

Savory Spice ingredients in this recipe

  • Ground Turmeric Powder (Organically Sourced)

    Savory Spice Shop is one of the few spice vendors that sell turmeric that has been ground fresh in small batches. Turmeric root is a member...

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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...

    View full details


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.