Coconut Green Curry Recipe

Name: Coconut Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Oil; 3 whole Chicken Breasts; 1 can (14 Oz. Can) Coconut Milk; 2 Tablespoons Thai Green Curry Paste; 1/4 cups Chicken Stock; 1 teaspoon Grated Fresh Ginger; 1 whole Lime, Zested; 1/4 cups Lime Juice; 2 Tablespoons Asian Fish Sauce; 2 Tablespoons Brown Sugar; 1 whole Small Red Bell Pepper, Cut Into Chunks; 2 whole Carrots, Peeled And Sliced On Diagonal; 2 whole Green Onions, Sliced; 1/4 cups Chopped Cilantro

Servings: persons

2 Tablespoons Oil
3 whole Chicken Breasts
1 can (14 Oz. Can) Coconut Milk
2 Tablespoons Thai Green Curry Paste
1/4 cups Chicken Stock
1 teaspoon Grated Fresh Ginger
1 whole Lime, Zested
1/4 cups Lime Juice
2 Tablespoons Asian Fish Sauce
2 Tablespoons Brown Sugar
1 whole Small Red Bell Pepper, Cut Into Chunks
2 whole Carrots, Peeled And Sliced On Diagonal
2 whole Green Onions, Sliced
1/4 cups Chopped Cilantro

1
Cut chicken into desired pieces, sliced into 1/2-inch pieces or bite-size chunks.
2
Heat oil in a skillet and cook chicken until lightly browned.
3
Remove from the pan with a slotted spoon and add curry paste, stirring it into the pan drippings.
4
Add coconut milk and stir until smooth.
5
Bring to a simmer for 2-3 minutes and add fish sauce and brown sugar.
6
Bring back to a simmer and add ginger, lime zest, lime juice (half of the lime) and chicken stock, stirring until its back to a boil.
7
Reduce heat and return chicken to the pan along with red pepper and carrots, simmering until vegetables are tender crisp and sauce is slightly thickened.
8
Garnish with green onions and cilantro and a wedge of lime over basmati or jasmine rice.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tablespoons Oil, 3 whole Chicken Breasts, 1 can (14 Oz. Can) Coconut Milk, 2 Tablespoons Thai Green Curry Paste, and more.

Yes, Coconut Green Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Green Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions