This dish for Thai green curry never fails to wow! The chicken stays soft and juicy, and it is quick and simple to prepare. For a filling supper, serve over jasmine rice.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon dark soy sauce
- 1 tablespoon all-purpose flour
- 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
- 2 tablespoons cooking oil
- 2 tablespoons green curry paste
- 2 green onions with tops, chopped
- 3 cloves garlic, peeled and chopped
- 1 teaspoon fresh ginger, peeled and finely chopped
- 2 cups coconut milk
- 2 tablespoons white sugar
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- ½ cup cilantro leaves, for garnish
Instructions
- Pour 1 tablespoon soy sauce into a shallow dish. Place 1 tablespoon flour into a separate shallow dish. Toss chicken pieces in soy sauce, then in flour, coating pieces evenly.
- Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until browned, about 5 minutes. Transfer chicken to a plate; set aside.
- Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant. Add green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with curry paste. Stir in coconut milk, sugar, fish sauce, and remaining 1 tablespoon soy sauce; simmer over medium heat until chicken is tender and cooked through, about 20 minutes. Serve curry with cilantro leaves.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 24 g |
| Sodium | 935 mg |
| Sugars | 7 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
It’s easy to make and very tasty. I skipped the Soy sauce and added salt to the chicken
This recipe is terrific. Very savory and the flour coat made for perfect consistency. Looking forward to trying it with shrimp and beef.
Great recipe that I used a few years ago, but recently made and it was perfect. I used a whole jar of Thai Kitchen curry paste, one can of coconut milk (approx. 13.5 fl oz), and added more garlic, ginger, and green onions that the recipe calls for because I like the flavors. I also added in some bamboo shoots. Came out really well, thanks so much!
Awesome taste. Added bag of frozen green beans in the last 10 minutes.
I added coriander and lime and used a ginger-garlic flavored oil instead of the soya, ginger and garlic. I also threw in some pumpkin seeds. It was quick, delicious and I served it with greens and a lime, basmati, wild rice dish.
I thought it had no flavor.
SOOOO YUMMY!!!! I followed the recipe EXACTLY and used 3 tbsp of thai green curry paste by World Foods (purchased at Whole Foods) and 1.60 lbs of chicken breasts. Served it with steam white rice, lumpia shanghai and the entire pan was devoured by 3 adults! Was not spicy at all. Next time I will add red pepper flakes, eggplant and red bell peppers. A KEEPER!!!!
I doubled the recipe except for the amount of chicken so I can add lots of veggies and have plenty of curry sauce to have with rice. I added white onion, carrots, and broccoli. Based on previous reviews, I had planned to use lots more curry paste, (1 entire 4oz jar for the recipe as is) but the store only had a single jar. I used the 4oz jar for this recipe, but next time I make this (which will be a double recipe), I will use two jars! It smelled exactly like what I order in a restaurant but I could have used more flavor! Also based on previous reviews, I may also consider adding crushed lemon grass, bamboo shoots, and fresh basil!
I used Mekhala green curry paste (the jar with 3 chili peppers) and the dish turned out just mildly spicy. I used chicken thigh fillets instead of chicken breasts and an extra green onion, and cooked with basmati rice, but otherwise followed the recipe. It’s undoubtedly very tasty, though a little more starchy and sweet than some other Thai curries I’ve had. Might try adding some chili and/or bell peppers next time for a little extra flavor and pizzas.
Followed the direction but omitted the soy sauce like the reviews said. This was delicious , will definitely make again.
Good recipe! Made it as written except for mistakenly buying chicken thighs. For me the fish sauce was a little to pronounced and not enough heat. So next time I’ll add a bit more green curry and a bit less fish sauce. Typically it takes me a few times to get good at making a recipe, so I am sure a few more times and I’ll get it the way best for me.
Added potato chunks to mine, really any veggies will work, just cook them along with the green onion step.
LOVED IT! Followed recipe to a tee, except used boneless, skinless chicken thighs cut into bite size pieces and added organic frozen peas that I had left over in my freezer. Used Mae Ploy green curry paste (3 tpbls…I love it hot!) which has a restaurant quality taste to it. I highly recommend. You can get 3 – 14 oz containers of Mae Ploy paste for only 14 bucks on Amazon. Perfect prep for a nice quick tasty curry. thank you for the recipe!! This is a keeper. Can also be tailored to your own tastes. Cheers!
I’ve made this recipe a couple of times now. I always use a high-quality fish sauce (typically Red Boat) and coconut milk when cooking any Thai dishes-it can make a world of difference. Overall, I like the basic recipe but there are a couple of tweaks it needs to be perfect (I’m playing around with the soy; may leave it out next time).
Amazing! I made it as written except that I used 1 tbsp of green curry because I had a medium-hot version. At the end, I tasted the sauce and it was so delicious, I decided to add some stir fry vegetables as well. This is a definite repeat!! We loved it.
Delicious! I added cubed potatoes and they simmered perfectly with the chicken. My four kids ages 2-11 enjoyed it.
Very tasty, for 4 servings I added 2 slices of pineapple when the spring onion goes in, and adding some pineapple juice during the last 20 minutes of cooking. With 10 minutes left I added some peppers. My wife said it was spot on (and can’t get more credit then that)
I would recommend corn starch instead of flour. I also, I added matchstick carrots, red bell pepper, and asparagus. If you add extra vegetables, cook vegetables TOTALLY seperately and add towards the end of simmering so they are still somewhat crisp and vibrant colors.
Everyone wanted seconds, including my sometimes picky grandkids. My grandson even asked me to send the recipe to his mom! I don’t think it needs as much sugar as recipe calls for but it was delicious!
This was absolutely delicious and tasted like it was from a Thai restaurant! For dinner, this needs something else with it. Next time I will add broccoli. And if I am wanting more carbs, I’ll add jasmine rice!
highly recommend this curry quick and relatively easy to make. I swapped the chicken for steak which added some nice texture.