Thai Green Curry
Thai Green Curry on your table in just over 30 minutes with pantry friendly ingredients! This Thai Green Curry recipe is huge on flavor, low on effort and belongs in your easy weeknight dinner arsenal. It is lusciously creamy, wonderfully fragrant, and bursting with juicy chicken and veggies swimming in comforting aromatic coconut milk infused with green curry, ginger, garlic, basil and lime juice. This Green Curry recipe also earns major points because it’s made with 100% pantry friendly ingredients and SO EASY to make all in one skillet! Just keep a jar of green curry paste and coconut milk stocked and you’re ready to go! I’ve made this Thai Green Curry recipe with my favorite sweet potatoes, cauliflower, bell peppers and peas but you can use whatever veggies you love or have on hand so you can make this easy one pot wonder any night of the week. Prepare yourself to skip the takeout forever!
Servings Prep Time
4-6 servings 15minutes
Cook Time
Servings Prep Time
4-6 servings 15minutes
Cook Time
Thai Green Curry
  • 2tablespoons olive oil
  • 1pound chicken breasts or thighssliced into 1/4” slices then 2” pieces
  • 1/2 large yellow onionchopped
  • 2cups ½-inch cubed peeled sweet potatoes
  • 1 red bell pepperchopped into 1” pieces
  • 6tablespoons green curry paste(1 4 oz. jajr)
  • 2cups cauliflower florets
  • 2teaspoons freshly grated ginger
  • 4 cloves garlicminced
  • 2 13.5 cans quality coconut milkI like Chaokoh*** (yes, two cans)
  • 1tablespoon cornstarch
  • 2tablespoons less sodium soy sauce
  • 2tablespoon fish sauce
  • 2tablespoons lime juice
  • 1tablespoon brown sugar
  • 1 bay leaf
  • 1/4cup Thai basil, choppedmay sub Italian basil
Add later:
  • 1cup frozen petite peasthawed
  • lime juice
  • fresh basil
  • fresh cilantro
  1. Heat oil over medium high heat in large skillet with sides. Add chicken, onions, potatoes, and curry paste and cook just until chicken is no longer pink. Add cauliflower, red bell peppers, ginger and garlic and sauté 1 minute.
  2. Whisk some of the coconut milk (about 1 cup) with cornstarch and add to skillet. Add remaining coconut milk along with all remaining ingredients up to peas (don’t add peas). If you are using Thai basil, add at this time, if you are using Italian basil hold and add with the peas.
  3. Bring to a boil, then reduce to a simmer for 12-15 minutes, uncovered, or until the potatoes are tender, stirring occasionally. Stir in peas (and Italian basil if using) and cook just until peas are heated through, about one minute. If you would like a thinner sauce, thin with water/chicken broth. Discard bay leaf.
  4. Garnish with optional lime juice (love), fresh basil, cilantro and chili sauce to taste. Serve with rice, zoodles, etc.
Recipe Notes

Recipe Variations

  • You can customize the Green Curry by swapping the vegetables for your favorites or what you have on hand.
  • You can also make Green Curry with shrimp, pork or tofu instead of chicken. Just make sure you add the shrimp the last 3-5 minutes of simmering. 

  • You can customize the flavor of this Thai Green Curry recipe to make it YOUR favorite curry.  It can be made spicy, not spicy, sweeter, savorier, more or less tangy, etc.  Here’s how:

  • For sweeter curry: Add more brown sugar
  • For saltier curry?  Add more fish sauce or soy sauce
  • For tangier curry?  Add more lime juice
  • For spicier curry?  Add chili sauce
  • For thinner curry?  Add chicken broth
  • For thicker curry?  Add a cornstarch slurry
  • For more crunch?  Add cashews, peanuts or chickpeas


This Green Curry Chicken recipe tastes even better the next day as the flavors have time to build and meld which makes it fabulous for meal prep or on-the- go lunches.  For meal prep lunches, simply divide the curry between airtight containers along with rice, cover and refrigerate until ready to use. I like to put the rice on top of the curry so it doesn’t get soggy.


Green Curry Chicken should be kept in an airtight container in the refrigerator.  When stored properly, it is good for up to five days.


You can prep all of the ingredients ahead of time so this Green Curry recipe can come together in minutes.  You will want to keep whatever ingredients you are adding at different stages separate from one another but ingredients added at the same time can be stored together:

  • Slice chicken and store in an airtight container in the refrigerator.
  • Chop the onions and store in a separate airtight container in the refrigerator.
  • Peel and chop the sweet potatoes and place in a bowl submerged with cold water in the refrigerator to prevent browning due to oxidation.
  • Chopped cauliflower, red bell peppers, ginger and garlic can all be stored in the same airtight container in the refrigerator.
  • Chop basil and store in an airtight container.
  • Within the next 48 hours, proceed with the recipe without any of the prep!


Yes!  This Thai Green Curry recipe freezes well because the base of the sauce is coconut milk instead of dairy.  The only issues you might have with freezing your curry is the texture of the vegetables.  Some vegetables freeze better than others, so just keep that in mind if you are making this coconut curry specifically to freeze.