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Thai Green Curry Chicken

Rated as 4.53 out of 5 Stars
4

"In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal."
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Ingredients

1 h servings 472
Original recipe yields 4 servings

Directions

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  1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
  2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 472 calories; 40.9 14.6 27.1 57 935 Full nutrition

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Reviews

Read all reviews 372
  1. 523 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Yummo! It's a very authentic-tasting Thai curry chicken. Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods). I only used 1.5 tbsp which w...

Most helpful critical review

Save your time to measure curry paste and coconut milk, use 1 can (4 oz) of Maesri green curry paste and 1 can (14 fl oz) of coconut milk for cooking will have a good result. If coconut milk is ...

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Yummo! It's a very authentic-tasting Thai curry chicken. Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods). I only used 1.5 tbsp which w...

This turns out well except you have to completely leave out the soy sauce if you expect a greenish curry versus a brown curry. The soy affects both the flavor and the color in a very negative w...

Alert! I made a veggie version with lots of additions: Just like my fave Thai restaurant! I made a veggie version of this recipe by following it after heating the green curry paste. I used 5 oun...

Credit to the Chef - this is an execellent receipe. The weights, measures and cooking times are all bang on so really no need to improvise! I've cooked this a few times now and suggest for mor...

Save your time to measure curry paste and coconut milk, use 1 can (4 oz) of Maesri green curry paste and 1 can (14 fl oz) of coconut milk for cooking will have a good result. If coconut milk is ...

This was easy for a beginner like me and it came out tasty. However, it did not have enough kick in it, so I would add more curry paste next time. Also, I agree with another reviewer that it was...

Very tasty! I served it at a book club party and it got great reviews. I doubled the green curry paste as others have suggested (it may depend on the brand you use, so be careful) and I also use...

This was my first attempt at making Thai green curry, and this recipe was a good base. I think it heavily depends on the curry paste you have, b/c they vary significantly by flavor and heat. M...

I would give this recipe 10 stars if I could! We have two really good Thai restaurants in our area and this recipe tops any of their green curry dishes. I followed the recipe exactly, used Jas...