New this month
Get the Allrecipes magazine

Thai Green Curry Chicken

laus

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

Ingredients

1 h servings 472 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 14.6 g carbohydrates; 27.1 g protein; 57 mg cholesterol; 935 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 360
  1. 499 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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 ...

Most helpful
Most positive
Least positive
Newest

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...