This simple and delicious Thai green chicken curry will be a hit with busy cooks looking for a tasty family meal.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Comforting and full of flavour, chicken curry is a family favourite. There’s plenty to love about chicken cooked in warm spices and coconut milk. What if we told you this classic dish can be ready in less time than ordering and waiting for takeaway? You’d better believe it - with a few cheat’s tips, this tasty coconut chicken curry is ready for you to enjoy in just 15 minutes.
It’s thought that the first ever bowlful of Thai green curry was whipped up in the early 1900s, with the first mention of the dish in a Thai cookbook appearing in the 1920s. There’s no doubt that since then, the spicy and sweet curry has gained popularity worldwide. This recipe is a must for busy weeknights - it’s packed full of vibrant veggies and has all the signature flavours of the beloved green curry.
To make this coconut chicken curry, you’ll need 6 good-quality chicken thigh fillets, chopped. Thigh fillets are ideal to use because they’re easy to cook, full of flavour and don’t dry out. You’ll also need 400ml of coconut milk and ⅓ cup (100g) bought green curry paste. If you’re keen to make your own curry paste, try our homemade green curry paste, which packs a punch. The veggies in this dish include 1 red onion, 1 red capsicum, 1 bunch of choy sum and 200g cherry tomatoes. And the flavours are delivered with 1 tbs lime juice, 1 tbs brown sugar and 1 tbs fish sauce. Serve this super-tasty dish with white rice for a dinner that could very well be requested by the family several times a week.
This chicken curry with coconut milk takes no time to prepare. First, we’re going to heat a wok or large deep frying pan over high heat. Add the chopped chicken fillets and stir-fry for 5 minutes or until cooked through. Then add the green curry paste and stir-fry for 1 minute or until aromatic. This seals in the flavours in the chicken.
Add the onion wedges and sliced capsicum to the wok or pan and stir-fry for 1 minute or until heated through. Then pour in the coconut milk and bring the mixture to the boil. Cook for 5 minutes or until the sauce thickens slightly. Then add the choy sum, cherry tomatoes, lime juice, sugar and fish sauce to the chicken mixture in the pan and stir to combine. Remove from the heat.
When you’re ready to serve, heat the rice in the microwave following packet directions, then transfer to a medium bowl and serve with the curry. You can serve this dish with coriander leaves if desired.
If you love the flavours green curry offers, then you’ll want to try our recipes, including this pumpkin Thai green curry and this must-make Thai-style pork green curry. This green salmon curry is ready in just 10 minutes and guaranteed to win you praise at the dinner table. This tofu green curry with coconut-flakes offers plenty more greens, making it a healthier option. And a super-easy vegetarian curry is on the table in just 20 minutes, with this pumpkin green curry with coconut rice.
Energy 2849kJ/682 Cals (33%)
Protein 49g (98%)
Fat 29g (41%)
Sat Fat 16g (67%)
Sodium 1131mg (57%)
Carb 53g (17%)
Sugar 12g (13%)