Green Chicken Curry
A vibrant and aromatic Thai-inspired green chicken curry featuring tender chicken, green beans, and fresh lime, perfect for a flavorful weeknight dinner with steamed rice.
Ingredients
- 1 Tbsp. vegetable oil
- 1 onion, chopped ⓘ
- 1-2 Tbsp. green curry paste ⓘ
- 1 1/2 c. coconut milk ⓘ
- 1/2 c. water ⓘ
- 1 lb. chicken thigh fillets or boneless chicken breasts, cut into bite-sized pieces ⓘ
- 1/4 lb. fresh green beans, cut into 1-inch pieces ⓘ
- 6 kaffir lime leaves ⓘ
- 1 Tbsp. fish sauce ⓘ
- 1 Tbsp. fresh lime juice
- 1 tsp. finely grated lime rind ⓘ
- 2 tsp. soft brown sugar ⓘ
- 1/4 c. fresh cilantro, chopped ⓘ
Instructions
- Heat the oil in a wok or large, heavy frying pan.
- Add the onion and green curry paste; cook for one minute, stirring constantly.
- Add the coconut milk and water; bring to a boil.
- Add the chicken pieces, green beans, and kaffir lime leaves; stir to combine.
- Reduce the heat and simmer for 15-20 minutes or until the chicken is tender.
- Add the fish sauce, lime juice, lime rind, and sugar; stir to combine.
- Sprinkle with chopped cilantro just before serving.
- Serve with steamed rice.
Tips & Substitutions
For a creamier curry, use full-fat coconut milk instead of light. If you prefer a milder flavor, start with 1 Tbsp. of green curry paste and add more to taste. Fresh green beans can be substituted with snap peas or bell peppers for a different texture. For a vegan option, replace chicken with tofu and use vegetable broth instead of chicken.
Serving Suggestions
This green chicken curry pairs beautifully with steamed jasmine rice or coconut rice. You can also serve it with naan bread for a delightful dipping experience. Consider adding a side of pickled vegetables or a fresh cucumber salad to balance the richness of the curry.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry in a saucepan over medium heat, stirring occasionally. If the curry thickens too much, add a splash of water or coconut milk to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chicken Curry contains roughly 583 calories, with 16g protein, 58g carbohydrates, and 36g fat. It is an excellent source of vitamin C (103% of the Daily Value), vitamin A (66% of the Daily Value), and iron (55% of the Daily Value). Note that it is relatively high in sodium, at 2702mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different meat in this recipe?
Yes, you can substitute chicken with shrimp, beef, or pork. Adjust the cooking time accordingly, as seafood cooks faster than chicken. For a vegetarian option, consider using chickpeas or tofu for protein.
What can I do if my curry is too spicy?
If your curry turns out too spicy, balance the heat by adding more coconut milk or a bit of sugar. You can also serve it with a side of yogurt or sour cream to help mitigate the spice.
How can I make this dish ahead of time?
You can prepare the curry in advance and store it in the refrigerator for up to 3 days. Just reheat it gently before serving. For optimal flavor, consider making it a day ahead to allow the spices to meld.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).