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Green Curry Chicken

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A light, flavorful and spicy Green Curry Chicken dish that is easy to make and better than take-out. Sprinkle your favorite garnishes over top and enjoy a warm, comforting meal. 

Green Curry Chicken - plated

Green Curry Chicken

I hope you had a wonderful weekend and Easter (if you celebrate it).  We are back in Chicago after a trip to Cleveland, Ohio for Easter.  It was a busy weekend filled with family dinners, my sister’s wedding shower and bachelorette party (I can’t believe my baby sister is getting married in two months).  It was sad to leave my family and return to Chicago but I cherish my time with them.

When we returned to Chicago we were busy unpacking and getting organized for the week which meant not a lot of time to make dinner.  Do you have nights like that? I have A LOT during the week–I get home from work and have a limited amount of time energy to cook.   This recipe for Green Curry Chicken has been staring at me for months among my stack of recipes.   The coconut mixed with the green curry paste is delicious–the sweetness of the coconut and the spiciness of the curry paste make a great pair.

Green Curry Chicken recipe

If you need a quick and easy dinner this is your answer.  If you are a vegetarian just modify and remove the chicken. The chickpeas will still give you the protein you need.   This recipe only takes about 10 minutes to prepare and 15 minutes to cook.  You can even cut the cooking time down if you use leftover chicken or rotisserie chicken!

Green Curry Chicken from A Cedar Spoon


Green Curry Chicken

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Cuisine: Chicken, Dinner


A light, flavorful and spicy green curry chicken dish that is easy to make and better than take-out. Sprinkle your favorite garnishes over top and enjoy a warm, comforting meal. 



  • 1 cup uncooked basmati rice
  • 2 Tablespoons olive oil
  • 1 pound chicken breast, cubed
  • 3 Tablespoons green curry paste
  • 1 Tablespoon fish sauce
  • 114oz can light coconut milk
  • 1 Tablespoon sugar
  • 2 red chiles, cut into thin slices {optional for spice}
  • 1 bell pepper, {I like to do half red and half green}
  • 5 kaffir lime leaves (or substitute 1 1/2 teaspoon grated lime zest)
  • 1 cup green beans, chopped in half
  • 1 Tablespoon lime juice
  • 1/4 cup Thai Basil or basil, chopped
  • Salt and pepper to taste


Cook rice according to the package directions and set aside. 

In a large skillet heat 2 Tablespoons olive oil over medium high heat and add chicken.  Sauté for 7-8 minutes or until chicken is cooked. Remove the chicken with a slotted spoon and set aside. 

In the same skillet stir in the curry paste and cook for 2 minutes, stirring frequently. Stir in the coconut milk, sugar and bring to a boil. Turn down to a simmer and stir in the red chilies {optional}, bell peppers peppers, kaffir leaves or lemon zest, green beans and cover and cook, stirring occasionally until the vegetables are tender, 5 to 7 minutes.

Add the chicken back into the pan and cook until everything is heated, about 1-2 minutes. Stir in the fish sauce, lime juice and basil. Add salt and pepper to taste. Remove the kaffir leaves at this point if you used them. 

Plate the rice and serve the chicken curry along with any additional garnishes you like. 


You can easily omit the chicken and just simmer the veggies until tender. You can also add additional vegetables like zucchini, peas, tomatoes, carrots, sweet potatoes, cauliflower, broccoli, squash and onion.

If you want a less spicy dish you can use red curry paste in place of the green curry paste which is a bit milder or yellow which is even milder. 

Slightly adapted from Cooking Light

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