Thai Green Curry Chicken

Thai Green Curry Chicken

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"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 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 935 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

298
  1. 415 Ratings

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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 ...

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...

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...

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...