Print Recipe
0 from 0 votes

Thai Green Curry

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Cuisine: Curry, Thai
Servings: 3 servings
Author: Basil and Bubbly


  • 1 14 oz can Coconut Milk not light
  • 1/4 cup green curry paste
  • 1 lb boneless skinless chicken breasts thinly sliced
  • 6 dried kaffir lime leaves
  • 3 lemongrass stalks outer leaves removed, inner stem diced
  • 1 T ginger grated
  • 1 T sugar
  • 1 T fish sauce
  • 1 zucchini sliced
  • 4 oz mushrooms sliced


  • When you open the coconut milk, it will be have a thick, creamy layer on top and a lighter coconut water later on the bottom. Remove the thick layer and place it in a sauce pan set over medium-low heat, stirring regularly for 2 to 3 minutes, until it bubbles and begins to separate. You will see the clear fat just barely coming out of the coconut cream.
  • Stir in the green curry paste and cook for 2 more minutes.
  • Add the raw chicken, stirring to coat in the sauce.
  • Add the lime leaves, lemongrass, ginger, sugar, and fish sauce to the chicken curry mixture and simmer over low heat for 10 minutes.
  • Add the zucchini and mushrooms and cook for 5 more minutes.
  • Serve on its own, or over jasmine rice.


You don't want to eat the lime leaves if you did use the dried type. Remove them like you would a bay leaf -- right before serving. The fresh type may be eaten if you slice them into very thin strips and add to the sauce at the same time the dried ones would have been added.