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thai green curry ready to eat
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5 from 1 vote

Thai Green Curry with Chicken

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dinner
Cuisine: Curry, Thai
Keyword: green curry
Servings: 3 servings
Author: Marianne


  • 14 ounces Coconut Milk not light
  • ¼ cup Green Curry Paste
  • 6 Dried Kaffir Lime Leaves
  • 1 Tablespoon Lemongrass Paste
  • 1 Tablespoon Ginger grated, or can sub equal part Ginger Paste
  • 1 Tablespoon Sugar
  • 1 Tablespoon Fish Sauce
  • lb Boneless, Skinless Chicken Breasts very thinly sliced
  • 1 Zucchini sliced roughly ¼" thick
  • 4 ounces Mushrooms sliced roughly ¼" thick
  • ¼ cup Thai Basil


  • Shake the can of coconut milk vigorously before opening it.
    Add the coconut milk and green curry paste to a deep sauce pan or skillet and simmer over medium heat for 2 - 3 minutes.
  • Stir the lime leaves, lemongrass paste, ginger, sugar, and fish sauce into to the green curry coconut milk mixture. Stir in the zucchini and mushrooms. Bring to a simmer, then reduce the heat to medium low and cook uncovered for 10 minutes.
    Add the raw chicken, stirring to coat in the sauce. Cook uncovered for another 5 minutes, or until the chicken is cooked through.
  • Remove the lime leaves.
    Stir in the Thai Basil and turn off the heat.
  • Serve over jasmine rice with a wedge of lime.


You don't want to eat the dried lime leaves. 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.