Green Chicken Curry

Green Chicken Curry

7 Reviews
From: EatingWell Magazine, March/April 2015

If you're looking for a basic green Thai chicken curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists—some brands contain shrimp and some don't.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons canola oil
  • 1 pound boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 1 bunch scallions, sliced
  • 1 medium sweet potato, cut into ½-inch cubes
  • 1 14-ounce can “lite” coconut milk
  • 2 tablespoons Thai green, red or yellow curry paste
  • 1 tablespoon fish sauce
  • 3 cups sliced bok choy
  • 1½ cups halved green beans, fresh or frozen (thawed)
  • ¼ cup chopped fresh basil
  • 1 tablespoon lime juice


  • Active

  • Ready In

  1. Heat oil in a large skillet over medium-high heat. Add chicken and scallions and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer to a plate with a slotted spoon.
  2. Add sweet potato to the pan and cook, stirring, for 2 minutes. Add coconut milk, curry paste, fish sauce, bok choy and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Return the chicken and any accumulated juices to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 360 calories; 20 g fat(7 g sat); 4 g fiber; 20 g carbohydrates; 24 g protein; 57 mcg folate; 104 mg cholesterol; 6 g sugars; 0 g added sugars; 11,533 IU vitamin A; 31 mg vitamin C; 105 mg calcium; 3 mg iron; 619 mg sodium; 682 mg potassium
  • Nutrition Bonus: Vitamin A (231% daily value), Vitamin C (52% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 vegetable, 2½ lean meat, 3 fat

Reviews 7

April 28, 2017
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By: Corinna
First time I've cooked Thai myself. I used yellow curry paste and regular coconut milk. Love it. Will definitely make again. My 6-year-old granddaughter loved it too!
February 20, 2017
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By: Steven Jacks
I usually don't rate things like this... but I made an account to do so for this one. This one is fantastic. I didn't really know what I was doing with this recipe, but kept going. Pretty awesome. I added mushrooms as per JA1988's suggestion, and used kale for the veggies, and a normal potato for the sweet potato, and chicken breast instead of thighs. It was still fantastic. I served with rice (can you serve curry without rice?), and it's almost too spicy for my tastes (I'm a lightweight with a deathwish though). Love this recipe and I'll be making it again. Super easy, tasty, and keeps you warm on a cold night. Lovely.
January 31, 2017
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By: JA1988
Amazing.....I add extra curry paste and powder and add mushroom or squash and it is amazing.
May 28, 2015
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By: EatingWell User
Needs more spices to it I prefer a kick to my curry and this was very sweet to me. I loved the sweet potato and the flavors of this recipe but just wanted more spice. Next time I will add some peppers or something. If you are new to curry and don't like spicy food then this would be a good start. I did enjoy having leftovers for the next day/.
March 31, 2015
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By: EatingWell User
Yes! I was hesitant about the sweet potatoes, but they added a rich nutty flavor. The only thing I did differently was to cut the beans smaller (minor). Pros: Easy & delicious
March 08, 2015
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By: jillyburke
Authentic Thai flavor This is lovely but needs rice to sop up the sauce. We made some but should have been included in recipe. Pros: Tasty, authentic flavor Cons: A bit soupy
March 04, 2015
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By: EatingWell User
Wow! Restaurant Quality! Up your game! I replaced the bok choy with brocollini and cauliflower. I definitely used generous tablespoons of green curry paste and I also cooked sprouted lentil on the side and added in when the chicken was returned to pot. Really great recipe! I never write reviews but had to comment. Try it and enjoy! Pros: Easy, versatile.
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