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. Source: EatingWell Magazine, March/April 2015

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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 Facts

360 calories; 20.3 g total fat; 7.3 g saturated fat; 104 mg cholesterol; 619 mg sodium. 682 mg potassium; 20.4 g carbohydrates; 3.5 g fiber; 6 g sugar; 24.3 g protein; 11533 IU vitamin a iu; 31 mg vitamin c; 57 mcg folate; 105 mg calcium; 3 mg iron; 50 mg magnesium;

Reviews (7)

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7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/28/2017
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! Read More
Rating: 5 stars
02/22/2017
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. Read More
Rating: 5 stars
01/31/2017
Amazing.....I add extra curry paste and powder and add mushroom or squash and it is amazing. Read More
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Rating: 3 stars
06/08/2015
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/. Read More
Rating: 4 stars
03/31/2015
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 Read More
Rating: 4 stars
03/08/2015
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 Read More
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Rating: 4 stars
03/04/2015
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. Read More