If you're looking for a basic Thai green 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.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium 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.

  • 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 juice to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice.


Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.

Nutrition Facts

376.2 calories; protein 24.6g 49% DV; carbohydrates 21.1g 7% DV; exchange other carbs 1.5; dietary fiber 3.5g 14% DV; sugars 6.1g; fat 21.7g 33% DV; saturated fat 8.4g 42% DV; cholesterol 104.1mg 35% DV; vitamin a iu 11463.4IU 229% DV; vitamin c 30.6mg 51% DV; folate 56.4mcg 14% DV; calcium 102.8mg 10% DV; iron 2.6mg 14% DV; magnesium 49.4mg 18% DV; potassium 678.1mg 19% DV; sodium 623.8mg 25% DV; thiamin 0.2mg 17% DV.

Reviews (1)

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2 Ratings
  • 5 star values: 0
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Rating: 3 stars
BF loved it This makes a great weeknight meal. It takes bit longer to get all the ingredients prepped but it's not too bad. BF loved it. We added WAY more Thai Green Curry sauce because we love it spicy! Pros: really easy to make Cons: take a little long to prep Read More