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Thai Green Chicken Curry

Inspired by recipe from Savory Spice test kitchen
Course Main Course
Cuisine Thai
Keyword chicken, green curry, rice, squash
Servings 4 servings


  • large skillet or wok
  • rice cooker


  • 1 lb. boneless skinless chicken breasts cut into bite-size cubes
  • 1/2 tsp. Ground Turmeric
  • salt & fresh ground black pepper
  • 1 Tbsp. plus 1 tsp. Thai Green Curry
  • 2 Tbsp. fish sauce or add water and oil
  • 1 Tbsp. coconut oil or vegetable oil
  • 1/2 large onion chopped
  • 3 cloves garlic minced
  • 2 cups diced eggplant zucchini or yellow squash
  • 1 tomato quartered
  • 1 13.5 oz. can coconut milk
  • 1/2 cup water
  • 6 to 8 sprigs fresh cilantro or basil


  • Start 2 cups of raw rice to cook in the rice cooker.
  • Toss chicken with turmeric, a pinch of salt and pepper and 1 tsp. of the Thai Green Curry. Mix remaining 1 Tbsp. Thai Green Curry with fish sauce (or water and oil) to make a paste; set aside. In a large skillet or wok, heat oil over medium-high heat. Add onion and cook until softened, about 5 min. Add garlic and chicken and cook 5 more min. Stir in vegetables and paste. Add coconut milk and water and bring to a boil. Reduce to a simmer, cover and cook for 10 min., stirring occasionally. Add cilantro or basil sprigs and continue cooking, uncovered, 5 more min.
  • Serve warm over rice.