Total Time
Prep 10 mins
Cook 25 mins

This is a tasty basic Thai green curry recipe. Feel free to add your choice of vegetables such as canned bamboo shoots, green beans, tofu, potatoes, etc.


  1. Cut chicken breast into slices or cubes.
  2. Heat a skillet on medium high, and add chicken and shallots.
  3. Cook chicken 5 minutes on each side.
  4. Add garlic, ginger, and green curry paste. Stir until well combined.
  5. Add coconut milk, chicken broth, brown sugar, fish sauce, and salt.
  6. Increase heat until the mixture boils, then lower to a simmer for 10 minutes, stirring occasionally.
  7. Enjoy!
  8. Note: If you like a thicker sauce, you can add 2 tablespoons of flour, or 1 tablespoon of cornstarch mixed with a little of the sauce, then return to the skillet.
Most Helpful

Very good basic sauce. I used pork cubes instead of chicken, left out the chicken broth, added a bunch of vegetables like eggplant, green bell pepper, sliced onions, and zucchini, and used oyster sauce because I had no fish sauce. Served it over brown rice. So thanks for a very flexible recipe.

Donna Matthews September 25, 2010

This is really great!!! I made this vegetarian with tofu and lots of my extra veggies that I needed to use up. I wanted to test this on excess veggies before I applied it to meats. The flavor is wonderful!!! I used Thai Kitchen's Green Curry Paste and light coconut milk. I steamed some new potatoes and carrots for 15 minutes before adding them to the mix and I added some dried kaffir lime leaves (about 4 or 5) that I crumbled up. The kaffir lime leaves really made it, I got those online from Thai Kitchen paste has kaffir lime in it but I wanted more intense flavor from those. I used Mori-Nu Silken firm tofu and just sliced it and it sort of crumbles in naturally. I like the texture better than extra firm so I went with that one. Also added some red pepper flakes. I used soy sauce instead of the fish sauce because my fish sauce crystallized because I had kept it in the fridge (I know you aren't supposed to but I couldn't help it,,,I think I will just use soy sauce in its place from now on). I really think that I will keep this vegetarian, I enjoyed it so much!!! I bet shrimp would be good in it too as well as the chicken. Thanks for the recipe!!

Chef*Lee April 17, 2009

Great simple green curry recipe. I forgot the shallots and put in a bit more than a Tblsp of curry paste, to finish up the jar, but it still turned out really well. I'll definitely be making this again. The only change I might make next time is to add a little less brown sugar, just to suit my tastes. Thanks.

libby12 October 08, 2007