Thai Green Curry Chicken

Total Time
Prep 5 mins
Cook 30 mins

This is from The Everything Thai Cookbook by Jennifer Malott Kotylo, but I made some changes to make it healthier. The fish sauce is key here.

Ingredients Nutrition


  1. Heat 1 tablespoon of oil in a large sauce pan over medium heat. Add the chicken and saute until lightly browned. Remove the chicken and set aside.
  2. Add the remaining oil to the pan, and stir in the curry paste and cook for 3 minutes.
  3. Add the coconut milk and continue to cook for 5 minutes, stirring often.
  4. Add the chicken and fish sauce. Reduce the heat and cover, then simmer for 15 minutes.
  5. Add the peas and cook for 5 more minutes.
  6. Remove from heat, then stir in spinach and cilantro. Serve over rice.
Most Helpful

A delicious and easily prepared curry, loved the tender chicken and the baby spinach, served this over rice for a quick and very satisfying dinner, much enjoyed, thank you! made for PRMR tag game

Karen Elizabeth January 27, 2014

I did not have any cilantro and used chicken thighs instead of breast, as we prefer it. A delicious curry - and quick for busy worknights. Love the spinach in it.

duonyte December 28, 2013

Green curry is one of my favorites - never thought of adding fish sauce or spinach! I'd love to try more recipes from The Everything Thai Cookbook!

FLKeysJen January 14, 2013