Thai Green Curry Chicken
A fragrant, spicy coconut curry made with a quick homemade green paste of chiles, cilantro, ginger and lime, packed with tender chicken and crisp vegetables.
Nutrition per serving
about 1½ cups- Net carbs
- 9g
- Calories
- 510kcal
- Protein
- 38g
- Fat
- 36g
- Total carbs
- 13 g
- Fiber
- 2.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Green curry shrimp: Shrimp in the spicy coconut sauce. They go in at the very end, so they stay sweet and tender.
- Simmer the sauce and vegetables first. Add the shrimp with the zucchini and cook 2–3 minutes, just until pink and opaque.
Vegetarian (tofu): Cubes of extra-firm tofu soak up the curry, with tamari and vegetable broth in place of the fish sauce and chicken broth.
- Use tamari in the paste and the curry instead of fish sauce. Add the tofu with the coconut milk and simmer 8–10 minutes so it absorbs the sauce before adding the vegetables.
- Green curry paste
- Curry
- Green curry paste
- Curry
- Green curry paste
- Curry
Estimated cost $15.11 for 4 servings ($3.78 each) · how we estimate
Instructions
-
Blend the chiles, shallot, garlic, ginger, cilantro, lime zest, coriander, cumin, pepper, 1 tbsp fish sauce and the avocado oil to a smooth, bright green paste, scraping down the sides and adding a spoonful of coconut milk if it won’t catch.
-
Open the coconut milk and spoon off about ½ cup of the thick cream on top. Heat the coconut oil in a large pot or deep skillet over medium heat and fry the curry paste 2–3 minutes, stirring, until fragrant.
-
Add the reserved coconut cream and cook 2 minutes more, stirring, until it bubbles and the oil starts to separate.
-
Add the chicken and stir to coat. Pour in the rest of the coconut milk, the broth, the remaining fish sauce and the allulose. Simmer 5 minutes.
-
Add the green beans and bell pepper and simmer 4 minutes, then the zucchini for 2–3 minutes more, until the vegetables are crisp-tender and the chicken reaches 165°F (74°C).
-
Off the heat, stir in the basil and lime juice. Taste and adjust with more fish sauce for salt or lime for brightness. Serve over cauliflower rice.
Tips for success
-
If you can find lemongrass, blend the tender inner part of 1 stalk into the paste. Kaffir lime leaves added to the simmer are another authentic touch. - Store-bought green curry paste works too (about 3–4 tbsp). Check the label for sugar and use less fish sauce, since jarred pastes are salty.
- Thai chiles are much hotter than jalapeños. Start with 2 and taste the paste before adding more.
Nice to have, not needed
- A high-speed blender makes the smoothest paste — a food processor or mortar and pestle works with more scraping.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Warm gently on the stovetop or microwave about 2 minutes, stirring; a squeeze of lime brightens it again.
Prep tip: Freeze extra curry paste in an ice cube tray — each cube is about 1 tablespoon for a quick future curry.
Refrigerate up to 4 days. The paste keeps 1 week in the fridge or 3 months frozen in an ice cube tray.
Variations
2 variations, each with its own ingredients and macrosGreen curry shrimp
ProteinShrimp in the spicy coconut sauce. They go in at the very end, so they stay sweet and tender.
- boneless skinless chicken thighs → large shrimp
9 g net · 449 kcal · 39 g protein · 30 g fat · ≈$6.03 per serving (same net carbs as the original)
Vegetarian (tofu)
ProteinCubes of extra-firm tofu soak up the curry, with tamari and vegetable broth in place of the fish sauce and chicken broth.
- fish sauce → tamari or soy sauce
- boneless skinless chicken thighs → extra-firm tofu
- chicken broth → vegetable broth
- fish sauce → tamari or soy sauce
10 g net · 551 kcal · 34 g protein · 44 g fat · ≈$3.31 per serving (+1.2 g net carbs vs the original)
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