Easy Green Curry Chicken

4.84 from 36 votes

This green curry chicken recipe is amazingly easy––simple enough for dinner any night of the week.

Prep Time30

Cook Time20

Total Time50

Course: Chicken and Poultry

Cuisine: Thai

Servings: servings

Calories: 427kcal

Author: Sarah

1½ pounds boneless skinless chicken thighs or breast (thinly sliced)
1 tablespoon cornstarch
1 tablespoon water
2 teaspoons oyster sauce
3 tablespoons neutral oil (such as canola, vegetable, or avocado oil, divided)
1 medium onion (thinly sliced)
4 ounces green curry paste (or 2 ounces for milder curry)
5 cups mixed vegetables (such as green beans, bell pepper, bamboo shoots, carrots, mushrooms, zucchini, yellow squash, broccoli, and/or eggplant)
13.5 ounces coconut milk (1 can—about 1 2/3 cups)
1¼ cup chicken stock
1 tablespoon sugar
1 tablespoon fish sauce
½ cup basil leaves (Thai basil or sweet basil)
steamed jasmine rice (to serve)

Add the chicken pieces to a medium bowl, along with the cornstarch, water, oyster sauce, and 1 tablespoon of oil.
Heat a large skillet over medium high heat. When hot, add the remaining 2 tablespoons of oil. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
If there are a lot of chicken bits stuck to your pan, deglaze with a little water. Then add the sliced onions and cook until translucent. Add the curry paste and cook for 5 minutes.
Add the vegetables and cook for another 2 minutes. Add the coconut milk, chicken stock, and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 8 minutes. After the curry has finished simmering, stir in the sugar, fish sauce, and basil. Serve with steamed rice.

Nutrition info does not include rice.