Authentic Thai Green Curry with Coconut Milk
A rich and aromatic green curry made with tender chicken, Thai basil, and creamy coconut milk, balanced with lemongrass and kaffir lime leaves. This thai-inspired asian ready in about 55 minutes pairs cut into 1-inch cubes chicken breast, green curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 lbs, cut into 1-inch cubes chicken breast
- 3 tbsp green curry paste
- 2 cups coconut milk
- 2, bruised lemongrass stalks
- 2, torn kaffir lime leaves
- 1/4 cup Thai basil leaves
- 1 cup cooked rice
- 4 lime wedges
Instructions
- Step 1: In a large pot, heat 1 tbsp oil over medium heat. Add 3 tbsp green curry paste and sauté for 1-2 minutes until fragrant. Stir in 2 bruised lemongrass stalks and 2 torn kaffir lime leaves, cooking for another minute.
- Step 2: Add 1 1/2 lbs chicken breast cubes and cook for 3-4 minutes until browned on all sides. Pour in 2 cups coconut milk, bring to a simmer, and cook for 15-20 minutes until the chicken is tender and the sauce thickens.
- Step 3: Stir in 1/4 cup Thai basil leaves and season with fish sauce and sugar to taste. Serve over 1 cup cooked rice with lime wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Thai Green Curry with Coconut Milk take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Thai Green Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green curry paste from drying out.
Can I substitute ingredients in Authentic Thai Green Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Thai Green Curry with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Thai Green Curry with Coconut Milk?
Thai asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
