Best-Selling Thai Green Curry with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and aromatic green curry with coconut milk, bamboo shoots, and Thai basil, served over fluffy jasmine rice. This thai-inspired indian (vegetarian option) ready in about 65 minutes pairs coconut milk, green curry paste, cubed chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

★ 3.5 (15 ratings) Prep: 30 min Cook: 35 min Serves 4 Thai cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 2 cups jasmine rice under cold water until water runs clear. In a pot, combine rice with 3 cups water and 1 tbsp fish sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest 10 minutes.
  2. Step 2: In a large skillet, heat 3 tbsp green curry paste with 1 tbsp oil over medium heat until fragrant (about 2 minutes). Add 1.25 lbs cubed chicken breast and cook 4-5 minutes until browned.
  3. Step 3: Pour in 2 cups coconut milk, 1/2 cup bamboo shoots, and 1 tsp sugar. Bring to a simmer, then reduce heat to low. Cook for 15-20 minutes until chicken is cooked through and sauce thickens.
  4. Step 4: Stir in 1/2 cup Thai basil and 1/4 tsp salt. Taste and adjust seasoning. Serve curry over rice with lime wedges on the side.

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Frequently asked questions

How long does Best-Selling Thai Green Curry with Coconut Rice take to make?

Total time is about 65 minutes (30 min prep + 35 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 Best-Selling Thai Green Curry with Coconut Rice?

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 coconut milk from drying out.

Can I substitute ingredients in Best-Selling Thai Green Curry with Coconut Rice?

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 Best-Selling Thai Green Curry with Coconut Rice 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.

Is Best-Selling Thai Green Curry with Coconut Rice vegetarian option?

Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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