Creamy Coconut Green Curry Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Thai-inspired dish with tender chicken in a rich coconut curry sauce, served over fragrant jasmine rice with fresh herbs. This asian-inspired one pot (gluten-free) ready in about 45 minutes pairs boneless chicken breast, can coconut milk, green curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

★ 3.3 (8 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 12 oz boneless chicken breast into 1-inch cubes and season with a pinch of salt.
  2. Step 2: Heat 1 tbsp coconut milk in a large skillet over medium-high heat until shimmering, then add 3 tbsp green curry paste and cook for 1 minute until aromatic.
  3. Step 3: Add chicken cubes and stir-fry for 3 minutes until lightly browned, then stir in 1/2 cup of the remaining coconut milk.
  4. Step 4: Add 1 medium Japanese eggplant (sliced into 1/2-inch rounds), 6 kaffir lime leaves, 2 tsp fish sauce, and 1 tbsp brown sugar. Simmer covered for 10 minutes until eggplant is tender and sauce thickens slightly.
  5. Step 5: Cook 1 cup jasmine rice according to package instructions, fluffing with a fork before serving.
  6. Step 6: Serve curry over rice, garnished with 1/4 cup fresh cilantro.

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Frequently asked questions

How long does Creamy Coconut Green Curry Chicken take to make?

Total time is about 45 minutes (20 min prep + 25 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 Creamy Coconut Green Curry Chicken?

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 boneless chicken breast from drying out.

Can I substitute ingredients in Creamy Coconut Green Curry Chicken?

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 Creamy Coconut Green Curry Chicken 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 Creamy Coconut Green Curry Chicken gluten-free?

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

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