Creamy Coconut Green Curry Chicken

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 recipe (gluten-free), ready in about 45 minutes, pairs boneless chicken breast, 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 rice, quinoa, or a quick salad. 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

• 12 oz boneless chicken breast
• 14 oz can coconut milk
• 3 tbsp green curry paste
• 1 medium japanese eggplant
• 6 kaffir lime leaves
• 2 tsp fish sauce
• 1 tbsp brown sugar
• 1 cup jasmine rice
• 1/4 cup fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.