Simmered Chicken Green Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Thai curry featuring tender chicken simmered in creamy coconut milk with aromatic green curry paste. This thai-inspired curry ready in about 35 minutes pairs boneless chicken breast, green curry paste, full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

Prep: 15 min Cook: 20 min Serves 2 Thai cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, combine 3 tbsp green curry paste and 1/2 cup of coconut milk, stirring until smooth. Cook over medium heat for 2 minutes until fragrant.
  2. Step 2: Add 12 oz cubed chicken and 1/2 cup sliced bamboo shoots, stirring to coat. Pour in the remaining 1 cup coconut milk and bring to a gentle simmer.
  3. Step 3: Stir in 1/2 cup sliced red bell pepper, 1 tbsp fish sauce, 1 tsp sugar, and 4 torn kaffir lime leaves. Simmer uncovered for 10-12 minutes until chicken is cooked through and flavors meld.
  4. Step 4: Stir in 2 tbsp chopped cilantro and serve over jasmine rice.

Frequently asked questions

How long does Simmered Chicken Green Curry with Coconut Milk take to make?

Total time is about 35 minutes (15 min prep + 20 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 Simmered Chicken 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 boneless chicken breast from drying out.

Can I substitute ingredients in Simmered Chicken 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 Simmered Chicken Green Curry with Coconut Milk for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Simmered Chicken Green Curry with Coconut Milk?

Thai curry 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.

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