Traditional Thai Green Curry with Chicken

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Thai dish with tender chicken, coconut milk, and a paste of lemongrass, galangal, and green chilies, balanced with creamy coconut and aromatic basil. This Thai-inspired chicken recipe, ready in about 60 minutes, pairs 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 420 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.

Prep: 30 min Cook: 30 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

1.5 lbs (boneless, sliced into 1-inch pieces) chicken breast
3 tbsp green curry paste
2 cups coconut milk
2 stalks (white part only, bruised) lemongrass
1-inch piece (sliced) galangal
2 kaffir lime leaves
1/4 cup (fresh, torn) Thai basil
1 tbsp fish sauce
1 tbsp sugar
1 (juiced) lime
1.5 cups (cooked) rice

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Instructions

Step 1: In a large pot, heat 1 tbsp coconut milk over medium heat. Add 3 tbsp green curry paste and sauté for 2 minutes until fragrant. Stir in 2 bruised lemongrass stalks, 1-inch galangal slice, and 2 kaffir lime leaves. Cook for 5 minutes until aromatic.
Step 2: Add 1.5 lbs chicken breast slices and cook for 3-4 minutes until browned. Pour in 2 cups coconut milk, 1 tbsp fish sauce, and 1 tbsp sugar. Bring to a simmer and cook for 15 minutes until chicken is tender.
Step 3: Stir in 1/4 cup Thai basil and 1 tbsp lime juice. Simmer for 2 minutes. Serve over 1.5 cups cooked rice.