This Green Chicken Curry is a bright, aromatic weeknight dinner that feels indulgent but comes together quickly. Think creamy coconut milk, zesty lime, and a punchy green curry paste that clings to tender bite-sized pieces of chicken. The dish balances heat, sweetness, and citrus in a way that keeps every spoonful exciting. Serve it over steaming rice for a bowl that’s perfect for sharing—or for savoring solo with leftovers the next day.

Why you’ll love this version

The recipe is built for simplicity without sacrificing flavor. A short list of pantry-friendly ingredients creates a layered sauce: grated garlic and ginger add warmth, lemongrass and lime zest brighten the profile, and full-fat coconut milk makes the curry silky. Snow peas and red bell pepper add color and crunch, while fresh basil brings a finishing herbal note. The method is straightforward—sear the chicken, build the curry in one pan, simmer briefly, and finish with fresh herbs and lime. It’s approachable for cooks at any level.

Ingredients

2 tablespoons coconut oil, divided
1 pound boneless skinless chicken breast, cut into bite size chunks
¼ cup green curry paste
1 tablespoon grated garlic
1 tablespoon grated ginger
1 tablespoon grated lemongrass
1 teaspoon lime zest
1 small yellow onion, peeled and thinly sliced
1 red bell pepper, cored and thinly sliced
1 cup chicken stock
1 (14 ounce) can coconut milk, full-fat
3 cups snow peas
¼ cup fresh sliced basil, Thai basil if you can find it
1 tablespoon fresh lime juice
4 cups cooked rice, for serving

Equipment

Large skillet or sauté pan with lid
Sharp knife and cutting board
Measuring cups and spoons
Wooden spoon or heatproof spatula
Grater or microplane for garlic, ginger, lemongrass, and lime zest

Taste and texture notes

This Green Chicken Curry has a silky, lightly spiced sauce that coats the chicken without becoming greasy. The coconut milk lends a rich mouthfeel, while the lime zest and juice keep the finish bright. Snow peas and red bell pepper provide a fresh crunch to contrast the tender chicken. If you prefer more heat, add a little extra green curry paste; for milder flavors, reduce it by a tablespoon.

Step-by-step Instructions

Prep everything first. Thinly slice the yellow onion and red bell pepper. Cut the chicken into bite-size chunks. Grate the garlic, ginger, and lemongrass, and zest the lime. Measure the green curry paste, chicken stock, and coconut milk so once you start cooking everything moves quickly.
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat until shimmering. Add the chicken chunks in a single layer (work in batches if needed to avoid crowding). Cook without disturbing for 2–3 minutes to get a light sear, then stir and cook another 1–2 minutes until the exterior is opaque but not fully cooked through. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon coconut oil to the same skillet. Add the thinly sliced yellow onion and cook, stirring occasionally, for 3–4 minutes until the onion softens and becomes translucent.
Add the grated garlic, grated ginger, grated lemongrass, and lime zest to the softened onion. Stir constantly for about 30–45 seconds until fragrant; be careful not to let the aromatics burn.
Stir in the ¼ cup green curry paste. Cook the paste with the aromatics for 1 minute, stirring to combine and bloom the flavors. This step intensifies the paste and builds the base of the sauce.
Pour in 1 cup chicken stock and scrape any browned bits from the bottom of the pan with a wooden spoon. Bring the liquid to a gentle simmer, which will loosen the curry paste and create a cohesive sauce.
Pour in 1 (14 ounce) can coconut milk, full-fat, and stir until the mixture is smooth. Return the seared chicken to the skillet, along with any juices that collected on the plate. Stir to submerge the chicken in the sauce.
Add the thinly sliced red bell pepper and cover the skillet. Let the curry simmer, uncovered for a short time if you prefer a slightly reduced sauce, or covered for a gentler cook—simmer for 6–8 minutes total, stirring once or twice, until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the pepper is tender-crisp.
Stir in 3 cups snow peas and cook for 1–2 minutes more, just until they turn bright green and retain a pleasant crunch. Be careful not to overcook the peas; you want them crisp-tender.
Remove the skillet from heat. Stir in ¼ cup fresh sliced basil and 1 tablespoon fresh lime juice. Taste and adjust seasoning as needed; add a pinch of salt if desired.
Serve the Green Chicken Curry over 4 cups cooked rice, dividing evenly among plates or bowls. Spoon plenty of sauce and vegetables over the rice and garnish with a few extra basil leaves or a lime wedge if you like.

Make-ahead and storage

This curry keeps well and actually develops more depth after resting. Store cooled curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat, adding a splash of water or extra coconut milk if the sauce has thickened. You can also freeze the curry for up to 2 months; thaw overnight in the refrigerator before reheating.

Variations and swaps

Protein swap: If you want a different protein, substitute shrimp (add in the last 3–4 minutes of cooking), firm tofu (pan-fry first), or thinly sliced beef (sear and simmer briefly).
Vegetable additions: Baby bok choy, thinly sliced zucchini, or green beans make great additions. Add denser vegetables earlier so they have time to tenderize.
Creaminess control: For a lighter sauce, use light coconut milk instead of full-fat, or reduce the amount of coconut milk by 2–3 tablespoons and add more chicken stock.
Herb alternatives: If Thai basil is unavailable, use sweet basil or a mix of cilantro and basil for a slightly different finish.
Heat level: Adjust the green curry paste quantity to taste. This recipe uses ¼ cup for moderate heat—reduce to 3 tablespoons for milder or increase for more spice.

Serving suggestions

Serve this Green Chicken Curry over jasmine or basmati rice to soak up the luscious sauce. For a lighter option, try cauliflower rice. A crisp cucumber salad or quick pickled red onions on the side add a cool contrast to the warm, spicy curry. For extra texture, sprinkle toasted coconut flakes or chopped peanuts over each serving.

Tips for success

Don’t overcrowd the pan when searing the chicken—crowding prevents browning. Cook in batches if necessary.
Bloom the curry paste briefly with the aromatics; this step releases essential oils and deepens the flavor.
Use full-fat coconut milk for the creamiest, most satisfying sauce. If you use light coconut milk, expect a less rich mouthfeel and possibly a quicker separation on reheating.
Reserve fresh herbs until the end—Thai basil’s flavor fades with long cooking, so add it just before serving for the best aroma.
Taste as you go. A little lime juice at the end brightens the whole dish and balances the richness of the coconut milk.

Nutrition snapshot (approximate)

Per serving (assuming 4 servings): calories will vary based on rice portion and specific products used, but expect a satisfying balance of protein, healthy fats from coconut milk, and vegetables. This meal makes a filling, balanced plate when served with rice and vegetables.

Final thoughts

This Green Chicken Curry is a dependable, flavorful recipe that fits into busy weeknights and relaxed weekend dinners alike. It’s vibrant, adaptable, and built on bold aromatics—garlic, ginger, and lemongrass—that make every bite sing. Once you’ve made this version, feel free to tweak the heat, swap proteins, or add seasonal vegetables to make it your own.

Printable recipe

Green Chicken Curry — serves 4

2 tablespoons coconut oil, divided
1 pound boneless skinless chicken breast, cut into bite size chunks
¼ cup green curry paste
1 tablespoon grated garlic
1 tablespoon grated ginger
1 tablespoon grated lemongrass
1 teaspoon lime zest
1 small yellow onion, peeled and thinly sliced
1 red bell pepper, cored and thinly sliced
1 cup chicken stock
1 (14 ounce) can coconut milk, full-fat
3 cups snow peas
¼ cup fresh sliced basil, Thai basil if you can find it
1 tablespoon fresh lime juice
4 cups cooked rice, for serving

Quick method recap

Sear chicken in 1 tablespoon coconut oil until lightly browned; set aside.
Sauté onion in remaining coconut oil until soft, then add garlic, ginger, lemongrass, and lime zest, cooking briefly until fragrant.
Stir in green curry paste, cook 1 minute, then add chicken stock and coconut milk.
Return chicken and add red bell pepper; simmer until chicken is cooked and vegetables are tender-crisp.
Add snow peas, basil, and lime juice; serve over rice.

Enjoy this vibrant Green Chicken Curry as a cozy weeknight staple or a showstopping dinner for friends. The flavors are layered, the steps are manageable, and the results are deeply satisfying.