Quick and easy one pot Thai green curry recipe, homemade with simple ingredients on stovetop in 30 minutes. Full of tender chicken breast cubes, green curry paste, coconut milk and lots of vegetables. Spicy with a touch of sweetness, aromatic and very creamy.
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Whether you’re making it for a cozy night in or trying something new in your kitchen, this recipe keeps things approachable without sacrificing flavor. With a few simple ingredients and one pot, you’ll have a dish that tastes like it came straight from your favorite Thai restaurant—no passport required. Experience fine dining in your own home and explore more curry options with my Instant Pot Beef Curry (Indian), Instant Pot Chicken Curry (Indian), and Indian Chickpea Curry (One Pot).
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Key ingredients
- Frozen veggies- I like to use the Asian mix to give the right flavor and color.
- Ginger- Fresh ginger is best for full flavor.
- Garlic- Brings deep, savory aroma when sauted.
- Coconut milk- Be sure to use unsweetened for best results.
- Chicken- Use chicken breast cut into cubes.
- Salt and pepper- Adjust according to preference.
- Fish sauce- This gives a nice flavor but can be omitted.
- Sugar- Using your typical granulated is best.
- Limes- Brings in a bright, sweet taste.
- Green curry paste- You can use homemade or store bought.
- Thai chiles- This adds spice to the overall dish.
- Thai basil- Slightly spicy and more robust than typical basil.
- Oil- Used for sauteing meat and vegetables.
Variations
- Vegetarian option- Simply omit the chicken and even add some more vegetables. You can also put in some tofu as a substitute.
- Seafood variation- Replace chicken with some shrimp or your favorite fish, such as salmon.
- Decrease the heat- By limiting (or omitting) the Thai chiles and curry paste. You can also increase the amount of sugar to balance it out.
- Add some eggplant- To make a richer, creamier, and more filling curry.
- Make it spicier- With some red pepper flakes, added chiles, or your favorite hot sauce.
How to make easy one pot Thai green curry recipe from scratch?
- Saute- Chicken, ginger, and garlic in a large pot.
- Coat chicken- With green curry paste, fish sauce, salt, and pepper.
- Mix in- Broth and coconut milk, simmer.
- Add in- And cook frozen vegetables until tender.
- Drizzle on- The lime juice.
- Sprinkle with- Basil and chiles.
- Serve- With steamed rice and enjoy.
What sides to serve with green chicken curry?
- Rice is the classic option- You can switch it up a little by trying basil rice, sticky rice, Garlic Rice (One Pot), or Coconut Rice (One Pot). You can even use quinoa or cauliflower rice, depending on dietary needs and preferences.
- Bread- The most used option for this kind of dish is naan or even chapati bread or paratha, because it soaks up the sauce.
- Salad- This Cucumber Tomato Salad (One Bowl) or Tomato Avocado Salad (One Bowl) are great options.
Tips and techniques
- If sauce gets too thick- Simply add bit of water until desired consistency is reached.
- Use low sodium broth- So that your dish doesn't become too salty.
- Use unsweetened coconut milk- Because otherwise this curry will become too sweet.
- Don't overcook vegetables- Because you don't want them to be mushy.
- Full fat coconut milk- Is best for obtaining the most creaminess and flavor.
- If you don't like fish sauce- You can easily omit it for this recipe and it will still taste good.
- Be sure chilies are thinly sliced and deseeded- You will also want to add a little at a time to check for desired spiciness.
Recipe FAQs
Blend the following ingredients together until a paste is made:
2–3 green chilies
3 cloves garlic
1-inch piece ginger (or galangal if you have it)
1 tablespoon lime juice
1 teaspoon lime zest
2–3 green onions (or 1 small onion)
1 tablespoon fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon soy sauce or fish sauce
1–2 tablespoons oil
Yes, but it will bring a slightly different flavor overall to the dish.
That depends on your tolerance, but overall I would say yes this is spicy. However, you can decrease or increase the overall spiciness with how much curry paste and chilis you use. Sugar can also help offset spice.
Cook uncovered until reduced to desired consistency. If needed, use a cornstarch or flour slurry to thicken.
Storage
- Refrigerate- Place in a sealed container for up to 3 days. Reheat to serve.
- Freeze- Place in a sealed container for up to 1 month. Thaw in the fridge, reheat, and serve.
- Reheat- Place in the microwave or heat over the stovetop.
More one pot chicken dinner ideas
- Crockpot Orange Chicken
- Crockpot Chicken Noodle Soup
- Paprika Chicken (One Pot)
- Honey Sriracha Chicken (One Pot)
- Chili Lime Chicken (One Pan)
Recipe
One Pot Thai Green Curry (Chicken)
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Ingredients
- 2 tablespoon Oil
- 1.5 pounds Chicken breast Cut into 1.5 inch-2 inch cubes
- 1 tablespoon Ginger Freshly grated
- 2 cloves Garlic Finely minced
- ¼ cup Thai green curry paste Can add more or less based on your preference
- 1-2 teaspoon Fish sauce
- Salt To taste
- Pepper To taste
- 1 cup Chicken broth Low sodium
- 1 can Coconut milk Full fat, Unsweetened, 13.5 oz. can
- 2-3 cups Frozen Asian vegetable mix Or use combination of thinly sliced red/ green peppers, snap peas, baby corn, green beans, broccoli
- 1 teaspoon Granulated sugar Optional
- 1 tablespoon Lime juice Freshly squeezed
- 2 tablespoon Thai basil Or cilantro, Roughly chopped, Fresh
- 1-3 Thai chiles Thinly sliced. Deseeded. These are spicy. Start with 1 and add more if you can tolerate intense spice
Instructions
- Heat oil in a large nonstick pot over medium-high heat.
- Add chicken, ginger, garlic and saute for a few minutes until chicken is no longer pink and garlic/ginger are fragrant.
- Add green curry paste, fish sauce, salt, pepper and mix until chicken is fully coated.
- Add broth, coconut milk and mix until combined.
- Cover and cook for 10 minutes over medium heat.
- Remove lid and mix in frozen vegetables. At this point, you can also add a little bit of sugar to cut the spiciness, if you like.
- Cook uncovered for a few minutes until veggies are tender but still firm and not mushy.
- Drizzle some lime juice and sprinkle lots of freshly chopped basil and chiles. You can also sprinkle some red chili flakes for additional spice, if you like.
- Serve with steamed rice and enjoy.
Notes
- If sauce is too thin at the end, cook uncovered for a little while longer until liquid is reduced to your desired consistency. If sauce is too thick, mix in a little water until you have the desired consistency.
- You can also add 1 medium size Chinese eggplant that's been cut into half inch circles.
- You can even add some firm tofu that's been cut into 1 inch cubes.
- Adjust amount of green curry paste and chiles based on how much spice you can tolerate.
- For a vegetarian version, omit the chicken altogether and add tofu and eggplants too.
- Use low sodium broth to prevent this meal from becoming too salty.
- Don't over-cook the vegetables because that will make them very soft and mushy.
- Please use unsweetened coconut milk or else the end result will be very sweet.
- Do not replace coconut milk with coconut cream because the consistencies are different.
- Make sure you are using full fat coconut milk for maximum richness and creaminess.
- If you are not fond of fish sauce, that can be omitted.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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