Recipe: Thai Green Chicken Curry

Thai food lovers rejoice! This Thai Green Curry recipe, made with green curry paste from cilantro and green chilies, is as authentic as it is delicious. A combination of spicy, rich, savory and sweet, this flavorful dish is perfect to serve over rice. 


Thai Green Chicken Curry

Original # of Servings: 1

Total Time: 40 minutes

Active Time: 40 minutes


  • boneless skinless chicken thighs – 4 ounce
  • sweet potato – 1/4
  • curry paste – 1 1/2 teaspoon
  • fish sauce – 3/4 teaspoon
  • bok choy – 3/4 cup
  • fresh basil – 1 bunch
  • lime juice – 3/4 teaspoon
  • extra virgin olive oil – 1 1/2 teaspoon
  • fresh chili pepper – 1/2
  • coconut milk – 4 tablespoon


  1. Cut chicken into bite-sized pieces.
  2. Heat olive oil in a pot on medium-high. Cook chicken for 4-5 minutes, until no longer pink. Remove from pot and transfer to plate.
  3. Add cubed sweet potato to skillet and cook for 2 minutes, stirring continuously. Add coconut milk, curry paste, fish sauce, and baby bok choy.
  4. Bring to a simmer and reduce heat to medium. Cook for 5-7 minutes, or until vegetables are soft. Stir occasionally.
  5. Return chicken to pot and cook for 2 more minutes.
  6. Remove from heat and transfer to bowl. Serve with sliced chili pepper, fresh basil, and lime juice.

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