30-Minute Green Curry Chicken with Coconut Milk
Fragrant Thai-inspired green curry built on coconut milk and curry paste, balancing creamy sauce with crisp vegetables and tender chicken. Broccoli, carrots, and bell pepper add color and texture while ginger provides warmth. Perfect for weeknight dinners when you want restaurant-quality flavor without the time commitment. This version cooks vegetables and chicken separately before combining, ensuring vegetables stay vibrant and chicken stays moist.
Ingredients
- 1 15-ounce can full-fat canned coconut milk
- 1 Tbsp ginger, minced
- 3 large carrots, peeled and chopped
- 1 medium red bell pepper, cored and cut into matchsticks
- 2 crowns broccoli, chopped into florets
- 1 large boneless skinless chicken breast, chopped
- 2 Tbsp green curry pastered curry paste1:1spice-level
milder or spicier
- spaghetti squash, cookedjasmine rice, basmati rice, or cauliflower riceas desiredbase-swap
customizable
- 3 green onions, chopped
- 1 to 2 Tbsp sesame seeds
- 1 tsp red pepper flakes(optional)
- cooking oil
Instructions
- 1
Heat 1/4 cup coconut milk in a large skillet over medium heat.
- 2
Add ginger, carrots, bell pepper, and broccoli. Cover and cook, stirring occasionally, until vegetables begin to soften.
- 3
In a separate skillet, heat a small amount of oil over medium and add chicken. Sprinkle with salt and cook, stirring occasionally, until liquid has seeped out.
- 4
Strain liquid from chicken and transfer chicken to vegetable skillet.
- 5
Add remaining coconut milk and curry paste to the skillet. Stir well, cover, and cook until chicken is cooked through and vegetables reach desired tenderness.
- 6
Serve curry over rice, zucchini noodles, or spaghetti squash.
Tips
Cook chicken just until liquid releases, not fully cooked, to prevent drying out during the final simmer with sauce.
Keep vegetables and chicken separate during initial cooking to prevent overcooked vegetables and ensure even cooking.
Substitute rice, zucchini noodles, or other bases based on dietary preference or what you have on hand.
Good to Know
Refrigerate in an airtight container for up to 4 days. Do not freeze as coconut milk separates upon thawing.
Prep vegetables and mince ginger the day before. Store in separate containers. Curry is best made fresh but reheats well on stovetop over low heat, stirring occasionally, for 5-8 minutes.
Serve hot over your choice of rice, cauliflower rice, zucchini noodles, or spaghetti squash. Garnish with sesame seeds and chopped green onions.
Common Mistakes
Do not skip straining chicken liquid to avoid a watery curry with insufficient sauce coating.
Do not skip the initial separate cooking of vegetables to avoid mushy texture.
Do not omit salt on chicken to avoid bland protein.
Substitutions
Dairy-Free Swaps
General Alternatives
customizable
FAQ
Can I use chicken thighs instead of breast?
Yes. Thighs are fattier and stay moist longer. Increase cooking time slightly if pieces are larger. They add richer flavor to the curry overall.
What if I don't have green curry paste?
Substitute with red or yellow curry paste at the same ratio, or make a quick paste from fresh green chilies, garlic, ginger, and lime juice blended together.
Can I make this ahead and freeze?
Do not freeze; coconut milk separates. Make up to 1 day ahead, refrigerate, and reheat gently on stovetop. Prepare components ahead for quick assembly.