Thai Green Coconut Curry with Chicken

Thai Green Coconut Curry with Chicken
Maryse Chevriere


  • 1 ½ cups unsweetened coconut milk
  • 1 ½ tablespoons green curry paste or to taste
  • 1 stalk lemongrass, cut into 1-inch pieces and bruised with back of knife (optional)
  • 1 cup chicken broth
  • 2 ½ tablespoons fish sauce
  • 2 tablespoons sugar
  • ½ teaspoon ground turmeric
  • 1 pound boneless, skinless chicken breast cut into 1 ½-inch chunks
  • 16 ounces (two 8-ounce cans) bamboo shoots
  • 1 cup frozen peas
  • One 14 ½-ounce can diced tomatoes
  • Zest of 1 lime
  • 1 cup cooked jasmine rice, for serving
  • Cilantro or Thai basil, chopped, for garnish (optional)

Who needs takeout when making a delicious Thai curry, like this one, is so easy? Loaded with good-for-you vegetables and chunks of lean chicken, served on top of steamed rice, it's the perfect comforting meal after a long day at work.

Click here to see Recipe SWAT Team: Thai Dishes


Click here to see 101 Ways to Cook Chicken


Heat 1/3 cup of the coconut milk in a non-stick pot or stir-fry pan over moderate heat until bubbly and hot. Add in the curry paste and lemongrass and stir until fragrant, about 1 minute. (Here's a secret, the dish still works without the lemongrass — I know it can sometimes be difficult to get from your local grocery store, so don't stress if you can't find it.)

Add in chicken broth, fish sauce, sugar, and turmeric and stir to mix well. Bring to a low boil then add the chicken and cook until it turns white, about 3-5 minutes. Reduce to a simmer. Add in the rest of the coconut milk, bamboo shoots, peas, and tomatoes. Continue to simmer on low until the vegetables are hot and cooked through, about 3 minutes. (You want to make sure you avoid boiling the curry at this stage as the coconut milk would risk separating.) 

When ready, remove from heat. Discard the lemongrass if you used it, and stir in lime zest (a great substitute for recipes that normally call for Kaffir lime leaves, another often-hard-to-find ingredient). Serve in a bowl with a couple spoonfuls of cooked jasmine rice and garnish with cilantro or Thai basil, if using.


Calories per serving:

340 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 43g 66%
  • Carbs 111g 37%
  • Saturated 4g 20%
  • Fiber 31g 124%
  • Trans 0g
  • Sugars 69g
  • Monounsaturated 6g
  • Polyunsaturated 4g
  • Protein 134g 269%
  • Cholesterol 338mg 113%
  • Sodium 4,362mg 182%
  • Calcium 347mg 35%
  • Magnesium 335mg 84%
  • Potassium 5,507mg 157%
  • Iron 12mg 67%
  • Zinc 11mg 71%
  • Phosphorus 1,532mg 219%
  • Vitamin A 270µg 30%
  • Vitamin C 114mg 191%
  • Thiamin (B1) 4mg 263%
  • Riboflavin (B2) 2mg 103%
  • Niacin (B3) 57mg 284%
  • Vitamin B6 6mg 285%
  • Folic Acid (B9) 222µg 56%
  • Vitamin B12 1µg 19%
  • Vitamin D 5IU 1%
  • Vitamin E 12mg 61%
  • Vitamin K 61µg 76%
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