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In Austin, we have this amazing restaurant called Thai Fresh. My favorite thing on the menu is the green curry. It’s to-die-for, but it started getting pricey when I was eating there multiple times in a week. So, I embarked on a search for the easiest green curry recipe on the interwebs.

The first recipe that I tried was a recipe from Cate of Girl Cooks World, and I absolutely loved it. I didn’t have many of the ingredients on her list, like eggplant, bamboo shoots, kaffir lime leaves and Thai basil, so I made my dish without them.

The recipe works surprisingly well without these ingredients, and I eventually started adding in different vegetables. So, this week’s recipe is a modification of that original recipe that I found. Make it with meat, seafood, or just veggies 🙂

Note: This recipe contains fish sauce which is not vegan. You could, however, replace it with a vegan alternative like this one or this one.

Thai Green Chicken Curry

Aicacia Young, RDN

Serves 4


  • 3 Tablespoons coconut oil or butter
  • 1 head of broccoli, chopped
  • 1 small sweet potato, diced
  • 3 large carrots, chopped
  • 1/2 head of cauliflower
  • 1 medium yellow onion, diced
  • 2-5 cloves garlic, minced
  • 1 pound boneless chicken, cut into strips or large chunks (optional)
  • 1/3 cup green curry paste
  • 1.5 cup coconut milk
  • 1.5 cup chicken broth
  • 2 teaspoons fish sauce
  • 1 stalk lemongrass, bruised and cut into several inch pieces
  • 4-5 Kaffir lime leaves (optional)
  • 1/4 cup roughly chopped Thai basil leaves (optional)


Heat the oil in a wok or extra large skillet over medium-high heat. Add the broccoli, sweet potato, carrots, and cauliflower and cook until softened. Add onion and cook until softened. Add the garlic and cook another 2 minutes, stirring occasionally. Brown chicken in a separate pan until the chicken begins to change from pink to white. Add chicken to the mixture.

Push the chicken and vegetables to the perimeter of the pan and add the curry paste. Let the paste cook in the oil for about a minute or so and then add the coconut milk, chicken broth, fish sauce, lemongrass, Kaffir lime leaves and bamboo shoots. Stir well and then let the mixture come to a boil. Reduce heat to medium-low, partially cover (set the lid partially askew) and let simmer until the sauce has thickened the chicken is cooked through. Add the Thai basil and give everything a quick stir. Serve hot over rice, spaghetti squash, or enjoy plain!

This recipe and photo have been adapted from Girl Cooks World

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