Green With Envy? No, Just Curry

I guess it’s no coincidence that a blog mostly about food would become a repository for recipes I’ve adapted and want to share with friends. Here’s my first entry- a Thai Green Curry skillet that I made last night. I combined three ingredients into one fairly easy to prepare dish. Prepping and dicing ahead of time will allow this meal to come together quickly. If you’re not a fan of green curry or chicken, use your favorite curry paste and protein.

Blue bowl with chicken curry and rice.

YIELD: 4-6

Green Thai Chicken Coconut Curry

prep time 20 MINUTES

cook time 20 MINUTES

total time 45 MINUTES


  • 2 to 3 Tablespoons oil (I used olive; vegetable, coconut or avocado oil would work too)
  • 1 medium/large yellow onion, diced (Pro tip- refrigerate onion before chopping to minimize tears.)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon fish sauce (ok to omit, but adds depth of flavor)
  • 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces. (If adapting recipe, plan a breast per person)
  • 3 cloves garlic, finely minced or pressed (measure that shit with your heart)
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped (See above- I did a mix of grated ginger and chunks)
  • 2 teaspoons ground coriander
  • One 14-ounce can coconut milk (use full-fat for a richer/thicker result. I use lite.)
  • 1 red bell pepper, cut into strips
  • 2 green onions, sliced
  • 1 to 1 1/2 cups shredded carrots
  • 1 large zucchini, diced into bite-sized pieces (I used two small, shredded one and chopped the other)
  • 2 to 8 Tablespoons Thai green curry paste, or to taste (I used the whole jar for this recipe.)
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 to 2 tablespoons lime juice
  • 1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing
  • 1 to 2 Tablespoons granulated sugar, optional and to taste (I used 2 and thought it was too sweet. Chris thought it was perfect. Next time I’ll try one)
  • Rice (jasmine or basmati) or naan, optional for serving (I use brown basmati rice)


  1. In a large skillet or dutch oven, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  2. Add the chicken, soy sauce and fish sauce and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. Add the coconut milk, carrots, zucchini, bell pepper, green onions, Thai curry paste, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  5. Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.
  6. Serve over rice and garnish with additional cilantro, soy sauce and/or TJ’s Green Dragon sauce.

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