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Thai Green Curry Chicken


  • 455 g skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 15ml dark soy sauce
  • 8g all-purpose flour
  • 30ml cooking oil
  • 30g green curry paste
  • 2 green onions with tops, chopped
  • 3 cloves garlic, peeled and chopped
  • 2g fresh ginger, peeled and finely chopped
  • 475 ml coconut milk
  • 15ml fish sauce
  • 15ml dark soy sauce
  • 25g white sugar
  • 25g cilantro leaves, for garnish
Thai Green Curry Chicken


  • Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly.
  • Heat the oil in a large skillet over medium-high heat.
  • Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes.
  • Remove chicken.
  • Reduce heat to medium and stir in curry paste.
  • Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes.
  • Return chicken to the skillet, stirring to coat with the curry mixture.
  • Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture.
  • Allow to simmer over medium heat for 20 minutes until the chicken is tender.
  • Serve garnished with cilantro leaves.