Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (300 g) jasmine rice + 2 1/4 cups (540 ml) water + 1/2 tsp kosher salt
- 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp neutral oil (avocado, canola, or grapeseed), divided
- 4 tbsp (70 g) Thai green curry paste
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 3/4 cup (180 ml) low-sodium chicken broth
- 1 tbsp fish sauce
- 2 tsp packed light brown sugar (or palm sugar)
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 cup (150 g) sugar snap peas (strings removed if tough)
- 1 cup (240 ml) canned bamboo shoots, drained
- 1 cup loosely packed Thai basil or sweet basil leaves
- 1 lime, cut into wedges
- 1/3 cup crispy fried shallots (store-bought)
- Optional heat: 1–2 Thai chiles or 1/2 tsp red pepper flakes
Do This
- 1. Cook jasmine rice: rinse, simmer with water and salt 12 minutes; rest 10 minutes.
- 2. Sear chicken in 1 tbsp oil over medium-high heat until lightly browned, 4–5 minutes.
- 3. Push chicken aside, add remaining 1 tbsp oil and fry green curry paste 45–60 seconds.
- 4. Pour in coconut milk + broth; simmer 5 minutes. Stir in fish sauce + sugar.
- 5. Add bell pepper, zucchini, snap peas, and bamboo shoots; simmer until crisp-tender, 4–6 minutes.
- 6. Turn off heat; stir in basil. Adjust with extra fish sauce or a squeeze of lime.
- 7. Serve curry over rice with lime wedges and a generous shower of crispy shallots.
Why You’ll Love This Recipe
- Big flavor, manageable effort: green curry paste + coconut milk does most of the work.
- Weeknight-friendly: everything comes together in one pan while the rice cooks.
- Customizable: swap vegetables based on what you have and how spicy you like it.
- Great textures: tender chicken, crisp-tender veg, and crunchy shallots on top.
Grocery List
- Produce: lime, red bell pepper, zucchini, sugar snap peas, Thai basil (or sweet basil), optional Thai chiles
- Dairy: none
- Pantry: jasmine rice, Thai green curry paste, full-fat coconut milk, low-sodium chicken broth, fish sauce, light brown sugar (or palm sugar), neutral oil, kosher salt, crispy fried shallots, optional red pepper flakes
- Meat: boneless, skinless chicken thighs
Full Ingredients
For the jasmine rice
- 1 1/2 cups (300 g) jasmine rice
- 2 1/4 cups (540 ml) water
- 1/2 tsp kosher salt
For the green curry chicken pan
- 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tsp kosher salt
- 2 tbsp neutral oil (avocado, canola, or grapeseed), divided
- 4 tbsp (70 g) Thai green curry paste (adjust to taste)
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 3/4 cup (180 ml) low-sodium chicken broth
- 1 tbsp fish sauce, plus more to taste
- 2 tsp packed light brown sugar (or palm sugar)
- 1 medium red bell pepper, thinly sliced (about 1 1/2 cups)
- 1 medium zucchini, halved lengthwise and sliced into 1/2-inch half-moons (about 2 cups)
- 1 cup (150 g) sugar snap peas, trimmed
- 1 cup (240 ml) canned bamboo shoots, drained
- Optional heat: 1–2 Thai chiles (thinly sliced) or 1/2 tsp red pepper flakes
To finish and serve
- 1 cup loosely packed Thai basil or sweet basil leaves
- 1 lime, cut into wedges
- 1/3 cup crispy fried shallots (store-bought)
Step-by-Step Instructions
Step 1: Start the jasmine rice
Rinse 1 1/2 cups jasmine rice in a fine-mesh sieve under cool water for about 20–30 seconds, until the water runs mostly clear. This helps the rice cook up fluffy instead of gummy.
Add the rinsed rice to a medium saucepan with 2 1/4 cups water and 1/2 tsp kosher salt. Bring to a boil over high heat, then immediately cover and reduce to low. Simmer for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork right before serving.
Step 2: Season and sear the chicken
Pat the chicken pieces dry with paper towels (this helps browning). Season with 1 tsp kosher salt.
Heat a large skillet or sauté pan (12-inch works well) over medium-high heat for 1 minute. Add 1 tbsp neutral oil. When the oil shimmers, add the chicken in a single layer (work in two batches if needed to avoid steaming).
Sear for 4–5 minutes, stirring once or twice, until the chicken is lightly browned on the outside. It does not need to be cooked through yet.
Step 3: Fry the green curry paste for deeper flavor
Push the chicken to one side of the pan. Add the remaining 1 tbsp oil to the empty side, then add 4 tbsp green curry paste (and Thai chiles or red pepper flakes, if using).
Stir and fry the paste in the oil for 45–60 seconds until very fragrant. This quick step wakes up the aromatics in the paste and makes the curry taste more “cooked” and rounded.
Step 4: Build the coconut curry sauce
Pour in 1 can (13.5 oz) coconut milk and 3/4 cup chicken broth. Stir well, scraping up any browned bits from the bottom of the pan (that’s flavor).
Bring to a gentle simmer over medium heat and simmer for 5 minutes, stirring occasionally, until the sauce looks slightly thicker.
Stir in 1 tbsp fish sauce and 2 tsp light brown sugar.
Step 5: Simmer until the chicken is tender and cooked through
Keep the curry at a gentle simmer (avoid a rolling boil so the coconut stays smooth). Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through.
If you like certainty, check the thickest pieces with an instant-read thermometer: they should reach 165°F (74°C).
Step 6: Add vegetables and cook until crisp-tender
Add the sliced bell pepper, zucchini, snap peas, and bamboo shoots. Stir to coat in the sauce.
Simmer for 4–6 minutes, until the vegetables are crisp-tender and bright, and the sauce has lightly thickened. If the curry thickens more than you want, stir in 2–4 tbsp water or a splash more broth.
Step 7: Finish with basil and serve with toppings
Turn off the heat and stir in 1 cup basil leaves just until wilted and glossy, about 20–30 seconds.
Taste and adjust: add a little more fish sauce for saltiness/umami, a pinch more sugar for balance, or a squeeze of lime for brightness.
Spoon rice into bowls, ladle curry over the top, and finish each serving with lime wedges and a generous sprinkle of crispy shallots.
Pro Tips
- Control the heat: green curry paste varies a lot by brand. Start with 3 tbsp if you’re sensitive to spice; use the full 4 tbsp for a bolder curry.
- Keep coconut milk smooth: simmer gently over medium to medium-low heat and avoid hard boiling to reduce the chance of the sauce separating.
- Don’t overcook the vegetables: add them near the end so the bell pepper stays sweet, snap peas stay snappy, and zucchini doesn’t go mushy.
- Make it taste “restaurant-right”: the final squeeze of lime and the crispy shallot topping are not optional if you want maximum flavor and texture.
- Thin or thicken easily: for thinner curry, add broth/water 1–2 tbsp at a time; for thicker curry, simmer uncovered for an extra 2–3 minutes.
Variations
- Extra creamy: replace the 3/4 cup broth with 3/4 cup coconut milk (use a second can) and simmer 2–3 minutes longer to thicken.
- Different proteins: use 1 1/2 lb (680 g) shrimp (cook only 2–3 minutes at the end) or extra-firm tofu (pan-sear first, then simmer briefly).
- More vegetables: swap in thin-sliced carrots, baby corn, mushrooms, or spinach (stir spinach in during the last 1 minute).
Storage & Make-Ahead
Cool leftover curry quickly, then refrigerate in an airtight container for up to 4 days. Store rice separately for best texture (also up to 4 days). Reheat curry gently on the stovetop over medium-low heat until hot (about 6–8 minutes), adding a splash of water or broth if it thickened in the fridge. Reheat rice in the microwave with 1–2 tsp water per serving, covered, for 60–90 seconds. For make-ahead, chop vegetables and chicken up to 24 hours in advance and refrigerate separately.
Nutrition (per serving)
Approximate, based on 4 servings including rice and toppings: 650 calories, 33 g protein, 74 g carbohydrates, 26 g fat, 8 g saturated fat, 4 g fiber, 10 g sugar, 980 mg sodium.
