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Green Chicken Curry


Thai curry paste, not to be confused with curry powder, is a blend of chile peppers, garlic, black pepper, coriander, and other ingredients. It comes in green and red varieties, which you'll find in the international aisle -- for this recipe, choose green.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2007


  • 1 cup long-grain white rice
  • 1 tablespoon cornstarch
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 2 tablespoons vegetable oil
  • 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
  • 1 medium onion (1/2 inch thick), halved and sliced
  • 1 to 2 tablespoons Thai green curry paste
  • 4 roasted chicken breasts (about 1 1/2 pounds), skin and bones removed, meat cut into 1-inch pieces
  • 1 can (14.5 ounces) coconut milk
  • 1 cup torn fresh basil leaves
  • 2 tablespoons fresh lime juice (from 1 lime)
  • Coarse salt


  1. Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside.

  2. Heat oil in a large skillet over medium. Add green beans and onion; cook, tossing frequently, until they begin to soften, 5 to 7 minutes.

  3. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.

  4. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.

Reviews Add a comment

  • LLGray
    10 SEP, 2014
    A bit laborious with the roasting of the chicken and slicing of the green beans for he type of dinner this is supposed to be. Still delicious, however, and I will definitely make this again. Next time, though, I will cube boneless chicken breast and cook it along with the beans and onions, and I will most certainly use frozen French-cut beans. To thicken the sauce, make sure you bring it to a boil and then simmer. I served mine over sweet brown rice.
  • historia34
    6 DEC, 2012
    This was extremely tasty; I will be making this again and again. I halved the recipe and it was more than enough for three people. I didn't have a runny problem at all with the sauce portion of the recipe. The one rec I'd make is be sure to leave time as you do have to have the chicken cooked before you begin. I used jasmine rice instead of white rice--and that was also a success. But, except for halving the recipe, I made it exactly as instructed. YUM! Can't wait to have the leftovers for lunch
  • LMS 007
    14 SEP, 2012
    My husband and I love this recipe and have been making it for years. To save time, we use a store bought roast chicken and instead of green curry paste, we use red mild or hot curry paste (because we like spice). The first night it's runny but I like it that way because the rice soaks it up. But the second night or as leftovers its perfect!
  • MS11511477
    31 MAY, 2012
    I'm sorry I didn't read the review until after I'd made it. It was indeed runny. I served it in a bowl with a spoon and called it good. I also used red paste because that's what I had. I think I could have used less lime juice. I would try 1 T. next time and add from there. And I would make it again.
  • Pierced
    14 MAR, 2009
    The flavor of this recipe was great...however it was too runny. It never thickened up like it was supose to . I'm going to it next time with less chicken broth and coconut milk.