I’ve got a NEW curry for you today made with a few ingredients that make it extra special and oh-so flavorful. This cozy, nourishing green chicken curry is made with creamy coconut milk, lots of veggies, green curry paste, and one of my fav flavor-boosting ingredients, lemongrass!
If you’ve never cooked with lemongrass before, have no fear. Grab a couple of stalks from Whole Foods or your local grocery store if they have it, and check out my easy, step-by-step guide for prepping it. Lemongrass adds such a vibrant depth of flavor to dishes like this one and truly takes them to the next level.
Did you know that this is my first GREEN curry recipe? I typically opt for yellow curry powder or red curry paste, but I wanted to bring you an easy, comforting green curry filled with bright, herby flavor. Maybe it’s the spring in the air, but I love the balance of the creamy curry with fresh herbs.
Make this beautiful meal in one pot and in just 30 minutes for the ultimate weeknight dinner the whole family will love!
Looking for more 30-minute meals?
Enter your email below to get my FREE e-book with our best 30-minute dinners straight to your inbox!
Everything you’ll need to make this chicken green curry
We’re loading up this green chicken curry with lots of veggies, herbs, and spices for the perfect balance of texture and flavor. Here’s what you’ll need to make it:
- For the chicken: before adding your cubed chicken to the curry itself, you’ll brown it in your pot with a little coconut oil, salt, and pepper.
- Herbs, spices & aromatics: this green curry gets its incredible flavor from fresh lemongrass (more on this below!), scallions, green curry paste, garlic, fresh ginger, and fresh turmeric.
- For the curry broth: you’ll simmer everything together with a can of full-fat coconut milk, low-sodium chicken broth, and low-sodium soy sauce. The ingredients create the perfect sweet and savory flavor.
- Veggies: we’re cooking up sweet potato, red bell pepper, and frozen peas right in the curry. See below for even more options!
- Flavor boosters: don’t forget to finish the green curry with a little fish sauce for umami flavor, and lime juice for brightness.
- To garnish: I love topping this curry with a mix of fresh herbs like mint, cilantro, and Thai basil, plus sliced scallions, and toasted coconut flakes, peanuts, or cashews for crunch. SO GOOD.
Is this green curry spicy?
This one pot chicken green curry is not spicy. Some green curry paste brands (and homemade green curry pastes) CAN be spicy because of the green chilies used, but the brand I use, Thai Kitchen, is mild.
Customize your green chicken curry
Yes, you can easily make this healthy green chicken curry your own! Here are some great ways to customize it:
- Choose your veggies: feel free to mix and match with whatever vegetables you have on hand. Snow peas, green beans, cauliflower, zucchini, or spinach would all be great additions.
- Keep it gluten free: be sure to use gluten free soy sauce, or swap the soy sauce for Tamari or coconut aminos.
- Try a new protein: this curry would also be delicious with cooked shrimp!
- Go vegan or vegetarian: you can also stir in a can of rinsed, drained chickpeas or cubed tofu in place of the chicken! Then simply omit the fish sauce.
How to prepare lemongrass
Those of us who know and love lemongrass cherish the vibrancy and flavor it adds to dishes. Anyone who’s intimidated by the long, thin stalk shouldn’t be: it’s actually easy to cook with, and this curry is a wonderful, creamy showcase for it. To prep it for cooking:
- Remove the outer leaves of the lemongrass, then cut the top third off and discard.
- Use a rolling pin or pot to roll or slightly smash the lemongrass to release its fragrance and flavor (similar to smashing a garlic clove).
- Cut off the root and discard, then mince the lemongrass.
Try it once and I guarantee you’ll agree that its bright herbal flavor is worth the effort. The lemongrass isn’t necessary to this meal but it does add the most beautiful flavor that will have you coming back from more and more!
Our favorite ways to serve this green curry
As I mentioned, I love topping this curry with fresh herbs, scallions, and toasted coconut flakes or peanuts/cashews. Then, serve it with:
- Brown rice or white rice (my Coconut Rice recipe is perfect!)
- Rice noodles
- Fluffy quinoa
- Cauliflower rice
- Toasty naan bread
How to store & freeze green chicken curry
- To store: store this green chicken curry in the refrigerator for up to 4 days in an airtight container.
- To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the green curry with rice.
- To reheat: thaw the chicken green curry in the refrigerator. While the curry is thawing, feel free to make rice, noodles, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.
More one pot meals you’ll love
- Sweet and Spicy Gochujang Chicken Bowls
- Sheet Pan Herby Lemon Garlic Chicken and Potatoes
- One Pot Butternut Squash Yellow Curry
- Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
- 30-Minute Sesame Chicken Green Bean Stir Fry
Get all of my one pot meals here!
I hope you love this lemongrass chicken green curry! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Bright & Herby Lemongrass Chicken Green Curry
Ingredients
- For the chicken:
- 1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil)
- 1 pound boneless skinless chicken breast, cubed
- ½ teaspoon kosher salt
- Freshly ground black pepper
- For the curry:
- 1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil)
- 2 stalks of fresh lemongrass
- 4 scallions, sliced
- 2 tablespoons green curry paste (I use Thai Kitchen)
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated fresh turmeric (or sub 1 teaspoon ground turmeric)
- 1 (15-ounce) can full-fat coconut milk
- ½ cup low-sodium chicken broth (or sub water)
- 1 tablespoon low-sodium soy sauce, to taste
- ½ teaspoon kosher salt, plus more as needed
- 1 small to medium sweet potato, peeled and cut into ½ inch cubes
- 1 large red bell pepper, diced into ½ inch pieces
- ¾ cup frozen peas (or sub 1 cups small cauliflower florets or diced zucchini)
- 1 tablespoon fish sauce
- Juice of 1 lime
- Serving and garnish:
- Cooked brown rice or white rice or cooked rice noodles
- ½ cup chopped mix of fresh herbs (mint, cilantro, basil, and/or Thai basil)
- ¼ cup sliced scallions (green part only)
- Optional: Toasted coconut flakes/chips (or sub peanuts/cashews for crunch!)
Instructions
- Prepare the lemongrass: Remove the outer leaves of the lemongrass, then cut the top third off and discard. Use a rolling pin or pot to roll or slightly smash the lemongrass to release its fragrance and flavor (similar to smashing a garlic clove). Cut off the root and discard, then mince the lemongrass. (I’m adding this step as some people may not know how to cut lemongrass.)
- Cook the chicken: In a large pot, warm the coconut oil over medium heat. Once the oil is hot, add in the cubed chicken, season with salt and pepper and sear on all sides until golden brown, 5 to 7 minutes total. Transfer chicken to a bowl and keep heat in the pot. The chicken will finish cooking in the curry later so do not worry if it isn't all the way cooked through.
- In the same pot, add another tablespoon of coconut oil, then the lemongrass and scallions and sauté, stirring frequently, until the scallions begin to soften, 3 to 5 minutes. Stir in the curry paste, garlic, ginger, and turmeric; cook for 30 seconds to 1 minute to release the flavors.
- Whisk in coconut milk, chicken broth, soy sauce, and salt. Stir well to combine. Add the chicken, sweet potatoes, bell pepper and peas and bring to a gentle boil, then reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until the chicken is fully cooked through and sweet potatoes are tender, about 7 to 10 minutes. Stir in the fish sauce, then taste and add more salt, if necessary. Stir in the lime juice.
- Garnish and serve: Scoop rice or rice noodles into each bowl, ladle the curry over, and top with LOTS of fresh herbs, scallions, and toasted coconut flakes (or some peanuts). Serve immediately and enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Yummy!!! Highly suggest putting those lemongrass discards into some boiled water for a delicious and nutritious tea 💚
Sounds great!
This recipe is so good, love the brightness of this green curry. Made it a second time and didn’t have any lemongrass, so added in some lemon zest, lime zest, and extra ginger and it was extremely delicious. Thanks for the recipe!
Perfect! So glad you enjoyed!
Great recipe. I dropped the lime cause I didn’t have any but it was still amazing. I added a touch more water, some broccoli and 1:3 cup of quinoa. Delish, even my baby loves it (only added chilli to mine)
Just finished licking my bowl clean after making this.
So so so good.
Subs I made:
Doubled the recipe
Used light coconut milk so used no broth
Used blue dragon green curry paste and probably 3 Tbsp per serving and that one has some kick so it was nicely spicy
Used the gourmet garden lemongrass paste because o had it already for a Vietnamese inspired recipe. It said 1 tsp paste = 1 Tbsp fresh so I used about 2 tsp and it was delightful.
Used frozen cubed squash because I had no sweet potato.
Didn’t finish with fish sauce because the green curry paste I use is quite fish sauce forward.
This recipe is going into rotation. So freaking delicious!!
Amazing!! Glad you loved it!
Fabulous, easy recipe! I doubled it, using half chicken breast and half thighs, and I added zucchini instead of doubling the peas. I also used 1 can of full fat and 1 can of light coconut milk when doubling which made the curry a bit soupy but still the consistency I get when ordering green curry at a restaurant. I also used a spicy green curry paste which gave a kick- highly recommend!
Perfect! So glad you enjoyed 🙂
This is so good it’s insane! I ate it with potato naan and drizzled a turmeric sauce on it. Amazing!
Love that!!
This green curry recipe is simply delicious! I made it with sauteed zucchini and yellow squash instead of the sweet potatoes, its so fresh and full of bright flavors from the lemongrass and lime. It makes a good amount of sauce for a bowl of rice to soak up, I will make this again and again, thank you!
Perfect! So glad you loved it!
I’ve been eyeing this recipe for a while and waited until my store finally had lemongrass available to make it and really glad I did because it did not disappoint! I used a white sweet potato which took longer to cook than the recipe suggests so I might cook that longer next time then add the chicken or other protein back with the peppers and vegetables so everything can be done at the same time without the protein drying. I am looking forward to serving leftovers on top of some rice. I will be making more and swap in different vegetables. I like that the proportions of the ingredients in the recipe are easy to remember, It’s a truly comforting versatile and flavor packed meal! Bring on the lemongrass!!
Amazing! This one’s great for customizing with different veggies, etc. Lemongrass is key!
Hi Monique! I love your recipes! I’m just wondering, do you think I can adapt this for a slow cooker? It seems like it would work, but I’m just wondering what you think. Thank you!
Hi! Yes, that should work well! I would suggest sauteing the ingredients as written in Step 3, but everything else can be added to your slow cooker and cooked for 3-4 hours on high or 6-7 hours on low 🙂
This looks delicious I cant wait to make it this weekend! Do you think switching the full fat coconut milk to low fat coconut milk would make a big difference? thanks!
Hi! Low fat coconut milk is much thinner, so you’ll likely have to reduce the broth a bit.
LOVED this! So bright and full of complex flavors. Will definitely make again.
Can’t wait to make this!