Thai Green Curry Chicken
Estimated $7.95 recipe · $3.98 per serving (US / USD)
Fragrant coconut green curry with tender chicken, courgette, and Thai basil — ready in 25 minutes.
The recipe
Thai Green Curry Chicken
Fragrant coconut green curry with tender chicken, courgette, and Thai basil — ready in 25 minutes.
Ingredients
- 300g chicken breast, sliced into strips
- 160g jasmine rice
- 400ml light coconut milk
- 2 tbsp green curry paste
- 1 courgette, halved and sliced
- 1 red pepper, sliced
- 1 tbsp fish sauce (or soy sauce)
- 1 tsp sugar
- Juice of 1/2 lime
- Handful Thai basil or regular basil
- 1 tsp vegetable oil
Estimated recipe cost
$7.95 for 2 servings · $3.98 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 300g chicken breast, sliced into stripsRetail benchmark · $22.37 / 3629 g · Retail reference · Uses 300g | $1.85 |
| 160g jasmine riceRetail benchmark · $3.75 / 907 g · Retail reference · Uses 160g | $0.66 |
| 400ml light coconut milkPlanning assumption · $2.00 / 400 ml · Uses 400ml | $2.00 |
| 2 tbsp green curry pastePlanning assumption · $4.00 / 114 g · 1 tbsp ≈ 15g | $1.05 |
| 1 courgette, halved and slicedPlanning assumption · $1.50 / 454 g · Assumes 200 g per item/portion | $0.66 |
| 1 red pepper, slicedPlanning assumption · $1.00 / 150 g · Assumes 150 g per item/portion | $1.00 |
| 1 tbsp fish sauce (or soy sauce)Planning assumption · $3.00 / 200 ml · 1 tbsp ≈ 15ml | $0.23 |
| 1 tsp sugarPlanning assumption · $3.00 / 1814 g · 1 tsp ≈ 4g | $0.01 |
| Juice of 1/2 limePlanning assumption · $0.30 / 1 each · Count stated in recipe | $0.30 |
| Handful Thai basil or regular basilPlanning assumption · $1.00 / 28 g · Assumes 5 g per item/portion | $0.18 |
| 1 tsp vegetable oilPlanning assumption · $3.76 / 1420 ml · 1 tsp ≈ 5ml | $0.01 |
| Estimated total | $7.95 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Cook the rice: rinse until clear, add 320ml cold water and a pinch of salt, bring to a boil, then cover on the lowest heat for 12 min. Remove from heat and steam lid-on for 5 min.
- Heat the oil in a wide saucepan or wok over medium heat. Add the green curry paste and stir-fry for 60 seconds until it smells fragrant and slightly toasted.
- Pour in the coconut milk and stir to combine with the paste. Bring to a gentle simmer.
- Add the chicken strips and cook in the simmering curry for 7–8 min until cooked through. Add the courgette and red pepper in the last 4 min so they stay slightly tender-crisp.
- Season with fish sauce, sugar, and lime juice — taste and adjust. The balance should be salty, slightly sweet, and a little sour.
- Scatter over the Thai basil leaves just before serving. Serve in bowls over the rice.
Recipe notes
Green curry paste varies enormously in heat — Mae Ploy is excellent and widely available. Use 1 tbsp if you prefer it mild, 3 if you like heat.
Estimated nutrition per serving
590 kcal · 40g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.