Thai Green Curry Chicken with Zucchini and Green Beans

Avoid overcooking this curry--you want the green beans and zucchini to stay bright and beautiful. That said, any leftovers are delicious reheated the next day.

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  • Servings: 4

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  • 2 tablespoons vegetable oil
  • 1/2 yellow onion, thinly sliced
  • 1 serrano chile, sliced (remove seeds for a less spicy flavor)
  • 2 tablespoons store-bought green curry paste
  • One 13 1/2-ounce can coconut milk, well shaken
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • 1 medium zucchini, cut into thick matchsticks
  • 8 ounces boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon freshly squeezed lime juice
  • Chopped fresh basil leaves, for garnish
  • Steamed white rice, for serving
  • Lime wedges, for serving

How to make this recipe

  1. Heat the oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the chile and cook for 1 minute. Add the curry paste and 1/2 cup of the coconut milk and bring to a simmer, stirring until the curry paste has completely dissolved.

  2. Add the rest of the coconut milk and bring to a simmer. Add the green beans and simmer, stirring occasionally, until they are bright green, 3 to 4 minutes.

  3. Add the zucchini and chicken and simmer until the chicken is cooked through and the zucchini is crisp-tender, 5 to 8 minutes. Stir in the fish sauce and lime juice, then serve the chicken garnished with basil leaves, with rice and lime wedges on the side.

Contributed By Photo © Kate Winslow Published April 2014

1040989 recipes/thai-green-curry-chicken-zucchini-and-green-beans 2015-07-29T17:07:50+00:00 Kate Winslow thai|asian|southeast-asian|web-exclusive|healthy|4|fall|winter april-2014 recipes,thai-green-curry-chicken-zucchini-and-green-beans 1040989