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Overhead shot of a bowl of East Green Curry and rice with a spoon scooping out rice.

Easy Green Curry Recipe with Chicken

  • Author: Lindsay Cotter
  • Total Time: 0 hours
  • Yield: 4-5 servings 1x
  • Diet: Gluten Free


An easy spin on an authentic Thai recipe, this gluten free green curry recipe is made with fresh produce, Asian herbs and spices, and leftover chicken!


Units Scale
  • 1 Tablespoon light olive oil
  • 1 Tablespoon grated ginger
  • 2 teaspoons finely minced fresh lemongrass
  • 1 teaspoon minced garlic or 2 garlic cloves
  • 24 Tablespoons gluten free green curry paste (closest to real deal is this curry sauce)
  • 1 1/4 cans (15-16 ounces) gluten free unsweetened coconut milk
  • 1 cup vegetable broth
  • 1 Tablespoon coconut sugar
  • 1 1/2 cups (10 ounces) diced and peeled sweet potato
  • 1/4 cup basil leaves, chopped
  • 1/2 lime – peel only or kaffir lime leaves
  • 2 teaspoons kosher salt or 1 teaspoon fish sauce
  • 23 cups diced or shredded cooked chicken (skinless)
  • 12 cups assorted Asian vegetables (sliced red bell pepper, snow peas, baby spinach)
  • 1/2 lime, juiced
  • For serving – Cooked white rice or cauliflower rice, if desired
  • Garnish- Thai basil, Thai pepper, chopped cilantro


  1. Heat oil in a large skillet or pot over medium-high heat and add ginger, lemongrass and garlic. Saute for 1 minute or until fragrant. Mix in curry paste and cook for 2 to 3 minutes, stirring often or until very fragrant. 


Storage Tips – Once cooked and cooled, store in an airtight container and store in the freezer for up to 3 months. The texture of some of the vegetables might change slightly once thawed. To reheat, let frozen leftovers thaw in the fridge overnight. Warm individual portions in the microwave for 1 minute. Stir, and continue to heat in 30-second intervals until your desired temperature is reached. Reheat larger portions by placing them in a skillet over medium heat. Let them cook, stirring frequently until heated through.

  • Prep Time: 10
  • Cook Time: 22-25
  • Category: Main
  • Method: Stovetop
  • Cuisine: thai


  • Serving Size:
  • Calories: 291
  • Sugar: 8.4 g
  • Sodium: 1030.4 mg
  • Fat: 13.3 g
  • Saturated Fat: 6.2 g
  • Carbohydrates: 20.8 g
  • Fiber: 4 g
  • Protein: 20.6 g
  • Cholesterol: 52.5 mg

Keywords: easy curry, green curry, curry dinner, curry and rice, chicken dinner