Easy Green Chicken Curry Recipe

close up of Chicken and Vegetable Coconut Curry in a white with rice and a fork leaning on the side

5 from 2 reviews


  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 sweet onion, chopped
  • 2 carrots, chopped
  • 2 teaspoons curry powder
  • 2 teaspoon green curry paste
  • 1 pound chicken breast or tenders, thinly sliced
  • 1 zucchini, chopped
  • 1 small head broccoli, chopped (florets only)
  • 1 14-ounce can full-fat coconut milk
  • 1 small can sliced bamboo shoots
  • 1/2 cup frozen peas
  • 1/2 teaspoon coarse salt
  • 1/2 cup fresh chopped cilantro (optional, for garnish)


  1. In a large skillet, heat olive oil to medium high. Add garlic, ginger, onion and carrots with a pinch a salt. Sauté, stirring frequently, until onions are translucent, about 5 minutes.
  2. Add curry paste, curry powder and chicken. Continue to cook, stirring occasionally until chicken is no longer pink, about 5 minutes.
  3. Add broccoli and zucchini. Cook, stirring occasionally, until broccoli has turned a brighter green color, about 3 minutes.
  4. Add remaining ingredients and stir until coconut milk has changed color from the curries. Continue cooking until peas and bamboo shoots are cooked through.
  5. Garnish with cilantro before serving.