Thai · main

Thai Green Curry Chicken

Thai Green Curry Chicken reads umami 6.7, citrus 5.5 and richness 5.5 on Palate's 0–10 flavor X-ray — a Thai main, about 26 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.1 / 10
• Sweet & Fruity — 4.8 / 10
• Sour & Bright — 7.0 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 6.7 · Citrus 5.5 · Richness 5.5 · Salinity 5.3 · Funk & Ferment 5.2 · Sourness 5.1 · Sweetness 4.2 · Marine & Briny 4.2 · Herbaceous 3.3 · Warm Spice 2.9 · Nutty 2.9 · Fruity 2.1 · Heat 1.9 · Floral 1.9 · Earthy 1.5 · Bitterness 0.7

What's in it (14)

• vegetable oil — 27 g
• boneless chicken — 680 g
• yellow curry — 59 g
• coconut milk — 765 g
• fish sauce — 15 g
• brown sugar — 13 g
• red bell pepper — 100 g
• zucchini — 100 g
• green beans — 113 g
• lime zest — 5 g
• fresh thai basil leaves — 30 g
• lime juice — 30 g
• salt — 5 g
• steamed jasmine rice — 532 g

Time & effort: about 26 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 158.7 kcal, 10.3 g protein, 9 g fat, 10.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Open both cans of coconut milk without shaking. Spoon the thick cream from the top of each into a small bowl (about 3/4 cup total); set the thinner milk underneath aside separately.
2. Heat the oil in a large, deep skillet or wok over medium heat. Add the reserved coconut cream and cook, stirring occasionally, until it splits and a thin layer of oil floats on the surface, 4-5 minutes.
3. Add the curry paste to the fat and cook, stirring constantly, until deeply fragrant and a shade darker, about 2 minutes.
4. Add the chicken and stir to coat every piece in the paste; cook, stirring occasionally, until the outside is no longer pink, about 3 minutes.
5. Pour in the remaining thin coconut milk, the fish sauce, and brown sugar; bring to a gentle simmer and cook, stirring occasionally, until the chicken is cooked through and registers 165°F at the center, 10-12 minutes.
6. Add the bell pepper, zucchini, and green beans; simmer until the vegetables are crisp-tender and bright, 4-5 minutes.
7. Off heat, stir in the lime zest, three-quarters of the basil, the lime juice, and salt; taste and add more fish sauce or lime juice until the curry is bright and balanced.
8. Spoon the curry over jasmine rice and scatter the remaining basil on top.

Dishes with a similar flavor shape

• Thai Red Curry with Shrimp — Thai
• Thai Coconut Chicken Soup (Tom Kha Gai) — Thai
• Thai Panang Beef Curry — Thai
• Tom Kha Gai — Thai
• Tom Ka Kai (Thai Coconut Chicken Soup) — Thai

Keep reading: what umami, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.