Thai Green Curry Chicken

This Thai green curry chicken is bursting with flavor! The creamy sauce is arguably even better the next day, making for great leftovers.


  • 1 tsp sesame oil
  • 7 scallions, sliced, greens and whites separated
  • 4 tbsp basil, chopped, plus more for serving
  • 2 tbsp Thai green curry paste
  • 2 shallots, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp fresh ginger, shredded
  • 2 chicken breasts, cut into 1/2 inch pieces
  • 3 cups mushrooms
  • 400ml light coconut milk (1 can)
  • 2 tsp fish sauce
  • 3 cups spinach


  1. Heat a large deep non-stick skillet over medium heat.  Add sesame oil, scallion whites, and basil.  Sauté until soft, approximately 1 to 2 minutes.  Add green curry paste and stir to cover the basil and scallion whites.  Add shallot, garlic, and ginger and sauté until scallions soften, approximately 2 minutes.
  2. Season chicken with salt and pepper, and add to the skillet.  Add mushrooms, and all but 1 tsp of the green onion greens to the skillet.  Sauté until the chicken is cooked through and mushrooms are softened, approximately 5 minutes.  
  3. Add the coconut milk and fish sauce to the skillet, stirring to combine.  Bring to a boil and let the sauce thicken, approximately 3 to 5 minutes.
  4. Remove from heat.  Spoon into bowls over rice or stick noodles.  Top with remaining basil and scallion greens and serve.