Lighter Thai Green Curry Chicken

Green curry, or gaeng keow wan, is one of Thailand's most iconic dishes, named for the vibrant color it gets from fresh green chilies, cilantro, and aromatic herbs pounded into a fragrant paste. Despite its sweet-sounding name (keow wan means "sweet green"), it's known for being one of the spicier Thai curries, balanced by the richness of coconut milk and the salty depth of fish sauce.

Authentic green curry is a beautiful balance of hot, salty, sweet, and herbal. The classic version, however, is often built on full-fat coconut milk and generous oil, which can push a single bowl well past 600 calories. This lighter version preserves the soul of the dish while making it an everyday-friendly dinner.

The Healthier Swaps

Light coconut milk. Swapping full-fat for light coconut milk roughly halves the fat and calories while keeping that signature creamy body. A splash of low-sodium broth thins the sauce without watering down the flavor.

Lean chicken breast. Traditional recipes might use chicken thigh or fattier cuts. Lean chicken breast keeps the protein high and the saturated fat low, and it stays tender when simmered gently.

A garden of vegetables. We bulk up the curry with bell pepper, green beans, and zucchini. More vegetables add fiber, color, and volume, so you eat a satisfying bowl for fewer calories.

Just a touch of sweetener. Authentic green curry has a subtle sweetness. A single teaspoon of coconut sugar or honey is enough to round out the heat without making it sugary.

Minimal added oil. A teaspoon of oil to bloom the curry paste is all you need; the coconut milk carries the rest of the richness.

Serving Ideas

In Thailand, green curry is traditionally ladled over steamed jasmine rice. To keep it lighter, serve it over cauliflower rice for a low-carb meal, or a modest scoop of brown rice for whole-grain fiber. It's also delicious on its own as a brothy bowl, or over rice noodles for a heartier dinner. Finish with extra Thai basil, a wedge of lime, and a few thin slices of red chili for those who like more heat.

This curry is a true one-pot meal that tastes even better the next day as the flavors meld, making it a smart choice for batch cooking.

Hungry for more? Explore our full collection of Asian recipes for more cozy, lightened-up bowls.

FAQ

How spicy is green curry, and can I tone it down?
Green curry is traditionally one of the spicier Thai curries. The heat comes from the curry paste, so start with less and add more to taste. A little extra coconut milk also mellows the spice without changing the flavor much.

Is store-bought green curry paste authentic?
A good-quality store-bought paste (look for brands like Maesri or Mae Ploy) is a genuine, time-saving shortcut used in plenty of Thai kitchens. For fish-free or vegetarian versions, check the label, since many pastes contain shrimp.

Can I make it dairy-free and gluten-free?
It already is dairy-free thanks to coconut milk. To make it gluten-free, use a gluten-free fish sauce and double-check your curry paste, since both are sometimes processed with wheat.

Ingredients

• 1.25 lb boneless skinless chicken breast, cut into bite-size pieces
• 2 tbsp Thai green curry paste
• 1 can (13.5 oz) light coconut milk
• 1/2 cup low-sodium chicken broth
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 1 small zucchini, sliced into half-moons
• 1 tbsp fish sauce
• 1 tsp coconut sugar or honey
• 1 tbsp lime juice
• 1 tsp avocado or other neutral oil
• 1/4 cup fresh Thai basil leaves

Instructions

1. Heat the oil in a large pot or deep skillet over medium heat. Add the green curry paste and stir for 1 minute until fragrant.
2. Pour in about a third of the coconut milk and simmer 2 minutes to bloom the paste and deepen the color.
3. Add the chicken and stir to coat. Cook 3-4 minutes until the outside turns opaque.
4. Pour in the remaining coconut milk and chicken broth. Bring to a gentle simmer.
5. Add the bell pepper and green beans; simmer 6-8 minutes until the chicken is cooked through (165°F).
6. Stir in the zucchini, fish sauce, and coconut sugar; cook 3 more minutes until just tender.
7. Off the heat, stir in lime juice and Thai basil. Taste and adjust with more fish sauce or lime.