This green curry chicken recipe is a Japanese-inspired twist on a classic Thai dish. Extra-thick green curry wraps around tender chicken, creamy kabocha squash, crunchy lotus root, and fresh zucchini. Finish it with a little bit of Thai basil and serve with steamed white rice.
I still remember the first time I tried green curry and how blown away I was by the flavor. I knew I wanted to work on my own go-to green curry recipe, but I didn't expect it to turn into a years-long project. I tested versions with all the common green curry veggies (eggplant, bamboo shoots, snow peas, etc), and plenty of non-common veggies as well.
I settled on an unusual combo, but each brings something different to curry. Kabocha becomes sweet and creamy as it cooks, while lotus root stays very crunchy even after simmering. Zucchini was my favorite of the more classic green curry vegetables I tested and adds a softer, fresher element to the mix.
The other thing I kept coming back to was the texture of the curry itself. I love the flavor of Thai green curry, but I don't always love how thin the sauce can be. It doesn't cling to the chicken and vegetables the way a thick Japanese curry does, and I often find myself finishing everything else with quite a bit of sauce still left in the bowl. For my green curry, I thicken the curry sauce so it generously coats the fillings.
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📚 Why This Recipe Works
An Extra-Thick Green Curry Sauce
This recipe intentionally makes a much thicker green curry than you may be used to. The idea was inspired by the texture of Japanese curry, where the sauce really clings to the rice and fillings.
A cornstarch slurry is added at the very end so you have complete control over the final consistency. Add only as much as you need to get a thick sauce that generously coats the chicken and vegetables.
Three Vegetables With Completely Different Textures
After trying a lot of the vegetables commonly found in green curry (and a few that aren't), I settled on kabocha squash, lotus root, and zucchini because each brings something different.
Kabocha becomes sweet and creamy as it cooks, while lotus root stays very crunchy even after simmering in the curry. Zucchini was my favorite of the more classic green curry vegetables I tested and adds a softer, fresher element to the mix.
Velveting Keeps Chicken Breast Tender
Chicken breast can become dry surprisingly quickly, especially when it's cooked first and then returned to a simmering sauce. An optional baking soda treatment helps keep the thinly sliced chicken especially tender.
I use this same technique in several of my other chicken recipes. It's an extra step, but only requires a 15-minute rest. If you're short on time, you can skip it or substitute chicken thighs.
Prepared Curry Paste Keeps This Approachable
I use Maesri Thai Green Curry Paste rather than making green curry paste from scratch. It provides the complex chile and aromatic base that green curry needs without tracking down tons of specialty ingredients.
It's also quite spicy. I use about three-quarters of a 4-ounce can for a tamer curry, while the entire can makes a very spicy version. See the ingredients section below for more info.
♥️ Why We Love This Recipe
- The thick sauce really clings to the chicken, vegetables, and rice.
- Kabocha, lotus root, and zucchini provide three distinctly different textures.
- Prepared green curry paste keeps the ingredient list and prep manageable.
- The heat is easy to adjust by changing how much curry paste you use.
- Optional velveting makes lean chicken breast exceptionally tender.
- Packaged sliced lotus root eliminates most of the work of preparing fresh lotus root.
- Butternut squash and water chestnuts provide accessible alternatives if you can't find kabocha or lotus root.
🍷 Beverage Pairings
The right beverage can make a great meal even better. Drawing on my Introductory Sommelier certification through the Court of Master Sommeliers, I'm adding complementary pairing suggestions for each recipe.
Wine
Off-Dry Riesling
Riesling is my first choice here. A little residual sugar helps temper the heat of the green curry, while high acidity cuts through the richness of the coconut milk.
Sake
Nigori
Creamy, gently sweet nigori is an interesting option for the spicier version of the curry. Its sweetness can provide some relief from the chile heat while its texture works alongside the coconut milk.
Beer
Witbier
A wheat beer with citrus and subtle spice can complement the aromatic character of green curry while remaining refreshing.
Cocktail
Lychee Spritz
A lightly sweet lychee-based spritz provides enough fruit to stand up to the curry's heat while being a refreshing contrast to the flavor profile.
Non-Alcoholic
Thai Iced Tea
Sweet, creamy Thai iced tea is a classic pairing that balances the heat of the green curry.
📋 Ingredient Notes
Please see the recipe card at the bottom of the page for ingredient quantities.
Kabocha Squash
Kabocha is one of the ingredients that ultimately pushed this recipe in its Japanese-inspired direction. Its naturally sweet, dense texture is wonderful with spicy green curry, and it becomes creamy without immediately falling apart.
There's no need to peel the kabocha. I leave the dark green skin intact, which provides some contrasting texture and helps the pieces hold their shape as they simmer.
If you're looking for a kabocha recipe beyond the usual roasted squash, curry is an especially good use for it because its sweetness provides a natural contrast to the spicy sauce.
Can't find kabocha? Butternut squash is the easiest substitute. Unlike kabocha, I recommend peeling butternut squash because its skin doesn't become tender as readily during the relatively short simmer.
Zucchini
I tested several more conventional green curry vegetables while developing this recipe, and zucchini was my favorite. It's much softer than the lotus root and lighter than the kabocha, which keeps the vegetable mixture from feeling too heavy.
Add it toward the end of cooking so it becomes tender without turning mushy.
Lotus Root
Lotus root is one of my favorite vegetables, so I find myself adding it to all kinds of dishes. I especially love it here because it stays crunchy even after simmering in the curry, providing a completely different texture from the kabocha and zucchini.
Fresh lotus root requires some prep, but I usually buy packaged sliced lotus root from a Japanese grocery store. It's incredibly convenient: drain it if necessary, cut the larger slices into halves or quarters, and it's ready for the curry.
If lotus root isn't available, canned sliced water chestnuts are an easy substitute. Add them later in the cooking process, around the same time as the zucchini.
Chicken Breast & Baking Soda
I prefer boneless, skinless chicken breast here. Slicing it thinly against the grain keeps the pieces easy to eat and gives you plenty of surface area for the thick curry sauce to cling to. Chicken thighs can also be substituted if you prefer dark meat.
Baking soda is optional, but I recommend using it if you have the extra 15 minutes. A brief baking soda treatment helps the chicken breast stay especially tender. Thoroughly rinse the chicken after the 15-minute rest and pat it dry before cooking. This simple step makes a remarkable difference in the texture of the chicken.
Maesri Thai Green Curry Paste
Maesri is my preferred green curry paste for this recipe. A full 4-ounce can makes a seriously spicy curry, so I typically use about three-quarters of the can for medium-heat.
If you love very spicy food, use the entire can. Otherwise, starting with 3 ounces gives you plenty of green curry flavor with a more manageable level of heat. If you're very sensitive to spicy food, you may want to use even less curry paste.
If you can't find Maesri brand curry paste at your local Asian market, it is available on Amazon: Maesri Thai Green Curry Paste.
I tested a number of different green curry paste options early on to choose my favorite, but I haven't tested this exact recipe with other brands. You should be able to substitute them but they may have a different level of intensity that you'll need to dial in.
Lite Coconut Milk
I developed this recipe with lite coconut milk. Because the sauce is thickened separately at the end, you don't need full-fat coconut milk to achieve the thick consistency.
Full-fat coconut milk works too and will make the curry richer and naturally thicker. If using it, start with less cornstarch slurry and add more only if necessary. For me, the full-fat version doesn't add enough to the curry to justify the significant difference in calorie count.
Cornstarch & Water
Cornstarch is what gives this curry its intentionally thick consistency. Rather than adding a fixed amount directly to the curry, mix it with an equal amount of water and gradually add the slurry at the end.
You may not need all of it. Give the sauce a moment to simmer and thicken after each addition before deciding whether to add more.
Soy Sauce & Sugar
Instead of fish sauce, I use soy sauce to add salt and umami. It also fits naturally with the Japanese-inspired direction of the recipe. Taste the curry after thickening and add more soy sauce if needed.
A small amount of sugar rounds out the curry and balances some of the heat and savory flavors. It's not intended to make the curry noticeably sweet.
Thai Basil
Thai basil adds a fresh, aromatic finish and is worth using when you can find it, but I made it optional because it isn't readily available at every grocery store. If you can't find Thai basil, I recommend simply leaving it out rather than substituting Italian basil.
Stir the leaves into the finished curry immediately after turning off the heat.
MSG
A small amount of MSG is another optional finishing ingredient. I like adding a little at the end for additional savoriness, but the curry can be made without it. Despite its lingering bad reputation, MSG is a safe and valuable pantry staple. It’s simply a source of glutamate, which is an amino acid that also occurs naturally in foods like tomatoes and Parmesan. I like using a small amount here to boost the curry’s savory, umami flavor.
Neutral Cooking Oil
Use a neutral oil for cooking the chicken and blooming the curry paste. I use avocado oil, but other options include vegetable oil, canola oil, or tallow.
🥘 Instructions
Please see the recipe card at the bottom of the page for the full, detailed instructions.
Step 1: Thinly slice the chicken and optionally velvet it with baking soda for 15 minutes. Rinse thoroughly and pat dry.
Step 2: Cut the kabocha, lotus root, and zucchini into bite-size pieces, keeping the vegetables separate.
Step 3: Cook the chicken until lightly golden and cooked through, then transfer it to a plate.
Step 4: Bloom the green curry paste briefly in the pan until fragrant.
Step 5: Whisk in the coconut milk, then add the soy sauce and sugar and bring to a gentle simmer.
Step 6: Simmer the kabocha and lotus root until the kabocha is nearly tender.
Step 7: Add the zucchini and cook just until tender, then return the chicken to the curry.
Step 8: Gradually add the cornstarch slurry until the curry reaches your preferred thickness.
Step 9: Adjust the seasoning, add optional MSG, and stir in Thai basil after turning off the heat. Serve with white rice.
👩🏼🍳 Key Tips
- Don't automatically use the entire can of curry paste. Maesri green curry paste packs a lot of heat. About three-quarters of the can produces a tamer, medium-hot curry, while the entire 4-ounce can makes it very spicy.
- Rinse velveted chicken thoroughly. After the 15-minute baking soda treatment, rinse the chicken well and pat it dry before cooking.
- Don't peel the kabocha. The skin is edible, helps the pieces hold together, and provides a nice contrast to the creamy flesh. Just make sure to clean the skin before using.
- Don't add all the vegetables at once. Kabocha needs considerably more cooking than zucchini. Staggering the vegetables keeps the kabocha tender and the zucchini intact.
- Add the slurry gradually. The goal is a sauce that generously coats the fillings. Let each addition thicken before deciding whether you need more.
- Make final seasoning adjustments last. Once the sauce reaches its final consistency, taste it and adjust with additional soy sauce, sugar, or optional MSG.
♻️ Variations
Make It Spicier
Use the entire 4-ounce can of Maesri green curry paste instead of reserving approximately one-quarter. This produces a significantly spicier curry.
Use Chicken Thighs
Boneless, skinless chicken thighs can replace the chicken breast. Because thighs naturally stay tender more easily, you can skip the optional baking soda velveting step.
Substitute the Kabocha
Butternut squash is the easiest alternative to kabocha. Peel it before cutting it into bite-size pieces and monitor it as it cooks since the exact cooking time can vary.
Substitute the Lotus Root
Use canned sliced water chestnuts if packaged lotus root is unavailable. Add them later in the cooking process, around the same time as the zucchini.
Use Full-Fat Coconut Milk
Full-fat coconut milk produces an even richer curry and naturally gives the sauce more body. Start with less of the cornstarch slurry and add more only if needed.
🫙 Storage & Leftovers
Refrigerator
Store leftover green curry chicken in an airtight container in the refrigerator. The cornstarch-thickened sauce will become thicker when chilled.
Reheating
Reheat gently on the stovetop or in the microwave until heated through. If the chilled curry has become thicker than you'd like, stir in a small splash of water while reheating to loosen the sauce.
Meal Prep
This curry can be portioned with rice for easy lunches. Storing the curry and rice separately makes it easier to adjust the consistency of the curry as you reheat it.
❓ FAQ
Yes. Kabocha skin is edible, so there's no need to peel it for this curry. Leaving it intact also helps the pieces hold together while simmering.
Butternut squash is the easiest substitute. Peel the butternut squash before cutting it into pieces because its skin doesn't soften as readily as kabocha skin during the relatively short cooking time.
Canned sliced water chestnuts provide a similarly crisp element and are much easier to find in many grocery stores. Add them around the same time as the zucchini rather than simmering them for the entire vegetable cooking time.
The heat varies depending on how much curry paste you use. With Maesri, I find the entire 4-ounce can makes this curry very spicy. Using about 3 ounces gives you a noticeably tamer version.
This recipe is intentionally thicker than many Thai green curries. A cornstarch slurry is gradually added at the end to create a sauce that clings to the chicken and vegetables. If the curry still seems too thin, allow it to return to a gentle simmer after adding the slurry before judging its final consistency. Add more cornstarch slurry if needed.
I don't recommend substituting Italian basil. Thai basil has a different aromatic character. If you can't find it, simply omit it. The curry is still great without it!
🍽️ What to Serve it With
Rice is the obvious pairing for this curry, and it's thick enough to be served alongside rice in a single dish rather than in a separate bowl.
- Steamed white rice
- Japanese short-grain rice
- Jasmine rice
- A simple cucumber salad or another cool, crisp side like quick pickles for contrast
- Extra Thai basil for garnish, if available
🥗 Serving Size
This recipe makes 4 servings when served with rice. Each serving includes plenty of chicken and vegetables coated in the thick green curry sauce. Some people may enjoy more than one serving in a sitting. The images showing the curry plated are about 1.5 servings in a bowl.
📗 Recipe Card
Green Curry Chicken & Kabocha
Ingredients
- 1 lb boneless skinless chicken breast or sub chicken thigh
- 2 teaspoons baking soda optional, for velveting the chicken
- Neutral cooking oil as needed, I use avocado oil
- 3 oz Thai Green Curry Paste see notes, I use Maesri brand
- 2 13.5 oz cans lite coconut milk
- 1 tablespoon soy sauce plus more to taste
- 1 tablespoon sugar
- 12 oz kabocha squash
- 6 oz packaged sliced lotus root drained if necessary
- 1 medium zucchini about 7–8 oz
- 3 tablespoons cornstarch
- 3 tablespoons water for cornstarch slurry
- 15-20 Thai basil leaves optional, for finishing
- ¼ teaspoon MSG optional
Instructions
- Prepare the chicken - Slice the chicken breast against the grain into approximately ¼-inch-thick bite-size pieces. Optional: Velvet the chicken. For especially tender chicken breast, arrange the chicken in a single layer and evenly sprinkle one side with 1 teaspoon baking soda. Flip the pieces and sprinkle with the remaining 1 teaspoon. Let rest for 15 minutes, then rinse thoroughly under cold water to remove the baking soda and pat very dry. If skipping the velveting step, simply pat the sliced chicken dry before cooking.Season chicken pieces with salt and black pepper if desired.
- Prepare the vegetables - Wash the exterior of the kabocha, remove the seeds, and cut it into approximately ¾-inch pieces, leaving the skin on. Drain the packaged lotus root if necessary and chop the slices into halves or quarters. Cut the zucchini into bite-size pieces.
- Cook the chicken - Heat a swirl of neutral oil in a large skillet, sauté pan, or Dutch oven over medium-high heat. Add the chicken and try to arrange it so that the pieces lie flat in the pan. Cook until golden on one side (2-4 minutes), then mix the chicken around in the pan and cook until cooked through (another 2-3 minutes). Transfer the chicken to a plate.
- Bloom the curry paste - Reduce the heat to medium and add a little additional oil if the pan is dry. Add 3 oz (85 g) green curry paste and cook briefly, stirring constantly, until fragrant. For a significantly spicier curry, use the full 4 oz (114 g) can.
- Build the curry - Slowly whisk in the coconut milk until the curry paste is evenly incorporated. Add the soy sauce and sugar and bring the curry to a gentle simmer.
- Cook the vegetables - Add the kabocha and lotus root and gently simmer for about 11-13 minutes, or until the kabocha is nearly tender. Add the zucchini and cook for another 3–4 minutes, until just tender. Try to avoid overcooking the zucchini.
- Finish the chicken - Return the chicken and any accumulated juices to the curry. Gently simmer until the chicken is warmed through and the vegetables have reached the desired tenderness.
- Thicken the curry - Whisk together 3 tablespoons cornstarch and 3 tablespoons of water until completely smooth. While the curry is gently simmering, gradually stir in the slurry. Allow the curry to simmer briefly between additions so you can judge its consistency. You may not need all of the slurry. Stop when the sauce is thick enough to generously coat the chicken and vegetables.
- Season and finish - Taste the curry and adjust as needed with additional soy sauce for saltiness and umami or a little additional sugar for sweetness and balance. Add the MSG now if you're using it. If using Thai basil, stir it into the curry immediately after turning off the heat. Serve immediately with white rice.
Notes
Ingredient Substitutions
Lotus root: Canned sliced water chestnuts can be substituted for the lotus root. Add the water chestnuts a little later in the cooking process, around the same time as the zucchini. Kabocha: Butternut squash is the easiest substitute and provides a similar combination of sweetness and creamy texture. Peel the butternut squash before cutting it into pieces, as its skin will not soften as readily as kabocha skin during the relatively short cooking time. Thai basil: Thai basil provides a fresh, aromatic finish that complements the green curry, but it can simply be omitted if unavailable. Do not use Italian basil. Coconut Milk: This recipe calls for light coconut milk, but you can use full-fat if desired. The result will be a naturally thicker curry, so you may not need much of the cornstarch slurry at the end.Recipe Notes
Adjust the curry paste to your heat tolerance. Start with about ¾ of the 4 oz can of Maesri green curry paste for a tamer curry. Use the entire can for a very spicy version. Velveting the chicken is optional but recommended. The brief baking-soda treatment helps chicken breast remain super tender. If using it, thoroughly rinse away the baking soda after 15 minutes and dry the chicken well before cooking. Leave the kabocha skin on. The skin is edible and helps the pieces hold their shape as they simmer. It provides a nice contrasting texture when finished as well. Add the vegetables in stages. Kabocha requires substantially more cooking than zucchini, so adding everything simultaneously will result in unevenly cooked vegetables. Thicken at the end. The vegetables release moisture as they cook, and the kabocha may contribute some body of its own. Wait until everything is nearly finished before deciding how much cornstarch slurry the curry needs. Adjust the final seasoning after thickening. Taste the finished sauce and add additional soy sauce or sugar as needed. I like to add a little MSG as well for some additional savoriness.Nutrition
🍱 More Recipes You'll Love
Japanese Chicken Curry
The thick sauce in this green curry was inspired by one of my favorite characteristics of Japanese curry. If you love a hearty curry that really clings to the meat, vegetables, and rice, try my Japanese Chicken Curry next.
- Quick Japanese Chicken Curry Recipe40 Minutes
Gyoza Soup
This easy Gyoza Soup is another great place to use any packaged lotus root you have left over from making this curry. Slice the lotus root into bite-size pieces and add it to the soup for a satisfying crunch alongside the tender gyoza.
- Gyoza Soup20 Minutes
Healthy Takeout Style Velvet Chicken
If you liked the optional velveting technique used for the chicken breast in this curry, this recipe puts that technique front and center. A quick baking soda treatment produces exceptionally tender chicken breast for a takeout-style stir fry.
Rad Na Thai Rice Noodles
If you like the Thai-Japanese fusion approach in this green curry, try my Rad Na next. My version of the Thai noodle dish uses miso in place of the traditional Thai fermented bean paste, with wide rice noodles and vegetables coated in a thick, savory gravy for another Japanese-influenced twist.
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