Thai Green Curry Chicken
Aromatic Thai green curry with tender chicken, bamboo shoots, and Thai basil in creamy coconut milk.
Aromatic Thai green curry with tender chicken, bamboo shoots, and Thai basil in creamy coconut milk.
Per serving · Adjust servings below to scale ingredients
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Mix sauce ingredients in a small bowl and set aside.
Heat oil in a wok over high heat. Fry garlic and chilies for 30 seconds until fragrant.
Add ground chicken, breaking it up. Stir-fry 4-5 minutes until cooked through and slightly crispy.
Add shallot, stir 30 seconds. Pour in sauce mixture, toss to coat.
Remove from heat, fold in Thai basil leaves until wilted. Serve over rice.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Thai Green Curry Chicken delivers 34g of protein at 480 calories — that's 14 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 28% of total calories in this dish. The 38g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 22g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Thai Green Curry Chicken is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 34g of protein and 480 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Thai Green Curry Chicken also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 34g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
Don't crowd the pan — cook in batches. Place finished items on a wire rack (not paper towels, which trap steam). Serve immediately, or keep warm in a 120°C (250°F) oven on a rack.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
