Ingredients
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3 cups zucchini
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13.5 fl oz can coconut milk
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1/4 cup fresh basil (optional)
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1/4 cup fresh cilantro (optional)
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4 Tbsp green curry paste
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3-4 boneless, skinless chicken thighs
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2 cups chicken broth
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15 oz can baby corn
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6 strips lime skin1 lime
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1 Tbsp palm sugaror brown sugar
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1/2 medium red bell pepper
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1 tsp - 2 Tbsp fish sauce
Directions
This green curry is a vibrant, aromatic dish bursting with flavor — tender chicken, crisp zucchini, sweet baby corn, and colorful bell peppers all simmered together in a silky coconut sauce. The curry is infused with green chilies, lemongrass, and fresh herbs that fill the kitchen with unmistakable Thai aroma. It’s a beautiful harmony of spice, sweetness, and savory depth — somehow both light and refreshing while still rich and deeply comforting.
This recipe is modeled after the traditional green curry combination of chicken and winter melon. Zucchini is substituted for the winter melon; While mild in flavor, it absorbs the fragrant curry beautifully and cooks down until irresistibly tender and melts in your mouth.
The fresh basil and cilantro are optional, but necessary if you want that remarkably appetizing bright green color. Chicken breast can be substituted for the thighs, but you must be careful not to overcook them or they will become tough and dry – and you lose the extra richness and flavor of the tender thighs.
Ingredient notes and substitutions:
This version has been thoughtfully adapted for those cooking in rural areas or without access to a well-stocked Asian market. Below are my substitutions and notes — though if you have the traditional ingredients on hand, by all means use them!
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Basil – Used in place of Thai basil. The two are quite similar, but Thai basil has a spicier, slightly anise-like flavor.
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Zucchini – A substitute for winter melon. Both are mild yet excellent at soaking up the curry’s depth of flavor.
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Lime skin – My trick for replacing makrut lime leaves. Use a vegetable peeler to remove thin strips of lime zest, taking care to avoid the bitter white pith.
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Brown sugar – A great alternative to palm sugar. Palm sugar adds lovely caramel notes, but brown sugar works beautifully in its place. (I use palm sugar)
- Soy sauce – Can stand in for fish sauce if needed. That said, I highly recommend adding fish sauce to your pantry; it brings incredible umami and depth to your dishes. (I use fish sauce)
Steps
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1
Done
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Prepare all ingredients: cut zucchini into half moons (about 1/4" thick), julienne bell pepper, shave the lime, open the cans, slice the chicken thighs into bite-sized strips, and grate the palm sugar (if using). |
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2
Done
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Heat a large, high-sided pan over medium heat until well preheated. Fry the zucchini in a single layer in a small amount of oil (I used coconut) until blistered and they take on a good color, then flip and repeat. I had to do this in two batches. The idea is to develop some extra depth of flavor. Remove the zucchini and set aside. |
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3
Done
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Pour 3/4 cup coconut milk into the empty pan and allow to reduce until thickened (about 5 min). If using the basil and cilantro, add to a small blender with just enough coconut milk or water to blend into a smooth mixture. |
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4
Done
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Add the curry paste to the hot coconut milk and cook until the oil separates (2-3 minutes). Add the chicken and stir to coat. Add the remaining coconut milk (including blended herbs), chicken broth, zucchini, baby corn, lime skin, and sugar. Stir to incorporate. Simmer for 15 minutes - until the chicken is tender. (This is a great time to cook your rice!) As the curry cooks, the oil will start to separate and collect at the top - this is good! Unlike other recipes, we want that beautiful aromatic oil to come to the surface. |
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5
Done
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Once the chicken is tender and cooked through, season to taste with fish sauce (adding one teaspoon at a time). Add the bell pepper and cook about 2 minutes to soften slightly. |
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6
Done
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Optionally, stir through some more fresh basil leaves -- then serve hot with rice. Enjoy! This is best fresh, but reheats well and keeps in the fridge for about 5 days. |
