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Thai Chicken Curry

Thai Chicken Curry with Haricots Verts and Lime Rice

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Recipe Details


Green curry is one of our go-to orders at Thai restaurants—but did you know how easy it is to make at home? Here, we sauté mildly spicy green curry paste with garlic, ginger, and onion, then simmer with coconut milk and Worcestershire sauce. The sauce is tossed with tender shredded chicken and roasted vegetables, then served with fluffy jasmine rice and lime wedges for squeezing over.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Grace

    By Chef Grace

    Nutritional info

    • Calories 610
    • Protein 44g
    • Total Carb 61g
    • Total Fat 20g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • jasmine rice
      1/2 cup
      jasmine rice
    • boneless skinless chicken breasts
      boneless skinless chicken breasts
    • carrots
      4 ounces
    • haricots verts
      4 ounces
      haricots verts
    • basil
      1/8 ounce
    • cilantro
      1/8 ounce
    • lime
    • yellow onion
      yellow onion
    • garlic
      1 clove
    • ginger
      1/8 ounce
    • green curry paste
      2 tablespoons
      green curry paste
    • coconut milk
      1 can
      coconut milk
    • vegetarian Worcestershire
      1 tablespoon
      vegetarian Worcestershire

    What You’ll Need

    • canola oil
    • kosher salt
    • black pepper
    • 6" small pot with lid
    • 10" medium high-sided pan
    • baking sheet


    • Soy
    • Crustacean Shellfish
    • Wheat

    Cooking Steps

    1. Cook rice

      Cook rice

      Preheat oven to 450ºF. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

    2. Cook chicken

      Cook chicken

      While rice cooks, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-7 minutes per side. Transfer chicken to a plate and set aside to rest, reserving pan, off heat, for Step 4.

    3. Prepare ingredients

      Prepare ingredients

      While chicken cooks, rinse all produce. Thinly slice carrots crosswise on a diagonal. Trim and discard ends of haricots verts (line up the ends to trim them all at once). Finely chop basil and cilantro leaves and stems. Halve lime; cut 1 half into wedges for serving. Peel onion, halve, and finely chop 1 half; thinly slice remainder. Mince garlic. Trim and discard skin of ginger and mince.

    4. Roast vegetables and sauté onion

      Roast vegetables and sauté onion

      On a baking sheet, toss carrots, haricots verts, and sliced onion with ½ tablespoon canola oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer; roast until vegetables are tender, 10-12 minutes. Meanwhile, return pan from chicken to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add chopped onion; sauté, stirring, until softening, about 3 minutes.

    5. Finish curry and shred chicken

      Finish curry and shred chicken

      To pan with onion, still over medium-high heat, add curry paste (it's mildly spicy—you could use less, but it's what really flavors the dish!), garlic, and ginger. Cook, stirring, until fragrant, 1 minute. Open coconut milk and add to pan, along with Worcestershire, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce to medium high and simmer until reduced by a third, 5-7 minutes. Meanwhile, shred rested chicken using 2 forks or roughly chop.

    6. Plate chicken curry

      Plate chicken curry

      Once curry is reduced, remove pan from heat. Stir in basil, cilantro, and shredded chicken to combine; taste and add salt as desired. Squeeze juice of ½ lime over rice; stir to combine, then divide lime rice between shallow serving bowls. Spoon over Thai chicken curry; top with roasted vegetables. Serve with lime wedges for squeezing over. Enjoy!

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