green curry chicken recipe

The Best green curry chicken recipe

Green curry chicken is one of those recipes that just works every single time. It’s quick enough for a weeknight but special enough for when you want to impress guests, and my family asks for it at least once a week. The bright, herbal flavors of the curry paste pair perfectly with tender chicken and creamy coconut milk, and the best part is how easy it is to throw together. I love that it’s packed with fresh ingredients like lemongrass, kaffir lime leaves, and Thai basil—it feels like a restaurant meal but without the fuss.

My kids especially love this dish because it’s not too spicy (I adjust the heat to their liking) and the coconut milk makes it rich and comforting. Plus, it’s a great way to sneak in veggies like bell peppers and bamboo shoots without anyone complaining. The protein from the chicken and the healthy fats from the coconut milk keep everyone full and energized, and the aromatic spices have anti-inflammatory benefits. It’s one of those meals that checks all the boxes—delicious, nutritious, and easy to make.

Thai Green Curry Chicken

4.9 from 1032 votes

A fragrant and creamy Thai green curry with tender chicken, fresh vegetables, and aromatic herbs. This dish is quick to prepare and packed with bold flavors, perfect for a weeknight dinner.

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Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Curry Paste

• 2-3 tbsp green curry paste (store-bought or homemade)
• 1 stalk lemongrass, finely chopped (optional)
• 1-inch piece galangal or ginger, sliced
• 2 cloves garlic, minced
• 1 shallot, sliced
• 1-2 green Thai chilies, chopped (adjust to taste)
• 1 tsp coriander seeds, toasted and ground
• 1 tsp cumin seeds, toasted and ground
• 1/2 tsp shrimp paste (optional)

For the Curry

• 1 lb (450g) boneless, skinless chicken thighs or breasts, sliced into thin strips
• 1 can (14 oz) coconut milk, divided
• 1 cup chicken broth or water
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1 tbsp soy sauce
• 1 red bell pepper, sliced
• 1 cup Thai eggplant or zucchini, sliced (optional)
• 1 cup bamboo shoots, drained and rinsed
• 4-5 kaffir lime leaves, torn
• 1 cup Thai basil leaves
• 1 tbsp lime juice
• Salt to taste

For Serving

• Steamed jasmine rice
• Fresh cilantro, chopped
• Lime wedges
• Red chili slices (optional)

👨‍🍳Directions

1. 1 If making homemade green curry paste, combine lemongrass, galangal, garlic, shallot, chilies, coriander, cumin, and shrimp paste in a mortar and pestle. Pound into a smooth paste. (Skip if using store-bought paste.)
2. 2 Heat 2 tbsp of coconut milk in a large skillet or wok over medium heat. Add the green curry paste and stir-fry for 2-3 minutes until fragrant.
3. 3 Add the chicken strips and cook for 3-4 minutes until they turn white on the outside.
4. 4 Pour in the remaining coconut milk and chicken broth. Stir well to combine.
5. 5 Add fish sauce, palm sugar, soy sauce, bell pepper, eggplant (or zucchini), bamboo shoots, and kaffir lime leaves. Bring to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
6. 6 Stir in Thai basil leaves and lime juice. Taste and adjust seasoning with salt or more fish sauce if needed.
7. 7 Remove from heat and serve hot over steamed jasmine rice. Garnish with fresh cilantro, lime wedges, and chili slices if desired.

🔧Equipment

• Mortar and pestle (if making paste from scratch)
• Large skillet or wok
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring spoons
• Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 18g❤️Cholesterol: 85mg🧂Sodium: 950mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For a spicier curry, add more green chilies or a dash of chili oil. If you prefer a milder version, reduce the amount of curry paste. You can also add other vegetables like snap peas or carrots. For a vegetarian option, replace chicken with tofu and use vegetable broth.

This green curry chicken recipe is one of those dishes that always delivers, no matter the occasion. It’s flavorful, easy to make in big batches, and pleases just about everyone at the table—kids and adults alike. Whether it’s a weeknight dinner or a family gathering, it’s a reliable crowd-pleaser that never disappoints.

❓ Frequently Asked Questions About Thai Green Curry Chicken

1. What type of curry paste should I use for green curry chicken?

For the best flavor, use authentic Thai green curry paste, which can be found in Asian grocery stores or the international aisle of most supermarkets. Brands like Maesri, Mae Ploy, or Thai Kitchen are popular choices. If you prefer a milder curry, reduce the amount of paste or choose a less spicy variety. Homemade green curry paste is also an option if you want full control over the ingredients.

2. Can I make green curry chicken without coconut milk?

While coconut milk is a key ingredient in traditional green curry, you can substitute it with alternatives like coconut cream (for a richer taste), almond milk, or cashew cream for a lighter version. However, the flavor and texture won’t be exactly the same. For a dairy-based option, heavy cream can work in a pinch, but it lacks the tropical notes of coconut milk.

3. How can I make my green curry chicken less spicy?

To reduce the heat, start by using less green curry paste—try half the amount called for in the recipe. You can also balance the spice by adding more coconut milk, a spoonful of sugar, or a splash of lime juice. Including cooling ingredients like bamboo shoots, bell peppers, or extra basil leaves can help mellow the spiciness. If it’s still too hot, serve with a side of plain yogurt or rice to dilute the heat.

4. What vegetables pair well with green curry chicken?

Green curry is versatile and works well with a variety of vegetables. Common additions include bell peppers, bamboo shoots, Thai eggplant, zucchini, green beans, and baby corn. For extra flavor, try adding kaffir lime leaves, Thai basil, or lemongrass. If you prefer softer vegetables, add them earlier in the cooking process, while firmer veggies like bell peppers can be added later to retain their crunch.

5. Can I prepare green curry chicken ahead of time?

Yes! Green curry chicken actually tastes better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Avoid boiling to prevent the coconut milk from separating. For longer storage, freeze the curry (without fresh herbs) for up to 3 months. Thaw in the fridge overnight before reheating.