green curry paste recipe chicken
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The Best green curry paste recipe chicken
Green curry paste with chicken is one of those recipes that just works every single time. I love it because it’s quick to throw together, packed with flavor, and always gets a thumbs-up from my family. My kids ask for it at least once a week, which is saying something because they’re picky eaters. The best part? It’s versatile—perfect for a weeknight dinner when you’re short on time but still want something hearty and satisfying, or even for a casual weekend meal when you want to impress without the fuss.
What I appreciate most about this dish is how balanced it is. The green curry paste is made with fresh herbs like cilantro and basil, along with spices that add depth without being overwhelming. The chicken soaks up all those flavors, and when you simmer it with coconut milk, it becomes tender and rich. Plus, you can toss in whatever veggies you have on hand—bell peppers, zucchini, or even snap peas—which makes it a great way to get more nutrients into your family’s diet. It’s creamy without being heavy, spicy without being too intense, and it reheats beautifully, so leftovers are never a problem. Honestly, it’s one of those recipes I keep coming back to because it’s simple, delicious, and always hits the spot.
Thai Green Curry with Chicken
4.9 from 1545 votes
A fragrant and creamy Thai green curry packed with tender chicken, fresh vegetables, and aromatic herbs. This dish is quick to prepare and bursting with bold flavors, perfect for a weeknight dinner.
Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal
🥘Ingredients
For the Green Curry Paste
- 2 stalks lemongrass (white part only, finely chopped)
- 3-4 green Thai chilies (adjust to taste)
- 1 shallot (chopped)
- 4 cloves garlic
- 1 thumb-sized piece galangal (or ginger, peeled and sliced)
- 1 tsp coriander seeds (or 1 tbsp ground coriander)
- 1 tsp cumin seeds (or 1 tsp ground cumin)
- 1 tsp shrimp paste (optional)
- 1 tbsp lime zest
- 1/2 cup fresh cilantro stems (chopped)
- 1 tbsp fish sauce
- 1 tsp salt
For the Curry
- 1 lb (450g) boneless chicken thighs (or breast, sliced)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp fish sauce
- 1 red bell pepper (sliced)
- 1 cup Thai eggplant (or zucchini, sliced)
- 1 cup bamboo shoots (sliced)
- 4-5 kaffir lime leaves (torn)
- 1/2 cup Thai basil leaves
- 1 tbsp vegetable oil
For Serving
- Steamed jasmine rice
- Fresh cilantro (chopped)
- Lime wedges
👨🍳Directions
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1 Prepare the green curry paste: In a mortar and pestle (or blender), combine lemongrass, green chilies, shallot, garlic, galangal, coriander seeds, cumin seeds, shrimp paste, lime zest, cilantro stems, fish sauce, and salt. Pound or blend into a smooth paste, adding a little water if needed.
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2 Heat vegetable oil in a large skillet or wok over medium heat. Add 2-3 tablespoons of the green curry paste and stir-fry for 1-2 minutes until fragrant (reserve the rest for future use).
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3 Pour in about 1/4 cup of the thick coconut cream from the top of the can. Stir well and let it simmer for 2-3 minutes until the oil begins to separate slightly.
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4 Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until the chicken turns white.
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5 Pour in the remaining coconut milk and chicken broth. Stir in palm sugar, fish sauce, bell pepper, eggplant, bamboo shoots, and kaffir lime leaves. Bring to a gentle simmer and cook for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
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6 Stir in Thai basil leaves and remove from heat. Taste and adjust seasoning with more fish sauce or sugar if needed.
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7 Serve the green curry hot over steamed jasmine rice, garnished with fresh cilantro and lime wedges.
🔧Equipment
- Mortar and pestle (or blender)
- Large skillet or wok
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
📊Nutrition Facts (per serving)
🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 16g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 25g
📝Notes
Tips: For a spicier curry, add more green chilies or a pinch of chili flakes. If you prefer a milder version, remove the seeds from the chilies before blending. Store leftover curry paste in an airtight container in the fridge for up to 1 week or freeze for longer storage.
Watch Video Of How Thai Green Curry with Chicken Works
This green curry paste chicken recipe is one of those dishes I always turn to because it’s simple, flavorful, and works for any occasion. Whether it’s a weeknight dinner or a family gathering, the rich, aromatic sauce and tender chicken make it a crowd-pleaser every time. Plus, it’s easy to adjust the spice level or add extra veggies, so everyone at the table leaves happy.
