thai green curry chicken recipe
The Best thai green curry chicken recipe
I’ve made Thai green curry chicken more times than I can count, and it’s still one of my go-to meals when I want something flavorful, fast, and healthy. The first time I tried making it at home, I was nervous—I’d only ever had it in restaurants, and I assumed it would be too complicated. But once I realized how simple the ingredients were and how quickly it comes together, I was hooked. Now, it’s a regular in our dinner rotation, especially on busy weeknights when I need something that feels special but doesn’t take hours to prepare.
What I love most about this recipe is how balanced it is. The coconut milk gives it a rich, creamy texture without being heavy, and the green curry paste packs a punch of flavor without needing a ton of extra salt or sugar. Plus, the chicken stays tender, and the vegetables soak up all the delicious sauce, making every bite satisfying. My kids will actually eat their veggies when they’re in this curry, which is a win in my book. It’s also a great way to get healthy fats from the coconut milk and protein from the chicken, so I don’t feel guilty about serving it often.
This dish works for just about any occasion. Need a quick weeknight dinner? It’s ready in under 30 minutes. Hosting friends for a casual get-together? Double the recipe and serve it with jasmine rice—it’s always a crowd-pleaser. And because it reheats so well, leftovers are just as good the next day. I’ve even packed it for lunch when I know I’ll be running around all day. It’s one of those recipes that checks all the boxes: easy, delicious, and good for you.
Thai Green Curry Chicken
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.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, sliced into thin strips
- 2 tbsp green curry paste (adjust to taste)
- 1 can (13.5 oz) coconut milk, full-fat
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup Thai eggplant or regular eggplant, cubed
- 1 cup bamboo shoots, drained
- 1 kaffir lime leaf, torn (optional)
- 1 stalk lemongrass, bruised and cut into 2-inch pieces (optional)
- 1-2 Thai green chilies, sliced (optional for extra heat)
- 1/4 cup fresh Thai basil leaves
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 red chili, sliced (optional)
- Steamed jasmine rice or rice noodles
👨🍳Directions
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1 Prepare all ingredients by slicing the chicken, vegetables, and herbs. Set aside.
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2 In a large skillet or wok, heat 2 tablespoons of coconut milk (the thick part from the top of the can) over medium heat. Add the green curry paste and stir for 1-2 minutes until fragrant.
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3 Add the sliced chicken to the skillet and cook for 3-4 minutes until it turns white and is no longer pink on the outside.
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4 Pour in the remaining coconut milk and chicken broth. Stir well to combine, then add the fish sauce, sugar, kaffir lime leaf, and lemongrass (if using). Bring to a gentle simmer.
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5 Add the bell pepper, zucchini, eggplant, and bamboo shoots. Simmer for 10-12 minutes, or until the vegetables are tender and the chicken is fully cooked.
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6 Taste and adjust seasoning with more fish sauce (for saltiness) or sugar (for sweetness) if needed. Remove the lemongrass and kaffir lime leaf if used.
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7 Stir in the Thai basil leaves and remove from heat.
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8 Serve the curry hot over steamed jasmine rice or rice noodles. Garnish with fresh cilantro, lime wedges, and sliced red chili if desired.
🔧Equipment
- Large skillet or wok
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Thai Green Curry Chicken Works
This Thai green curry chicken recipe is one of those dishes that always delivers—it’s flavorful, easy to make in big batches, and works for everything from weeknight dinners to weekend gatherings. The balance of creamy coconut milk, aromatic herbs, and tender chicken makes it a crowd-pleaser that even picky eaters love. Plus, it’s versatile enough to adjust for spice levels or dietary preferences, so it’s always a safe bet for bringing people together.
❓ Frequently Asked Questions About Thai Green Curry Chicken
1. What makes Thai green curry different from other Thai curries?
Thai green curry stands out due to its vibrant green color, which comes from fresh green chilies, cilantro, and herbs like basil and kaffir lime leaves. Unlike red or yellow curries, which use dried chilies or turmeric for color, green curry has a fresher, more aromatic flavor with a balance of spicy, sweet, and creamy notes. It’s typically milder than red curry but can be adjusted for heat by controlling the amount of green chilies or adding more coconut milk.
2. Can I make Thai green curry without coconut milk?
While coconut milk is a key ingredient for authentic Thai green curry, providing creaminess and balancing the heat, you can substitute it with alternatives like coconut cream (for a richer texture), cashew cream, or even a mix of yogurt and broth for a lighter version. However, the flavor and texture won’t be exactly the same, as coconut milk adds a unique sweetness and body to the dish.
3. What’s the best protein to use in Thai green curry besides chicken?
Thai green curry is versatile and pairs well with various proteins. Popular options include: – Shrimp or prawns (cook them just until opaque to avoid toughness). – Tofu (use firm or extra-firm tofu to prevent crumbling; pan-fry first for extra texture). – Beef or pork (slice thinly for quick cooking; beef works well with tougher cuts like flank steak). – Fish (opt for firm white fish like cod or halibut, adding it toward the end to prevent overcooking). – Duck (adds a rich, gamey flavor that complements the curry’s spices).
4. How can I adjust the spiciness of my green curry?
To control the heat level: – Reduce spiciness: Use fewer green chilies (or remove the seeds), add more coconut milk, or include a touch of sugar or honey to balance the heat. – Increase spiciness: Add extra green chilies, include the seeds, or mix in a spoonful of chili paste (like sriracha or Thai chili jam). – For a milder version: Use store-bought green curry paste (which is often less spicy than homemade) or dilute it with coconut milk before adding it to the pan.
5. Can I make Thai green curry ahead of time, and how should I store it?
Yes! Thai green curry tastes even better the next day as the flavors meld together. To store: – Refrigerator: Let the curry cool completely, then transfer it to an airtight container. It will keep for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if it thickens too much. – Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. Note that coconut milk may separate slightly when frozen, but stirring while reheating will restore the texture. – Reheating tip: Avoid boiling the curry to prevent the coconut milk from curdling. Warm it slowly and stir occasionally. If the curry is too thick, thin it with a little broth or water.
