thailand green curry chicken recipe

The Best thailand green curry chicken recipe

Thai green curry chicken is one of those recipes that just works every single time. It’s creamy, fragrant, and packed with flavor, but it’s also simple enough to make on a weeknight when you’re short on time. I first tried it years ago at a tiny restaurant in Bangkok, and I’ve been obsessed ever since. The balance of spicy, sweet, and savory is just perfect, and the coconut milk gives it that rich, velvety texture that makes it feel like a treat, even though it’s actually pretty healthy.

My kids absolutely love this dish, which is always a win in my book. They’ll eat it without complaint, and I love that it’s loaded with vegetables and lean protein. The green curry paste is full of fresh herbs like lemongrass, cilantro, and basil, which not only taste amazing but also have anti-inflammatory benefits. Plus, coconut milk is a great source of healthy fats, and the chicken keeps it light but satisfying. It’s one of those meals that feels special enough for a dinner party but easy enough for a regular Tuesday night. I usually serve it with jasmine rice, and sometimes I’ll throw in extra bell peppers or bamboo shoots to bulk it up even more. It’s a recipe that never gets old in our house.

Thai Green Curry Chicken

4.6 from 1420 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, for homemade paste)
• 3-4 green Thai chilies, chopped (adjust to taste)
• 1 shallot, chopped
• 3 cloves garlic, minced
• 1-inch galangal or ginger, sliced
• 1 tsp coriander seeds, toasted and ground
• 1 tsp cumin seeds, toasted and ground
• 1 tbsp cilantro stems, chopped
• 1 tsp lime zest
• 1 tbsp fish sauce (for homemade paste)

For the Curry

• 1 lb (450g) boneless, skinless chicken thighs or breasts, sliced into thin strips
• 1 can (13.5 oz) coconut milk, divided
• 1 cup chicken broth or water
• 1 tbsp palm sugar or brown sugar
• 1 tbsp fish sauce (or to taste)
• 1 kaffir lime leaf, torn (optional)
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup Thai eggplant or regular eggplant, cubed (optional)
• 1 cup bamboo shoots, drained and rinsed
• 1 cup Thai basil leaves
• 1-2 tbsp vegetable oil

For Serving

• Steamed jasmine rice or rice noodles
• Fresh cilantro, chopped
• Lime wedges
• Sliced red chili (optional)

👨‍🍳Directions

1. 1 If making homemade green curry paste, combine lemongrass, green chilies, shallot, garlic, galangal, coriander seeds, cumin seeds, cilantro stems, lime zest, and fish sauce in a mortar and pestle. Pound into a smooth paste. (Skip this step if using store-bought paste.)
2. 2 Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat. Add 2-3 tbsp green curry paste (adjust to taste) and stir-fry for 1-2 minutes until fragrant.
3. 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.
4. 4 Add the sliced chicken and cook for 3-4 minutes, stirring occasionally, until the chicken turns white.
5. 5 Pour in the remaining coconut milk and chicken broth. Stir in palm sugar, fish sauce, and kaffir lime leaf. Bring to a gentle simmer.
6. 6 Add the bell pepper, zucchini, eggplant (if using), and bamboo shoots. Simmer for 8-10 minutes, or until the vegetables are tender and the chicken is fully cooked.
7. 7 Stir in the Thai basil leaves and remove from heat. Taste and adjust seasoning with more fish sauce or sugar if needed.
8. 8 Serve hot over steamed jasmine rice or rice noodles, garnished with fresh cilantro and lime wedges. Add sliced red chili for extra heat if desired.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 18g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For a spicier curry, add more green curry paste or fresh chilies. To make it vegetarian, substitute chicken with tofu or chickpeas and use vegetable broth. For extra richness, stir in a splash of coconut cream before serving.

This Thai green curry chicken recipe is one of those dishes that always delivers—simple enough for a weeknight dinner but special enough to impress at family gatherings. The balance of creamy coconut milk, fragrant herbs, and tender chicken makes it a crowd-pleaser every time, and the fact that it comes together in one pot means less cleanup for me. Whether it’s a casual meal or a holiday spread, this curry is a reliable go-to that never disappoints.

❓ Frequently Asked Questions About Thai Green Curry Chicken

1. What makes Thai green curry different from other Thai curries?

Thai green curry (Gaeng Keow Wan) stands out due to its vibrant green color, which comes from fresh green chilies, cilantro, and kaffir lime leaves. Unlike red or yellow curries, which use dried chilies or turmeric for color, green curry has a fresher, herbaceous flavor with a balance of spicy, sweet, and creamy notes. It’s also typically milder than red curry but can be adjusted for heat by controlling the amount of green chilies.

2. Can I use store-bought green curry paste, or should I make it from scratch?

You can use either! Store-bought green curry paste (like Maesri or Mae Ploy brands) is convenient and still delivers great flavor. However, homemade paste allows you to customize the heat level and freshness of ingredients like lemongrass, galangal, and cilantro roots. If using store-bought, check for additives—some contain shrimp paste, which isn’t vegetarian-friendly. For a quick meal, store-bought works fine, but homemade paste elevates the dish.

3. What’s the best protein to use besides chicken in green curry?

Green curry is versatile! Popular alternatives to chicken include: – Beef or pork: Simmer longer (20–30 minutes) until tender. – Shrimp or fish: Add at the end to avoid overcooking (5–7 minutes). – Tofu or tempeh: Pan-fry first for texture, then add to the curry. – Duck: Rich and flavorful, pairs well with the curry’s creaminess. For a vegetarian version, use mushrooms, eggplant, or bamboo shoots.

4. Why is my green curry too thin or too thick, and how do I fix it?

– Too thin: Simmer uncovered for 5–10 minutes to reduce the sauce, or mix 1 tsp cornstarch with cold water and stir it in. – Too thick: Thin with coconut milk, chicken broth, or water. Avoid adding too much liquid at once—add gradually. The ideal consistency should coat the back of a spoon but still be pourable. Remember, coconut milk can separate when heated; stir well to emulsify.

5. How do I store and reheat leftover green curry?

– Storage: Keep in an airtight container in the fridge for up to 3 days or freeze for 2–3 months. – Reheating: – Stovetop: Warm over low heat, stirring occasionally. Add a splash of water or coconut milk if too thick. – Microwave: Heat in 30-second intervals, stirring between each. Avoid boiling vigorously to prevent the coconut milk from curdling. If the curry separates, whisk in a little warm water or coconut milk to restore creaminess.