Thai Green Chicken Curry

Warm, aromatic, and bursting with bold flavors, Thai Green Chicken Curry is a comforting yet vibrant dish that brings the essence of Southeast Asian cuisine straight to your kitchen. With tender chicken simmered in a luscious coconut-based green curry sauce, accented by fresh herbs, Thai vegetables, and the perfect balance of spice, this dish is both deeply satisfying and surprisingly simple to make at home. Whether you’re craving something cozy for dinner or looking to expand your home cooking repertoire, Thai green curry offers a restaurant-quality experience in under an hour. The rich coconut milk mellows the heat of the green curry paste, creating a velvety sauce that clings to every bite of chicken and vegetables. Best served with jasmine rice or rice noodles, this dish is a complete, flavorful meal that’s perfect for family dinners, weekend entertaining, or make-ahead meal prep. If you’re ready to explore the magic of Thai cooking in a home-friendly way, this Thai Green Chicken Curry is the perfect place to start.

Why You’ll Love This Recipe

Bold, Authentic Flavor

• Made with traditional green curry paste, coconut milk, herbs, and spices for a genuine Thai flavor experience.

One-Pan Convenience

• A complete meal made in one pot or wok—easy to cook, easy to clean.

Creamy and Spicy Balance

• The richness of coconut milk perfectly balances the vibrant heat of green chili and curry paste.

Highly Customizable

• Swap in different vegetables or proteins like tofu, shrimp, or beef to match your preferences.

Great for Make-Ahead Meals

• Flavors deepen over time, making leftovers even more delicious the next day.

Wholesome and Satisfying

• Packed with lean protein, fresh vegetables, and healthy fats, this curry is as nourishing as it is comforting.

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes
• Yield: 4 servings
• Serving Size: 1 generous bowl with rice

Nutritional Information (per serving)

• Calories: 460 kcal
• Carbohydrates: 20g
• Protein: 32g
• Fat: 30g
• Fiber: 4g
• Sugar: 6g

Ingredients

For the Curry

• 2 tablespoons vegetable oil (or coconut oil)
• 3 tablespoons green curry paste (adjust to taste)
• 1½ lbs boneless, skinless chicken thighs or breast, sliced thin
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• ½ cup chicken broth or water (optional, for thinner sauce)
• 1 tablespoon fish sauce (or soy sauce for an alternative)
• 1 teaspoon brown sugar or palm sugar
• 1 small eggplant, chopped (Thai or regular)
• 1 cup green beans or snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• ½ cup Thai basil leaves or regular basil
• Juice of ½ lime
• Optional: 2 kaffir lime leaves (torn or chopped)

For Serving

• Steamed jasmine rice or rice noodles
• Lime wedges
• Extra basil or cilantro for garnish
• Sliced red chili for garnish (optional)

Step-by-Step Instructions

1. Prepare the Chicken and Vegetables

• Thinly slice the chicken into bite-sized pieces.
• Wash and chop vegetables so everything is ready for quick cooking.
• Keep basil and lime juice aside for the final step.

2. Sauté the Curry Paste

• In a large wok or deep skillet, heat oil over medium heat.
• Add green curry paste and sauté for 1–2 minutes, stirring constantly to release the aromas and intensify the flavor.

3. Add Chicken

• Add sliced chicken to the pan and toss to coat with curry paste.
• Cook for 2–3 minutes until lightly browned but not fully cooked through.

4. Add Coconut Milk and Simmer

• Pour in the coconut milk and stir to combine.
• Add fish sauce, sugar, and optional lime leaves.
• Bring to a gentle simmer and cook for 8–10 minutes, letting the chicken cook through and the flavors meld.

5. Add Vegetables

• Stir in chopped eggplant, green beans, zucchini, and bell pepper.
• Cook for 6–8 minutes, or until vegetables are tender but still vibrant.
• Add chicken broth if sauce becomes too thick.

6. Finish the Curry

• Stir in Thai basil leaves and lime juice.
• Adjust seasoning with extra fish sauce or sugar if needed.
• Simmer for another 1–2 minutes, then remove from heat.

7. Serve

• Spoon curry into bowls over steamed jasmine rice or noodles.
• Garnish with extra basil, chili slices, and lime wedges.
• Serve immediately while hot and aromatic.

Ingredient Background

Green Curry Paste

A blend of green chilies, lemongrass, garlic, shallots, galangal, and spices. It’s the foundation of Thai green curry and varies in heat depending on the brand.

Coconut Milk

Provides a rich, creamy texture and mellow flavor that balances the spice in curry paste. Full-fat versions offer the best texture and depth.

Fish Sauce

Adds umami and saltiness. If you’re avoiding fish sauce, use soy sauce or tamari as a flavorful alternative.

Thai Basil

Distinct from Italian basil, Thai basil has a slightly licorice flavor and adds a traditional touch. Regular basil can be used in a pinch.

Kaffir Lime Leaves

Add a unique citrus aroma that enhances the authenticity of the dish. Fresh, frozen, or dried versions are all usable.

Technique Tips

Stir the Coconut Milk

Shake the can before opening, or stir well if separated. The cream tends to rise to the top.

Sear the Curry Paste

Don’t skip the step of sautéing curry paste—it enhances the flavor dramatically.

Layer Flavors

Taste as you go—balance spice, salt, sweetness, and acid for perfect harmony.

Control Heat

Use less curry paste for a milder curry or add extra coconut milk to cool the heat. Add fresh chilies for more spice if desired.

Let the Sauce Rest

Allow the curry to sit for a few minutes after cooking for deeper flavor development.

Alternative Presentation Ideas

Curry in a Coconut Bowl

Serve curry in a hollowed-out young coconut shell for tropical flair.

Deconstructed Curry Plate

Serve chicken, vegetables, rice, and sauce separately for a modern, customizable presentation.

Thai Curry Soup

Add more broth and rice noodles to turn this into a hearty curry soup.

Curry Lettuce Wraps

Use romaine or butter lettuce leaves to wrap curry-coated chicken and veggies for a lighter dish.

Curry Over Fried Rice

Use the curry as a rich topping for Thai fried rice with egg and vegetables.

Additional Tips for Success

• Use boneless chicken thighs for juicier meat and deeper flavor.
• Slice vegetables uniformly for even cooking and presentation.
• Taste and adjust before serving—every ingredient varies slightly in strength.
• Garnish generously with herbs and lime for brightness and balance.
• Reheat gently to preserve texture and flavor.

Recipe Variations

• Shrimp Green Curry: Replace chicken with peeled shrimp and reduce cooking time.
• Vegetarian Green Curry: Use tofu or chickpeas and omit fish sauce or use soy sauce.
• Beef Green Curry: Use thinly sliced beef strips and simmer longer for tenderness.
• Spicy Mango Curry: Add diced ripe mango and a touch of chili for sweet-heat contrast.
• Pumpkin or Sweet Potato Curry: Add cubes of pumpkin or sweet potato for a hearty, seasonal twist.

Freezing and Storage

• Refrigerate curry in an airtight container for up to 4 days.
• Freeze in portions for up to 2 months—reheat gently on the stove.
• Reheat with a splash of coconut milk or broth to restore creaminess.
• Store rice separately to prevent sogginess.

Healthier Twist Ideas

• Use light coconut milk to reduce fat content.
• Add more vegetables like spinach, bok choy, or mushrooms for nutrient boost.
• Serve with brown rice or quinoa for whole grains and fiber.
• Limit sugar and use natural sweeteners like a touch of honey or maple syrup.
• Reduce oil in curry paste sautéing step for a lower-calorie version.

Serving Suggestions for Events

• Dinner Party Main Dish: Serve with jasmine rice, Thai cucumber salad, and spring rolls.
• Family Style Sharing Platter: Large bowl of curry surrounded by rice, salad, and condiments.
• Meal Prep Boxes: Portion with rice and steamed veggies for a week of flavorful lunches.
• Iftar Meal: Serve with basmati rice, a fresh mint salad, and fruit-infused water for a balanced break-fast meal.
• Cultural Food Theme Night: Include mango sticky rice and Thai iced tea for a full Thai menu.

Special Equipment

• Large wok or deep sauté pan
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Rice cooker (optional for serving)

Frequently Asked Questions

1. Can I make this curry less spicy?

Yes. Use less curry paste or add more coconut milk and lime juice to mellow the heat.

2. Can I use store-bought curry paste?

Absolutely. Choose a high-quality Thai brand for the best flavor.

3. Can I make this dish vegan?

Yes. Use tofu instead of chicken and substitute fish sauce with soy sauce.

4. What vegetables go best in green curry?

Eggplant, zucchini, bell peppers, green beans, carrots, and bamboo shoots are traditional and flavorful.

5. Can I cook this in advance?

Yes. It tastes even better the next day as the flavors deepen. Store in the fridge and reheat gently.

6. Can I make this in a slow cooker?

Yes. Sauté the curry paste first, then add all ingredients to a slow cooker and cook on low for 4–5 hours.

7. What’s the difference between green and red curry?

Green curry is generally spicier and more herbal, while red curry is slightly milder and richer in chili flavor.

8. How do I thicken or thin the curry sauce?

Simmer longer to thicken, or add extra coconut milk or broth to thin it out.

Conclusion

Thai Green Chicken Curry is the perfect combination of bold flavor, creamy texture, and nourishing ingredients. With just the right balance of spice, sweetness, and herbaceous notes, this dish offers a comforting escape into the world of Thai cuisine—right from your own kitchen. Whether you’re cooking for family, entertaining guests, or meal-prepping for the week ahead, this versatile and satisfying curry is sure to become a go-to favorite. Enjoy it warm, vibrant, and generously garnished for a truly authentic experience.

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