So, I wanted to tell you about this dish called Thai Green Curry with Chicken, because it’s one of those meals that feels special but is actually very easy to make at home.
It’s basically tender chicken cooked in a creamy coconut-based curry sauce with vegetables and herbs, and the flavor is a mix of spicy, slightly sweet, and very refreshing. The nice thing is that it doesn’t take much time at all, usually under half an hour, so you don’t need to spend your whole evening in the kitchen.
It works really well for lunch or dinner, and honestly, it’s the kind of dish that makes a simple meal feel a little more cozy and satisfying when you share it.
What is Thai Green Curry with Chicken?
So, Thai Green Curry with Chicken is basically a classic Thai dish that’s made with tender chicken pieces cooked in a creamy coconut milk sauce mixed with green curry paste and fresh herbs. The flavor is a mix of spicy, slightly sweet, and very fragrant, which makes it stand out from other curries.
In Thailand, you’ll see it everywhere from street food stalls to restaurants, and it’s also one of the most popular takeaway curries in many countries.
People usually enjoy it with steamed jasmine rice or sometimes with thin rice noodles, because the sauce is rich and perfect for soaking up with rice. It’s a simple dish but feels very comforting and satisfying.
Why You’ll Love This Recipe:
Quick to make: You don’t need to spend hours in the kitchen because Thai Green Curry with Chicken usually comes together in under thirty minutes, which makes it very convenient when you want something tasty but don’t have much time.
Simple ingredients: Most of the items like chicken, coconut milk, curry paste, and a few vegetables are easy to find in regular stores, so you don’t have to go searching for anything complicated.
Beginner-friendly: Even if you don’t cook often, the steps are straightforward and easy to follow, so you can still get a nice result without worrying too much.
Easy to customize: You can swap the chicken for tofu, prawns, or even just vegetables, which means you can adjust it depending on what you like or what you already have at home.
Perfect for meals: This dish works really well for lunch or dinner because it is filling and satisfying, and the curry sauce tastes great with rice or noodles.
Ingredients Needed:
When you make Thai Green Curry with Chicken, you don’t really need too many complicated things, but each ingredient has its own role that helps bring out the flavor and texture of the dish.
- Chicken – gives the curry its main protein and makes the dish filling.
- Coconut milk – creates the creamy base and balances the spice with a little sweetness.
- Green curry paste – adds the main flavor and spice that makes this curry unique.
- Aubergine or eggplant – adds body and soaks up the curry sauce nicely.
- Snow peas or green beans – bring freshness and a bit of crunch to the dish.
- Thai basil – finishes the curry with a fragrant and slightly sweet aroma.
- Fish sauce – adds saltiness and depth of flavor.
- Garlic, shallot, lemongrass, and kaffir lime leaves – give the curry its classic Thai fragrance and taste.
💡 Note: For the full ingredient list with exact amounts and measurements, please check the recipe card below.
Step-By-Step Instructions to Make Thai Green Curry with Chicken:
Step 1: Prepare the ingredients
First, you’ll want to get everything ready before you start cooking, because it makes the process smoother. Cut the chicken into bite-sized pieces so it cooks evenly, and slice the aubergine and snow peas so they are easy to eat later. Chop the garlic and shallot finely, and lightly bruise the lemongrass so it can release more flavor. It’s also good to remove the thick vein from the kaffir lime leaves so they blend better into the curry.
Step 2: Start with the aromatics
Heat a little oil in a pan and add the lemongrass, shallots, and garlic. Stir them around until they smell fragrant and start to turn golden. This step is important because it builds the base flavor of the curry, and you’ll notice the kitchen filling with a nice aroma.
Step 3: Add the curry paste and coconut milk
Next, stir in the green curry paste and let it cook for a short while so the flavors open up. Then pour in part of the coconut milk and mix it until the sauce looks glossy and slightly thick. This is when the curry starts to look creamy and rich.
Step 4: Cook the chicken
Add the chicken pieces into the pan and stir them well so they are coated with the curry sauce. Let them cook until the outside looks sealed and the meat starts to absorb the flavor. The sauce will continue to thicken as the chicken cooks.
Step 5: Add stock and vegetables
Pour in the stock and the rest of the coconut milk, then bring it all together. Add the aubergine and let it soften until tender, then toss in the snow peas, bamboo shoots, and kaffir lime leaves. The vegetables should stay bright and slightly crisp, which makes the curry more refreshing.
Step 6: Finish with herbs and garnish
Turn off the heat and stir in the Thai basil leaves and sliced red chili. This adds a fresh and slightly sweet aroma right at the end. Taste the curry and adjust with fish sauce or sugar if you feel it needs more balance. Finally, garnish with coriander, lime wedges, and extra chili slices before serving.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
Control the heat: Keep the stove at medium heat when cooking the curry paste and coconut milk, because too much heat can make the sauce split and lose its creamy texture.
Texture matters: Add the vegetables toward the end so they stay bright and slightly crisp, instead of turning mushy.
Balance the flavors: Taste the curry before serving and adjust with a little fish sauce or sugar, since curry pastes can vary in saltiness and spice.
Ingredient swaps: If you don’t have kaffir lime leaves, you can use a little lime zest, and if Thai basil is not available, regular basil works fine too.
Coconut milk tip: Shake the can well before opening, because the cream and liquid often separate, and mixing them helps the sauce stay smooth.
Tasty Variations to Try:
- Vegetarian option: Replace the chicken with tofu or eggplant, which soak up the curry sauce nicely.
- Seafood twist: Try prawns or squid instead of chicken, since they cook quickly and pair well with the curry flavor.
- Spice level change: Add extra fresh chilies if you like more heat, or reduce the curry paste slightly if you prefer it mild.
- Seasonal vegetables: Use whatever vegetables are fresh at the time, like zucchini in summer or pumpkin in winter, to make the dish more flexible.
- Healthier swap: Use light coconut milk if you want to cut down on fat, though the sauce will be a little less creamy.
- Noodle version: Instead of rice, serve the curry over thin rice noodles for a different texture and style.
Serving Suggestions:
1. Serve with rice:
The most common way to enjoy Thai Green Curry with Chicken is with steamed jasmine rice, because the rice soaks up the creamy curry sauce and makes the meal more filling.
2. Perfect for noodles:
If you want something different, you can serve it with thin rice noodles, which give the dish a lighter feel and make it easy to eat.
3. Pairs well with sides:
A simple side like cucumber salad or fresh spring rolls works nicely, since they add crunch and freshness to balance the rich curry.
4. Best time to serve:
This dish is usually served for lunch or dinner, as it is hearty and satisfying, but you can also make it for a weekend meal when you want something cozy and flavorful.
Storage & Reheating Tips:
- How long it keeps: Thai Green Curry with Chicken usually stays good in the fridge for about two to three days, so it’s fine to make a little extra and save it for later.
- Best storage method: Keep it in an airtight container, because that helps lock in the flavor and prevents the curry from picking up other smells in the fridge.
- Simple reheating advice: Warm it gently on the stove over low heat, and if the sauce looks too thick, just add a splash of water or coconut milk to bring back the creamy texture.
Frequently Asked Questions (FAQ):
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Can I substitute the chicken?
Yes, you can easily swap the chicken for tofu, prawns, or even just vegetables, and the curry will still taste good because the sauce is the main flavor.
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Can I make it ahead of time?
You can cook Thai Green Curry with Chicken earlier in the day and reheat it later, but it’s best to add the basil leaves right before serving so they stay fresh.
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Why does my curry look too thin?
Sometimes the sauce can feel watery if you add too much stock, so just let it simmer longer until it thickens.
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Is it suitable for special diets?
If you don’t eat fish, you can replace the fish sauce with soy sauce, and if you want it lighter, you can use low-fat coconut milk.
Thai Green Curry with Chicken
Description
Thai Green Curry with Chicken is a quick and easy Thai dish made with tender chicken thighs, creamy coconut milk, fresh vegetables, and fragrant herbs. It’s spicy, slightly sweet, and very comforting, perfect for lunch or dinner when you want something flavorful but simple to prepare.
Ingredients
Instructions
- Cut 300 g (10 oz) chicken thighs into bite-sized pieces. Slice ½ aubergine, trim 12 snow peas, and thinly slice 1 red chili pepper. Finely chop 2 cloves garlic and 1 shallot. Slightly bruise 1 stalk lemongrass and remove the thick vein from 2 kaffir lime leaves.
- Heat 2 tbsp vegetable oil in a large pan over medium heat (about 180 °C). Add the lemongrass and shallot, stir for 30 seconds, then add the garlic. Cook until lightly golden and fragrant.
- Stir in 3 tbsp green curry paste and cook for 1 minute. Pour in 200 ml coconut milk and stir until the sauce looks glossy and slightly thick.
- Add the chicken pieces (300 g) and stir well. Cook for 2–3 minutes until the outside is sealed and coated with curry sauce.
- Pour in ½ cup chicken stock, ¼ cup water, and the remaining 200 ml coconut milk. Stir and bring to a gentle boil.
- Add the aubergine slices (½ aubergine) and cook for 3–4 minutes until tender. Stir in 100 g bamboo shoots, snow peas (12 pieces), and kaffir lime leaves (2 leaves). Cook for 1–2 minutes until vegetables are bright and slightly crisp.
- Season with 2 tbsp fish sauce and 1–2 tbsp sugar. Taste and adjust seasoning if needed.
- Turn off the heat and stir in a handful of fresh basil leaves and the sliced red chili. Garnish with coriander, lime wedges, and extra chili slices. Serve hot with jasmine rice or noodles.
Notes
- Shake the coconut milk can before opening to prevent separation.
- Add vegetables toward the end to keep them crisp and colorful.
- If you prefer a milder curry, reduce the curry paste slightly.
Nutrition Facts
Servings 3
Serving Size 1 bowl (~350 g)
- Amount Per Serving
- Calories 663kcal
- % Daily Value *
- Total Fat 56g87%
- Saturated Fat 31g155%
- Trans Fat 1g
- Cholesterol 99mg33%
- Sodium 1102mg46%
- Potassium 905mg26%
- Total Carbohydrate 22g8%
- Dietary Fiber 4g16%
- Sugars 11g
- Protein 24g48%
- Vitamin A 2652 IU
- Vitamin C 30 mg
- Calcium 83 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
