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Thai green chicken curry

Thai Green Chicken Curry is a creamy, aromatic dish featuring tender chicken, fresh herbs, and a blend of spices in a coconut milk base. This easy-to-follow recipe takes less than 40 minutes to prepare and delivers authentic Thai flavors. Perfect for weeknight dinners or special occasions, it’s customizable to suit your spice preference and dietary needs. Serve with steamed jasmine rice for a complete meal. Explore FAQs, nutrition info, and tips to make the best curry every time!
Servings 4
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

For the Green Curry Paste

  • 2-3 green chilies (adjust for spice)
  • 1 stalk lemongrass, chopped
  • 1 inch galangal or ginger, peeled
  • 3-4 garlic cloves
  • 1 shallot, chopped
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 lime, zest and juice
  • 1 cup fresh cilantro (coriander) leaves
  • 1 tsp shrimp paste (optional)

For the Curry

  • 1 lb (450g) chicken breast or thigh, sliced
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 cup Thai eggplant or zucchini, chopped
  • 1 red bell pepper, sliced
  • 1 cup bamboo shoots (optional)
  • 2-3 kaffir lime leaves
  • 1-2 tbsp fish sauce
  • 1 tsp palm sugar or brown sugar
  • Fresh basil leaves for garnish

Instructions

  • Prepare the Green Curry Paste
    In a food processor, combine green chilies, lemongrass, galangal, garlic, shallot, coriander seeds, cumin seeds, lime zest, and cilantro.
    Blend until smooth, adding a splash of water if needed.
  • Cook the Curry
    Heat 1-2 tbsp of oil in a large pan or wok over medium heat.
    Add 2-3 tbsp of the green curry paste and sauté for 2-3 minutes until fragrant.
    Pour in the coconut milk and chicken broth, stirring well to combine.
    Add the chicken slices and simmer for 10-12 minutes until cooked through.
    Stir in the Thai eggplant, red bell pepper, bamboo shoots, and kaffir lime leaves. Cook for another 5-7 minutes.
    Season with fish sauce and palm sugar. Adjust to taste.
  • Serve and Enjoy
    Garnish with fresh basil leaves and a squeeze of lime juice.
    Serve hot with steamed jasmine rice or sticky rice.

Notes

Frequently Asked Questions (FAQs)

1. Can I use store-bought curry paste?

Yes, you can use store-bought green curry paste for convenience. However, homemade paste offers a fresher, more vibrant flavor.

2. How do I make it vegetarian?

Replace chicken with tofu or mixed vegetables like broccoli, carrots, and mushrooms. Use vegetable broth instead of chicken broth.

3. Is Thai Green Chicken Curry spicy?

The spice level depends on the green chilies used. Adjust the number of chilies to suit your taste.

4. Can I freeze the curry?

Yes, you can freeze the curry for up to 2 months. Store it in an airtight container and thaw before reheating.

Nutrition Information (Per Serving)

  • Calories: 350 kcal
  • Protein: 25g
  • Carbohydrates: 12g
  • Fat: 22g
  • Fiber: 3g

Special Notes

  • Fresh ingredients: Use fresh herbs and spices for the best flavor.
  • Coconut milk: Shake the can well before opening to ensure a creamy consistency.
  • Kaffir lime leaves: If unavailable, use lime zest as a substitute.
Calories: 350kcal
Course: Main Course
Cuisine: Thai
Keyword: Green Curry Recipe, Thai Green Chicken Curry