Thai Green Chicken Curry Recipe

Introduction

Thai Green Chicken Curry is a fragrant and flavorful dish that brings the vibrant tastes of Thailand to your table. This creamy curry blends tender chicken with aromatic herbs, fresh vegetables, and a rich coconut milk base for a comforting meal.

Ingredients

• 1 tbsp oil (for frying)
• 1.5 lbs chicken thigh (cut into bite-sized pieces)
• 4 tbsp green curry paste (Mae Ploy or similar)
• 1 1/2 cup chicken stock (unsalted)
• 2 1/2 cups coconut milk
• 2 tbsp palm sugar
• 2 tsp fish sauce
• 5 kaffir lime leaves
• 1 cup bamboo shoots
• 1 cup snow peas
• 2 tsp lime juice
• 1 1/2 cups Thai basil leaves

Instructions

1. Step 1: Heat oil in a medium-sized pan over medium-high heat.
2. Step 2: Add chicken pieces and sauté for 2–3 minutes until lightly golden.
3. Step 3: Stir in green curry paste and cook for 1 minute to release the flavors.
4. Step 4: Add chicken stock, coconut milk, palm sugar, fish sauce, and kaffir lime leaves. Reduce heat and simmer gently for 10 minutes.
5. Step 5: Add bamboo shoots and snow peas, stir well, and cook for another 3 minutes until vegetables are tender.
6. Step 6: Finish with lime juice and Thai basil leaves. Stir and serve the curry hot.

Tips & Variations

• For extra heat, add sliced Thai chilies along with the curry paste.
• You can substitute chicken thighs with chicken breast if preferred, but thighs stay juicier.
• If fresh kaffir lime leaves aren’t available, a few drops of lime zest or lime juice can boost flavor.
• Try adding other vegetables like bell peppers or eggplant for added texture.
• Serve over jasmine rice or rice noodles to soak up the delicious sauce.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture. Avoid boiling to prevent coconut milk from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought green curry paste?

Yes, a good quality store-bought green curry paste works well and saves preparation time. Adjust the amount to your taste and spice tolerance.

Is this curry spicy?

Traditional Thai green curry has a moderate level of spiciness, but you can control it by adjusting the amount of curry paste or adding fresh chilies.

Thai Green Chicken Curry Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

A flavorful and aromatic Thai Green Chicken Curry featuring tender chicken thighs simmered in a creamy coconut milk broth, infused with fragrant green curry paste, kaffir lime leaves, and fresh Thai basil. This classic Thai dish balances sweet, savory, and tangy flavors, finished with crisp bamboo shoots and snow peas for texture.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1.5 lbs chicken thigh, cut into bite-sized pieces
• 1 cup bamboo shoots
• 1 cup snow peas
• 1 1/2 cups Thai basil leaves

Currry Sauce

• 4 tbsp green curry paste (Mae Ploy or similar)
• 1 1/2 cups chicken stock (unsalted)
• 2 1/2 cups coconut milk
• 2 tbsp palm sugar
• 2 tsp fish sauce
• 5 kaffir lime leaves
• 2 tsp lime juice

Other

• 1 tbsp oil (for frying)

Instructions

1. Heat oil and sauté chicken: Heat 1 tbsp oil in a medium-sized pan over medium-high heat. Add the bite-sized chicken thigh pieces and sauté for 2–3 minutes until they turn lightly golden on the outside.
2. Add curry paste: Stir in 4 tbsp green curry paste and cook for 1 minute to release its fragrant spices and blend it well with the chicken.
3. Add liquids and simmer: Pour in 1 1/2 cups unsalted chicken stock and 2 1/2 cups coconut milk. Add 2 tbsp palm sugar, 2 tsp fish sauce, and 5 kaffir lime leaves. Reduce the heat to low and let the curry gently simmer for 10 minutes, allowing the flavors to meld and the chicken to cook through.
4. Add vegetables: Stir in 1 cup bamboo shoots and 1 cup snow peas. Cook for another 3 minutes, just until the vegetables are tender-crisp and heated through.
5. Finish with fresh flavors: Remove from heat, then add 2 tsp lime juice and 1 1/2 cups Thai basil leaves. Stir gently to incorporate the fresh herbs and citrusy brightness.
6. Serve hot: Spoon the Thai green chicken curry into bowls and serve immediately with steamed jasmine rice or your preferred side.

Notes

• Use chicken thighs for juicier and more flavorful results compared to chicken breasts.
• If fresh kaffir lime leaves are unavailable, dried ones can be used but reduce the quantity to avoid overpowering bitterness.
• Adjust the amount of green curry paste based on your spice preference—reduce if you want a milder curry.
• Palm sugar can be substituted with brown sugar if not available.
• For a richer curry, use full-fat coconut milk and for a lighter version, use light coconut milk or reduce the coconut milk quantity slightly.
• Serve with steamed jasmine rice for a traditional experience or with rice noodles for a variation.

Keywords: Thai green chicken curry, Thai curry recipe, coconut milk curry, green curry paste, Thai basil, kaffir lime leaf curry, easy Thai dinner