Thai Green Chicken Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://servedbynora.com/thai-green-chicken-curry-recipe/
