If you’re craving a vibrant dish that’s packed with flavor yet surprisingly straightforward to whip up, you’re in the right place. I’m excited to share my Easy Thai Green Curry with Chicken Recipe that’s become a family favorite and an absolute crowd-pleaser in my kitchen. Trust me, once you master this, you’ll find yourself coming back for seconds (and thirds!). It’s rich, creamy, and just spicy enough to make your taste buds dance.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in about 35 minutes, perfect for a flavorful weeknight dinner without the fuss.
- Authentic Flavor Boost: Frying the curry paste first creates a depth of flavor that rivals any Thai restaurant.
- Flexible Ingredients: Whether you use store-bought or homemade green curry paste, it still tastes amazing.
- Balanced Heat: It’s spicy enough to excite your palate without overpowering those mild coconut milk notes.
Ingredients You’ll Need
I love how each ingredient in this Easy Thai Green Curry with Chicken Recipe plays its part to build layers of flavor. Using fresh aromatics alongside coconut milk creates that iconic creamy yet spicy sauce. Plus, a few tips on key ingredients will set you up for success.
- Thai Green Curry Paste: I use Maesri brand for consistency, but homemade paste adds unbeatable freshness.
- Garlic: Fresh minced garlic amps up the savory backdrop.
- Fresh Ginger: Gives an aromatic zing that balances the creamy coconut milk.
- Lemongrass Paste: If you can find it, this paste brings authentic citrusy notes without chopping.
- Vegetable Oil: For frying the paste without overpowering flavors.
- Chicken or Vegetable Broth: Adds depth and thins the sauce to the perfect consistency.
- Coconut Milk (Full Fat): Key for that luxurious, creamy texture.
- Fish Sauce: Provides salty umami to balance sweetness and spice.
- White Sugar: Just a little to round out the flavors.
- Kaffir Lime Leaves: Torn to release aroma, they add a magical citrus fragrance.
- Chicken Thigh: Juicy and flavorful, boneless and skinless works best for even cooking.
- Japanese Eggplants: Their tender texture soaks up the sauce beautifully.
- Snow Peas: Added last for crunch and vibrant color.
- Thai Basil Leaves: The sweet, slightly spicy basil aroma really lifts the dish.
- Lime Juice: A fresh squeeze brightens the whole curry before serving.
- Crispy Fried Shallots: The crunch and mild sweetness are my secret finishing touch.
- Optional: Green or red chili slices for extra heat, if you like things spicier.
- Steamed Jasmine Rice: The classic side that keeps everything balanced and comforting.
Variations
I like to tweak this Easy Thai Green Curry with Chicken Recipe depending on what I have on hand or who I’m cooking for. Don’t be afraid to make it your own—personal touches only make the dish better!
- Vegetarian Version: Swap chicken with tofu or extra veggies like bell peppers and zucchini. I’ve made it this way when friends come over who prefer plant-based meals, and it’s just as satisfying.
- Spice Level: Adjust the amount of green curry paste or add extra chilies. When I want a real kick, a little more paste or extra sliced chillies works wonders.
- Creaminess: For a lighter curry, use light coconut milk or reduce the quantity slightly. I find full-fat coconut milk gives the best richness but I mix it up depending on my mood.
- Herbs Swap: Thai basil is ideal, but if you can’t find it, fresh cilantro or even mint can add an interesting twist.
How to Make Easy Thai Green Curry with Chicken Recipe
Step 1: Fry the Curry Paste to Unlock Deep Flavors
Start by heating your vegetable oil in a heavy skillet or pot over medium-high heat. Add the Thai green curry paste along with minced garlic, grated ginger, and lemongrass paste if you’re using extras. Stir frequently and cook for about 2 to 3 minutes until the paste mostly dries out but releases an incredible aroma. Be careful not to breathe in deeply here—the fumes are powerful! This frying step is the key trick I learned early on; it transforms the curry paste from just a jarred mix into something truly vibrant and mouthwatering.
Step 2: Create the Flavorful Coconut Broth
Next, pour in the chicken or vegetable broth and full-fat coconut milk. Stir well to dissolve the curry paste fully into the liquid. At this point, season your curry based on whether you’re using store-bought or homemade paste—start with less fish sauce and sugar and adjust later. Toss in torn kaffir lime leaves and bring the curry to a gentle simmer, letting all those flavors mingle.
Step 3: Add Chicken and Simmer Gently
Slide in your sliced chicken thighs, stir so they’re all coated, then lower the heat to medium. Simmer with occasional stirring for about 7 minutes until the chicken is cooked through and tender. I usually watch the chicken closely here since cooking thigh meat gently keeps it juicy rather than drying out.
Step 4: Layer in the Vegetables
Add the Japanese eggplants next and simmer for another 5 minutes until they become tender and soak up the curry flavors. Then toss in snow peas and cook for about 2 more minutes so they stay slightly crisp, adding a nice texture contrast.
Step 5: Final Seasoning and Freshness
Give the curry a taste and adjust seasoning—more fish sauce or a pinch of salt adds saltiness, a little sugar balances spice, and lime juice brightens everything up. Stir in fresh Thai basil leaves last to preserve their bright flavor. Remember, the curry sauce should be a bit thin and saucy, not thick—you don’t want to keep simmering after adding the basil or it will deepen in color and lose the fresh vibe.
Serve immediately over fragrant steamed jasmine rice, sprinkled with crispy fried shallots and your favorite garnishes.
Pro Tips for Making Easy Thai Green Curry with Chicken Recipe
- Don’t Skip Frying the Paste: I used to add curry paste directly to liquids, which made the flavor flat – frying unlocks essential oils and intensifies the taste.
- Watch Your Heat: Medium-high to medium heat is best to avoid burning the paste but still cook off the raw edge.
- Add Herbs Last: Fresh basil loses its brightness if cooked too long, so add it just before serving.
- Keep Sauce Saucy: The curry sauce should be lightly saucy, not too thick—don’t simmer after adding herbs to keep colors vibrant.
How to Serve Easy Thai Green Curry with Chicken Recipe
Garnishes
I always top the curry with crispy fried Asian shallots for crunch and a bit of extra savoriness. A few fresh Thai basil leaves or cilantro/coriander add fresh herbal notes I find irresistible. If you love heat, a handful of thinly sliced red or green chilies on top delivers the perfect spicy punch.
Side Dishes
Steamed jasmine rice is the classic and best match—it soaks up all the luscious curry sauce perfectly. Sometimes, I add a simple cucumber salad or lightly blanched greens like bok choy to balance the richness with crisp coolness.
Creative Ways to Present
For special occasions, I like to serve the curry in individual decorative coconut shells or rustic bowls with scattered edible flowers or herbs. It makes for a stunning, authentic presentation that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftover green curry in airtight containers in the fridge for up to 3 days. I recommend separating the curry from rice if possible to keep the rice texture intact. Leftover curry tastes even better the next day because the flavors meld beautifully overnight.
Freezing
This Easy Thai Green Curry with Chicken Recipe freezes well in portioned containers. Just cool completely before freezing. When thawing, do it overnight in the fridge for best texture and flavor retention.
Reheating
Reheat gently on the stovetop over medium-low heat while stirring occasionally. Adding a splash of broth or coconut milk helps loosen the sauce if it thickened during storage. Avoid boiling to maintain the fresh flavor and tender chicken texture.
FAQs
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Can I use chicken breast instead of thigh in this Easy Thai Green Curry with Chicken Recipe?
Yes, you can use chicken breast if you prefer leaner meat, but chicken thighs stay juicier and more flavorful when simmered in the curry. If using breast, keep an eye on cooking time to prevent dryness.
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How spicy is this Easy Thai Green Curry with Chicken Recipe?
This curry has a moderate heat level that’s adjustable. Using 4-6 tablespoons of green curry paste provides a nice kick without overwhelming heat, but you can always add more or less to suit your taste.
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Can I make this recipe vegan?
Absolutely! Swap chicken for tofu or mixed vegetables, replace fish sauce with soy sauce or tamari, and ensure your curry paste doesn’t contain shrimp paste. The flavors still shine wonderfully.
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Do I have to use kaffir lime leaves?
Kaffir lime leaves add a distinct citrus aroma that’s hard to replicate, but if you can’t find them, a little lime zest can be a decent substitute. Your curry will still taste delicious but missing that signature aromatic hint.
Final Thoughts
This Easy Thai Green Curry with Chicken Recipe has become one of those dishes I love to cook when I want something both comforting and exciting. It’s a perfect balance of creamy coconut, savory fish sauce, fragrant herbs, and just the right amount of heat. The best part? You don’t need dozens of exotic ingredients or hours simmering—the frying of the curry paste is a game-changer that I guarantee will elevate your curry game. I can’t wait for you to try it and hear how much your family loves it too!
Print
Easy Thai Green Curry with Chicken Recipe
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This authentic Thai Green Curry recipe combines vibrant green curry paste, creamy coconut milk, tender chicken thigh, and fresh vegetables like Japanese eggplants and snow peas. Cooked gently on the stovetop to infuse bold, spicy, and aromatic flavors, it’s served over fragrant jasmine rice and garnished with fresh Thai basil, lime juice, and crispy shallots for a perfect balance of heat, sweetness, and freshness.
Ingredients
Curry Paste and Aromatics
- 4 – 6 tbsp Thai Green Curry Paste (Maesri best) OR 1 quantity homemade green curry paste
- 2 large garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp lemongrass paste
Liquids and Seasonings
- 2 tbsp vegetable oil
- 1 cup (250ml) low sodium chicken or vegetable broth
- 400 g / 14 oz full fat coconut milk
- 1 – 3 tsp fish sauce
- 1 – 3 tsp white sugar
- 1/8 tsp salt
Vegetables and Protein
- 6 kaffir lime leaves, torn in half
- 350 g / 12 oz skinless boneless chicken thigh, sliced
- 2 small Japanese eggplants, sliced 1 cm thick
- 1 1/2 cups snow peas, trimmed
Finishing Touches and Garnishes
- 16 Thai basil leaves
- Juice of 1/2 lime, to taste
- Crispy fried Asian shallots
- Thai basil or cilantro/coriander (recommended)
- Green or red chili slices (optional)
- Steamed jasmine rice, to serve
Instructions
- Heat oil and sauté curry paste and aromatics: In a heavy-based skillet or pot over medium-high heat, heat 2 tablespoons of vegetable oil. Add 4-6 tablespoons of Thai green curry paste along with minced garlic, grated ginger, and lemongrass paste if using. Cook for 2 to 3 minutes until the paste mostly dries out and becomes fragrant. Be cautious not to inhale the potent fumes.
- Add liquids and stir: Pour in 1 cup (250ml) of low sodium chicken or vegetable broth and 400g (14 oz) full-fat coconut milk. Stir well to dissolve the curry paste into the liquids, creating a flavorful sauce base.
- Season the curry: If using curry paste from a jar, add 1 tsp fish sauce, 1 tsp white sugar, and no salt. For homemade curry paste, add 3 tsp fish sauce, 3 tsp sugar, and 1/8 tsp salt. This balances the salty and sweet flavors.
- Add kaffir lime leaves and simmer: Tear 6 kaffir lime leaves in half and add them to the pot. Stir and bring the curry to a gentle simmer.
- Cook the chicken: Add 350 g sliced skinless, boneless chicken thigh to the simmering curry. Stir well, then reduce heat to medium and let it bubble gently. Cook for 7 minutes until the chicken is partially cooked through.
- Add eggplants and cook: Add 2 small Japanese eggplants, sliced, to the curry. Cook for an additional 5 minutes until the eggplants are soft and tender.
- Adjust seasoning and add vegetables: Taste the sauce and adjust seasoning by adding more fish sauce or salt for saltiness or sugar for sweetness if needed.
- Add snow peas, basil, and lime juice: Stir in 1 1/2 cups trimmed snow peas and cook for 2 minutes until slightly softened. Then add 16 Thai basil leaves and the juice of half a lime to brighten the flavors. Avoid extended simmering to prevent sauce darkening.
- Serve: Spoon the green curry over steamed jasmine rice. Garnish with crispy fried Asian shallots, extra Thai basil or cilantro/coriander, and optional slices of green or red chili for added heat.
Notes
- Use either high-quality store-bought Thai green curry paste or homemade paste for the best flavor.
- Frying off the curry paste at the start is crucial to unlocking deep flavors.
- Be careful when frying paste, as the aroma is very strong and spicy.
- Adjust fish sauce and sugar amounts depending on whether you’re using jarred or homemade paste.
- Green curry is traditionally meant to be spicy, so don’t shy away from some heat.
- Adding fresh Thai basil at the end provides an aromatic finishing touch.
- Serve with steamed jasmine rice to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 352 kcal
- Sugar: 7 g
- Sodium: 54 mg
- Fat: 31 g
- Saturated Fat: 25 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 35 mg
