Jump to Recipe Print RecipeAs the fragrant aroma of Thai Green Chicken Curry fills my kitchen, I can’t help but feel a wave of nostalgia wash over me. This dish, a delightful embrace of spicy green chilies and creamy coconut milk, effortlessly transports me to the vibrant streets of Thailand. Perfect for those busy weeknights, this chicken curry is not only a comforting crowd-pleaser but also incredibly adaptable — whether you’re using homemade curry paste or a store-bought shortcut. Plus, it’s a fantastic way to sneak in a rainbow of vegetables, ensuring each bowl is both nourishing and satisfying. Are you ready to savor the authentic taste of Thailand right at home? Let’s dive into this delicious recipe together! Why will you love this chicken curry? Authentic Flavors: The blend of fresh herbs, spices, and creamy coconut milk creates a rich, mouthwatering taste that captures the essence of Thai cuisine. Versatile Recipe: Whether you opt for homemade green curry paste or a quick store-bought version, this recipe fits seamlessly into your busy schedule. Nutrient-Packed: With crisp vegetables like broccoli and sugar snap peas, you’ll be enjoying a healthy balance of flavors and textures. Easy to Adapt: Make it vegetarian by substituting chicken with tofu, or customize the spice level to suit your palate. Crowd-Pleaser: Perfect for family dinners or entertaining friends, this dish is sure to impress everyone at the table! So why not pair it with some Thai-styled Jasmine rice for an unforgettable meal? Thai Green Chicken Curry Ingredients For the Chicken Chicken Thighs – The main protein providing tenderness and flavor; you can use chicken breasts for a leaner option. For the Curry Base Coconut Milk – Adds a creamy richness to the curry; always choose full-fat for the best texture and flavor. Green Curry Paste – This is the heart of the dish, full of fresh herbs and spices; homemade is best, but high-quality store-bought works well too. For Freshness Cilantro – Fresh herbs that enhance flavor beautifully; adjust the amount based on your personal preference. Basil – Known for its aromatic fragrance, it adds a lovely depth to the curry. For the Veggies Vegetables (e.g., Broccoli, Sugar Snap Peas) – These add texture and nutrition; cook until tender to keep them crunchy. For the Umami Fish Sauce – Provides essential umami depth; substitute with soy sauce for a vegetarian version if needed. For Balance Light Brown Sugar – This balances the curry’s flavors; palm sugar can be used for added authenticity. For Aromatics Kaffir Lime Leaves – Essential for that bright, aromatic flavor; always choose fresh for the strongest taste. Lemongrass – Adds a zesty citrus note that elevates the entire dish, enhancing the flavor profile of your Thai green curry. Step‑by‑Step Instructions for Thai Green Chicken Curry Step 1: Prep the Curry Paste If you’re making your own green curry paste, start by combining fresh herbs, green chilies, garlic, and ginger in a food processor. Blend everything together until you reach a smooth consistency, adding a splash of water if needed. This step takes about 5-7 minutes, and you’ll know it’s ready when the aroma of the paste fills your kitchen. Step 2: Cook the Chicken Slice the chicken thighs into bite-sized pieces and heat a large skillet or wok over medium-high heat with a splash of oil. Sauté the chicken for about 6-8 minutes until browned and cooked through, stirring occasionally. You’ll want the pieces to have a lovely golden color, indicating that they’re perfectly seared for your Thai Green Chicken Curry. Step 3: Add the Curry Paste Once the chicken is browned, reduce the heat to medium and add the prepared green curry paste. Sauté the mixture for an additional 2-3 minutes, stirring constantly to prevent sticking. This step helps to release the essential oils and flavors from the herbs in your Thai Green Chicken Curry, making the base rich and aromatic. Step 4: Incorporate Coconut Milk Pour in a can of full-fat coconut milk, stirring well to combine with the chicken and curry paste. Increase the heat back to medium-high and bring the mixture to a gentle simmer, which should take about 5 minutes. You’ll know it’s ready when small bubbles start to appear on the surface, creating a creamy and luscious sauce. Step 5: Add the Vegetables Toss in your choice of vegetables, such as broccoli and sugar snap peas, gently stirring them into the curry. Allow the mixture to simmer for another 5-7 minutes, or until the vegetables are just tender but still vibrant in color. This ensures they retain their crunch, making your Thai Green Chicken Curry texturally delightful. Step 6: Season the Curry Taste the curry and adjust the flavor by adding fish sauce and light brown sugar to your liking. Stir well and let it simmer for an additional 2-3 minutes to meld the flavors together. You’ll know it’s seasoned perfectly when the sweetness balances out the heat and the saltiness, resulting in a harmonious Thai Green Chicken Curry. Step 7: Serve and Garnish Spoon your delicious Thai Green Chicken Curry over bowls of warm jasmine rice. For a fresh finish, garnish with chopped cilantro and basil, along with a few sliced chilies for an extra kick. This step brings the dish to life, creating a beautiful presentation that’s as inviting as it is tasty. Expert Tips for Thai Green Chicken Curry Fresh Ingredients: Always use fresh herbs and vegetables for maximum flavor; they truly make your Thai Green Chicken Curry shine. Avoid Overcooking: Keep a close eye on your vegetables; overcooking can lead to mushiness. A quick sauté keeps them vibrant and crisp. Coconut Milk Creaminess: Stick to full-fat coconut milk for that luscious texture; light versions won’t provide the same rich flair. Adjust Spice Levels: If you prefer less heat, start with half the curry paste and add more gradually until it suits your taste. Garnish Wisely: Don’t skip fresh herbs for garnish; they elevate the dish visually and enhance the flavor of your Thai Green Chicken Curry! What to Serve with Thai Green Chicken Curry Picture a fragrant dining table, each dish carefully selected to complement the vibrant flavors of your warming curry. Jasmine Rice: The classic companion to Thai dishes, jasmine rice soaks up the creamy sauce, providing a perfect balance of flavors. Crispy Spring Rolls: These delightful appetizers add a crunchy contrast, filled with fresh veggies that echo the vibrant bites of curry. A great way to start the meal! Cucumber Salad: Light and refreshing, this salad provides a cool respite from the spices, elevating your dining experience with each crisp bite. Thai Iced Tea: Serve this sweet, creamy beverage alongside your curry; its refreshing sweetness enhances the spice without competing for attention. Mango Sticky Rice: End your meal on a sweet note with this beloved Thai dessert. The rich coconut and tender mango offer a delightful contrast to the savory curry. Grilled Vegetables: Roasted or grilled veggies add a smoky touch, complementing the earthy notes of your Thai Green Chicken Curry. It’s all about layers of flavor! Sesame Noodles: These flavorful noodles provide a hearty side, embracing nutty notes that pair harmoniously with the curry’s rich qualities. Make Ahead Options These Thai Green Chicken Curry preparations are perfect for busy cooks looking to streamline meal planning! You can make the curry sauce (chicken and coconut milk combined with the green curry paste) up to 24 hours in advance and refrigerate it in an airtight container. To prevent the vegetables from losing their texture, prep them fresh right before serving. When you’re ready to enjoy your curry, simply heat the sauce gently on the stove, add in your vibrant vegetables, and simmer until they are just tender. This way, you maintain that fresh crunch while enjoying the deep flavors of your Thai Green Chicken Curry, making your mealtime both effortless and satisfying! How to Store and Freeze Thai Green Chicken Curry Fridge: Store your Thai Green Chicken Curry in an airtight container for up to 3 days. Allow it to cool to room temperature before sealing to maintain freshness. Freezer: If you want to save some for later, freeze the curry in a freezer-safe container for up to 2 months. Ensure it’s completely cooled and check for tight sealing to prevent freezer burn. Reheating: When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop over low heat until warmed through, stirring occasionally for even heating. Make-Ahead: This curry tastes even better the next day as the flavors meld. Prepare in advance and enjoy a quick meal on busy nights! Thai Green Chicken Curry Variations Customize the flavor profile of your curry to make it uniquely yours! Vegetarian Delight: Swap chicken for firm tofu or hearty vegetables like bell peppers and eggplant for a delicious vegetarian option. The tofu will soak up the rich flavors beautifully, making every bite enjoyable. Spice Level: For those who prefer a milder heat, reduce the amount of green curry paste or opt for a milder variant. Adjustments can easily create a comfortable warmth suitable for every palate. Low-Carb Twist: Serve your curry over cauliflower rice or quinoa instead of traditional jasmine rice for a nutritious, low-carb alternative. Not only will this make the dish lighter, but it also adds a different texture. Noodle Variation: Transform your Thai Green Chicken Curry into a noodle dish by tossing in rice noodles just before serving. They absorb the fragrant sauce perfectly and make for a hearty meal. Coconut Cream Boost: If you’re craving an extra creamy curry, add a splash of coconut cream before serving. This enhances the richness while maintaining the dish’s authentic tropical flavors. Flavor Infusion: For an interesting layer of flavor, throw in a tablespoon of peanut butter or almond butter while cooking, creating a delightful nutty undertone. Green Veggie Medley: Elevate the nutrition by adding more green vegetables such as spinach, kale, or zucchini. This will not only add vibrant color but also maintain that satisfying crunch. Curry Paste Choices: Experiment with different types of curry paste. Try a red or yellow curry paste instead for a unique twist while still celebrating the essence of Thai cuisine. When you’re looking for new ways to make your meals enjoyable, don’t miss out on the lovely flavors in recipes like Garlic Parmesan Chicken or a savory Chicken Etouffee. Both are excellent options if you’re looking to diversify your dinner table! Thai Green Chicken Curry Recipe FAQs What is the best way to select ingredients for this curry? Absolutely! When choosing your ingredients, opt for chicken thighs for their tenderness; however, chicken breasts work well too for a leaner option. Fresh produce like broccoli and sugar snap peas should be vibrant and crisp—avoid any that have dark spots or wilting. Look for bright green chilies and ensure your coconut milk is full-fat for the best creaminess. How should I store leftovers of the Thai Green Chicken Curry? To store your delicious Thai Green Chicken Curry, keep it in an airtight container in the fridge for up to 3 days. Allow the curry to cool to room temperature before sealing the container to maintain freshness. This way, the flavors continue to develop, making your next meal even better! Can I freeze Thai Green Chicken Curry? If so, how? Yes, you can definitely freeze your Thai Green Chicken Curry! First, let it cool completely. Then, pour the curry into a freezer-safe container, leaving some space at the top as it may expand. Seal tightly and label with a date. It will remain good for up to 2 months. When you’re ready to enjoy it again, just thaw in the refrigerator overnight and reheat on the stovetop over low heat, gently stirring until warmed through. What should I do if my curry is too spicy? If your Thai Green Chicken Curry turns out spicier than you’d like, don’t worry! One effective method is to add a splash of coconut milk or a little more sugar to help balance the heat. You can also add diced potatoes or more vegetables to absorb some of the spice, making the overall flavor more enjoyable. Remember, tasting as you go is key! Is Thai Green Chicken Curry suitable for a halal diet? Yes, this Thai Green Chicken Curry can easily be adapted for a halal diet. Just ensure that all the ingredients, especially the chicken and fish sauce if used, are halal-certified. Additionally, you can replace fish sauce with soy sauce for a vegetarian or halal-friendly option, maintaining the depth of flavor and authenticity. Can I make this curry vegetarian? Very! To create a vegetarian version of Thai Green Chicken Curry, simply substitute the chicken with firm tofu, chickpeas, or a medley of vegetables such as bell peppers, eggplant, and zucchini. Follow the same cooking instructions, and you’ll have a nourishing and flavor-packed dish that’s suitable for vegetarians! Thai Green Chicken Curry: A Creamy Taste of Thailand No ratings yet A comforting and adaptable Thai Green Chicken Curry that combines spicy green chilies, creamy coconut milk, and a rainbow of vegetables. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ThaiCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken500 grams Chicken Thighs You can use chicken breasts for a leaner option.For the Curry Base400 ml Coconut Milk Always choose full-fat for the best texture and flavor.3 tablespoons Green Curry Paste Homemade is best, but high-quality store-bought works well.For Freshness1/2 cup Cilantro Adjust the amount based on your personal preference.1/2 cup Basil Adds a lovely depth to the curry.For the Veggies2 cups Vegetables (e.g., Broccoli, Sugar Snap Peas) Cook until tender to keep them crunchy.For the Umami1 tablespoon Fish Sauce Substitute with soy sauce for a vegetarian version if needed.For Balance1 tablespoon Light Brown Sugar Palm sugar can be used for added authenticity.For Aromatics3 leaves Kaffir Lime Leaves Always choose fresh for the strongest taste.1 stalk Lemongrass Enhances flavor profile of your Thai green curry. Equipment SkilletFood Processor Method Step-by-Step InstructionsPrep the Curry Paste: Combine fresh herbs, green chilies, garlic, and ginger in a food processor, blending until smooth.Cook the Chicken: Slice chicken thighs into bite-sized pieces, sauté in a large skillet over medium-high heat until browned, 6-8 minutes.Add the Curry Paste: Reduce heat, add curry paste, and sauté for an additional 2-3 minutes.Incorporate Coconut Milk: Pour in coconut milk, stir, and simmer for about 5 minutes.Add the Vegetables: Toss in vegetables, simmer for another 5-7 minutes until tender.Season the Curry: Adjust flavor with fish sauce and brown sugar, simmer for another 2-3 minutes.Serve and Garnish: Serve over jasmine rice, garnishing with cilantro, basil, and sliced chilies. Nutrition Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 70mgCalcium: 40mgIron: 2mg NotesFor the best flavor and texture, use fresh ingredients and monitor the cooking times carefully. Tried this recipe?Let us know how it was!
