Thai Green Curry with Chicken

Why You’ll Love This Recipe

• Rich and creamy curry with authentic Thai-inspired flavors
• Easy to customize with your favorite vegetables
• Ready in under an hour
• Perfect balance of spicy, savory, and sweet
• Great for meal prep and leftovers
• Pairs beautifully with jasmine rice or noodles
• One-pan recipe for easy cleanup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken thighs or chicken breasts
• Thai green curry paste
• Coconut milk
• Chicken broth
• Fish sauce
• Brown sugar or palm sugar
• Garlic cloves
• Fresh ginger
• Vegetable oil
• Bell peppers
• Zucchini
• Bamboo shoots
• Thai basil leaves
• Lime juice
• Green beans
• Fresh cilantro for garnish
• Jasmine rice for serving

Directions

1. Slice the chicken into bite-sized pieces and season lightly with salt.
2. Heat vegetable oil in a large skillet or pot over medium heat.
3. Add green curry paste and cook for 1–2 minutes until fragrant.
4. Stir in garlic and ginger and cook briefly.
5. Pour in coconut milk and chicken broth, stirring until smooth.
6. Add fish sauce and brown sugar to balance the flavors.
7. Add the chicken and simmer for 10–12 minutes until cooked through.
8. Stir in bell peppers, zucchini, green beans, and bamboo shoots.
9. Simmer for another 5–7 minutes until the vegetables are tender but still vibrant.
10. Add lime juice and fresh Thai basil leaves.
11. Taste and adjust seasoning if needed.
12. Serve hot over jasmine rice and garnish with cilantro.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Use shrimp, tofu, or beef instead of chicken.
• Add mushrooms, eggplant, or snap peas for extra vegetables.
• Make it spicier by adding sliced Thai chilies.
• Use light coconut milk for a lighter version.
• Add rice noodles instead of serving with rice.
• Stir in spinach near the end of cooking for extra greens.

Storage/Reheating

Store leftover Thai Green Curry with Chicken in an airtight container in the refrigerator for up to 4 days.

Freeze cooled curry in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or coconut milk if the sauce thickens too much.

FAQs

Is Thai green curry very spicy?

Thai green curry is usually moderately spicy, but you can adjust the heat by using less curry paste.

Can I use chicken breasts instead of thighs?

Yes, both work well, though chicken thighs tend to stay juicier.

What vegetables work best in green curry?

Bell peppers, zucchini, bamboo shoots, eggplant, and green beans are all excellent choices.

Can I make this curry vegetarian?

Yes, replace the chicken with tofu and use soy sauce instead of fish sauce.

What type of coconut milk should I use?

Full-fat coconut milk gives the creamiest texture and richest flavor.

Can I prepare this recipe ahead of time?

Yes, the flavors often become even better the next day.

What should I serve with Thai green curry?

Jasmine rice, brown rice, or rice noodles pair perfectly with this dish.

How do I make the curry less spicy?

Use less curry paste and add extra coconut milk to mellow the heat.

Can I freeze leftovers?

Yes, this curry freezes well for up to 2 months.

How long does it last in the refrigerator?

Stored properly, it will stay fresh for up to 4 days.

Conclusion

Thai Green Curry with Chicken is a flavorful and comforting meal filled with creamy coconut sauce, tender chicken, and vibrant vegetables. It’s easy to prepare, highly customizable, and perfect for weeknight dinners or special meals at home. Serve it with warm jasmine rice for a delicious dish that brings bold Thai-inspired flavors to your table.

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