Thai Green Curry with Chicken

Thai green curry chicken is a rich, aromatic, and deeply flavorful dish that showcases the bold and herbaceous flavors of Thailand. Made with green curry paste, creamy coconut milk, and tender chicken, it’s a classic Thai recipe that’s surprisingly easy to make at home—and it delivers restaurant-quality results in every bite.

Why You’ll Love This Recipe

This Thai green curry is a showstopper for its perfect balance of spice, sweetness, and savory depth. Unlike many Westernized versions, this recipe uses traditional Thai cooking methods and ingredients, such as makrut lime leaves, palm sugar, and Thai basil. It’s naturally gluten-free and can be easily adapted for vegetarian or vegan diets. Whether you’re a Thai food enthusiast or new to curries, this dish will impress with its complexity and comfort.

Ingredients

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

• Coconut milk

• Green curry paste (store-bought or homemade)

• Chicken stock (unsalted)

• Boneless skinless chicken thighs (or breast with modifications)

• Palm sugar (or light brown sugar)

• Fish sauce

• Makrut lime leaves

• Bamboo shoots (canned strips)

• Thai basil leaves

• Red bell pepper (or other mild red pepper)

• Jasmine rice (for serving)

Optional (for homemade curry paste):

• Green Thai chilies

• Lemongrass

• Galangal

• Makrut lime zest

• Shallots

• Garlic

• Cumin and coriander seeds

• Cilantro roots or stems

• Thai basil

• White peppercorns

• Shrimp paste

Directions

1. In a saucepan, reduce ¾ cup of the coconut milk over medium heat until thickened and the oil begins to separate.

2. Add green curry paste and sauté for about 2 minutes, stirring constantly until aromatic.

3. Add chicken thighs and mix well with the paste to coat the meat.

4. Pour in the remaining coconut milk, chicken stock, palm sugar, fish sauce, and bruised makrut lime leaves. Stir to combine.

5. Simmer gently for 10–15 minutes until the chicken is fully cooked and fork-tender.

6. Add bamboo shoots and bring the curry to a gentle boil.

7. Taste and adjust seasoning with more fish sauce or sugar as needed.

8. Stir in red bell pepper and Thai basil just before serving. Remove from heat once the basil is wilted.

9. Serve hot with jasmine rice.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Vegan version: Replace chicken with tofu or hearty vegetables like mushrooms or eggplant. Use soy sauce or vegan fish sauce and vegetable broth.

• Use different proteins: Try shrimp, fish, pork, or beef instead of chicken. Adjust cooking time as needed.

• Add more veggies: Thai eggplant, winter melon, or green beans are excellent additions.

• Homemade paste boost: For deeper flavor, make your own curry paste or add fresh herbs like cilantro stems or Thai basil to your store-bought paste.

• Control heat: Adjust the amount of curry paste or use mild green chilies to make it less spicy.

Storage/Reheating

• Store leftover curry in an airtight container in the refrigerator for up to 3 days.

• Reheat gently over medium-low heat, stirring often. Avoid boiling to preserve the flavor and texture.

• Freezing is possible, but coconut milk may separate slightly. Stir well when reheating.

FAQs

What makes green curry green?

The vibrant color comes from green chilies, Thai basil, and fresh herbs used in the curry paste.

Can I use store-bought curry paste?

Yes, high-quality brands like Maeploy or Aroy-D are recommended. Avoid weak brands like Thai Kitchen unless doubled.

How do I make this curry less spicy?

Use fewer chilies in the paste or reduce the amount of curry paste added to the dish.

Is it better to use chicken thighs or breasts?

Chicken thighs are preferred for tenderness and flavor, but chicken breast works with a slight change in cooking method.

Can I substitute bamboo shoots?

Yes, Thai eggplant or winter melon are great alternatives, though they require adjusted cooking times.

What is the purpose of makrut lime leaves?

They infuse the curry with a citrusy aroma but are not meant to be eaten. Tear and bruise them before adding.

Can I freeze the curry?

Yes, but for best texture and flavor, it’s recommended to enjoy it fresh. The coconut milk may separate when thawed.

What should I serve with Thai green curry?

Steamed jasmine rice is traditional. You can also serve it with rice noodles or roti for variety.

Can I use light coconut milk?

You can, but it will result in a thinner, less creamy curry. Full-fat coconut milk is ideal for flavor and richness.

How do I fix a bland curry?

Add more curry paste, sauté it in oil first, then mix it into the curry. Adjust with fish sauce or sugar for balance.

Conclusion

This authentic Thai green curry chicken is a flavor-packed dish that captures the essence of Thai cuisine. With its creamy coconut base, tender chicken, and a medley of bold herbs and spices, it’s both comforting and exciting. Whether you stick to the traditional version or adapt it with your favorite proteins and vegetables, this recipe is a must-try for anyone looking to explore real Thai cooking at home.

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