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Thai Green Curry Chicken Recipe

Thai Green Curry Chicken

iamwinfred
This Thai Green Curry Chicken is rich, creamy, and bursting with bold aromatic flavors — fresh green curry paste, full-fat coconut milk, tender chicken thighs, and vibrant vegetables all come together in one pan in about 40 minutes. It's weeknight-easy yet impressive enough for guests, naturally gluten-free, and even better the next day once the flavors have fully melded.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 420 kcal

Equipment

  • Large wok or deep skillet At least 12 inches; carbon steel wok recommended
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Can opener
  • Ladle For serving
  • Medium saucepan For cooking jasmine rice
  • Small bowl For prepping and staging ingredients

Ingredients
  

For the Curry

  • 1.5 lbs boneless skinless chicken thighs or breasts 680g, cut into bite-sized 1-inch pieces
  • 2 tbsp neutral oil such as vegetable oil or coconut oil
  • 3-4 tbsp Thai green curry paste adjust to your heat preference; Maesri or Mae Ploy recommended
  • 2 cans full-fat coconut milk 13.5 oz / 400ml each; shake well before opening
  • 1 cup chicken broth 240ml
  • 2 tbsp fish sauce use gluten-free fish sauce if needed
  • 1 tbsp palm sugar or brown sugar
  • 4-5 fresh kaffir lime leaves torn; substitute 1 tsp lime zest if unavailable
  • 1 stalk lemongrass bruised with flat of knife and cut into 2-inch pieces
  • 1 inch fresh galangal or ginger peeled and sliced into thin rounds
  • 1 cup zucchini cut into ¼-inch half-moons
  • 1 red bell pepper sliced into thin strips
  • 1 cup baby spinach or Thai basil leaves added at the end; spinach wilts quickly in residual heat
  • 1 small Thai eggplant or regular eggplant cut into bite-sized chunks; if using regular eggplant, salt and rest 10 minutes then pat dry
  • 1 lime juiced; added at the end to brighten the curry

For Garnish

  • fresh Thai basil leaves for garnish
  • sliced red chilies optional, for extra heat garnish

For Serving

  • cooked jasmine rice steamed; serve curry ladled generously over rice

Instructions
 

  • Cut chicken into 1-inch pieces; slice zucchini into half-moons, bell pepper into strips, and eggplant into chunks. Tear kaffir lime leaves, bruise and cut lemongrass into 2-inch pieces, and slice galangal into rounds. Measure out all remaining ingredients before you start cooking.
  • Heat oil in a large wok or skillet over medium-high heat until shimmering. Add green curry paste and stir constantly for 1–2 minutes until it darkens slightly and smells fragrant.
  • Add the lemongrass, galangal, and kaffir lime leaves to the wok and stir into the curry paste. Cook for 30–60 seconds, stirring frequently, until intensely fragrant.
  • Add the chicken pieces and stir to coat thoroughly in the paste. Cook for 3–4 minutes, stirring frequently, until no longer pink on the outside (it will finish cooking in the sauce).
  • Pour in both cans of coconut milk and the chicken broth, stirring to combine. Bring to a gentle boil, then reduce heat to medium-low and maintain a steady simmer.
  • Stir in fish sauce and sugar, then taste and adjust — add more fish sauce for saltiness, more sugar for sweetness, or more curry paste for heat. The sauce should be savory, slightly sweet, spicy, and coconutty.
  • Add eggplant first and simmer 3 minutes, then add zucchini and bell pepper. Simmer 5–7 minutes until vegetables are tender but still have a slight bite — do not overcook.
  • Turn off the heat, stir in spinach or Thai basil, and squeeze in fresh lime juice. Remove lemongrass pieces and galangal slices, then taste and adjust seasoning one final time.
  • Ladle curry generously over steamed jasmine rice and garnish with fresh Thai basil leaves and sliced red chilies. Serve immediately.

Notes

  • Use full-fat coconut milk only. Low-fat versions split during cooking and produce a thin, greasy sauce instead of a rich, creamy one.
  • Always bloom the curry paste in oil first. Even 60 seconds of blooming in hot oil dramatically deepens flavor and removes any raw edge from the chilies.
  • Chicken thighs are preferred over breasts — they stay juicy throughout the simmer. If using breasts, watch carefully to avoid drying them out.
  • Add vegetables in stages: hard vegetables like eggplant go in early; delicate greens and fresh herbs go in at the very end off the heat.
  • Don't skip the lime juice finish. It brightens the entire dish and adds a pop of freshness that balances the rich coconut sauce.
  • Make it ahead: The curry tastes even better the next day. Prepare up to 2 days ahead, refrigerate in an airtight container, and reheat gently on the stovetop with a splash of coconut milk if it thickens.
  • Storage: Refrigerate for up to 4 days or freeze (without rice) for up to 2 months. Reheat over medium-low heat, stirring frequently.
  • To reduce heat: Start with 1–2 tablespoons of curry paste and build up. If the finished curry is too spicy, stir in an extra ½ can of coconut milk and a pinch more sugar.
  • Gluten-free tip: This recipe is naturally gluten-free when made with a gluten-free certified fish sauce.
  • Variations: Swap chicken for shrimp (add in last 3–4 minutes), tofu for a vegetarian version, or add diced potato or butternut squash for a heartier curry.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 14gProtein: 32gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 780mgPotassium: 620mgFiber: 2gSugar: 6gVitamin A: 25IUVitamin C: 110mgCalcium: 6mgIron: 15mg
Keyword coconut milk curry, easy thai recipe, green curry recipe, thai green curry chicken, weeknight chicken curry
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