Thai Green Curry with Chicken is a fragrant, creamy, and comforting dish that brings together bold flavors in just 20 minutes! The richness of coconut milk, the heat of green curry paste, and the fresh aroma of Thai basil make this a standout meal. It’s a versatile dish where you can adjust the spice level and swap proteins like shrimp or tofu for variety. Perfect for a quick and delicious weeknight dinner, this curry is made in one pan and served with fluffy jasmine rice. The key to its depth of flavor is sautéing the curry paste until fragrant before adding the coconut milk, ensuring every bite is packed with authentic Thai taste. Whether you love spicy food or prefer a milder version, this dish is fully customizable to your liking. Enjoy restaurant-quality Thai Green Curry right at home!
Full Recipe:
Ingredients:
- 2 tablespoons vegetable oil
- 4-5 tablespoons green curry paste (homemade or store-bought)
- 1 large brown onion, thinly sliced
- 1-2 baby eggplants, diced (or vegetable of choice)
- 2 – 2 ½ cups full-fat coconut milk
- ½ cup bamboo shoots (canned and drained)
- 2 teaspoons palm sugar (or substitute with white sugar)
- 3 kaffir lime leaves, finely chopped (or lime zest as a substitute)
- ½ cup Thai basil leaves, roughly torn
- 3-4 teaspoons fish sauce (adjust to taste)
- 2-3 teaspoons light soy sauce (adjust to taste)
- 500g chicken breast, thinly sliced (or use chicken thighs)
- Steamed basmati or jasmine rice, for serving
- Lime wedges, for serving
- Sliced red or green chili (optional, for extra heat)
Directions:
- Heat the oil in a large saucepan or wok over medium-low heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
- If using chicken thighs, add them now and cook until browned. If using chicken breast or leftover cooked chicken, keep it aside for later.
- Increase the heat to medium-high and add the sliced onion and eggplant (or preferred vegetables). Stir fry for 1-2 minutes until slightly softened.
- Pour in the coconut milk and add the bamboo shoots. Bring the mixture to a gentle simmer.
- Stir in the palm sugar, kaffir lime leaves, and Thai basil. Let it simmer until the sauce thickens slightly.
- Taste the curry and adjust with fish sauce and soy sauce according to preference.
- If using chicken breast, add the thin slices now and let them cook in the simmering sauce for a few minutes until fully cooked through. If using leftover chicken, stir it in at the end and heat through.
- Serve the curry hot over steamed rice, garnished with extra Thai basil and lime wedges.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 433 kcal per serving | Servings: 4
Why You’ll Love This Thai Green Curry
1. Quick and Easy to Make
One of the best things about this recipe is that it comes together in just 20 minutes, making it perfect for busy weeknights. With minimal prep and only one pan needed, you can have a restaurant-quality meal at home without spending hours in the kitchen.
2. Bold and Authentic Thai Flavors
The key to a great Thai Green Curry is its depth of flavor. By sautéing the green curry paste in oil before adding the coconut milk, you release its aromatic properties, allowing the flavors to infuse into the dish fully. Kaffir lime leaves, Thai basil, and fish sauce further enhance the taste, making it as authentic as the ones served in Thai restaurants.
3. Highly Versatile and Customizable
While this recipe features chicken as the main protein, it can easily be substituted with shrimp, beef, tofu, or even just an assortment of vegetables for a vegetarian-friendly version. The choice of vegetables can also be adjusted to your liking popular additions include baby eggplant, green beans, bamboo shoots, and bell peppers.
4. Healthy and Nutritious
This dish is packed with wholesome ingredients that provide a variety of health benefits. Coconut milk contains healthy fats that help keep you full, while vegetables like eggplant and green beans add fiber and essential vitamins. Chicken provides a good source of protein, making this dish a well-rounded meal.
5. Make It as Mild or Spicy as You Like
If you enjoy a spicier curry, you can increase the amount of green curry paste or add extra Thai green chilies. For a milder version, use a store-bought curry paste labeled as “mild,” or add a little extra coconut milk to soften the heat.
Tips for Making the Best Thai Green Curry
- Use Full-Fat Coconut Milk
For the creamiest and most flavorful curry, always use full-fat coconut milk rather than the light version. Light coconut milk has a thinner consistency and won’t provide the same richness. - Sauté the Curry Paste First
To develop the flavors properly, always cook the green curry paste in oil for a minute or two before adding the liquid ingredients. This step enhances the depth of flavor and allows the spices to bloom. - Thinly Slice the Chicken Breast
If using chicken breast, slice it as thin as possible. This helps it cook quickly and remain tender rather than becoming dry. Alternatively, chicken thighs can be used for an even juicier texture. - Don’t Skip the Kaffir Lime Leaves
Kaffir lime leaves add a distinct citrus aroma that enhances the curry’s freshness. If you can’t find them, use a bit of lime zest as a substitute, but fresh kaffir lime leaves are the best option for authentic flavor. - Balance the Flavors
A great Thai curry balances sweet, sour, salty, and spicy flavors. Taste the sauce before serving and adjust accordingly—add a little more fish sauce for saltiness, palm sugar for sweetness, or lime juice for acidity.
What to Serve with Thai Green Curry
Rice
The best accompaniment for Thai Green Curry is jasmine rice, which absorbs the sauce beautifully. You can also use basmati rice or brown rice for a healthier alternative.
Noodles
For a different take, serve this curry over Thai rice noodles (Khanom Jeen) instead of rice. The noodles soak up the flavorful sauce, making every bite delicious.
Side Dishes
- Thai Cucumber Salad – A refreshing and crunchy salad with a tangy dressing that complements the richness of the curry.
- Vegetable Spring Rolls – Light and crispy rolls with a dipping sauce to add contrast to the meal.
- Steamed or Stir-Fried Vegetables – A side of stir-fried bok choy, broccoli, or snow peas adds extra greens to your meal.
Storing and Reheating Leftovers
If you have leftovers, Thai Green Curry stores well in the refrigerator for 4-5 days in an airtight container. The flavors actually deepen over time, making it even more delicious the next day.
To reheat, simply warm it in a saucepan over medium heat until steaming hot. If the sauce has thickened in the fridge, add a splash of coconut milk or water to loosen it up. While the microwave can be used, it’s best to reheat the curry on the stovetop for the best texture.
If you’d like to freeze it, store the curry in a freezer-safe container for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat as mentioned above.
Conclusion:
Thai Green Curry with Chicken is a dish that embodies the perfect harmony of flavors spicy, creamy, aromatic, and utterly satisfying. Its quick preparation, versatility, and authentic taste make it an excellent addition to any home cook’s repertoire. Whether you enjoy it with rice, noodles, or a selection of side dishes, this Thai classic is sure to become a favorite at your dinner table.
If you love experimenting with Asian cuisine, this dish is a great starting point. By following a few simple techniques, you can recreate a restaurant-quality Thai Green Curry in your own kitchen, impressing family and friends with its bold and authentic flavors.