If you’ve ever wanted to dive into Thai cooking without the fuss, let me introduce you to my Easy Thai Green Curry with Chicken Recipe. This dish is vibrant, flavorful, and surprisingly straightforward, making it perfect for weeknight dinners or impressing friends without hours in the kitchen. I absolutely love how this curry balances spicy, sweet, and creamy all in one bowl—once you try it, you’ll be hooked!
Why You’ll Love This Recipe
- Quick and Easy: You get authentic Thai flavors without the complicated prep or hard-to-find ingredients.
- Customizable Spice Level: I’ll show you how to adjust heat so it’s just right for your taste buds.
- Family Friendly: My family goes crazy for this curry, and yours will, too.
- Versatile Ingredients: Uses simple, everyday ingredients that come together beautifully.
Ingredients You’ll Need
Each ingredient in this recipe works together to build layers of flavor—from the fragrant kaffir lime leaves to the creamy coconut milk. When shopping, opt for fresh herbs and good-quality coconut milk for the best results.
- Thai Green Curry Paste: I recommend Maesri brand for ease, but homemade paste adds extra freshness and depth.
- Garlic: Freshly minced garlic brings that punch of aroma you want in curry.
- Fresh Ginger: Grated finely to brighten the dish with its subtle zing.
- Lemongrass Paste: It’s the secret note that adds citrusy layers—get paste for convenience.
- Vegetable Oil: Neutral oil to fry the curry paste without overpowering flavors.
- Chicken or Vegetable Broth: Use low sodium to control the saltiness better.
- Coconut Milk: Go full fat for richness; it makes the curry silky smooth.
- Fish Sauce: Adds that deep umami punch, which you can adjust to taste.
- White Sugar: Balances the heat and salt with a gentle sweetness.
- Salt: Enhances all flavors but use sparingly—fish sauce does the heavy lifting here.
- Kaffir Lime Leaves: Torn and added for aromatic freshness—don’t skip these!
- Chicken Thighs: Skinless and boneless for tender, juicy bites.
- Japanese Eggplants: Their mild flavor and tender texture soak up the curry beautifully.
- Snow Peas: Adds crunch and a pop of green color.
- Thai Basil Leaves: Fragrant and essential for that authentic Thai finish.
- Lime Juice: A squeeze right at the end brightens everything.
- Crispy Fried Asian Shallots: Optional, but I highly recommend them for a satisfying crunch!
- Green or Red Chili Slices: For an extra kick, if you dare!
- Steamed Jasmine Rice: The best partner to soak up all that luscious sauce.
Variations
One of the best things about this Easy Thai Green Curry with Chicken Recipe is how adaptable it is! I love switching things up depending on what I have in the fridge or who I’m cooking for.
- Protein Swap: I’ve used shrimp or tofu instead of chicken for different textures—both work beautifully.
- Veggie Boost: Feel free to add bell peppers, zucchini, or bamboo shoots for more color and crunch.
- Adjusting Heat: If green curry paste feels intimidating, start with less and add sliced fresh chilies to customize the spiciness.
- Dairy-Free & Vegan: Use vegetable broth and tofu, skip fish sauce and replace it with soy sauce or tamari for a plant-based twist.
How to Make Easy Thai Green Curry with Chicken Recipe
Step 1: Fry the Curry Paste to Unlock Its Aroma
Start by heating your vegetable oil over medium-high heat in a heavy skillet or pot. When the oil’s warm, add the Thai green curry paste, garlic, ginger, and lemongrass paste. Cooking these together for 2 to 3 minutes until the mixture “dries out” is key—this step really makes the flavors sing and helps mellow the raw paste aroma. Trust me, don’t breathe in too close here; the spice can be intense!
Step 2: Build the Sauce with Broth and Coconut Milk
Now, slowly add the chicken or vegetable broth along with the creamy coconut milk, stirring well to dissolve the curry paste into a luscious sauce. If you’re using store-bought curry paste, start seasoning with one teaspoon each of fish sauce and sugar; homemade paste calls for a little more seasoning to balance out the fresh ingredients. Toss in the torn kaffir lime leaves and bring everything to a gentle simmer.
Step 3: Cook the Chicken and Vegetables Perfectly
Add the sliced chicken thighs and stir, lowering the heat so the curry bubbles gently—cook for about 7 minutes until the chicken is nearly cooked through. Then add the slices of Japanese eggplant and let them soften for 5 minutes. This slow simmer lets the chicken stay tender while the vegetables soak up all those incredible flavors.
Step 4: Final Fresh Touches
Before finishing, taste your sauce and tweak with more fish sauce or salt if it needs extra saltiness, or sugar to balance the heat. Then stir in the snow peas for just 2 minutes to keep their snap, followed by fresh Thai basil leaves and a generous squeeze of lime juice. The sauce will have reduced a bit but should stay thin and vibrant—that’s exactly how you want it. Overcooking here will dull the beautiful green and flavor.
Serve piping hot over steamed jasmine rice, garnished with crispy fried shallots, extra Thai basil, and chili slices if you like some heat!
Pro Tips for Making Easy Thai Green Curry with Chicken Recipe
- Fry the Paste Properly: Don’t rush frying the curry paste—this step transforms the raw flavors into something aromatic and mellow.
- Watch Your Simmer: Keep the heat gentle after adding the chicken; high heat can toughen the meat and darken the sauce.
- Adjust Seasoning Gradually: Add fish sauce and sugar slowly and taste often to get the perfect sweet-salty balance.
- Use Fresh Thai Basil Last: Stir it in right at the end so it stays bright and flavorful, not wilted.
How to Serve Easy Thai Green Curry with Chicken Recipe
Garnishes
I love topping this curry with crispy fried Asian shallots—they add a gorgeous crunch and mild sweetness that complements the rich sauce perfectly. Thai basil leaves scattered on top add a fresh, slightly peppery note. If you’re feeling adventurous, thin slices of green or red chilies add a beautiful pop of color and extra heat.
Side Dishes
This curry pairs best with fluffy jasmine rice to soak up every last drop of sauce. For a light appetizer, I sometimes serve it alongside a crisp green papaya salad or steamed greens like bok choy drizzled with garlic oil—both help balance the richness.
Creative Ways to Present
For special occasions, I like to serve this curry in individual coconut bowls, with a side of lime wedges and fresh herbs arranged beautifully. Adding edible flowers or microgreens on top can make it feel fancy and special—great for dinner parties where presentation matters as much as flavor.
Make Ahead and Storage
Storing Leftovers
I usually store leftover curry in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, which means leftovers can taste even better the next day—just make sure to reheat gently so the chicken stays tender.
Freezing
This curry freezes quite well! After cooling completely, I portion it out in freezer-safe containers and freeze for up to 2 months. When thawing, I recommend overnight in the fridge then reheating gently on the stove to maintain that silky coconut texture.
Reheating
When reheating, heat the curry gently on medium-low heat, stirring frequently. If the sauce looks too thick, stir in a splash of water or broth to bring back its lovely smooth consistency. Avoid microwaving for long periods, as that can dry out the chicken.
FAQs
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Can I make this Easy Thai Green Curry with Chicken Recipe spicier or milder?
Absolutely! The green curry paste is the main source of heat, so you can adjust the amount based on your preference. If you want it milder, start with less paste and add more after tasting. For extra spice, add fresh or dried chilies when cooking or as a garnish.
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What’s the best cut of chicken to use in this curry?
I recommend boneless, skinless chicken thighs because they stay juicy and tender during cooking. Chicken breasts can dry out more easily, but you can use them if you prefer—just be careful not to overcook.
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Can I use store-bought green curry paste?
Yes! Store-bought green curry paste (like Maesri brand) works wonderfully for a quick version. Just be sure to fry it well with garlic, ginger, and lemongrass to develop those deep flavors that make the dish special.
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How do I keep the sauce from getting too thick?
The sauce should be slightly thin and fragrant rather than thick. Avoid simmering for too long after adding the basil and lime juice, and add broth or water if it starts to thicken too much.
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What can I serve with Thai Green Curry?
Jasmine rice is the classic choice. You can also serve it with rice noodles, steamed vegetables, or a fresh Thai salad like green papaya salad for a complete meal.
Final Thoughts
This Easy Thai Green Curry with Chicken Recipe has become one of my go-to dishes because it strikes the perfect balance between indulgent and accessible. Whether you’re new to Thai food or a seasoned curry lover, you’ll find the steps straightforward and the flavors absolutely captivating. I promise, once you make it, it’ll be a favorite in your home as much as it is in mine—so grab those ingredients and let’s get cooking!
Print
Easy Thai Green Curry with Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A vibrant and flavorful Thai Green Curry made with a rich coconut milk base, aromatic green curry paste, tender chicken, fresh vegetables, and fragrant herbs. This recipe offers a quick and easy way to enjoy the authentic taste of Thai cuisine at home, combining spicy, sweet, and savory flavors perfectly balanced for a satisfying meal served over jasmine rice.
Ingredients
Curry Paste and Base
- 4 – 6 tbsp Thai Green Curry Paste (Maesri best) OR 1 quantity homemade green curry paste
- 2 large garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp lemongrass paste
- 2 tbsp vegetable oil
- 1 cup (250ml) chicken or vegetable broth, low sodium
- 400 g/14oz coconut milk, full fat
Seasonings
- 1 – 3 tsp fish sauce*
- 1 – 3 tsp white sugar*
- 1/8 tsp salt*
Vegetables and Protein
- 6 kaffir lime leaves, torn in half
- 350 g/12 oz chicken thigh, skinless boneless, sliced
- 2 Japanese eggplants, small, sliced 1cm/2/5” thick
- 1 1/2 cups snow peas, small, trimmed
Garnishes and Finishing Touches
- 16 Thai basil leaves
- Juice of 1/2 lime, to taste
- Crispy fried Asian shallots (highly recommended)
- Thai basil or cilantro/coriander (recommended)
- Green or red chilli slices (optional)
- Steamed jasmine rice, to serve
Instructions
- Heat oil and curry paste: Heat vegetable oil in a heavy-based skillet or pot over medium-high heat. Add the green curry paste along with minced garlic, grated ginger, and lemongrass paste (if using) and cook for 2 to 3 minutes until the paste mostly dries out and becomes fragrant. Be careful not to inhale the fumes directly.
- Add liquids: Pour in the chicken or vegetable broth and coconut milk, stirring well to dissolve the curry paste evenly into the liquids.
- Season sauce: For curry in a jar paste, add 1 tsp fish sauce and 1 tsp sugar (no salt). For homemade curry paste, add 3 tsp fish sauce, 3 tsp sugar, and 1/8 tsp salt. Mix well.
- Add kaffir lime leaves and simmer: Add the torn kaffir lime leaves, stir gently, then bring the mixture to a simmer.
- Cook chicken: Add the sliced chicken thighs. Stir gently to combine, then reduce heat to medium so the curry bubbles gently. Cook for 7 minutes until the chicken is mostly cooked through.
- Add eggplants: Add the sliced Japanese eggplants to the curry and cook for 5 minutes until they are soft.
- Taste and adjust seasoning: Taste the sauce and add more fish sauce or salt for saltiness, or sugar for sweetness, according to preference.
- Add snow peas and final ingredients: Stir in the snow peas and cook for 2 minutes until slightly softened. Then stir through the Thai basil leaves and lime juice. The sauce should be reduced but still a bit thin – do not over-simmer to avoid darkening the sauce.
- Serve: Serve the green curry hot over steamed jasmine rice with garnishes of crispy fried shallots, fresh Thai basil or cilantro, and optional chili slices for extra heat.
Notes
- Frying off the curry paste enhances the flavor significantly – don’t skip this step.
- Use Maesri green curry paste or homemade for best results; green curry is meant to be spicy, so adjust accordingly.
- Additions like garlic, ginger, and lemongrass paste are optional extras to deepen flavor.
- Full fat coconut milk gives the richest texture and flavor; light versions can alter the curry consistency.
- Kaffir lime leaves add essential citrus notes and should be torn to release fragrance.
- Chicken thighs are preferred for tenderness and flavor, but alternatives can be used.
- Japanese eggplants add a pleasant texture; substitute with other eggplants if unavailable.
- Fresh Thai basil leaves contribute aromatic freshness to finish the dish.
- Crispy fried Asian shallots provide delightful crunch and are highly recommended as garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 352 kcal
- Sugar: 7 g
- Sodium: 54 mg
- Fat: 31 g
- Saturated Fat: 25 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 45 mg
