Introduction

This authentic Thai Green Curry Chicken recipe brings the vibrant flavors of Thailand right to your kitchen. With its creamy coconut milk base, aromatic green curry paste, and tender chicken, it’s a comforting and satisfying meal that’s surprisingly easy to make. For another cozy bowl option, try this Autumn Squash Soup – The Best Panera Copycat. Ready in under 30 minutes, it’s perfect for a quick weeknight dinner.

Ingredients

This vibrant Thai Green Curry Chicken simmers with aromatic coconut milk, tender chicken, and fresh vegetables, creating a fragrant and creamy dish that balances spicy, sweet, and savory flavors in every spoonful.

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 cup Thai eggplant (or zucchini), cut into chunks
• 1 red bell pepper, sliced
• 1/2 cup fresh Thai basil leaves
• 2 kaffir lime leaves (optional)
• 1 tbsp vegetable oil
• Steamed jasmine rice, for serving

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Thai Green Curry Chicken recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 1.5 lbs boneless chicken thighs, 3 tbsp Thai green curry paste, 1 can coconut milk, 1 cup Thai eggplant, 1 red bell pepper, fresh basil, and fish sauce. Cut chicken into bite-sized pieces and slice vegetables uniformly for even cooking.

Step 2 — Sauté the Curry Paste

Heat 2 tbsp oil in a wok or large skillet over medium heat. Add the green curry paste and stir for 1–2 minutes until fragrant. This step unlocks the paste’s aromatic oils and deepens the flavor of your Thai Green Curry Chicken.

Step 3 — Cook the Chicken

Add chicken pieces to the pan and cook for 5–7 minutes, stirring occasionally, until the outside is no longer pink. The chicken will finish cooking later in the sauce, so avoid overcooking at this stage.

Step 4 — Add Coconut Milk

Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 10 minutes to let the chicken absorb the curry flavors.

Step 5 — Add Vegetables

Stir in Thai eggplant and bell pepper. Simmer for another 8–10 minutes until vegetables are tender but still slightly crisp. Taste and adjust seasoning with 1–2 tbsp fish sauce as needed.

Step 6 — Final Seasoning and Herbs

Add a handful of fresh Thai basil leaves and stir gently. Cook for 1 more minute just to wilt the herbs. For extra heat, add sliced Thai chilies at this stage.

Step 7 — Check Doneness and Serve

Ensure chicken reaches an internal temperature of 165°F. The curry should be creamy with tender chicken and vibrant vegetables. Serve your Thai Green Curry Chicken immediately over jasmine rice.

Nutritional Information

Calories	380
Protein	28g
Carbohydrates	12g
Fat	25g
Fiber	3g
Sodium	820mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Use tofu or chickpeas — A plant-based protein swap that keeps the dish hearty while making it vegetarian-friendly.
• Swap chicken for shrimp — A lighter seafood option that cooks quickly and adds a delicate sweetness.
• Replace white rice with cauliflower rice — A lower-carb alternative that soaks up the flavorful curry sauce beautifully.
• Use coconut aminos instead of fish sauce — A gluten-free, lower-sodium option that still provides savory depth.
• Opt for light coconut milk — Reduces fat and calories while maintaining the creamy texture essential to Thai Green Curry Chicken.
• Add extra vegetables like bell peppers and zucchini — Boosts fiber and nutrients without compromising the authentic curry flavor.
• Make your own green curry paste — Allows control over sodium and avoids preservatives found in store-bought versions.

Serving Suggestions

• Serve your Thai Green Curry Chicken over fragrant jasmine rice to soak up the flavorful coconut sauce.
• Pair with a crisp, cold lager or a slightly sweet Riesling to balance the curry’s heat.
• Offer a side of quick-pickled vegetables like cucumber and carrot for a refreshing crunch.
• Perfect for a casual weeknight dinner or for entertaining guests at a dinner party.
• Garnish with fresh Thai basil leaves and a squeeze of lime juice just before serving.
• For a beautiful family-style presentation, serve the curry in a wide, shallow bowl.

This classic Thai Green Curry Chicken is a versatile and satisfying meal that brings the vibrant flavors of Thailand to your table.

Common Mistakes to Avoid

• Mistake: Using canned or bottled curry paste instead of fresh. Fix: Make your own paste or find a high-quality refrigerated version for more vibrant, authentic flavor.
• Mistake: Overcrowding the pan with chicken, causing it to steam. Fix: Sear the chicken in batches to get a proper caramelized crust, which adds depth to the final dish.
• Mistake: Adding coconut milk all at once, preventing proper emulsification. Fix: Start by frying the curry paste in a small amount of the thick coconut cream to bloom the spices.
• Mistake: Boiling the curry vigorously after adding coconut milk. Fix: Simmer gently to prevent the coconut milk from separating and becoming oily.
• Mistake: Using the wrong type of eggplant or overcooking vegetables. Fix: Choose Thai apple eggplants and add vegetables in stages based on their cooking times to retain texture.
• Mistake: Not balancing the salty, sweet, sour, and spicy elements. Fix: Taste and adjust seasoning with fish sauce (salty), palm sugar (sweet), and lime juice (sour) at the end.
• Mistake: Substituting light coconut milk for full-fat. Fix: Always use full-fat coconut milk for the rich, creamy consistency essential to a proper Thai Green Curry Chicken.
• Mistake: Adding basil too early in the cooking process. Fix: Stir in fresh Thai basil just before serving to preserve its delicate aroma and flavor.

Storing Tips

• Fridge: Cool your Thai Green Curry Chicken quickly and store in an airtight container for 3-4 days.
• Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months.
• Reheat: Reheat gently on the stove or in the microwave until steaming hot, reaching an internal temperature of 165°F for food safety.

Always let your Thai Green Curry Chicken cool to room temperature before refrigerating or freezing to maintain quality and safety.

Conclusion

This Thai Green Curry Chicken delivers authentic flavor with a creamy coconut base and aromatic herbs. For another delicious coconut curry, try this Chickpea Coconut Curry. Give this recipe a try and share your results in the comments!

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FAQs

Can I make Thai Green Curry Chicken without fish sauce?

Yes, you can substitute fish sauce with soy sauce or tamari for a similar savory depth. This adjustment still yields a delicious Thai Green Curry Chicken while accommodating dietary preferences.

How can I make my Thai Green Curry Chicken spicier?

Add more fresh green chilies or a spoonful of green curry paste to increase the heat. Taste as you go to ensure your Thai Green Curry Chicken reaches your preferred spice level without overpowering other flavors.

What vegetables work well in Thai Green Curry Chicken?

Classic additions include bell peppers, bamboo shoots, Thai eggplant, and green beans. These vegetables absorb the aromatic curry flavors and complement the chicken beautifully in this dish.