Thai Green Curry with Chicken

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Thai Green Curry with Chicken is one of those dishes I always turn to when I need something comforting yet full of bold, exciting flavors. There’s something incredibly satisfying about the way the creamy coconut milk blends with fragrant green curry paste, tender chicken, and crisp vegetables. It fills the kitchen with an aroma that instantly makes you hungry and excited for what’s to come.

I remember the first time I made it at home — I was blown away by how easy it was to recreate this takeout favorite with just a few key ingredients. Ever since then, it’s become a weeknight staple for me. It’s a perfect mix of spice, sweetness, and herbaceous freshness, especially with the finish of Thai basil and a squeeze of lime.

Why You’ll Love This Thai Green Curry with Chicken

This dish is a powerhouse of flavor and texture. It’s rich, creamy, and aromatic but still feels light and nourishing. What makes it really shine is how adaptable it is — you can make it spicy or mild, toss in whatever veggies you have, and even swap the protein.

Whether you’re craving something quick for dinner or want to impress guests with something exotic but simple, this Thai Green Curry checks every box. Plus, it’s naturally gluten-free and can easily be made dairy-free or even vegetarian.

What Kind of Green Curry Paste Should I Use?

If you can find authentic Thai brands like Mae Ploy or Maesri, go for them — they offer the most depth of flavor. However, if you’re in a pinch, even grocery store versions will still deliver a tasty curry. Just keep in mind that some pastes can be quite spicy, so start small and build up to your heat preference.

You can also make your own green curry paste from scratch using green chilies, lemongrass, garlic, galangal, and fresh herbs, but using a pre-made one really cuts down on prep time without sacrificing flavor.

Options for Substitutions

• Protein: Swap chicken with tofu, shrimp, or beef.
• Coconut Milk: Use lite coconut milk for a lower-fat version or coconut cream for extra richness.
• Veggies: Snow peas, bell peppers, baby corn, zucchini, or bamboo shoots are great additions.
• Herbs: Can’t find Thai basil? Regular basil or fresh cilantro works too.
• Heat Level: Control the spice by using less curry paste or adding sugar to balance the heat.

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Ingredients for this Thai Green Curry with Chicken

• Chicken breast or thighs – Tender, lean, and protein-rich, chicken is the perfect vehicle to absorb the bold curry flavors.
• Green curry paste – The heart of the dish. This blend brings heat, depth, and classic Thai fragrance to the sauce.
• Coconut milk – Adds a creamy, slightly sweet base that balances the spice and gives the curry a luxurious texture.
• Fish sauce – Essential for umami and saltiness. It’s what gives Thai curries their signature savory depth.
• Palm sugar or brown sugar – A touch of sweetness to balance out the salty, spicy, and sour elements.
• Kaffir lime leaves – Optional but highly recommended. They infuse a bright citrusy aroma that sets Thai curries apart.
• Thai basil leaves – Added at the end for fresh, peppery notes that lift the whole dish.
• Snow peas or green beans – For crunch and a vibrant pop of color.
• Red chili (optional) – For an extra hit of spice and a splash of color.
• Jasmine rice – The ideal partner to soak up all that delicious curry sauce.

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Step 1: Prep the Ingredients

Slice your chicken into bite-sized pieces. Wash and trim your vegetables. Tear or finely slice the kaffir lime leaves if using. Get everything ready before you start cooking — Thai curry comes together quickly.

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Step 2: Sauté the Curry Paste

Heat a tablespoon of oil in a large skillet or wok over medium heat. Add 2–3 tablespoons of green curry paste (adjust to your heat preference) and cook for 2-3 minutes until it becomes fragrant and deepens in color.

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Step 3: Add the Chicken

Add the chicken pieces directly into the pan and stir to coat them well with the curry paste. Cook for 3-5 minutes, allowing the chicken to sear slightly while absorbing flavor.

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Step 4: Pour in the Coconut Milk

Shake your can of coconut milk, then pour the whole thing into the skillet. Stir to combine and bring the mixture to a gentle simmer.

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Step 5: Season the Curry

Add 1 tablespoon of fish sauce and 1 teaspoon of palm sugar or brown sugar. Toss in the kaffir lime leaves and stir. Let it simmer gently for 10-15 minutes until the chicken is cooked through and tender.

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Step 6: Add the Vegetables

Toss in the snow peas or green beans and red chili slices if using. Simmer for another 2-3 minutes until the vegetables are crisp-tender.

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Step 7: Finish with Fresh Herbs

Turn off the heat and stir in a generous handful of Thai basil leaves. Give everything one final mix.

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Step 8: Serve Hot

Serve the curry in bowls over steamed jasmine rice. Garnish with extra basil or cilantro and a squeeze of lime if desired.

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How Long to Prepare Thai Green Curry with Chicken

Prep Time: The preparation takes about 15 minutes if you have everything ready. This includes chopping the chicken, prepping the vegetables, and gathering all your spices and sauces. Prepping ahead (like slicing the chicken or having pre-washed vegetables) can shave a few minutes off.

Cooking Time: Once the ingredients are ready, the curry itself comes together in around 20 minutes. That includes sautéing the curry paste, simmering the chicken and coconut milk, and finishing with vegetables and herbs.

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Tips for Perfect Thai Green Curry with Chicken

• Use full-fat coconut milk for the richest texture and best flavor.
• Always sauté the curry paste before adding liquid — it intensifies the flavor.
• Add vegetables toward the end to avoid overcooking them.
• Tear herbs like basil with your hands instead of chopping to keep their aroma intact.
• Taste and adjust as you go — every curry paste and brand of fish sauce varies in intensity.

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Watch Out for These Mistakes While Cooking

• Using too much curry paste: It can overpower the dish and make it too spicy.
• Skipping the fish sauce: It may smell strong, but it’s crucial for flavor balance.
• Overcooking the vegetables: They should remain crisp and vibrant.
• Boiling the coconut milk: This can cause it to split. Always simmer gently.
• Adding herbs too early: Thai basil loses flavor if cooked too long. Add it at the end.

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What to Serve With Thai Green Curry with Chicken?

1. Steamed Jasmine Rice

Fluffy and fragrant, it’s the traditional and best companion to soak up the curry.

2. Thai Cucumber Salad

A refreshing, tangy side to cool down the heat of the curry.

3. Roti or Flatbread

Great for scooping up curry and adds a nice textural contrast.

4. Thai Iced Tea

Sweet, milky, and perfect to counter the spicy notes of the curry.

5. Mango Sticky Rice

Finish the meal with this creamy and fruity Thai dessert for a perfect balance.

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Storage Instructions

In the Fridge: Store any leftover curry in an airtight container for up to 3 days. It often tastes even better the next day as the flavors continue to develop.

In the Freezer: You can freeze the curry (without the fresh herbs) for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Reheating: Always reheat over medium-low heat to prevent the coconut milk from separating. Add a splash of water or fresh coconut milk if it’s too thick.

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Estimated Nutrition

(Per serving, based on 4 servings)

• Calories: 420 kcal
• Protein: 28g
• Carbohydrates: 18g
• Fat: 28g
• Saturated Fat: 20g
• Sugar: 4g
• Sodium: 780mg
• Fiber: 2g
• Cholesterol: 75mg

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Frequently Asked Questions

How spicy is Thai green curry?

It can be quite spicy, depending on the brand and amount of curry paste. Start with less and add more if you like heat.

Can I make it vegetarian or vegan?

Yes! Swap chicken for tofu and use soy sauce instead of fish sauce. Make sure your curry paste is vegan.

Can I make this curry ahead of time?

Absolutely. It actually tastes better the next day. Just add the herbs fresh when reheating.

What’s the difference between green and red Thai curry?

Green curry is generally spicier and more herbal due to green chilies and fresh herbs. Red curry is usually more earthy and slightly milder.

Is this curry gluten-free?

Yes, as long as your curry paste and fish sauce are gluten-free (always check the labels).

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Conclusion

Thai Green Curry with Chicken is a flavorful, satisfying dish that brings together the essence of Thai cuisine — rich coconut milk, aromatic herbs, and that perfect balance of spicy, salty, sweet, and sour. It’s a recipe that’s flexible enough for weeknights but special enough for guests. Once you’ve made it from scratch, you’ll never look at takeout the same way again.

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