Name: Thai Green Curry with Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil; 4-5 tablespoons green curry paste; 1 large brown onion, peeled and thinly sliced into strips; 1-2 baby eggplants, diced (or substitute with other vegetables); 2 – 2 1/2 cups coconut milk (full-fat recommended); 1/2 cup bamboo shoots, canned and drained; 2 teaspoons palm sugar (10 grams, crushed; or white sugar); 3 kaffir lime leaves, very finely chopped (or lime zest or lemongrass paste); 1/2 cup Thai basil leaves, roughly torn; 3-4 teaspoons fish sauce (to taste); 2-3 teaspoons light soy sauce (to taste); 500 grams chicken breast, skin off, very thinly sliced (or chicken thigh or leftover chicken); Steamed basmati or jasmine rice, or homemade fried rice; Lime wedges; Additional Thai basil leaves; Sliced red or green chili (optional)

Jump to Recipe· 3.9 from 77 reviews

If you’re craving something vibrant, creamy, and packed with layers of fresh, bold flavors, this Thai Green Curry with Chicken Recipe is an absolute must-try. Combining tender chicken with the fragrant punch of green curry paste, velvety coconut milk, and an irresistible mix of herbs and spices, this dish brings the essence of authentic Thai cuisine right to your kitchen. Whether you’re a seasoned home cook or new to making curries, this recipe strikes the perfect balance of simplicity and flavor that will have you coming back for seconds in no time.

Ingredients You’ll Need

A top view of a black cast iron pan filled with cooked vegetables and spices. The dish has three main layers: the first layer is pale yellow onion slices, the second layer is bright green beans cut into short pieces, and the third layer includes small dark purple cubes of eggplant spread throughout. The vegetables are mixed with a grainy golden-yellow spice coating that adds texture and color. The pan is placed on a white marbled surface, with a dark gray cloth partially under the handle on the left side. Two green chili peppers and a sliced lime wedge are on the marbled surface near the top and bottom right corners of the image. photo taken with an iphone --ar 4:5 --v 7

The beautiful thing about this Thai Green Curry with Chicken Recipe is that the ingredients are straightforward yet essential for capturing the authentic taste, vibrant texture, and iconic green hue. Each element plays a vital role, from the creamy coconut milk to the aromatic kaffir lime leaves, working together to create a symphony of flavors that dance on your palate.

2 tablespoons vegetable oil: Helps gently meld the curry paste and soften the aromatics without overpowering the dish.
4-5 tablespoons green curry paste: The bold, spicy soul of the curry, packed with green chilies, herbs, and spices.
1 large brown onion (thinly sliced): Adds sweetness and depth to balance the curry’s heat.
1-2 baby eggplants (diced): Provides a tender, slightly creamy texture and soaks up the curry sauce beautifully.
2 – 2 1/2 cups coconut milk: Use full-fat for the creamiest, richest sauce that carries the curry flavors.
1/2 cup bamboo shoots (drained): Brings a pleasant crunch and an earthy note to contrast the smooth curry base.
2 teaspoons palm sugar: Balances the spiciness with a subtle sweetness; white sugar is a fine substitute.
3 kaffir lime leaves (finely chopped): Impart an intense citrus aroma that’s absolutely signature to Thai cuisine.
1/2 cup Thai basil leaves (torn): Adds a fragrant, peppery freshness that brightens each bite.
3-4 teaspoons fish sauce: Brings umami depth and authentic saltiness, perfectly rounding out the curry.
2-3 teaspoons light soy sauce: Enhances color and adds a gentle savory note without overwhelming.
500 grams chicken breast (thinly sliced): Tender, lean protein that cooks quickly and soaks up the curry’s luscious sauce.
Steamed basmati, jasmine, or homemade fried rice: The perfect canvas to enjoy every silky spoonful of curry.
Lime wedges: For a zesty finish that cuts through the richness.
Additional Thai basil and sliced chili (optional): Garnishes that add freshness and a pop of heat if you like it spicy.

How to Make Thai Green Curry with Chicken Recipe

Step 1: Sauté the Curry Paste and Aromatics

Begin by heating the vegetable oil in a large saucepan or wok over medium-low heat. Add the green curry paste and sauté it for about 1 to 2 minutes until it releases heavenly aromas that make your kitchen smell incredible. This step helps develop the curry’s depth, unlocking the complex spice blend hidden inside the paste. If you’re using chicken thigh instead of breast, add it now so it can brown and absorb those fragrant flavors early on, creating a richer foundation.

Step 2: Add Onion and Vegetables

Crank up the heat to medium-high and toss in the sliced brown onion along with your baby eggplants or any other vegetables you fancy. Stir-fry these for a couple of minutes until they soften slightly. This not only softens the veggies but also infuses them with the smoky and spicy notes from the curry paste, building a textural contrast that makes every bite interesting.

Step 3: Add Coconut Milk and Bamboo Shoots

Pour in the luscious coconut milk and add the drained bamboo shoots. Bringing this mixture to a gentle simmer allows the flavors to meld together while creating that irresistibly creamy and comforting base you crave in a green curry. Bamboo shoots add a bit of crunch amid the velvety sauce, making every mouthful delightful.

Step 4: Infuse with Palm Sugar, Lime Leaves, and Thai Basil

Stir in the palm sugar, finely chopped kaffir lime leaves, and torn Thai basil leaves. This trio is the secret to balancing sweetness, citrus brightness, and fresh herbal undertones, giving the curry its signature aromatic complexity. Taste as you go and adjust—cooking is all about personalizing flavors!

Step 5: Season with Fish Sauce and Soy Sauce

Now, it’s time to add fish sauce and light soy sauce. These salty umami ingredients are what make the Thai Green Curry with Chicken Recipe authentically savory and well-rounded. Add gradually, tasting to ensure it suits your palate perfectly without overpowering the other vibrant flavors.

Step 6: Cook the Chicken

Finally, add your thinly sliced chicken breast (or leftover chicken) to the simmering sauce, gently stirring as it cooks through. The chicken will become tender and soak up all the fragrant curry flavors. If using leftover chicken, simply heat it in the sauce until warm. This simple final step completes the dish, bringing it all together in pure harmony.

Step 7: Serve and Enjoy

Dish out the curry into bowls and serve it piping hot over a bed of jasmine or basmati rice. The rice is perfect for soaking up every last drop of that incredible sauce that defines this dish as a classic family favorite and crowd-pleaser.

How to Serve Thai Green Curry with Chicken Recipe

The image shows a black cast iron pan filled with a creamy yellow curry. Inside the curry are several layers of ingredients: chunks of white chicken, long green beans, sliced bamboo shoots, and small pieces of green and dark brown vegetables, all mixed in the thick sauce. The pan is placed on a white marbled surface with a folded dark blue cloth to the side and three green chili peppers scattered nearby. The creamy texture of the curry contrasts with the vibrant green of the beans and chilies, and the black pan adds depth to the overall look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Thai Green Curry with Chicken Recipe is where you can get creative and elevate your presentation. Fresh Thai basil leaves add a lovely aroma and a burst of color, while sliced red or green chilies provide an optional spice kick and a bright aesthetic contrast. A simple wedge of lime on the side invites your guests to add a fresh, zesty pop of acidity to balance the rich curry.

Side Dishes

The classic pairing is steamed jasmine rice, which complements the creamy and spicy curry beautifully. For a bit of textural contrast, homemade fried rice is also fantastic. If you want to add some greens, lightly sautéed Asian vegetables like bok choy, snap peas, or green beans make for a lovely refreshing side that complements rather than competes with the curry.

Creative Ways to Present

Serve the curry in individual rustic bowls to showcase its inviting colors and textures. For a more impressive presentation, try plating the curry with a jasmine rice mound molded in a small bowl or a neat ring for an elegant touch. Adding a sprinkle of fresh Thai basil and thin chili slices right before serving creates a fresh, vibrant look that will wow family or guests alike.

Make Ahead and Storage

Storing Leftovers

Thai Green Curry with Chicken Recipe tastes even better the next day once the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Before sealing, allow the curry to cool slightly to prevent condensation that might dilute the sauce.

Freezing

This curry freezes beautifully, making it a convenient option for make-ahead meals. Portion into airtight containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to keep the curry from sticking or separating. Add a splash of coconut milk or water if the sauce has thickened too much. Avoid microwaving on high as it can cause uneven heating and affect the creaminess of the curry.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are slightly fattier and will give the curry a richer flavor and juicier texture. Just brown the thighs early in the cooking process for the best result, as detailed in the recipe steps.

What if I don’t have kaffir lime leaves?

No worries if you can’t find kaffir lime leaves; using fresh lime zest or a bit of lemongrass paste can provide a similar citrusy brightness that enhances the curry’s flavor.

Is this curry very spicy?

The spiciness depends on the green curry paste you choose and how much you use. If you’re sensitive to heat, start with less paste and add more gradually, plus removing seeds from fresh chilies if using.

Can I make this curry vegetarian?

Yes! Swap the chicken for tofu and use vegetable-based curry paste and soy sauce to keep it vegetarian. You can also bulk it up with extra vegetables like bell peppers, zucchini, or mushrooms.

What type of rice pairs best with Thai Green Curry with Chicken Recipe?

Jasmine rice is traditionally preferred for its fragrant, slightly sticky texture that pairs perfectly with the curry’s creamy sauce. Basmati is a good alternative if you prefer a fluffier rice.

Final Thoughts

There is something truly special about a homemade Thai Green Curry with Chicken Recipe—it’s comforting yet exciting, rich yet fresh, and full of those wonderful Thai flavors that can brighten up any weeknight dinner. Give this recipe a try soon and enjoy the joy of sharing a vibrant, heartwarming dish with people you love. Trust me, once you make it, this curry will become a cherished favorite in your home, just like it is in mine!