If you’re searching for the best Thai Green Curry Chicken recipe, look no further. Creamy coconut milk, tender chicken, vibrant vegetables, and aromatic Thai herbs make this dish one of the most loved Thai curry recipes worldwide. Whether you’re new to Thai cooking or already a fan, this easy green curry chicken brings authentic flavors right to your kitchen.
What Is Thai Green Curry Chicken?
Thai Green Curry, or Kaeng Khiao Wan Gai, is one of Thailand’s most famous curries. It’s known for its bold green color, fragrant spices, and balance of flavors—spicy, sweet, salty, and tangy. Traditionally made with green curry paste, chicken, coconut milk, and fresh Thai basil, this dish is served with jasmine rice for a wholesome and satisfying meal.
Why You’ll Love This Recipe
- Authentic Thai flavor with simple, grocery-store ingredients
- Quick & easy—ready in under 40 minutes
- Customizable—add your favorite veggies or swap chicken for shrimp or tofu
- Perfect comfort food for weeknight dinners or weekend feasts
Ingredients You’ll Need
For the Curry
- 1 ½ lbs chicken thighs (or breast), sliced thin
- 2 tbsp Thai green curry paste (store-bought or homemade)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce (or soy sauce)
- 1 tbsp brown sugar or palm sugar
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas or green beans
- 4–5 kaffir lime leaves (optional)
- Fresh Thai basil leaves
- 1 tbsp oil (for sautéing)
For Serving
- Steamed jasmine rice or coconut rice
- Fresh lime wedges
Step-by-Step Instructions
1. Cook the Curry Base
- Heat oil in a large pan or wok over medium heat.
- Add green curry paste and sauté for 1–2 minutes until fragrant.
2. Add Chicken & Liquid
- Stir in chicken and cook until lightly browned.
- Pour in coconut milk and chicken broth, stirring to combine.
3. Season & Simmer
- Add fish sauce, brown sugar, and kaffir lime leaves.
- Simmer for 10–12 minutes until chicken is cooked through.
4. Add Vegetables
- Toss in bell pepper, zucchini, and snap peas.
- Cook for another 3–4 minutes until veggies are tender-crisp.
5. Finish with Herbs
- Stir in fresh Thai basil and a squeeze of lime juice.
- Taste and adjust seasoning as needed (more fish sauce for saltiness, more sugar for sweetness).
Expert Tips for the Best Green Curry
- Homemade paste = fresher flavor: If you have time, make your own green curry paste with chilies, lemongrass, galangal, and kaffir lime.
- Coconut milk matters: Use full-fat coconut milk for a rich, creamy texture.
- Balance flavors: Thai curry should be spicy, salty, sweet, and tangy. Adjust with sugar, lime, or fish sauce.
- Make it mild or spicy: Add extra chilies for more heat, or reduce curry paste for a milder version.
What to Serve with Thai Green Curry Chicken
- Steamed jasmine rice (classic pairing)
- Coconut rice for extra richness
- Cucumber salad for a refreshing side
- Thai spring rolls as a starter
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, chicken breast works, but thighs stay juicier.
Q: Can I make it vegetarian?
Absolutely—swap chicken for tofu, tempeh, or mixed vegetables.
Q: How long does it keep?
Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop.
Final Thoughts
This Thai Green Curry Chicken recipe is the perfect balance of spice, creaminess, and freshness. Whether you’re cooking for your family or impressing guests, this dish is a guaranteed hit. Serve it with jasmine rice, adjust the spice to your liking, and enjoy a taste of Thailand at home.
