Thai Green Curry Recipe

Classic Thai Green Curry, Best Ever!
  • 45 mins
  • Prep: 25 mins,
  • Cook: 20 mins
  • Yield: 2 to 3 Cups (2 to 3 Servings)
Ratings (115)

This Thai green curry chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with your choice of vegetables.

The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve especially for entertaining. The key to good green curry is in not only using the right ingredients but knowing when to add them.

Because this curry is made the same as in Thailand (on your stovetop), use smaller pieces or cuts of chicken, allowing for faster cooking.

What You'll Need

  • For the Green Curry Paste:
  • 1/2 to 1 chili (green, sliced)
  • 1/4 cup shallot (or purple onion, diced)
  • 3 to 4 garlic cloves (minced)
  • 1 piece ginger (thumb-size, grated)
  • 1 stalk
  • lemongrass (fresh minced)
  • 1/2 tsp. coriander (ground)
  • 1/2 tsp. cumin (ground)
  • 1 tsp. 
  • shrimp paste (or 1 extra tablespoon fish sauce)
  • 1 cup coriander (fresh, loose, chopped or cilantro leaves and stems)
  • 1/2 tsp. pepper (white ground)
  • 2 1/2 tsp. 
  • fish sauce
  • 1 tsp. sugar (brown)
  • 1 tsp. lime juice
  • 1/4 can coconut milk
  • For the Curry:
  • 4 kaffir 
  • lime leaves (or 1 teaspoon grated lime zest)
  • 2 tsp. 
  • peanut oil
  • 1 1/2 lbs/ 0.7 kg
  • chicken thigh (or breast, boneless cut into chunks)
  • 3/4 can coconut milk
  • 1 bell pepper (red or green, seeded and cut into chunks)
  • 1 handful green beans (or 1 small zucchini, or other vegetables of your choice)
  • 1 handful fresh basil (generous)

How to Make It

Make the Green Curry Paste

  1. In a food processor, place green chili, shallot or purple onion, garlic, ginger, lemongrass, coriander, cumin, shrimp paste, coriander, white pepper, fish sauce, brown sugar, lime juice and 1/4 can coconut milk.
  2. Process to a paste and set aside.

Make the Curry

  1. Prepare lime leaves by tearing the leaf away from either side of the stem. Discard central stem. Then, using scissors, cut leaves into thin strips. Set aside.
  1. Warm a wok or large skillet over medium-high heat. Add oil and swirl around, then add the reserved green curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add remaining 3/4 can coconut milk, reserving 1 tablespoon per serving portion for later.
  2. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low and simmer 5 minutes, or until chicken is cooked through. Stir occasionally.
  3. Add vegetables, plus strips of a lime leaf (or lime zest), stirring well to incorporate. Simmer until vegetables are cooked to your liking.
  4. Do a taste-test, adding 1 to 2 tablespoons fish sauce if not salty or flavorful enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour.
  5. Serve with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle 1 tablespoon of reserved coconut milk over each.
Nutritional Guidelines (per serving)
Calories 1101
Total Fat 67 g
Saturated Fat 44 g
Unsaturated Fat 14 g
Cholesterol 209 mg
Sodium 661 mg
Carbohydrates 55 g
Dietary Fiber 10 g
Protein 80 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)