Thai Green Curry Chicken

Thai green curry recipe

The Spruce / Diana Chistruga

  • Total: 45 mins
  • Prep: 25 mins
  • Cook: 20 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
554 Calories
37g Fat
16g Carbs
46g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 554
% Daily Value*
Total Fat 37g 47%
Saturated Fat 23g 116%
Cholesterol 210mg 70%
Sodium 741mg 32%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 46g
Vitamin C 30mg 151%
Calcium 105mg 8%
Iron 8mg 43%
Potassium 1030mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Curries are an essential part of Thai cuisine, the green type being one of its most famous and sought-after dishes (red and yellow curries also have an important place within the Thai tradition). Green curries have a vibrant hue thanks to the additions of basil, cilantro, and makrut lime leaf and peel.

Green curry is usually made with chicken or beef, but also with fish dumplings. Our recipe uses the classic addition of chicken and has all the easy instructions to make the curry paste from scratch, combining an assortment of fresh and dried herbs with fish sauce and coconut milk. For a perfect dish, be mindful to cut the chicken in smaller pieces so the meat can be cooked thoroughly and soak up all of the flavors.

A perfect balance of salty, spicy, sweet, and sour, this aromatic Thai green curry is beautiful over Jasmine rice, or for a fiber-rich dish, use steamed quinoa instead.

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Click Play to See This Thai Green Curry Chicken Recipe Come Together

Ingredients

For the Green Curry Paste:

  • 1 to 1/2 green chili (sliced, divided)

  • 4 tbsp shallot (or 4 tbsp purple onion, diced)

  • 4 cloves garlic (minced)

  • 1 thumb-size piece ginger (grated)

  • 1 stalk lemongrass (minced)

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1 tsp shrimp paste (or 1 extra tablespoon fish sauce)

  • 1 loose cup cilantro (leaves and stems, chopped)

  • 1/2 tsp ground white pepper

  • 2 1/2 tsp fish sauce

  • 1 tsp brown sugar

  • 1 tsp lime juice

  • 1/4 can coconut milk

For the Chicken Curry:

  • 4 leaves makrut lime (or 1 teaspoon grated lime zest)

  • 2 tsp peanut oil

  • 3/4 can coconut milk

  • 1 1/2 pounds boneless chicken thigh

  • 1 red or green bell pepper (seeded and cut into chunks)

  • 1 handful green beans (or 1 small zucchini or other vegetables)

  • 1 generous handful of fresh Thai basil (or sweet basil)

  • Optional:

    2 cups jasmine rice

Steps to Make It

Note: while there are multiple steps to this recipe, this Thai green curry chicken dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Green Curry Paste

  1. Gather the ingredients.

    Curry ingredients
    The Spruce / Diana Chistruga
  2. Place all of the ingredients for the curry paste in a food processor. Use only half of the green chile. Blend until all ingredients are blended and have a smooth consistency. Taste. If you'd like it spicier, add the remaining half of the green chili. Reserve.

    Blend
    The Spruce / Diana Chistruga

Make the Chicken Curry

  1. Gather the ingredients.

    Ingredients for chicken curry
    The Spruce / Diana Chistruga
  2. Prepare the makrut lime leaves by tearing the leaf away from either side of the stem, discarding the central stem. Using scissors, cut the leaves into thin strips. Reserve.

    Makrut lime
    The Spruce / Diana Chistruga
  3. Warm a wok or large skillet over medium-high heat. Add the peanut oil and swirl around. Add the green curry paste. Sauteé briefly to release the fragrance, about 30 seconds to 1 minute.

    Put curry in wok
    The Spruce / Diana Chistruga
  4. Reserve 4 tablespoons of coconut milk. Add the remaining coconut milk to the wok.

    Coconut milk
    The Spruce / Diana Chistruga
  5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce the heat to medium-low and simmer for 5 minutes, or until the chicken is cooked through. Stir occasionally.

    Add chicken
    The Spruce / Diana Chistruga
  6. Add the vegetables, plus the strips of lime leaves (or lime zest). Stir well to incorporate. Simmer until vegetables are cooked to your liking. Taste for seasoning and adjust accordingly.

    Add vegetables to curry
    The Spruce / Diana Chistruga
  7. Portion the curry in 4 bowls, and top with fresh basil and 1 tablespoon per bowl of the reserved coconut milk. Serve with Thai jasmine rice on the side.

    Thai green curry
    The Spruce / Diana Chistruga
  8. Enjoy!

A Flawless Balance of the Four S's

Green curry showcases the perfect balance of sweet, savory, sour, and salty. Here are a few notes on how to achieve such perfection:


  • Add 1 to 2 tablespoons of fish sauce if the curry is not salty or flavorful enough.
  • Add 1 teaspoon of sugar at a time for a sweeter curry.
  • Add a squeeze of lime or lemon juice if the dish is too salty.
  • Add 1/4 cup of coconut milk if too spicy. Using more or less coconut milk also changes the consistency of the sauce.