Thai Green Curry Chicken

Thai green curry recipe

The Spruce / Diana Chistruga

Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
556 Calories
30g Fat
17g Carbs
57g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 556
% Daily Value*
Total Fat 30g 38%
Saturated Fat 21g 104%
Cholesterol 147mg 49%
Sodium 566mg 25%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 57g
Vitamin C 28mg 139%
Calcium 89mg 7%
Iron 7mg 41%
Potassium 985mg 21%
*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 Thai 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 in a food processor. For a perfect dish, be mindful of cutting 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.


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


For the Green Curry Paste:

  • 1/2 teaspoon ground coriander

  • 1 stalk lemongrass (minced)

  • 1 ounce ginger (grated)

  • 4 cloves garlic (minced)

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

  • 1/2 teaspoon white pepper

  • 4 tablespoons shallot (or 1/4 cup purple onion, diced)

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

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

  • 2 1/2 teaspoons fish sauce

  • 1 teaspoon brown sugar

  • 1 teaspoon lime juice (freshly squeezed)

  • 1/2 teaspoon ground cumin

  • 1/4 can coconut milk

For the Chicken Curry:

  • 2 teaspoons peanut oil

  • 3/4 can coconut milk

  • 1 1/2 pounds chicken breast (or chicken thighs, cut into chunks)

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

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

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

  • Optional:

    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. Process until all ingredients are blended and have a smooth consistency. Taste. If you'd like it spicier, add the remaining half of the green chile. Reserve.

    Blending ingredients in a food processor
    The Spruce / Diana Chistruga

Make the Chicken Curry

  1. Gather the ingredients.

    Ingredients for chicken curry
    The Spruce / Diana Chistruga
  2. Curry in a wok
    The Spruce / Diana Chistruga

    Warm a wok or large skillet over medium-high heat. Add the peanut oil and swirl around. Add the green curry paste. Sauté briefly to release the fragrance, about 30 seconds to 1 minute.

  3. Reserve 4 tablespoons of coconut milk. Add the remaining coconut milk to the wok.

    Adding coconut milk to the curry
    The Spruce / Diana Chistruga
  4. 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.

    Chicken is added to the wok
    The Spruce / Diana Chistruga
  5. While the chicken cooks, 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.

    Snipping makrut lime leaves
    The Spruce / Diana Chistruga
  6. Add the green beans and peppers, 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.

    Vegetables are added to the curry in the wok
    The Spruce / Diana Chistruga
  7. If using, add the Thai basil to the pan and stir.

  8. 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 served with Thai jasmine rice
    The Spruce / Diana Chistruga
  9. Enjoy.

A Flawless Balance of the 4 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.