Thai Green Curry with Chicken

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Fragrant, creamy, and bursting with vibrant color, Thai Green Curry with Chicken is a flavorful one-pan wonder that brings comfort and heat together in a perfect bowl. This dish has earned its place as a favorite in Thai cuisine thanks to its bold balance of sweet, spicy, salty, and savory. The green curry paste is rich with herbs and chilies, the coconut milk smooths everything out, and tender chicken and veggies round out the texture for a hearty meal.

What makes this curry so special is its versatility and freshness. You can pair it with jasmine rice, scoop it up with warm naan, or simply enjoy it on its own with a spoon. Whether you’re serving it for a cozy night in or a weeknight family dinner, it always feels a bit more luxurious than your average meal. If you’ve never made Thai curry at home, don’t worry—it’s easier than you think, and you’ll be amazed by the results.

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What Kind of Green Curry Paste Should I Use?

Authentic Thai green curry paste is typically made from green chilies, lemongrass, galangal, garlic, kaffir lime, and shrimp paste. You can find it in most grocery stores or Asian markets—look for brands like Mae Ploy or Maesri for bold flavor. If you prefer a vegetarian option, check the label and opt for one without shrimp paste. Store-bought paste works wonderfully in this recipe, but if you’re feeling adventurous, making your own paste from scratch adds an extra layer of freshness.

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Ingredients for the Thai Green Curry with Chicken

Chicken breast or thighs – Boneless, skinless chicken works best. It absorbs the curry flavors beautifully and cooks quickly.

Green curry paste – This is the heart of the dish. It infuses everything with that deep, herbal heat.

Coconut milk – Full-fat coconut milk is ideal for the richest, creamiest result.

Fish sauce – Adds saltiness and that signature umami note Thai dishes are known for.

Palm sugar or brown sugar – A touch of sweetness to balance the heat.

Thai basil leaves – Earthy and slightly spicy, they’re a fragrant garnish and flavor enhancer.

Lime leaves or lime juice – Adds freshness and citrusy brightness to the curry.

Green beans or snap peas – Provide crunch and color.

Bell peppers (optional) – For added sweetness and vibrant contrast.

Jasmine rice – The perfect companion to soak up all that luscious curry sauce.

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How To Make the Thai Green Curry with Chicken

Step 1: Sauté the Curry Paste

In a large skillet or wok, heat a bit of oil over medium heat. Add the green curry paste and sauté for about 2 minutes, until fragrant. This step wakes up the spices and brings out the full depth of flavor.

Step 2: Add Chicken and Sear

Add your sliced chicken pieces to the pan, stirring to coat them with the curry paste. Let them sear and cook partially—you don’t need them fully cooked just yet.

Step 3: Pour in the Coconut Milk

Slowly pour in the coconut milk, stirring to mix it with the curry paste. Bring to a gentle simmer, allowing the chicken to finish cooking in the sauce.

Step 4: Flavor It Up

Add fish sauce, palm sugar, and torn lime leaves (or a squeeze of lime juice). Taste and adjust salt, sweet, or tang as needed.

Step 5: Add Vegetables

Toss in your green beans, snap peas, or bell peppers. Let them cook for 3–5 minutes until just tender but still vibrant.

Step 6: Garnish and Serve

Turn off the heat and stir in Thai basil leaves. Serve hot over jasmine rice and garnish with extra basil and sliced chili if desired.

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How to Serve and Store Thai Green Curry

Thai Green Curry is best served immediately while it’s hot and fragrant. Ladle it generously over fluffy jasmine rice or scoop it up with a piece of warm naan. Want to get extra cozy? Serve it in a deep bowl with a spoon and let the creamy curry sauce do the talking.

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. When reheating, do so gently over the stovetop or in the microwave to preserve the creamy texture. If the curry thickens too much in the fridge, add a splash of water or coconut milk when reheating.

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Frequently Asked Questions

What’s the difference between green curry and red curry?

Green curry uses green chilies and tends to be more herbaceous and bright, while red curry is made with dried red chilies, giving it a deeper, earthier heat.

Can I make this dish vegetarian?

Absolutely! Swap the chicken for tofu or a medley of vegetables, and choose a green curry paste that doesn’t include shrimp paste or fish sauce.

Is this curry spicy?

It can be! Green curry paste is typically spicy, but the heat can be balanced with coconut milk and sugar. You can always start with less paste and add more to taste.

Can I freeze green curry?

Yes, but the texture may change slightly due to the coconut milk. If freezing, let it cool completely, transfer to freezer-safe containers, and consume within 2 months.

What protein substitutes work well?

Shrimp, tofu, or even tempeh make great alternatives to chicken. Just adjust cooking times as needed.

Can I use light coconut milk?

You can, but the curry won’t be as creamy. If you’re watching calories, it’s a fair tradeoff, but full-fat gives you that luxurious mouthfeel.

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Want More Chicken Dinner Ideas?

If you love this Thai Green Curry with Chicken, try these other savory favorites next:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine
• Garlic Parmesan Chicken and Potatoes
• One Pot Creamy Spicy Cajun Chicken Sausage Mac
• Sweet Tangy Honey Dijon Chicken Pasta

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you make it extra spicy or add more veggies? Did you serve it over rice or scoop it with naan?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

For more daily dishes and inspiration, visit my Pinterest page @LifeWithNinaRecipes.

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