This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!

I have to admit that out of all the Thai curries out there, I do have a personal favorite…green curry! I love the fresh and bright flavors that it delivers.

Thai Green Curry gets its color from fresh green chilis and its classic Thai aromatic flavors from ingredients like lemongrass and kaffir lime leaves.

One of the awesome features about green curry is that you can add almost any kind of vegetable to it- whatever’s in season, or whatever is in your fridge that you want to use up. Some great options include red peppers, green peppers, zucchini, broccoli, carrots, and cauliflower.

This green curry recipe features chicken and vegetables. Simply omit the chicken for a vegetarian version.

How to Make Thai Green Curry

Undercooked potatoes will quickly ruin any dish so the first thing I recommend doing is to partially cook the potatoes to ensure that they are cooked all the way through.

Peel and cut 2 small potatoes into large cubes. I recommend using Yukon Gold potatoes in this recipe as they are firmer and won’t get too soft and flakey in the curry.

Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Drain the water and set the potatoes aside.

Heat up 2 tablespoons of cooking oil in a large pot or wok over medium-high heat. Coconut oil is a good option in this recipe.

Add 2 chicken thighs or 1 large chicken breast (skinless, cut into bite-sized pieces) to the wok in a single layer.

When the chicken is partially cooked (the outside turns white), add 1 small onion (sliced) and 2 tablespoons of Thai Green Curry paste to the wok.

Click HERE for a link to my homemade Green Curry Paste recipe.

If you are using store-bought, I highly recommend using Mae Ploy or Maesri brand Thai Green Curry Paste.

Tip: You can freeze any leftover green curry paste!

Stir well to distribute the Thai green curry paste evenly.

Add 1 small eggplant (cut into bite-sized pieces), 1 cup of green beans (cut into 1-inch pieces), 1 cup of baby corn (cut into 1-inch pieces), 1/4 cup sliced bamboo shoots, and potatoes to the wok.

Stir to distribute the Thai green curry paste evenly among all of the vegetables.

Pour in 1 can (14-oz) of coconut milk and 1 cup of water.

Stir to combine all the ingredients. It will look like there is quite a bit of liquid, but the curry will thicken up at the same time that the vegetables cook through.

Lower the heat to medium and allow the curry to simmer until it thickens. This should take about 10 minutes.

If you prefer a runny sauce, add more water and/or coconut milk.

Add 2 tablespoons of brown sugar (or palm sugar if you have access to that), and a pinch of thinly sliced kaffir lime leaves.

Stir in 2 tablespoons of fish sauce.

Toss in half a cup of fresh basil leaves, then give all the ingredients a good stir.

Transfer the Thai green curry to a serving dish, then top with more fresh basil leaves and thinly sliced kaffir lime leaves.

Serve with steamed jasmine rice.

Enjoy!

How to Store any Leftover Thai Green Curry

Store any leftover Thai green curry in an airtight container in the fridge for up to 3 – 4 days.

You may re-heat the green curry using either a microwave or in a small pan over a stovetop over medium-low heat.

I would not recommend storing the green curry in the freezer as freezing coconut milk will cause a change in texture.

Thai Green Curry

Char Ferrara

This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!

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Prep Time 15

Cook Time 15

Total Time 30

Cuisine Thai

Servings 6 servings

Ingredients

2 Yukon Gold potatoes small
2 tablespoons cooking oil
2 chicken thighs skinless, cut into bite-sized pieces
1 small onion sliced
2 tablespoons Thai Green Curry paste
1 eggplant small, cut into bite-sized pieces
1 cup green beans cut into 1-inch pieces
1 cup baby corn cut into 1-inch pieces
1/4 cup sliced bamboo shoots
1 can 14-oz coconut milk
1 cup water
2 tablespoons brown sugar
3 kaffir lime leaves thinly sliced
2 tablespoons fish sauce
1 cup fresh basil leaves

US Customary - Metric

Instructions

Peel and cut the potatoes into large cubes.
Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Drain the water and set the potatoes aside.
Heat cooking oil in a wok over medium-high heat.
Add chicken to the wok in a single layer. Allow the chicken sear for about 30 seconds, then stir.
When the chicken is partially cooked, add onion and green curry paste. Stir for 1 minute.
Add eggplant, green beans, baby corn, bamboo shoots, and the potatoes to the wok.
Stir well to distribute the green curry paste evenly among all of the vegetables.
Stir in coconut milk and water.
Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.
Add the brown sugar, a pinch of the kaffir lime leaves, fish sauce, and half of the fresh basil leaves to the curry. Give all the ingredients a good stir to combine.
Transfer the curry to a serving dish, then top with the remaining basil leaves and kaffir lime leaves.
Serve the Thai Green Curry with steamed jasmine rice. Enjoy!

Notes

If you prefer a slightly more runny sauce, add more water and/or coconut milk.

Nutrition

Serving: 1gCalories: 275kcalCarbohydrates: 30gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 59mgSodium: 746mgFiber: 5gSugar: 9g

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