This Thai Green Curry Chicken is rich, fragrant, and loaded with fresh veggies. This is hands-down my favorite Thai curry, and it's so much better than takeout!
Thai green curry chicken is one of those dishes that looks and tastes like you put in way more effort than you actually did. Tender chicken, fresh veggies in a fragrant curry sauce, all done in less time than ordering takeout (and tastes way better, too!)
I have to admit that out of all the Thai curries, green curry is hands-down my personal favorite. When I was living abroad and missing the flavors of Southeast Asia, this was one of the dishes I kept coming back to.
I noticed most restaurants' versions of green curry were quite watered down, almost more like a soup, but I much prefer mine thick and creamy. I stumbled upon a Thai cooking class that taught us how to make our own curry dishes, and it was such a relief to finally make green curry exactly the way I like it.
Its color comes from fresh green chilies, while lemongrass and makrut lime leaves give it that classic, bright Thai aroma. I make mine with a homemade green curry paste, but if you're short on time, store-bought paste works perfectly fine.
How to Make Thai Green Curry
Step 1: Sear the chicken
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, but any neutral cooking oil such as canola or vegetable oil will do.
Add 2 chicken thighs (skinless, cut into bite-sized pieces) to the wok in a single layer.
Step 2: Add the onion and Green Curry Paste
When the chicken is partially cooked (the outside turns white), add 1 small onion (sliced) and 2 tablespoons of homemade or store-bought Thai Green Curry paste to the wok.
If you are using store-bought, I recommend using Mae Ploy or Maesri brand Thai Green Curry Paste.
Pro Tip: Got leftover green curry paste? Freeze it for next time!
Stir well to distribute the Thai green curry paste evenly.
Step 3: Add the vegetables
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), ¼ cup sliced bamboo shoots, and 2 potatoes (cut into cubes) to the wok.
Stir to distribute the Thai green curry paste evenly among all of the vegetables.
Step 4: Add coconut milk and water
Pour in 1 can (14 oz) coconut milk and 1 cup water.
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Stir to combine all the ingredients. It will look like there is quite a bit of liquid, but the curry will thicken as the vegetables cook through.
Lower the heat to medium-low and simmer until the curry thickens slightly. This should take about 10 minutes. The potato will take the longest to cook, so it's a good idea to test it to make sure it's soft enough before you remove it from the heat.
If you prefer a runny sauce (or if the potatoes are not quite done yet), add more water and/or coconut milk, and cook the curry a bit longer.
Pro Tip: Fresh vs. Canned Coconut Milk
If you're using fresh coconut milk instead of the canned version, you will likely see small white specks in the milk when it's first added, and it will be a bit watery. Don't worry; that's just the natural fat since fresh coconut milk isn't homogenized like canned coconut milk. It may also take a bit longer to thicken, so be patient and let it simmer on low heat. It will reach the right consistency.
Step 5: Add the aromatics
Add 2 tablespoons brown sugar (or palm sugar, if you have it) and a pinch of thinly sliced makrut lime leaves.
Stir in 2 tablespoons of fish sauce.
Toss in half a cup of fresh basil leaves, then stir to combine all the ingredients.
Step 6: Finish!
Transfer the curry to a serving dish, then top with more fresh basil leaves and thinly sliced makrut lime leaves.
Serve with steamed jasmine rice.
Enjoy!
Frequently Asked Questions
It depends on the chili! My husband and younger son have a lower spice tolerance, so when I make green curry spice paste, I remove the chili seeds and cut out the white pith, where most of the chili's heat lives.
If you like it extra spicy, you can add green Thai bird chili for an extra kick!
Store-bought curry pastes vary by brand too.
To test how spicy your curry paste is, fry a small spoonful in oil, then give it a taste.
I prefer chicken thighs because they stay tender even after simmering. Chicken breast also works, but just be careful not to overcook it since it can dry out faster.
If it's too watery, let it simmer uncovered a bit longer to reduce and thicken the curry.
If the curry is too dry or thick, stir in a splash more coconut milk and/or water until it reaches your preferred consistency.
Store leftovers in an airtight container in the fridge, where it will keep for 3 - 4 days. Reheat in the microwave, or in a pan over medium-low heat. Like most curries, Thai green curry often tastes better the next day! Just keep in mind that the veggies may be a little softer.
I don't recommend freezing green curry as it changes the texture of the coconut milk, causing it to separate and turn grainy after it's thawed. This curry is best enjoyed fresh, or if you have any leftovers, it will keep in the fridge for 3 - 4 days.
Thai Green Curry Chicken
Ingredients
- 2 tablespoons cooking oil
- 2 chicken thighs skinless, cut into bite-sized pieces
- 1 onion small, 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
- ¼ cup sliced bamboo shoots
- 2 Yukon Gold potatoes cut into cubes
- 1 can 14-oz coconut milk
- 1 cup water
- 2 tablespoons palm sugar or brown sugar
- 3 makrut lime leaves thinly sliced
- 2 tablespoons fish sauce
- 1 cup fresh basil leaves
Instructions
- 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 makrut 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 makrut lime leaves.
- Serve the Thai Green Curry with steamed jasmine rice. Enjoy!
Notes
Nutrition
Try out these other Thai Curry recipes!
Dhyana Wallace says
This sounds so good, Char! I'm going to have to try it soon.
Char says
Thanks, Dhyana!