Authentic Thai Green Curry Chicken – Easy Green Curry Recipe With Homemade Paste!

I can never resist this Thai green curry chicken, with its creamy green curry sauce, tender chicken, and bold, fragrant flavor in every spoonful. One bite and it feels like my favorite Thai takeout just got outdone at home.

I’m obsessed with this Thai green curry chicken because it hits hard in the best way: punchy, creamy, spicy, and bright without tasting flat or watered down. I love how the green Thai chilies bring that sharp little kick, then coconut milk slides in and makes the sauce rich enough to chase with rice.

And the chicken soaks up every bit of that bold curry flavor. No bland takeout vibes here.

Just a bowl I keep going back to, spoon after spoon. But honestly?

The homemade paste is what makes me crave it before the pot even hits the table.

Ingredients

• Green Thai chilies bring that sharp heat, so you’ll feel it right away.
• Shallots add soft sweetness and keep the curry paste from tasting flat.
• Garlic gives the paste its cozy, savory backbone.

  Basically, it’s non-negotiable.

• Galangal or ginger adds zingy warmth that makes everything taste brighter.
• Lemongrass brings citrusy freshness without making the curry taste sour.
• Cilantro stems are sneaky good, giving fresh flavor without wasting anything.
• Toasted coriander and cumin add earthy depth, like the paste has stories.
• Shrimp paste brings salty funk.

  Plus, it’s what makes the flavor feel real.

• Coconut milk makes it creamy, rich, and honestly a little comforting.
• Chicken thighs stay juicy and soak up all that spicy green sauce.
• Kaffir lime leaves add that classic Thai perfume you’ll notice instantly.
• Eggplant turns soft and saucy, perfect for catching the curry flavor.
• Red bell pepper adds color, sweetness, and a tiny fresh crunch.
• Thai basil makes the curry smell amazing right before you eat.

Ingredient Quantities

• For the green curry paste:
• 8 to 10 fresh green Thai chilies, stems removed (adjust for heat)
• 3 shallots, peeled
• 5 garlic cloves
• 1 inch galangal or fresh ginger, peeled and chopped
• 2 stalks lemongrass, white parts only, finely sliced
• 1/4 cup fresh cilantro stems and leaves
• 1 teaspoon coriander seeds, toasted
• 1/2 teaspoon cumin seeds, toasted
• 1/4 teaspoon white pepper or black pepper
• 1 teaspoon shrimp paste or 1/2 teaspoon salt for vegetarian option
• Zest of 1 lime or 3 kaffir lime leaves, finely shredded
• 1 tablespoon vegetable oil to bind
• For the curry:
• 1 pound boneless skinless chicken thighs, cut into bite size pieces (about 450 grams)
• 1 to 2 tablespoons green curry paste (use more for stronger flavor)
• 1 can coconut milk, 14 ounces (400 milliliters)
• 1/2 cup chicken stock or water
• 2 tablespoons fish sauce
• 1 to 2 tablespoons palm sugar or light brown sugar
• 3 to 4 kaffir lime leaves, torn
• 8 to 10 Thai eggplants or 1 cup quartered regular eggplant
• 1 red bell pepper, sliced
• Handful Thai basil leaves, plus extra for serving
• Fresh cilantro for garnish (optional)
• Juice of 1 lime (optional, to taste)
• Vegetable oil for cooking, 1 tablespoon

How to Make this

1. Toast coriander and cumin seeds in a dry skillet until fragrant, then grind or crush with white pepper and set aside.

2. Prepare aromatics: remove stems from chilies and roughly chop, peel shallots and garlic, slice white parts of lemongrass thin, peel and chop galangal or ginger, zest lime or finely shred kaffir lime leaves, and rinse cilantro stems and leaves.

3. Make the green curry paste: in a mortar and pestle or a small food processor, pound or blend chilies, shallots, garlic, galangal or ginger, lemongrass, cilantro stems and leaves, toasted ground seeds with pepper, shrimp paste or salt, lime zest or kaffir lime, and 1 tablespoon vegetable oil until a smooth, fragrant paste forms.

4. Heat 1 tablespoon vegetable oil in a wide skillet or wok over medium heat and fry 1 to 2 tablespoons of the green curry paste for 1 to 2 minutes until aromatic and starting to release oil.

5. Add about half the can of coconut milk (200 ml) to the fried paste, stir to combine and simmer gently until the oil separates slightly and the sauce is fragrant.

6. Add the chicken pieces to the pot, stirring to coat, then pour in the remaining coconut milk and 1/2 cup chicken stock or water. Bring to a gentle simmer.

7. Stir in 2 tablespoons fish sauce, 1 to 2 tablespoons palm sugar or light brown sugar, and torn kaffir lime leaves. Simmer 8 to 10 minutes until the chicken is cooked through.

8. Add Thai eggplants or quartered regular eggplant and sliced red bell pepper; simmer another 4 to 6 minutes until vegetables are tender but not mushy.

9. Turn off the heat and stir in a handful of Thai basil leaves, a squeeze of lime juice to taste, and adjust seasoning with additional fish sauce or sugar if needed. Serve hot, garnished with extra Thai basil and fresh cilantro if desired.

Equipment Needed

1. Heavy skillet or wok for frying the paste and simmering the curry
2. Mortar and pestle or small food processor for making the green curry paste
3. Spice grinder or small mortar for crushing toasted coriander and cumin seeds
4. Chef’s knife for chopping chilies, shallots, garlic, galangal or ginger, lemongrass, herbs and vegetables
5. Cutting board
6. Measuring spoons and measuring cup for coconut milk and stock
7. Wooden spoon or heatproof spatula for stirring
8. Medium saucepan or deep skillet with lid for simmering the chicken and vegetables

FAQ

Authentic Thai Green Curry Chicken – Easy Green Curry Recipe With Homemade Paste! Substitutions and Variations

• Fresh green Thai chilies: substitute serrano or jalapeño peppers for similar heat; use poblano or Anaheim for milder flavor.
• Galangal or fresh ginger: substitute fresh ginger (same amount) or 1/2 teaspoon galangal powder if available.
• Shrimp paste: substitute fermented miso paste (use 1 teaspoon) or anchovy paste for umami; use 1/2 teaspoon salt for a vegetarian option.
• Kaffir lime leaves: substitute finely grated lime zest (zest of 1 lime) or 1 teaspoon lime juice plus a little extra basil for fragrance.

Pro Tips

1. Make the paste ahead and let it rest overnight in the fridge. Flavors mellow and marry, so the curry will taste brighter and deeper the next day.

2. When frying the paste, start with just enough coconut milk to loosen it, then gently reduce until you see the oil separating. That step unlocks the aromatics and gives the sauce a glossy, layered flavor.

3. Use chicken thighs for juiciness and cook them only until just done. Overcooking in coconut milk makes them dry. If unsure, cut a piece to check for a tiny hint of pink rather than relying solely on time.

4. Add eggplant earlier than the bell pepper so it softens through without turning to mush, and tear kaffir lime leaves rather than finely mincing so they lift the aroma without turning bitter.

5. Finish with a generous handful of Thai basil and a small squeeze of lime. The herb and acid brighten the rich coconut base and make the curry sing. Adjust fish sauce and sugar after that final squeeze.