Thai Green Curry With Chicken Recipe

I love making this Thai Green Curry Chicken because it harmonizes tender chicken thighs with the creaminess of coconut milk and the zesty freshness of kaffir lime leaves, Thai basil and crisp veggies. Each bite tells a story of balanced flavors from a homemade green curry paste that I truly adore.

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I recently decided to try my hand at making an authentic Thai green curry with chicken from scratch and I must say it turned out to be a game changer. I used 1 lb boneless chicken thighs cut into bite-size pieces and let them mingle with a can of full-fat coconut milk, creating a savory, creamy base.

I tossed in a few torn kaffir lime leaves along with a small Thai eggplant, red bell pepper slices, and zucchini to bring in a mix of textures and colours. My homemade green curry paste made of green chilies, shallots, garlic, lemongrass, a bit of galangal, cilantro stems, and even a dash of shrimp paste really elevated the dish.

I balanced everything with fish sauce and a pinch of sugar. I was pleasantly surprised that it only took about 20 minutes to make this curry, and well, it totally beats any takeaway I’ve had before.

Why I Like this Recipe

I just love this Thai green curry recipe for a few really cool reasons. First, I love that the homemade curry paste makes it taste so fresh and real. There’s nothing like knowing you made the spice mix yourself and that it makes every bite exciting. Second, I love how quick it is to make. Even on a busy day, I can whip up a dish that feels way more special than any takeout. Third, I love that it’s packed with my favorite veggies mixed with tender chicken, so every bite has a bit of crunch and a lot of flavor. Finally, I feel really proud cooking this from scratch, because it’s simple yet tastes amazing.

Ingredients

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Chicken thighs are packed with protein and flavor, making them a rich, tender base.
Coconut milk offers healthy fats and a creamy texture that balances the spicy heat.
Kaffir lime leaves give a fresh, tangy kick that brightens up the dish.
Thai basil adds a herbal, slightly peppery note, lifting the overall flavour nicely.
Thai eggplant brings fiber and absorbs sauce well, contributing a hearty texture.
The homemade green curry paste blends heat and zest, tying all the flavors together.

Ingredient Quantities

1 lb boneless chicken thighs, cut into bite-size pieces

2 tbsp vegetable oil

1 can (14 oz) full-fat coconut milk

3-4 kaffir lime leaves, torn

1 small Thai eggplant or about 1 cup diced eggplant

1 red bell pepper, thinly sliced

1 zucchini, sliced

A handful of fresh Thai basil leaves

2 tbsp fish sauce

1 tsp sugar

Homemade green curry paste:
- 4 green chilies
- 2 shallots
- 3 garlic cloves
- 1 stalk lemongrass (white part only, finely chopped)
- 1-inch piece galangal or ginger
- A handful of cilantro stems
- 1 tsp shrimp paste (optional)
- A pinch of salt

How to Make this

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1. First, blend the green currypaste ingredients (4 green chilies, 2 shallots, 3 garlic cloves, chopped white part of 1 stalk lemongrass, 1-inch piece of galangal or ginger, a handful of cilantro stems, 1 tsp shrimp paste if you want and a pinch of salt) until smooth.

2. Heat 2 tbsp vegetable oil in a large pan over medium-high heat, then add the 1 lb chicken thighs cut into bite-size pieces and cook until they are browned on all sides.

3. Stir in the homemade green currypaste with the chicken and fry for about 1-2 minutes until the scent is really fragrant.

4. Pour in the 14 oz can full-fat coconut milk and toss in the 3-4 torn kaffir lime leaves, mixing well.

5. Bring the mixture to a gentle simmer.

6. Next, add 1 small Thai eggplant (or about 1 cup diced eggplant), 1 thinly sliced red bell pepper and 1 sliced zucchini.

7. Let everything simmer for 7-8 minutes until the vegetables start to soften and the chicken is cooked through.

8. Stir in 2 tbsp fish sauce and 1 tsp sugar, adjusting them to taste if needed.

9. Toss in a handful of fresh Thai basil leaves just at the end and let the curry sit off the heat for a minute.

10. Serve it hot with steamed rice and enjoy your homemade Thai green curry thats way better than takeaway!

Equipment Needed

1. Blender or food processor – to blend up the green curry paste ingredients
2. Chef knife and cutting board – for chopping chilies, shallots, garlic, lemongrass, galangal or ginger, and vegetables
3. Large pan or skillet – for browning the chicken and cooking the curry
4. Can opener – to open the coconut milk can
5. Measuring spoons – to measure fish sauce, sugar and shrimp paste
6. Spatula or wooden spoon – to stir the curry
7. Pot or rice cooker – if you plan on steaming rice to serve with your curry
8. Serving dishes – to plate your finished curry and rice

FAQ

Can I use chicken breasts instead of thighs?

Yes you can, but chicken thighs tend to stay juicier youll likely get a richer flavor using them.

How spicy is this green curry?

It's moderately spicy but you can adjust the heat by reducing the number of green chillies in the curry paste if its too hot for you.

Can I make the green curry paste ahead of time?

Definitely, try making it in advance and storing it in an airtight container in the fridge for up to 3 days or freeze it for longer storage.

What’s the best way to serve this curry?

Serve it hot over jasmine rice or even with rice noodles, and dont forget to garnish with fresh Thai basil for that extra flavor kick.

Can I substitute the veggies if I cant find Thai eggplant or zucchini?

Sure, feel free to use other veggies like bell peppers or even broccoli, just keep in mind it might slightly change the taste and texture of the dish.

Thai Green Curry With Chicken Recipe Substitutions and Variations

If you don’t have vegetable oil, try using canola or even a light coconut oil. They work fine for stir-frying the ingredients.
For full-fat coconut milk, you could swap it for a light coconut milk or heavy cream if you want that creaminess without the extra fat.
If you can’t find kaffir lime leaves, a little bit of fresh lime zest works as a substitute, but use it sparingly cause its flavor is quite potent.
No Thai eggplant? You can use regular eggplant, just cube it up. It won’t be exactly the same, but it’ll still give you that hearty texture.
If fish sauce isn’t available or you’re avoiding it, a splash of soy sauce mixed with a pinch of salt can mimic its savory kick.

Pro Tips

1. Make sure you prep all your fresh ingredients first so you dont get rushed halfway through; a little careful chopping can really boost the flavor.
2. Heat your pan really hot before adding the chicken so it browns nicely and locks in the juices, adding more flavor to the curry.
3. Keep an eye on the vegetables – you dont want them to overcook. A gentle simmer is enough so they stay crisp and full of color.
4. Taste as you cook, especially after adding the fish sauce and sugar, cause different brands and heat levels can really change the flavor balance.
5. Once you add the basil, let the curry sit off the heat for a minute so the basil stays fresh, rather than getting wilted by too much heat.

Thai Green Curry With Chicken Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Blender or food processor – to blend up the green curry paste ingredients
2. Chef knife and cutting board – for chopping chilies, shallots, garlic, lemongrass, galangal or ginger, and vegetables
3. Large pan or skillet – for browning the chicken and cooking the curry
4. Can opener – to open the coconut milk can
5. Measuring spoons – to measure fish sauce, sugar and shrimp paste
6. Spatula or wooden spoon – to stir the curry
7. Pot or rice cooker – if you plan on steaming rice to serve with your curry
8. Serving dishes – to plate your finished curry and rice

Ingredients

1 lb boneless chicken thighs, cut into bite-size pieces
2 tbsp vegetable oil
1 can (14 oz) full-fat coconut milk
3-4 kaffir lime leaves, torn
1 small Thai eggplant or about 1 cup diced eggplant
1 red bell pepper, thinly sliced
1 zucchini, sliced
A handful of fresh Thai basil leaves
2 tbsp fish sauce
1 tsp sugar
Homemade green curry paste:
4 green chilies
2 shallots
3 garlic cloves
1 stalk lemongrass (white part only, finely chopped)
1-inch piece galangal or ginger
A handful of cilantro stems
1 tsp shrimp paste (optional)
A pinch of salt

Directions

First, blend the green currypaste ingredients (4 green chilies, 2 shallots, 3 garlic cloves, chopped white part of 1 stalk lemongrass, 1-inch piece of galangal or ginger, a handful of cilantro stems, 1 tsp shrimp paste if you want and a pinch of salt) until smooth.
Heat 2 tbsp vegetable oil in a large pan over medium-high heat, then add the 1 lb chicken thighs cut into bite-size pieces and cook until they are browned on all sides.
Stir in the homemade green currypaste with the chicken and fry for about 1-2 minutes until the scent is really fragrant.
Pour in the 14 oz can full-fat coconut milk and toss in the 3-4 torn kaffir lime leaves, mixing well.
Bring the mixture to a gentle simmer.
Next, add 1 small Thai eggplant (or about 1 cup diced eggplant), 1 thinly sliced red bell pepper and 1 sliced zucchini.
Let everything simmer for 7-8 minutes until the vegetables start to soften and the chicken is cooked through.
Stir in 2 tbsp fish sauce and 1 tsp sugar, adjusting them to taste if needed.
Toss in a handful of fresh Thai basil leaves just at the end and let the curry sit off the heat for a minute.
Serve it hot with steamed rice and enjoy your homemade Thai green curry thats way better than takeaway!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.