“The beauty of Thai green curry? It’s endlessly versatile. Whether you go for chicken, pork, seafood, or vegetables, the choice is yours. This classic Thai dish is all about bold, fragrant flavors—built from a vibrant green paste of chilies, lemongrass, and galangal. The secret? Frying the paste in reduced coconut cream until the aroma fills your kitchen. The result is a rich, salty, and deeply aromatic curry—traditionally fiery, with no added sugar to soften the heat.”
Equipment you will need
All you need to prepare and make your curry are a chopping board and knife to prepare the ingredients and a heavy based saucepan of about 4 litres in which to cook the curry.
Ingredients for the perfect Thai green curry with chicken
“While you can add just about anything to a green curry, chicken remains the most popular choice. In Thailand, you’ll often find it made with pea and apple eggplants, adding a slightly bitter contrast to the rich curry. For this recipe, I’ve gone with bamboo shoots, baby corn, and some fresh leafy greens—adding crunch, sweetness, and a hint of earthiness to balance the bold flavours.”
Coconut cream – My favorite is Mae Ploy brand for its rich, thick consistency, perfect for enhancing the curry’s texture and depth.
Vegetable oil – Used for frying the green curry paste to release its aromatics. A neutral oil like canola or peanut oil works best.
Fish sauce – Adds authentic umami depth and saltiness. Adjust to taste, as brands vary in intensity.
Coconut milk – Helps balance the heat and creates a creamy, fragrant sauce. Opt for a full-fat version for the best flavour.
Green curry paste – Make your own for a fresh, vibrant taste, or use a store-bought brand for convenience.
Chicken – I prefer thigh fillets for their juiciness, but if you prefer a leaner option, chicken breast works too.
Thai basil – Brings a sweet, slightly anise-like aroma. Reserve a sprig for garnishing at the end for a fresh touch.
Kaffir lime leaves – Adds a distinct citrusy fragrance. Tear or finely slice them before adding to release their essential oils.
Mixed vegetables of your choice – In this recipe, I’ve used:
Bamboo shoots – A classic addition for texture.
Baby corn – Mildly sweet and adds crunch.
Siamese watercress (Pak Bung/Kang Kong) or Chinese broccoli – A great way to incorporate greens, adding a fresh, slightly bitter contrast to the richness.
Red onion – Adds a mild sweetness and depth to the curry.
Long red chili – Sliced thinly for garnishing on top, providing color contrast and a gentle heat.
How to make Thai Green curry
1. Heat coconut cream and a splash of oil in a saucepan over medium heat. Let it simmer until the coconut cream reduces and the oils begin to separate.
2. Stir in the green curry paste and fry for 3–4 minutes, releasing its rich, aromatic flavours.
3. Pour in the coconut milk, water, and fish sauce. Bring to a gentle boil.
flavours4. Add the sliced chicken and let it simmer until fully cooked and tender.
5. Toss in the mixed vegetables and cook for another 1–2 minutes, keeping them vibrant and slightly crisp.
6. Stir in the Thai basil, kaffir lime leaves, and red onion for a fresh, fragrant finish.
7. Garnish with sliced red chilli and a sprig of basil before serving.
Thai green curry with chicken
Equipment
- 1 chopping board
- 1 knife
- 1 saucepan 4 litre heavy based preferred
- 1 wooden spoon
- 1 heat source stove top or gas burner
Ingredients
- 550 ml coconut cream
- 500 g chicken thigh
- 100 g green curry paste
- 250 ml coconut milk or 1 cup
- 30 ml fish sauce or 11/2 tbs
- 25 Thai basil leaves I generally use one bunch
- 1 kaffir lime leaf
- 200 g mixed vegetables bamboo shoots,baby corn, greens
- 1/4 red onion sliced finely
- 1 lge red chilli sliced finely
Instructions
- Add the coconut cream and oil to the saucepan and simmer until the coconut cream reduces and separates
- Add the green curry paste and fry for 3 or 4 minutes
- Add the coconut milk and fish sauce and bring to the boil
- Add the sliced chicken and simmer for 5 minutes until cooked
- Add the basil leaves, kaffir lime leaf and vegetables and bring to the boil.
- Garnish with sliced red onion and red chilli and serve
Notes
Nutrition
Notes & Tips for Making Thai Green Curry with Chicken
Use Fresh Ingredients for Maximum Flavor
Use full-fat coconut milk and cream for a rich, creamy texture. I use Mae Ploy. Shake the can well before opening to evenly distribute the cream and liquid.
Adjust the Spice Level.Thai green curry can be quite spicy—control the heat by adjusting the amount of green curry paste.Add chopped fresh green chilies for extra heat or a little sugar to balance spice.
Sauté the Curry Paste First. Frying the curry paste in a bit of oil or in the reduced coconut cream before adding coconut milk helps release its flavours.
Finish with Fresh Herbs & Seasonings.Stir in Thai basil and lime leaves and red chilli at the end for a fragrant finish.
Serve with steamed jasmine rice or rice noodles to soak up the delicious curry.
Bringing It All Together
Thai Green Curry with Chicken is a flavorful and comforting dish that brings the authentic taste of Thailand to your home. With its fragrant herbs, creamy coconut milk, and customizable spice level, it’s perfect for a quick weeknight meal or a special dinner. Serve it with jasmine rice, and enjoy the delicious harmony of flavors!
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Want to take your curry to the next level? Try making your own Thai green curry paste from scratch
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Seth
Found your new site. Your recipe worked well for me.
Looking forward to seeing you get more recipes online.
justjeff
Hi Seth,
I’m glad you found my site and you enjoyed the recipe. I’m new at this and it’s a work in progress. I hope to have new recipes soon. Aiming for one every week or so.
Cheers, Jeff