Thai Green Chicken Curry is a bold, aromatic dish bursting with fresh flavors and a creamy coconut sauce. Made with a homemade green curry paste, this recipe delivers an authentic Thai experience right from your kitchen. It’s easy to customize—adjust the spice level, swap in your favorite vegetables, or make it vegetarian.

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Cuisine: Thai
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Why You’ll Love Making It

• Authentic Thai Flavor – A rich, aromatic curry with a homemade green curry paste that bursts with fresh, vibrant flavors.
• Quick & Easy – Ready in just 30 minutes, making it a perfect weeknight dinner.
• Customizable Heat Level – Adjust the number of chillies to make it as mild or spicy as you like.
• Nutrient-Packed – Loaded with lean protein and fresh vegetables for a well-balanced meal.
• Great for Meal Prep – Make extra and enjoy leftovers throughout the week.

Ingredients

• 3-6 green chillies, roughly chopped – Adjust based on spice preference; fewer for milder heat.
• 6 spring onions, roughly chopped – Adds a mild, slightly sweet onion flavor.
• 2 lemongrass stalks, outer leaves removed, inner stalk chopped – Use 2 tsp lemongrass paste if fresh lemongrass is unavailable.
• 1 thumb-sized piece of ginger, peeled and chopped – Provides warmth and depth. Substitute with 2 tsp ginger paste if needed.
• 4 cloves garlic, peeled and chopped – Essential for an aromatic base.
• 6 kaffir lime leaves – Adds a bright citrusy note, enhancing the curry’s depth.
• Zest and juice of 1 lime – Intensifies freshness and balances the heat.
• ½ tsp salt & ¼ tsp white pepper – Seasoning for depth and balance.
• ½ tbsp cumin & 1 tbsp ground coriander – Earthy spices that enhance the flavors.
• 1 tsp shrimp paste – Adds umami richness; check for gluten-free if needed.
• 2 tsp fish sauce – A key ingredient for the signature Thai taste.
• 1 large bunch of coriander (cilantro), including stalks – The stalks carry intense flavor, perfect for blending into the paste.
• 2 tbsp olive oil – For sautéing the chicken.
• 4 chicken breasts, cut into bite-size chunks – Boneless, skinless chicken works best.
• 4 heaped tbsp homemade Thai Green Curry Paste – The star of the dish!
• 1 chicken stock cube, crumbled – Adds extra depth of flavor. Use a gluten-free bouillon if necessary.
• 400 ml (14 oz) full-fat coconut milk – Creates a creamy, rich sauce. Light coconut milk will result in a thinner texture.
• 1 bunch of broccoli, cut into small florets – Provides crunch and nutrients.
• 150 g (1 cup) sugar snap peas or snow peas – Adds a slight sweetness and crisp texture.
• ½ cup bamboo shoots, drained – A classic ingredient for added texture.
• 1 tsp light brown sugar – Helps balance the flavors.
• Boiled jasmine rice – The perfect base to soak up the sauce.
• Thai basil leaves – Adds a fresh, slightly spicy note.
• Freshly chopped red chillies – For garnish and extra heat.

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Instructions

Step 1: Make the Curry Paste

In a high-powered blender or food processor, add the green chillies, spring onions, lemongrass, ginger, garlic, kaffir lime leaves, lime zest and juice, salt, white pepper, cumin, ground coriander, shrimp paste, and fish sauce. Pulse until the ingredients break down into a rough paste. Add the large bunch of coriander (including stalks) and blend again until smooth. You may need to scrape down the sides a few times to ensure everything is fully incorporated. Set aside.

Step 2: Cook the Chicken

Heat the olive oil in a large frying pan or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring frequently, until they are lightly browned and cooked through.

Step 3: Add the Curry Paste & Coconut Milk

Stir in 4 heaped tablespoons of the homemade Thai Green Curry Paste and cook for 2-3 minutes, stirring frequently, to coat the chicken and release the fragrant flavors. Crumble in the chicken stock cube, then pour in the coconut milk. Stir everything together and let it heat through until the coconut milk is very hot but not boiling.

Step 4: Add the Vegetables

Add the broccoli, sugar snap peas, and bamboo shoots to the pan, stirring them into the sauce. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still crisp. Stir in the light brown sugar to balance the flavors.

Step 5: Serve

Spoon the curry over bowls of steamed jasmine rice. Garnish with Thai basil leaves and chopped red chillies for extra flavor and heat. Serve immediately and enjoy!

FAQs

Can I make this curry vegetarian?
Yes! Substitute the chicken with tofu, chickpeas, or additional vegetables like bell peppers and mushrooms. Omit the shrimp paste and fish sauce, replacing them with extra soy sauce or tamari for a vegetarian-friendly version.

Can I store leftovers?
Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of water or coconut milk if needed. Avoid boiling, as this may cause the coconut milk to separate.

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