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Chicken Thai Green Curry

Chicken Thai Green Curry
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Chicken Thai Green Curry is a vibrant and aromatic dish that combines tender chicken with creamy coconut milk, spicy green curry paste, fresh herbs, and colorful vegetables. This authentic Thai recipe balances spicy, sweet, and savory flavors effortlessly, perfect for an easy weeknight meal that warms and excites the palate. Customize the heat level and ingredients to suit your taste or dietary needs.

Ingredients

Scale

Protein

  • 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

Curry Paste & Liquids

  • 2–3 tablespoons green curry paste (fresh or store-bought)
  • 400ml coconut milk, divided

Vegetables

  • 100g green beans, trimmed and halved
  • 1 red or green bell pepper, sliced
  • 1 small eggplant, cut into chunks (optional)

Herbs & Aromatics

  • 6–8 kaffir lime leaves
  • 1 handful fresh Thai basil leaves
  • 1 handful fresh cilantro leaves (for garnish)

Seasonings

  • 1 tablespoon fish sauce (or soy sauce for vegan option)
  • 1 tablespoon palm sugar or brown sugar
  • 1 tablespoon cooking oil (vegetable or coconut oil)

Optional Garnishes

  • Chopped peanuts or cashews
  • Sliced fresh red chilies
  • Fresh lime juice (to taste)

Instructions

  1. Prepare Your Ingredients: Chop the chicken into bite-sized pieces, slice the vegetables, and measure out the green curry paste and coconut milk to ensure smooth cooking flow.
  2. Cook the Curry Paste: Heat 1 tablespoon of oil over medium heat. Add the green curry paste and sauté for about 2 minutes until fragrant and aromatic to unlock the full flavor of the paste.
  3. Add Coconut Milk: Pour in half of the coconut milk (about 200ml) and stir well. Allow the paste to dissolve and blend with the milk creating a smooth, luscious green sauce.
  4. Cook the Chicken: Add the chicken pieces to the sauce. Simmer gently, stirring occasionally, until the chicken is cooked through and tender, about 8 to 10 minutes.
  5. Add Vegetables and Seasonings: Add the green beans, bell peppers, eggplant (if using), fish sauce, and sugar. Continue simmering until the vegetables are just tender but still crisp, about 4 to 5 minutes.
  6. Finish with Fresh Herbs: Turn off the heat and stir in fresh Thai basil and kaffir lime leaves. Adjust seasoning with additional fish sauce or lime juice as needed for balance and brightness.

Notes

  • Use fresh or homemade green curry paste for the most authentic and vibrant flavor.
  • Simmer gently to preserve delicate flavors and tender chicken texture; avoid boiling vigorously.
  • Taste frequently to balance saltiness, sweetness, and spiciness according to your preferences.
  • Chicken thighs are preferred for juiciness and flavor but breasts can be used if preferred; avoid overcooking.
  • Fresh herbs added at the end elevate the dish with bright and aromatic notes.

Nutrition

Keywords: Chicken Thai Green Curry, Thai curry, green curry, coconut milk curry, easy Thai recipe, spicy curry, Thai herbs, weeknight dinner

Find it online: https://lillysplate.com/chicken-thai-green-curry/