This Thai Green Curry is nothing short of restaurant-quality made with 100% pantry friendly ingredients all in ONE skillet! Readers agree it is: โIncredible!โ โLove love love ❤️,โ โCreamy & dreamy!โ and โA big hit! Even my picky eater 8-year-old loved it.โย With expert tips and easy-to-follow instructions, this recipe ensures youโll achieve a flawless, flavorful curry every time in just over 40 minutes!
You’ll Love This 30-Minute Green Curry Recipe
I like green curry but I thought I favored other curries more until I made this Thai Green Curry recipe โ OH MY YUM it blew my socks off all the way to a curry frontrunner!ย It is sensational! ย This Thai Green Curry recipe is huge on flavor, low on effort and belongs in your easy weeknight dinner arsenal.ย Here’s why you’ll love it:
WHAT DOES GREEN CURRY TASTE LIKE?
The fun thing about curries is they are all different!ย Although I add similar ingredients to each of my curry recipes, they all emerge with a unique flavor profile. ย Green curry is:
โขSweet. Green curry is distinctively sweeter than red curry which nicely balances all of the earthy herbs.
โขMild but fragrant.ย Both yellow curry and red curry are spicier than Green Curry.ย However, even my husband who LOVES heat prefers his Green Curry without additional chili sauce so the flavors can truly shine.
โขFresh. Green Curry boasts distinctly fresh herb taste with its pronounced cilantro, lime and kaffir lime leaf flavors.
โขCreamy.ย Itโs craveable creamy when combined with full fat coconut milk to complete the tantalizing experience.
In this Thaiย Green Curry recipe, the green curry paste gets combined with coconut milk, soy sauce, fish sauce, lime juice, garlic, and ginger to create a velvety Thai Green Curry that is salty from the fish sauce, grounded by the savory soy sauce, tangy from the lime juice, mildly sweet from the curry paste and coconut milk cocooned in a gentle heat.ย In short, this Green Curry is mildly sweet, tangy, salty, savory, earthy, fresh, fragrant and lick-the-plate delicious!
WHAT IS GREEN CURRY MADE OF?
The star ingredient of this Thai Green Curry recipe is green curry paste. You are welcome to make your own but I opt for the shortcut route of store-bought paste. It still boasts the tantalizing combination of ingredients that result in delightfully complex flavors โ but all the work has been done for you!
Green curry paste is made of:
- green chili peppers such as serrano peppers
- green bell pepper
- green onions
- Thai basil
- Kaffir lime leaf
- cilantro
- lemongrass
- galangal
- garlic
- coriander seeds
- cumin seeds
- black peppercorns
- turmeric
Green curry paste is traditionally made by toasting the coriander seeds and cumin seeds then pounding all of the ingredients together into a smooth paste using a mortar and pestle although modern recipes use a blender.
The green curry paste can be used in recipes like this Thai Green Curry in which the paste is first bloomed in oil and then simmered with chicken, vegetables and coconut milk or it is delicious added to roasted vegetables (before roasting), stir-fried vegetables, salad dressings, soups, sauces, or other proteins such as fish or steak.
Thai Green Curry Recipe Ingredients
The recipe ingredient for this Green Chicken Curry recipe might look lengthy but I promise the recipe is super simple โ you are basically sautรฉing your chicken, veggies then dumping in the rest of the ingredients. Let’s take a closer look at what you need (measurements in the printable recipe card at the bottom of the post):
- Thai Green Curry paste: should be easy to find in the Asian section of your grocery store. You will need one 4 oz. jar.
- Aromatics: onions, ginger and garlic elevate the curry flavor profile and are essential to all curries. If you are feeling extra lazy, you can substitute the fresh ingredients with powders. The typical rule of thumb is 3:1, so one part dried to three parts fresh.
- Coconut milk:ย is essential for Thai Green Curry!ย Use full-fat unsweetened quality coconut milk.
- Chicken: slice the chicken into ยผโ thick by 2-inch long pieces. This ensures the chicken is thin enough for the curry to infuse it with flavor and thick enough that it doesnโt overcook. You may also chop into bite size pieces if you prefer.
- Vegetables:ย Iโve added my favorite veggie combo of sweet potatoes, cauliflower, bell peppers and peas but you can use whatever you have on hand to make it the best 35 minute โclean out the fridgeโ meal of your life.ย Just make sure you add vegetables with similar cooking times together. If you don’t add potatoes, you will not need to simmer the curry as long.
- Fish sauce: this will not make your Green Chicken Curry taste fishy! Fish sauce is used in all Thai cooking for fabulous umami flavor. My husband thinks he hates fish sauce but LOVES all of my Thai recipes ;).
- Soy sauce: use low sodium soy sauce so you can control the saltiness of the curry.
- Lime juice: adds freshness and awakens the rest of the flavors. You may use fresh or bottled lime juice.
- Thai Basil: tastes like Italian basil with slightly savory, spicy, anise-like notes. It is sturdier than Italian basil so it can be added at the beginning of cooking verses at the end.
Do you have to use full-fat coconut milk?ย
I donโt insist on full fat coconut milk but I HIGHLY suggest it if you would like restaurant-style creamy, flavorful Thai Green Curry Chicken.ย Light coconut milk simply isnโt as thick or flavorful so youโre missing out on both flavor and texture.ย If you do use light coconut milk, I suggest adding an additional ½ tablespoon cornstarch to help thicken it up.
Where Can I find Green Curry Paste?
Green Curry Paste should be easy to find in the Asian section of your grocery store.ย I find Thai Kitchens Green Curry paste to be the most common and is what I used in this recipe.ย While, I wouldnโt say itโs the best curry paste, it gets the job done, especially because we are going to be elevating with additional aromatics.ย
I would just be aware that that some brands of curry pastes are spicier than others.ย I used the full jar, all 6 tablespoons of green curry paste in this recipe.ย If you use a different brand than you might want to start off with less curry paste because it could be spicier.
WHAT CHICKEN IS BEST FOR GREEN CHICKEN CURRY?
You can use either chicken breasts or chicken thighs for this Green Chicken Curry recipe.ย I tend to use chicken breasts because they are leaner and emerge wonderfully juicy in this coconut bath, but chicken thighs would be even juicier โ totally your call.ย
You can even use leftover rotisserie chicken and add it to the skillet along with the garlic and ginger.ย This would not be my first choice however, because the flavor is only on the outside of the chicken instead of the green curry paste permeating the chicken as it cooks.
How to Make Green Curry
Let’s take a closer look at how to make Green Curry with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Bloom the curry. The key to unlocking the full flavor of green curry paste is to bloom the curry. This is essentially toasting the curry in oil which helps the flavor emerge or โbloomโ โ and it makes a HUGE difference. We also cook the curry with the chicken, onions and sweet potatoes which infuses them with flaVOR. Have you ever had chicken in a curry that is bland? Well, they have definitely skipped this step and just boiled the chicken in the sauce as an afterthought.
- Sautรฉ vegetables. Next, add bell peppers, cauliflower, ginger and garlic, and sautรฉ for 1 minute. This develops the ginger and garlic flavor but more importantly allows the curry to permeate all of the ingredients before we add the coconut milk.
- Add coconut milk. Next, stir in half of the coconut milk. Whisk the remaining half of coconut milk with a little cornstarch and add it to the skillet. While cornstarch definitely isnโt authentic in Green Chicken Curry, it is a fabulous trick Iโve discovered and use in all of my curry recipes to create a creamier coconut sauce โ it will BLOW YOUR MIND how creamy it gets! Dump in all the remaining ingredients except the peas and simmer for 12-15 minutes or until the potatoes are tender.
- Add peas. Stir in peas. If you are using Italian basil instead of Thai basil, you will also add it at this time. Cook just until peas are heated through, about one minute. If you would like a thinner sauce, thin with water/chicken broth. Discard bay leaf.
- Garnish! Garnish with optional lime juice (love), fresh basil, cilantro and chili sauce to taste. Serve with rice, zoodles, etc.
Make This Green Thai Curry in Advance
This Green Curry Chicken recipe tastes even better the next day as the flavors have time to build and meld which makes it fabulous for meal prep or on-the- go lunches.
For meal prep lunches, simply divide the curry between airtight containers along with rice, cover and refrigerate until ready to use. I like to put the rice on top of the curry so it doesnโt get soggy.
Green Curry Recipe Variations
You can customize the Green Curry by swapping the vegetables for your favorites or what you have on hand. You can also make the curry with shrimp, pork or tofu instead of chicken. Just make sure you add the shrimp the last 3-5 minutes of simmering.ย
Aside from veggies and protein, you can customize the flavor of this Thai Green Curry recipe to make it YOUR favorite curry.ย It can be made spicy, not spicy, sweeter, savorier, more or less tangy, etc.ย Hereโs how:
- For sweeter curry: Add more brown sugar
- For saltier curry? Add more fish sauce or soy sauce
- For tangier curry? Add more lime juice
- For spicier curry? Add chili sauce
- For thinner curry? Add chicken broth
- For thicker curry? Add a cornstarch slurry
- For more crunch? Add cashews, peanuts or chickpeas
Can I use Italian basil instead of Thai Basil?
Remember when I said this Thai Green Curry recipe is pantry friendly? That is because you are welcome to substitute Thai basil with Italian basil because Thai basil is already in the curry paste and there are other strong flavors going on. Of course, Thai basil is preferred, but isn’t necessary. I find Thai basil is worth seeking out when less ingredients are used such as Vietnamese spring rolls, in which the flavor is a key element.
CAN I MAKE GREEN CURRY VEGETARIAN?
Absolutely! You can replace the chicken with extra-firm tofu or replace the chicken with extra vegetables or chic peas.
Gluten Free Green Thai Curry Recipe
To make this gluten free Green Curry, replace the soy sauce with tamari.ย The remaining ingredients should be gluten free but double check the label of your fish sauce and green curry paste.
WHAT OTHER VEGETABLES GO WITH GREEN CURRY CHICKEN?
Green Curry often is paired with green vegetables, but for this Thai Green Curry recipe, Iโve used what I think creates the most tantalizing flavor and texture.ย That being said, you are welcome to customize this Green Curry with your favorite vegetables such as:
โขzucchini
โขedamame
โขbok choy
โขeggplant
โขsnow peas
โขbroccoli
โขmushrooms
โขYukon potatoes
โขbutternut squash
โขspinach
Green Curry Recipe Storage
Green Curry Chicken should be kept in an airtight container in the refrigerator.ย When stored properly, it is good for up to five days.
HOW TO REHEAT GREEN CURRY CHICKEN
โขMicrowave:ย transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals.ย
โขStove:ย For larger portions, rewarm gently in a large skillet, stirring often.ย You can microwave the rice as you’re warming the green curry on the stove.
CAN I PREPAREย GREEN CHICKEN CURRY AHEAD OF TIME?
Absolutely! ย You can prep all of the ingredients ahead of time so this Green Curry recipe can come together in minutes.ย Ingredients added at the same time can be stored together:
โขSlice chicken and store in an airtight container in the refrigerator.
โขChop the onions and store in a separate airtight container in the refrigerator.
โขPeel and chop the sweet potatoes and place in a bowl submerged with cold water in the refrigerator to prevent browning due to oxidation.
โขChopped cauliflower, red bell peppers, ginger and garlic can all be stored in the same airtight container in the refrigerator.ย
โขChop basil and store in an airtight container.
โขWithin the next 48 hours, proceed with the recipe without any of the prep!
CAN I FREEZE GREEN CURRY CHICKEN?
Yes!ย This Thai Green Curry recipe freezes well because the base of the sauce is coconut milk instead of dairy.ย The only issues you might have with freezing your curry is the texture of the vegetables. ย Some vegetables freeze better than others, so just keep that in mind if you are making this coconut curry specifically to freeze.
Green Curry Recipe Serving Suggestions
Green Thai Curry Recipe FAQs
Green curryย (Thai:ย เนเธเธเนเธเธตเธขเธงเธซเธงเธฒเธ, pronouncedย [kษฬหล kสฐวaw wวหn], literally meansย sweet green curry, although the sweet refers to the shade of green and not the taste.
The “green” in Green Curry obviously is named for the color of the dish, although curries such as this recipe that use store-bought paste donโt emerge as green.ย The green color is more of a mild, creamy yellow-green due to the addition of coconut milk. ย The green itself comes mainly from the green chilies, often serranos, as well as cilantro, Thai basil, Kaffir lime leaf and green onions.
In the US, Thai red curryย is the spiciest curry and Thaiย Green Curryย is much milder, and considered subtle and gentle with very little heat BUT in South Thailand, birdโs eye chilies are added in Thai Green Curry, which makes it spicier and hotter than the red curry. So, if youโre traveling outside of the US and order Green Curry, donโt be surprised if you have to guzzle a side of water. ย Even in the US, every curry can be different based on the number of chilies the cook added, so when in doubt, itโs always a good idea to ask how spicy the curry is before ordering.
Red curry is considered a spicy curry.ย It boasts a bold, spicy flavor with a depth from red chiles, crushed garlic, lemongrass, shallots, and ginger.ย Aside from the fact that red curry is spicier than green curry, red curry has more pungent, earthy flavors with soy sauce or fish sauce. ย Green curry may include fish sauce as well, but it is less pronounced. Instead Green curry is fresh and fragrant.ย Herbs and aromatics such as basil, coriander and lime leaf are the dominant flavors with just a kiss of heat from the chilies.
Both green and red curries share similar ingredients but green tends to be sweeter like yellow curry.ย The main difference between the two is the unique flavor of yellow curry due to the addition of curry powder, cumin and turmeric. Turmeric is also what gives it its distinctive beautiful yellow color.ย
LOOKING FOR MORE THAI RECIPES?
- Thai Pineapple Chicken Stir Fry
- Thai Orange Peanut Chicken
- Thai Coconut Chicken Rice Soup
- Thai Peanut Dressing
- Thai Peanut Orange Chicken
- Thai Peanut Beef and Broccoli
- Thai Chicken Tacos
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Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts or thighs sliced into 1/4โ slices then 2โ pieces
- 1/2 large yellow onion chopped
- 2 cups ยฝ-inch cubed peeled sweet potatoes
- 1 red bell pepper chopped into 1โ pieces
- 6 tablespoons green curry paste (1 4 oz. jajr)
- 2 cups cauliflower florets
- 2 teaspoons freshly grated ginger
- 4 cloves garlic minced
- 2 13.5 cans quality coconut milk
- 1 tablespoon cornstarch
- 2 tablespoons less sodium soy sauce
- 2 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1/4 cup Thai basil, chopped (may sub Italian basil)
Add later:
- 1 cup frozen petite peas thawed
Garnish
- lime juice
- fresh basil
- fresh cilantro
Instructions
- Heat oil over medium high heat in large skillet with sides. Add chicken, onions, potatoes, and curry paste and cook just until chicken is no longer pink. Add cauliflower, red bell peppers, ginger and garlic and sautรฉ 1 minute.
- Whisk some of the coconut milk (about 1 cup) with cornstarch and add to skillet. Add remaining coconut milk along with all remaining ingredients up to peas (donโt add peas). If you are using Thai basil, add at this time, if you are using Italian basil hold and add with the peas.
- Bring to a boil, then reduce to a simmer for 12-15 minutes, uncovered, or until the potatoes are tender, stirring occasionally. Stir in peas (and Italian basil if using) and cook just until peas are heated through, about one minute. If you would like a thinner sauce, thin with water/chicken broth. Discard bay leaf.
- Garnish with optional lime juice (love), fresh basil, cilantro and chili sauce to taste. Serve with rice, zoodles, etc.
Notes
Recipe Variations
- You can customize the Green Curry by swapping the vegetables for your favorites or what you have on hand.
- You can also make Green Curry with shrimp, pork or tofu instead of chicken. Just make sure you add the shrimp the last 3-5 minutes of simmering.ย
- You can customize the flavor of this Thai Green Curry recipe to make it YOUR favorite curry.ย It can be made spicy, not spicy, sweeter, savorier, more or less tangy, etc.ย Hereโs how:
- For sweeter curry:ย Add more brown sugar
- For saltier curry?ย Add more fish sauce or soy sauce
- For tangier curry?ย Add more lime juice
- For spicier curry?ย Add chili sauce
- For thinner curry?ย Add chicken broth
- For thicker curry?ย Add a cornstarch slurry
- For more crunch?ย Add cashews, peanuts or chickpeas
MAKE AHEADย
This Green Curry Chicken recipe tastes even better the next day as the flavors have time to build and meld which makes it fabulous for meal prep or on-the- go lunches.ย For meal prep lunches, simply divide the curry between airtight containers along with rice, cover and refrigerate until ready to use. I like to put the rice on top of the curry so it doesnโt get soggy.STORAGE
Green Curry Chicken should be kept in an airtight container in the refrigerator.ย When stored properly, it is good for up to five days.PREP AHEAD
You can prep all of the ingredients ahead of time so this Green Curry recipe can come together in minutes.ย You will want to keep whatever ingredients you are adding at different stages separate from one another but ingredients added at the same time can be stored together:- Slice chicken and store in an airtight container in the refrigerator.
- Chop the onions and store in a separate airtight container in the refrigerator.
- Peel and chop the sweet potatoes and place in a bowl submerged with cold water in the refrigerator to prevent browning due to oxidation.
- Chopped cauliflower, red bell peppers, ginger and garlic can all be stored in the same airtight container in the refrigerator.
- Chop basil and store in an airtight container.
- Within the next 48 hours, proceed with the recipe without any of the prep!
CAN I FREEZE GREEN CURRY CHICKEN?
Yes!ย This Thai Green Curry recipe freezes well because the base of the sauce is coconut milk instead of dairy.ย The only issues you might have with freezing your curry is the texture of the vegetables. ย Some vegetables freeze better than others, so just keep that in mind if you are making this coconut curry specifically to freeze.Want To Make This Recipe?
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Susan says
Quick question regarding the quantity of coconut milk required in the recipe. Is it two cans of coconut milk?
Thanks!
Jen says
Yes, two full cans because we are adding lots of veggies ๐
Susan says
Awesome, will be cooking that this weekend, looks delicious!
Jen says
Thanks Susan, I hope you love it as much as us!
Kelly says
Another winner! I love all your curry recipes, and this is no exception!
Jen says
Yesssss! Thank you so much Kelly!
Bex Harris says
You made me a believer in curry! This recipe was incredible! Love love love โค๏ธ
Jen says
YAY! I’m so happy to hear that Bex, thank you!
Ruppi Dhami says
Thank you so much! This recipe was a hit with my 10 year old twins and husband โค๏ธ
Jen says
I love hearing that, thank you so much Ruppi!
Bill Brewer says
I discovered your site while searching for a green curry recipe and am a new fan! I haven’t made it yet (gathering ingredients) but your pictures, descriptions, and technical tips are fantastic. I love how you describe how best to tweak it to your own palate, while describing what are traditional traits of the dish. Bravo!
Jen says
Welcome to my site Bill, I’m honored you’re a new fan! I hope you love this green curry recipe and hopefully discover many new favorites!
L says
Use the biggest pan you have! I added Thai basil, but waited till the end. Added 3 Thai Bird’s eye chili peppers,minced, w the garlic & ginger, only because we love spice. Used broccoli instead of cauliflower. This was so creamy & dreamy! Thank you, Jen!
Jen says
Yesss, love the added spice! So glad you loved it, thanks for taking the time to comment!
Andy says
I’ve been using your red curry recipe for a few years now but decided to try something different tonight. This was fantastic. I really loved the mix of flavors. In addition to what you have, I added mushrooms, broccoli, and chopped green beans to up the veggies, and then used tofu and shrimp instead of the chicken. It was a big hit! Even my picky eater 8 year old loved it. Thank you so much for sharing.
Jen says
You are so welcome, Andy, I’m so glad you are enjoying my recipes! Your additions sound delicious, and I am thrilled it was such a hit! Thanks for taking the time to comment!