Thai Green Curry

Name: Green Thai Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 1 pound chicken breasts or thighs (sliced into 1/4” slices then 2” pieces); 1/2 large yellow onion (chopped); 2 cups ½-inch cubed peeled sweet potatoes; 1 red bell pepper (chopped into 1” 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 (I like Chaokoh*** (yes, two cans)); 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); 1 cup frozen petite peas (thawed); lime juice; fresh basil; fresh cilantro

Thai Green Curry on your table in just over 30 minutes with pantry friendly ingredients!

This Thai Green Curry recipe is huge on flavor, low on effort and belongs in your easy weeknight dinner arsenal. It is lusciously creamy, wonderfully fragrant, and bursting with juicy chicken and veggies swimming in comforting aromatic coconut milk infused with green curry, ginger, garlic, basil and lime juice. This Green Curry recipe also earns major points because it’s made with 100% pantry friendly ingredients and SO EASY to make all in one skillet! Just keep a jar of green curry paste and coconut milk stocked and you’re ready to go! I’ve made this Thai Green Curry recipe with my favorite sweet potatoes, cauliflower, bell peppers and peas but you can use whatever veggies you love or have on hand so you can make this easy one pot wonder any night of the week. Prepare yourself to skip the takeout forever!

top view of authentic Thai Green Curry with chicken and vegetables in a stainless steal skillet

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You’ll Love This 30-Minute Green Curry Recipe

Thai recipes make a weekly appearance at our dinner table because it is my favorite food in the world. The layers of complex flavors create an adept balance of savory, salty, sweet and sour in every bite. I’m a fan. HUGE fan. In fact, we have celebrated every major event at a Thai restaurant from my college graduation, to our wedding engagement to lung transplant anniversaries.

As a fan, I love creating Thai food at home from Red Curry Chicken, Chicken Pad Thai, Coconut Chicken Curry, Panang Curry, Yellow Curry, Thai Chicken Noodle Soup, Curried Butternut Squash Soup and Tom Kha Gai, just to name a few, but I’ve been missing a major player – Thai Green Curry!

I like green curry but I thought I favored other curries more until I made this Thai Green Curry recipe – OH MY YUM it blew my socks off all the way to a curry frontrunner! It is sensational!

It boasts all the flavor of your favorite restaurant – and then some. I used the same rave-review formula of my red curry and yellow curry recipes by enhancing store-bought green curry paste with ginger, garlic, onions, soy sauce, fish sauce, lime juice and brown sugar and the resulting curry tastes like it’s been simmering for hours but only takes minutes!

This Thai Green Curry recipe is sweeter than red curry, more herbilicious than yellow curry, as spicy as you want with chili paste and warm, creamy and comforting all over. I’ve 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 “clean out the fridge” meal of your life. Serve this Green Curry with rice, zoodles, noodles, or quinoa – and you might just forget the takeout forever.

WHAT DOES GREEN CURRY TASTE LIKE?

The fun thing about curries is they are all different! Although I add similar ingredients to each of my curry recipes, they all emerge with a unique flavor profile. Green curry is:

Sweet. Green curry is distinctively sweeter than red curry which nicely balances all of the earthy herbs.
Mild but fragrant. Both yellow curry and red curry are spicier than Green Curry which is why I use so much more curry paste in this recipe. That being said, the flavors are so fragrant and balanced that I don’t find the need to add chili sauce. Even my husband who LOVES heat prefers his Green Curry without additional chili sauce so the flavors can truly shine.
Fresh. Green Curry boasts distinctly fresh herb taste with its pronounced cilantro, lime and kaffir lime leaf flavors.
Creamy. It’s addictively creamy when combined with full fat coconut milk to complete the tantalizing experience.

In this Thai 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. 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 – 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.

showing how to serve green chicken curry recipe by adding to rice in a bowl

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 – you are basically sautéing your chicken, veggies then dumping in the rest of the ingredients.

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: is essential for Thai Green Curry! My favorite brand, hands down, is Chaokoh. I love it so much that when my grocery store stopped carrying it, I started purchasing it on Amazon! Chaokoh is creamier than any other brand I’ve tried by FAR and therefore results in the most lusciously creamy, comforting curry sauce ever.
Chicken: slice the chicken into ¼” 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 doesn’t overcook. You may also chop into bite size pieces if you prefer.
Vegetables: use your favorites! 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.

showing how to serve Green Curry Chicken by scooping curry up with a a spoon

Do you have to use full-fat coconut milk?

I don’t insist on full fat coconut milk but I HIGHLY suggest it if you would like restaurant-style creamy, flavorful Thai Green Curry Chicken. Light coconut milk simply isn’t as thick or flavorful so you’re missing out on both flavor and texture. If you do use light coconut milk, I suggest adding an additional 1/2 tablespoon cornstarch to help thicken it up.

Where Can I find Green Curry Paste?

Green Curry Paste is much easier to find than yellow curry paste. It should be easy to find in the Asian section of your grocery store. I find Thai Kitchens Green Curry paste to be the most common and is what I used in this recipe. While, I wouldn’t say it’s the best curry paste, it gets the job done, especially because we are going to be elevating with additional aromatics.

I would just be aware that that some brands
of curry pastes are spicier than others.
I used the full jar, all 6 tablespoons of green curry paste in this
recipe. 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. 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 – totally your call.

You can even use leftover rotisserie chicken and add it to the skillet along with the garlic and ginger. 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.

top view of a bowl of Thai Green Curry chicken recipe with rice held held with two hands

How to Make Green Curry

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 “bloom” – 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.

Sauté vegetables. Next, add bell peppers, cauliflower, ginger and garlic, and sauté 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.

showing how to make green curry recipe by adding bell peppers and cauliflower

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 isn’t authentic in Green Chicken Curry, it is a fabulous trick I’ve discovered and use in all of my curry recipes to create a creamier coconut sauce – 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.

showing how to make green curry recipe by adding coconut milk, fish sauce, lime juice, soy sauce and basil

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 doesn’t get soggy.

Green Curry Recipe Variations

As previously discussed, 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.

Aside from veggies and protein, you can customize the flavor of this Thai Green Curry recipe to make it YOUR favorite curry. It can be made spicy, not spicy, sweeter, savorier, more or less tangy, etc. Here’s 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. 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, I’ve used what I think creates the most tantalizing flavor and texture. That being said, you are welcome to customize this Green Curry with your favorite vegetables such as:

zucchini
edamame
bok choy
eggplant
snow peas
broccoli
mushrooms
Yukon potatoes
butternut squash
spinach

side view of a spoon serving green curry recipe

Green Curry Recipe Storage

Green Curry Chicken should be kept in an airtight container in the refrigerator. When stored properly, it is good for up to five days.

HOW TO REHEAT GREEN CURRY CHICKEN

Microwave: transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals.
Stove: For larger portions, rewarm gently in a large skillet, stirring often. You can microwave the rice as you’re warming the green curry on the stove.

CAN I PREPARE GREEN CHICKEN CURRY AHEAD OF TIME?

Absolutely! You can prep all of the ingredients ahead of time so this Green Curry recipe can come together in minutes. 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!

top view of showing how to make Thai Green Curry recipe by adding to rice and garnishing with cilantro

CAN I FREEZE GREEN CURRY CHICKEN?

Yes! This Thai Green Curry recipe freezes well because the base of the sauce is coconut milk instead of dairy. The only issues you might have with freezing your curry is the texture of the vegetables. 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

Rice: Green Curry Chicken is traditionally served with rice to mellow and absorb the flavorful sauce and offers a neutral textural component. I prefer jasmine rice or brown rice but any rice will work. Just pop the rice in your rice cooker for a hands’ off, easy side. Just make sure to thoroughly rinse your white rice until the water runs clear to achieve the fluffiest rice. You can also use microwave rice pouches if you’re making a serving for one or meal prep.
Low carb options: Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options. You can also use low carb noodles such as zoodles or spaghetti squash.
Appetizers: Turn this Thai Green Curry recipe into a feast with traditional Thai Chicken Satay or Peanut Pineapple Thai Chicken Satay, Thai Chicken Lettuce Wraps, or Thai Chicken Pizza. It is also delish with other Asian inspired, non-Thai appetizers such as Crab Rangoons, Homemade Egg Rolls, Pineapple Cream Cheese Wontons, or potstickers.
Bread: Naan or roti bread to soak up the delectable sauce.
Salad: A simple green salad or Asian Pineapple Salad.
Fruit: I love extra sweet fruit with Thai food such as pineapple and mangos.

Green Thai Curry Recipe FAQs

WHAT MAKES GREEN CURRY GREEN?

Green curry (Thai: แกงเขียวหวาน, pronounced [kɛ̄ːŋ kʰǐaw wǎːn], literally means 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 don’t emerge as green. The green color is more of a mild, creamy yellow-green due to the addition of coconut milk. The green itself comes mainly from the green chilies, often serranos, as well as cilantro, Thai basil, Kaffir lime leaf and green onions.

What is hotter red or green curry?

In the US, Thai red curry is the spiciest curry and Thai Green Curry is much milder, and considered subtle and gentle with very little heat BUT in South Thailand, bird’s eye chilies are added in Thai Green Curry, which makes it spicier and hotter than the red curry. So, if you’re traveling outside of the US and order Green Curry, don’t be surprised if you have to guzzle a side of water. Even in the US, every curry can be different based on the number of chilies the cook added, so when in doubt, it’s always a good idea to ask how spicy the curry is before ordering.

What is the difference between red and green curry?

Red curry is considered a spicy curry. It boasts a bold, spicy flavor with a depth from red chiles, crushed garlic, lemongrass, shallots, and ginger. 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. Green curry may include fish sauce as well, but it is less pronounced. Instead Green curry is fresh and fragrant. Herbs and aromatics such as basil, coriander and lime leaf are the dominant flavors with just a kiss of heat from the chilies.

What is the difference between yellow and green curry?

Both green and red curries share similar ingredients but green tends to be sweeter like yellow curry. 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.

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Tools Used in This Recipe

Stainless Steel Fry Pan 12 in.

Garlic Press

Kitchen Knife Set

Wood Chopping Block

Citrus Zester

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Green Thai Curry

Thai Green Curry on your table in just over 30 minutes with pantry friendly ingredients! This Thai Green Curry recipe is huge on flavor, low on effort and belongs in your easy weeknight dinner arsenal. It is lusciously creamy, wonderfully fragrant, and bursting with juicy chicken and veggies swimming in comforting aromatic coconut milk infused with green curry, ginger, garlic, basil and lime juice. This Green Curry recipe also earns major points because it’s made with 100% pantry friendly ingredients and SO EASY to make all in one skillet! Just keep a jar of green curry paste and coconut milk stocked and you’re ready to go! I’ve made this Thai Green Curry recipe with my favorite sweet potatoes, cauliflower, bell peppers and peas but you can use whatever veggies you love or have on hand so you can make this easy one pot wonder any night of the week. Prepare yourself to skip the takeout forever!

Servings: -6 servings

Total Time: 35

Prep Time: 15

Cook Time: 20

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Ingredients

2 tablespoons olive oil
1 pound chicken breasts or thighs sliced into 1/4” slices then 2” pieces
1/2 large yellow onion chopped
2 cups ½-inch cubed peeled sweet potatoes
1 red bell pepper chopped into 1” 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 I like Chaokoh*** (yes, two cans)
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 sauté 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 (don’t 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.
You can customize the flavor of this Thai Green Curry recipe to make it YOUR favorite curry. It can be made spicy, not spicy, sweeter, savorier, more or less tangy, etc. Here’s 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

MAKE AHEAD

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 doesn’t get soggy.

STORAGE

Green Curry Chicken should be kept in an airtight container in the refrigerator. 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. 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?

Did You Make This Recipe?

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16 Comments

Susan says

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Quick question regarding the quantity of coconut milk required in the recipe. Is it two cans of coconut milk?
Thanks!

- Jen says
  
  at
  
  Yes, two full cans because we are adding lots of veggies 😉
  
  - Susan says
    
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    Awesome, will be cooking that this weekend, looks delicious!
    
    - Jen says
      
      at
      
      Thanks Susan, I hope you love it as much as us!
      
Kelly says

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Another winner! I love all your curry recipes, and this is no exception!

- Jen says
  
  at
  
  Yesssss! Thank you so much Kelly!
  
Bex Harris says

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You made me a believer in curry! This recipe was incredible! Love love love ❤️

- Jen says
  
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  YAY! I’m so happy to hear that Bex, thank you!
  
Ruppi Dhami says

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Thank you so much! This recipe was a hit with my 10 year old twins and husband ❤️

- Jen says
  
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  I love hearing that, thank you so much Ruppi!
  
Bill Brewer says

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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
  
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  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

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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
  
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  Yesss, love the added spice! So glad you loved it, thanks for taking the time to comment!
  
Andy says

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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
  
  at
  
  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!