There’s something magical about a steaming bowl of Thai Green Curry Chicken—the creamy coconut milk, the spicy-savory kick of green curry paste, and the tender bites of chicken and veggies. Whether you’re new to Thai cooking or a seasoned pro, this recipe is easy to master and always brings big flavor. Let’s dive into how to make this restaurant-quality dish right in your own kitchen!
Why You Will Love This Recipe
This Thai Green Curry Chicken recipe is weeknight-friendly but tastes like you’ve spent hours cooking. It’s packed with fresh, vibrant flavors, and you can customize it with whatever veggies you have on hand. Plus, it’s gluten-free and dairy-free by nature, making it a crowd-pleaser for almost any diet. The best part? It’s ready in under 40 minutes!
Ingredients:
- 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized strips
- 3 tbsp Thai green curry paste
- 1 can (14 oz) coconut milk (full-fat for best flavor)
- 1 cup chicken broth
- 1 red bell pepper, thinly sliced
- 1 small zucchini, sliced into half-moons
- 1 medium onion, thinly sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup fresh Thai basil leaves (regular basil works too)
- 2 tbsp vegetable oil
- Cooked jasmine rice (for serving)
Ingredient Prep Guide
Start by slicing the chicken into even, 1-inch strips to ensure quick, even cooking. For the veggies, cut the bell pepper into thin strips, slice the zucchini into half-moons (about 1⁄2-inch thick), and slice the onion into thin half-rings. Pro tip: Soak the basil leaves in cold water for 5 minutes before using—it revives their color and aroma!
Equipment & Tools
- Large skillet or wok
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring spoons and cups
- Can opener
Step-by-Step Instructions
Step 1: Heat the vegetable oil in your skillet over medium heat. Add the green curry paste and stir it for 1-2 minutes—this “blooms” the spices and intensifies the flavor. Be careful not to burn it!
Step 2: Add half the coconut milk (just the creamy top layer from the can) and stir until the mixture becomes fragrant, about 3 minutes. This creates a rich base for the curry.
Step 3: Add the chicken strips and cook for 5 minutes, stirring to coat them in the curry mixture. They don’t need to be fully cooked yet—they’ll finish later.
Step 4: Pour in the remaining coconut milk, chicken broth, fish sauce, and brown sugar. Stir well, then bring the mixture to a gentle simmer.
Step 5: Add the onion, bell pepper, and zucchini. Simmer for 8-10 minutes until the veggies are tender-crisp and the chicken is cooked through.
Step 6: Turn off the heat and stir in the basil leaves. They’ll wilt slightly from the residual heat. Taste and adjust seasoning with a pinch of salt or sugar if needed.
Key Details
Total Time: 35 mins (Prep: 15 mins | Cook: 20 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Large skillet, knife, cutting board
Serving Suggestions
Serve your Thai Green Curry Chicken over fluffy jasmine rice to soak up the sauce. For a colorful touch, garnish with extra basil leaves, lime wedges, or thinly sliced red chili. Pair it with a crisp cucumber salad or spring rolls for a full Thai-inspired meal. This dish is perfect for casual dinners, meal prep, or even entertaining guests!
Pro Tips
Adjust the heat level: Green curry paste can vary in spiciness. If you’re sensitive to heat, start with 2 tbsp of paste and add more later. For extra kick, add a sliced Thai chili!
Customize your veggies: Swap zucchini for eggplant, green beans, or baby corn. Just add firmer veggies earlier in cooking and delicate ones (like spinach) at the very end.
Boost the umami: Stir in 1 tsp soy sauce or a squeeze of lime juice at the end for a flavor boost. It balances the sweetness and adds depth.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk to loosen the sauce. Avoid microwaving at high power—it can overcook the chicken and veggies.
Troubleshooting
Curry is too spicy? Stir in a spoonful of plain yogurt or coconut cream to mellow the heat. Adding more veggies or protein can also dilute the spice.
Sauce too thin? Simmer the curry uncovered for a few extra minutes to thicken. For a creamier texture, mix 1 tsp cornstarch with 2 tbsp cold water and stir it in.
Veggies too soft? Next time, add them in stages—harder veggies like carrots first, delicate ones like zucchini later.
Frequently Asked Questions
Can I use shrimp instead of chicken?
Absolutely! Swap the chicken for peeled shrimp and add them in the last 3-4 minutes of cooking to avoid overcooking.
Is store-bought curry paste okay?
Yes—just use a high-quality brand like Maesri or Thai Kitchen. Homemade paste is great, but store-bought works perfectly for busy days.
Can I freeze Thai green curry?
Freeze it without the basil for up to 2 months. Thaw overnight in the fridge and reheat gently. The veggies may soften slightly, but the flavor will still shine!
Thai Green Curry Chicken
Ingredients
- 1 lb boneless skinless chicken thighs (or breasts), cut into bite-sized strips
- 3 tbsp Thai green curry paste
- 1 can 14 oz coconut milk (full-fat for best flavor)
- 1 cup chicken broth
- 1 red bell pepper thinly sliced
- 1 small zucchini sliced into half-moons
- 1 medium onion thinly sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup fresh Thai basil leaves regular basil works too
- 2 tbsp vegetable oil
- Cooked jasmine rice for serving
Instructions
- Heat the vegetable oil in your skillet over medium heat. Add the green curry paste and stir it for 1-2 minutes—this “blooms” the spices and intensifies the flavor. Be careful not to burn it!
- Add half the coconut milk (just the creamy top layer from the can) and stir until the mixture becomes fragrant, about 3 minutes. This creates a rich base for the curry.
- Add the chicken strips and cook for 5 minutes, stirring to coat them in the curry mixture. They don’t need to be fully cooked yet—they’ll finish later.
- Pour in the remaining coconut milk, chicken broth, fish sauce, and brown sugar. Stir well, then bring the mixture to a gentle simmer.
- Add the onion, bell pepper, and zucchini. Simmer for 8-10 minutes until the veggies are tender-crisp and the chicken is cooked through.
- Turn off the heat and stir in the basil leaves. They’ll wilt slightly from the residual heat. Taste and adjust seasoning with a pinch of salt or sugar if needed.