I’m so glad to have this incredibly delicious Thai green curry Made with chicken, coconut milk and vegetables every week. My family loves it, and I think you will, too. Most importantly, it’s simple even on your busiest weekday night.
A great Thai curry starts with an excellent curry sauce. While our homemade green curry paste is my go-to and I absolutely love the recipe for this dish, I absolutely understand that a good store-buying option can save you a lot of time. That’s why I offer all the best tips to bump the flavor of store-bought curry paste and make sure your curry is as delicious as possible.
For more information on our favorite homemade curry, explore our Thai Red Curry Paste recipe, our simple vegetable curry, the perfect yellow chicken curry, and my family’s favorite Indian-style chicken curry.
Key Ingredients
- Thai Green Curry Paste: I love using this homemade green curry paste, which you see in our photos. Thanks to mint and basil, this is bright and super Herby, and you have complete control over the spice level. Although authentic Thai green curry is usually hot, if it isn’t your style, you can easily adjust it using our recipes. Of course, you can still make this green chicken curry from a store-bought paste. My favorite store-bought paste comes from Maesri (canned). Even if I use the store to buy, I like to add some extra flavor with some fresh ginger and lemongrass. Be sure to check out my tips below the recipe!
- Garlic and green onion: I found these add a fresh flavor to the curry and I like green onions because they are so fast and easy to prepare.
- Chicken thighs: When it comes to chicken, I always choose boneless and skinless chicken thighs. While chicken breasts will work, you will find that the chicken thighs are much softer.
- Coconut milk: Make sure to use full fat coconut milk (light creamy cream is not creamy enough). Quick tips when shopping: Shake the jar. If it sounds liquid, skip it. A can doesn’t contain more delicious coconut cream like liquid!
- Fish sauce: This helps season the curry. My pantry had red boat and three crab sauce.
- vegetable: Authentic green curry often comes with peas and Japanese eggplant. I like to swap eggplant for zucchini and stir some spinach, but you can use whatever you like.
- Lime and green herbs: Before you have a curry, I recommend squeezing over some fresh lime juice and spreading over some fresh basil and/or mint. I love Thai basil for this, but if you have everything on hand, regular Italian basil will be fine.
- kaffir lime leaf (optional): While it is optional, I think the Kaffir Lime leaves add the cutest aroma to this curry. They used to be easily found in our local grocery store, but I noticed that they are no longer as common (that’s creepy!). You can find them online for sale as dry leaves, and if you find them fresh I highly recommend buying a bunch and freezing them so you always keep them anywhere! We loved them so much that we just bought a Kaffir Lime tree (I’m so excited!).
Find the complete recipe in the measurements below.
How to Make Weekend Friendly Thai Green Curry
Want to turn Thai green curry like a professional on one night on a weekday? This is our main trick to get the maximum flavor and perfect results every time.
Tip 1: Start with a great curry sauce. While our homemade curry paste is full of fresh flavor, you can also enhance the store-bought version and have some extra aromatics. We have added excess garlic and green onions to the homemade paste, but if you use a store purchase I recommend adding some finely chopped fresh ginger and lemongrass sauce as well.
notes! The green curry should be spicy. It is usually the hottest of all Thai curries. If you are not interested in spicy dishes, you can also make our homemade paste and reduce chili peppers. Or, try our yellow chicken curry, which is intentionally gentle.
Tip 2: Always cook the curry paste first. Before adding the coconut milk, sauté the curry paste in some oil to really give off the flavor. I do this over medium heat and cook the paste until the color is a little darker and then starts to stick to the pan. This step is very different!
Tip 3: Add the vegetables to the end. Chicken takes longer to cook than vegetables, so start first. This way, your chicken will become soft and tender, and the vegetables will still have a bite. If you’re adding zucchini, I want to take a little time to add a little color to them at the beginning of the recipe, then I remove them from the pan (they’ll be a little browned, but still in the middle) and save them to add to the curry later.
Tip 4: Rice or rice noodles. This curry is delicious, so you need a piece of rice or noodles to soak up all the delicious sauce. Jasmine rice, coriander lime rice or cooked rice noodles (as we use in our pho) are all perfect.
Simple Thai Green Curry
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I often crave this Thai green chicken curry! Whether you’re using our homemade green curry paste or following our tips to promote a store-bought version, this recipe guarantees a great dinner on your table.
Just a quick note about spice levels: Traditional green curries are usually hot. Our homemade paste is easy to adjust, but be aware that the spice level will vary in the store-bought version. If you are looking for a good store buying option, I highly recommend Maesri (sold in canned).
Place this curry on jasmine rice, coriander lime rice or cooked rice noodles. There are some crispy scallions sprinkled on top, which is great too!
4 servings
You will need
2 tablespoons avocado oil
1 medium zucchini, cut into 1/2-inch thick quarter month, about 2 cups
4 green onions, sliced
2 cloves of garlic, chopped
1½ pound boneless, skinless chicken thighs, cut into 1/2 inch
6 to 8 tablespoons homemade green curry paste, see the tips for using store-bought curry paste below
1 (15 oz) full-fat coconut milk
2 to 3 teaspoons fish sauce
4 leaves, optional
4 oz snow peas
2 cups of spinach leaves
Salt, taste
1/4 cup torn Thai basil and mint
1 red pepper, like Fresno Chile, sliced for edible
direction
1Brown Zucchini: Heat a wide frying pan over medium heat. Add 1 tablespoon of oil and arrange the zucchini in a single layer. Cook until there are a few brown spots on the bottom, then flip and cook for another 30 seconds until the second side is also light brown. Transfer the zucchini to the plate to add to the curry.
2Brown Chicken: In the same skillet, still high heat, add another tablespoon of oil. Arrange the chicken in a single layer, season with a little salt, and cook occasionally for 2 to 3 minutes until a little color is added.
3Establish a curry base: Stir in green onions and garlic (if using store-bought curry paste, as well as ginger and lemongrass). Cook, stirring continuously for 30 seconds, then add the green curry paste. Cook and stir for about 1 minute until the paste becomes fragrant and then start to stick to the bottom of the pan.
4Cook curry: Pour in coconut milk, then fill the empty can with water halfway through, and pour it into it. Scrape any stuck curry paste from the bottom of the skillet with a wooden spoon and simmer it, reducing heat as needed. Stir 2 teaspoons of fish sauce and taste the sauce. If needed, add more fish sauce and/or curry paste. Add the Kaffir lime leaves (if used), and cook the curry for 10 to 15 minutes, or until the chicken is cooked through.
5Add vegetables: Stir in zucchini, peas and spinach. Continue to cook on slow heat until the vegetables are crisp, 5 to 8 minutes.
6Serve: Turn off the heat. Squeeze over a little lime juice and spread fresh basil, then top with mint. For extra heat, you can also add sliced red peppers. Serve immediately on rice or rice noodles.
Adam and Joanne’s Tips
- Store-purchased curry sauce: The range of these flavors and spice levels. I love Maesri’s 4-ounce cans (this is a link to them on Amazon). I use 6 tablespoons, sometimes more. The Thai kitchen green curry paste that is usually sold is not that delicious, but the spices are more effective (start with 2 tablespoons if you have it and start from there). Before using the curry paste, it is best to taste the curry paste first to see where it is on the flavor/spice scale.
- Make store-bought curry paste better: To achieve the fresh, vibrant flavor of the homemade paste gives our curry, add 2 teaspoons of finely ground fresh ginger and 2 teaspoons of lemongrass paste. I buy lemongrass paste on the tube. To learn how to make lemongrass paste from Fresh, see the tips section of our Green Curry Paste Recipe.
- Kaffir Lime leaves: These add a lovely aromatic flavor to the curry. I used to find them in my local grocery store, but they are getting harder (such a creepy!). You can buy them online or find them in international or Thai markets. Use them in the way they use Bayeous in this recipe (add them to the curry and remove them before serving).
- storage: Green Chicken Curry is stored in an airtight container in the refrigerator for up to 4 days. You can freeze it too, but hopefully the vegetables will lose some of their crispness.
- The nutrition facts provided are estimates.
Nutrition per serving
Service size
1/4 of the recipe
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Calories
501
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Total fat
32.8 grams
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Saturated fat
18.8 grams
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cholesterol
159.8mg
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sodium
904mg
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carbohydrate
13.5g
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Dietary fiber
3.1g
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Total sugar
3.5g
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protein
38.3g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
