Easy Thai Green Curry
I’d happily eat this unbelievably flavorful Thai green curry recipe made with chicken, coconut milk, and veggies every week. My family loves it, and I think you will too. Best of all, it’s surprisingly simple to make, even on your busiest weeknights. A great Thai curry starts with a great curry paste. While our homemade green curry paste is my go-to and a recipe I absolutely love for this dish, I absolutely understand that a good store-bought option can save you a lot of time. That’s why I’ve included all my best tips for bumping up the flavor of store-bought curry paste, guaranteeing your curry is as delicious as possible. For more of our favorite homemade curries, explore our recipes for Thai red curry paste, Thai fish curry, our easy vegetable curry, the perfect yellow chicken curry, and my family’s favorite Indian-inspired chicken curry. Key Ingredients Thai Green Curry Paste: I love using this homemade green curry paste, which you see in our photos. It’s bright and super herby thanks to the mint and basil, and you have complete control over the spice level. While authentic Thai green curry is usually quite hot, you can easily tone it down with our recipe if that’s not your style. Of course, you can still make this green chicken curry with a store-bought paste. My favorite store-bought paste is from Maesri (sold in cans). Even when I use store-bought, I love to add a little extra flavor with some fresh ginger and lemongrass. Be sure to check out my tips below the recipe! Garlic and Green Onions: I find these add a fresh punch of flavor to the curry, and I love the green onions because they’re so quick and easy to prep. Chicken Thighs: When it comes to the chicken, I always choose boneless, skinless chicken thighs. While chicken breast will work, you’ll find that chicken thighs turn out much more tender and flavorful. Coconut Milk: Make sure you use full-fat coconut milk (light won’t make it creamy enough). A quick tip when you’re shopping: give the can a shake. If it sounds liquidy, skip it. A can that’s not as liquidy has more of that delicious coconut cream inside! Fish Sauce: This helps to season the curry. I have Red Boat and Three Crabs fish sauce in my pantry. Veggies: Authentic green curry often has snow peas and Japanese eggplant. I like to swap the eggplant for zucchini and stir in some spinach, but you can use whatever you love. Lime and Green Herbs: Before you serve the curry, I recommend squeezing over some fresh lime juice and scattering over some fresh cilantro, basil and/or mint. I love Thai basil for this, but regular Italian basil will do just fine if that’s all you have on hand. Kaffir Lime Leaves (Optional): While it’s optional, I think kaffir lime leaves (also called makrut lime leaves) add the most lovely aromatic flavor to this curry. They used to be so easy to find at our local grocery store, but I’ve noticed they’re not nearly as common anymore (such a bummer!). You can find them sold as dried leaves online, and if you ever find them fresh, I highly recommend buying a bunch and freezing them so you’ll always have them on hand! We love them so much, we just bought a Kaffir Lime tree (I’m so excited!). Thai Green Curry Paste: I love using this homemade green curry paste, which you see in our photos. It’s bright and super herby thanks to the mint and basil, and you have complete control over the spice level. While authentic Thai green curry is usually quite hot, you can easily tone it down with our recipe if that’s not your style. Of course, you can still make this green chicken curry with a store-bought paste. My favorite store-bought paste is from Maesri (sold in cans). Even when I use store-bought, I love to add a little extra flavor with some fresh ginger and lemongrass. Be sure to check out my tips below the recipe! Garlic and Green Onions: I find these add a fresh punch of flavor to the curry, and I love the green onions because they’re so quick and easy to prep. Chicken Thighs: When it comes to the chicken, I always choose boneless, skinless chicken thighs. While chicken breast will work, you’ll find that chicken thighs turn out much more tender and flavorful. Coconut Milk: Make sure you use full-fat coconut milk (light won’t make it creamy enough). A quick tip when you’re shopping: give the can a shake. If it sounds liquidy, skip it. A can that’s not as liquidy has more of that delicious coconut cream inside! Fish Sauce: This helps to season the curry. I have Red Boat and Three Crabs fish sauce in my pantry. Veggies: Authentic green curry often has snow peas and Japanese eggplant. I like to swap the eggplant for zucchini and stir in some spinach, but you can use whatever you love. Lime and Green Herbs: Before you serve the curry, I recommend squeezing over some fresh lime juice and scattering over some fresh cilantro, basil and/or mint. I love Thai basil for this, but regular Italian basil will do just fine if that’s all you have on hand. Kaffir Lime Leaves (Optional): While it’s optional, I think kaffir lime leaves (also called makrut lime leaves) add the most lovely aromatic flavor to this curry. They used to be so easy to find at our local grocery store, but I’ve noticed they’re not nearly as common anymore (such a bummer!). You can find them sold as dried leaves online, and if you ever find them fresh, I highly recommend buying a bunch and freezing them so you’ll always have them on hand! We love them so much, we just bought a Kaffir Lime tree (I’m so excited!). Find the full recipe with measurements below. How to Make Our Favorite Thai Green Curry Want to make Thai green curry like a pro, even on a weeknight? Here are our top tips for getting the most flavor and perfect results every time. Tip 1: Start with a great curry paste. While our homemade curry paste is full of fresh flavor, you can also boost a store-bought version with a few extra aromatics. We already add extra garlic and green onion to our homemade paste, but if you’re using store-bought, I recommend also adding some finely minced fresh ginger and lemongrass paste. Note! Green curry is supposed to be SPICY. It’s generally the hottest of all the Thai curries. If you are not interested in a spicy dish, you can also make our homemade paste and reduce the chili peppers. Or, try our yellow curry, which is intentionally mild. Tip 2: Always cook your curry paste first. Before adding the coconut milk, sauté the curry paste in some oil to really bring out the flavors. I do this over medium heat and cook the paste until the color deepens a little and it just begins to stick to the pan. This step makes a huge difference! Tip 3: Add your veggies towards the end. The chicken needs longer to cook than the vegetables, so give it a head start. This way, your chicken will turn out soft and tender, and your veggies will still have a little bite. If you’re adding zucchini, I like to take a moment at the beginning of the recipe to add a little color to them, then I remove them from the pan (they’ll be a little browned but still raw in the middle) and save them to add to the curry later. Tip 4: Serve over rice or rice noodles. This curry is saucy, so you’ll want a bed of rice or noodles for soaking up all the delicious sauce. Jasmine rice, cilantro lime rice, or cooked rice noodles (like what we use for Pho) are perfect. Easy Thai Green Curry PREP 10 mins COOK 25 mins TOTAL 35 mins PREP 10 mins COOK 25 mins TOTAL 35 mins I crave this Thai green chicken curry regularly! Whether you use our from scratch green curry paste or follow our tips below the recipe for boosting a store-bought version, this recipe guarantees you’ll have a fabulous dinner on your table. Just a quick note on the spice level: traditional green curry is usually quite hot. Our homemade paste is easy to adjust, but be aware that the spice level of store-bought versions will vary. If you’re looking for a good store-bought option, I highly recommend Maesri (sold in cans). Serve this curry over Jasmine rice, cilantro lime rice, or cooked rice noodles. It’s also amazing with some crispy fried shallots sprinkled over the top! 4 Servings You Will Need 2 tablespoons avocado oil 1 medium zucchini, sliced into 1/2-inch thick quarter moons, about 2 cups 4 green onions, sliced 2 garlic cloves, minced 1 ½ pounds boneless, skinless chicken thighs, cut into 1/2 inch pieces 6 to 8 tablespoons homemade green curry paste, see tips for using store-bought curry paste below 1 (15oz) can full-fat coconut milk 2 to 3 teaspoons fish sauce 4 kaffir lime leaves, optional 4 ounces snow peas 2 cups spinach leaves Salt, to taste 1/4 cup torn Thai basil and mint for serving 1 red chili pepper, like a Fresno chile, thinly sliced for serving Directions 1Brown the zucchini: Heat a wide skillet over medium-high heat. Add 1 tablespoon of the oil, then arrange the zucchini in a single layer. Cook until the underside has a few browned spots, then flip and cook another 30 seconds until the second side is also lightly browned. Transfer the zucchini to a plate to add to the curry later. 2Brown the chicken: To the same skillet, still over medium-high heat, add another tablespoon of oil. Arrange the chicken in a single layer, season with a few pinches of salt, and cook, tossing occasionally, for 2 to 3 minutes until it picks up a little color. 3Build the curry base: Stir in the green onion and garlic (and ginger and lemongrass if using store-bought curry paste). Cook, stirring constantly for 30 seconds, then add the green curry paste. Cook and stir for about 1 minute until the paste is fragrant and starts to stick a little to the bottom of the pan. 4Simmer the curry: Pour in the coconut milk, then fill the empty can halfway with water and pour that in as well. Use a wooden spoon to scrape any stuck curry paste from the bottom of the skillet and bring to a low simmer, lowering the heat as needed. Stir in 2 teaspoons of fish sauce, then taste the sauce. Add more fish sauce and/or curry paste if needed. Add the kaffir lime leaves (if using) then simmer the curry for 10 to 15 minutes, or until the chicken is cooked through. 5Add the veggies: Stir in the zucchini, snow peas, and spinach. Continue to simmer until the vegetables are crisp-tender, 5 to 8 minutes. 6To serve: Turn off the heat. Squeeze over a little lime juice, then scatter torn fresh basil and mint over the top. For some extra heat, you can also add sliced red chilies. Serve immediately over rice or rice noodles. 1Brown the zucchini: Heat a wide skillet over medium-high heat. Add 1 tablespoon of the oil, then arrange the zucchini in a single layer. Cook until the underside has a few browned spots, then flip and cook another 30 seconds until the second side is also lightly browned. Transfer the zucchini to a plate to add to the curry later. 2Brown the chicken: To the same skillet, still over medium-high heat, add another tablespoon of oil. Arrange the chicken in a single layer, season with a few pinches of salt, and cook, tossing occasionally, for 2 to 3 minutes until it picks up a little color. 3Build the curry base: Stir in the green onion and garlic (and ginger and lemongrass if using store-bought curry paste). Cook, stirring constantly for 30 seconds, then add the green curry paste. Cook and stir for about 1 minute until the paste is fragrant and starts to stick a little to the bottom of the pan. 4Simmer the curry: Pour in the coconut milk, then fill the empty can halfway with water and pour that in as well. Use a wooden spoon to scrape any stuck curry paste from the bottom of the skillet and bring to a low simmer, lowering the heat as needed. Stir in 2 teaspoons of fish sauce, then taste the sauce. Add more fish sauce and/or curry paste if needed. Add the kaffir lime leaves (if using) then simmer the curry for 10 to 15 minutes, or until the chicken is cooked through. 5Add the veggies: Stir in the zucchini, snow peas, and spinach. Continue to simmer until the vegetables are crisp-tender, 5 to 8 minutes. 6To serve: Turn off the heat. Squeeze over a little lime juice, then scatter torn fresh basil and mint over the top. For some extra heat, you can also add sliced red chilies. Serve immediately over rice or rice noodles. Adam and Joanne's Tips Store-bought curry paste: These range in flavor and spice level. I like the 4-ounce cans from Maesri (here’s a link to them on Amazon). I use 6 tablespoons, sometimes a bit more. Commonly sold Thai Kitchen green curry paste is not as flavorful, but the spice is more potent (if this is what you have, start with 2 tablespoons and go from there). It’s a good idea to taste your curry paste before using to see where it sits on the flavor/spice scale. Making store-bought curry paste better: To achieve the fresh, vibrant flavor that homemade paste gives our curry, add 2 teaspoons finely grated fresh ginger and 2 teaspoons lemongrass paste. I buy lemongrass paste in tubes. 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 becoming harder to find (such a bummer!). You can buy them online or possibly find in International or Thai markets. Use them the same way you would use bay leaves in this recipe (add them to simmer in the curry, then remove them before serving). Storing: Green chicken curry lasts stored in an airtight container in the fridge for up to 4 days. You can also freeze it, but expect the veggies to lose some of their crunch. The nutrition facts provided are estimates. Store-bought curry paste: These range in flavor and spice level. I like the 4-ounce cans from Maesri (here’s a link to them on Amazon). I use 6 tablespoons, sometimes a bit more. Commonly sold Thai Kitchen green curry paste is not as flavorful, but the spice is more potent (if this is what you have, start with 2 tablespoons and go from there). It’s a good idea to taste your curry paste before using to see where it sits on the flavor/spice scale. Making store-bought curry paste better: To achieve the fresh, vibrant flavor that homemade paste gives our curry, add 2 teaspoons finely grated fresh ginger and 2 teaspoons lemongrass paste. I buy lemongrass paste in tubes. 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 becoming harder to find (such a bummer!). You can buy them online or possibly find in International or Thai markets. Use them the same way you would use bay leaves in this recipe (add them to simmer in the curry, then remove them before serving). Storing: Green chicken curry lasts stored in an airtight container in the fridge for up to 4 days. You can also freeze it, but expect the veggies to lose some of their crunch. The nutrition facts provided are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 501 / Total Fat 32.8g / Saturated Fat 18.8g / Cholesterol 159.8mg / Sodium 904mg / Carbohydrate 13.5g / Dietary Fiber 3.1g / Total Sugars 3.5g / Protein 38.3g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us