Easy Thai Green Curry Chicken Recipe with tender chicken thighs, veggies and creamy, spicy, sweet, aromatic green curry sauce. In this recipe you’ll learn Thai restaurant-quality green curry by using store-bought curry paste with our simple tips!
What is Thai Green Curry?
Thai green curry is one of the most popular Thai curry dishes, which has unique taste, creamy, spicy yet very refreshing. You can find it everywhere in Thailand, at the restaurants and the street food stalls. One of the most ordered takeaway Thai curry dish in UK and across the world too!
If you love spicy curry lover, you’ll definitely love this dish. Since this is one of my go-to easy curry dish I’m excited to share with you all. Super simple and takes under 30 minutes to prepare. All you need to do is gather all ingredients before you start the cooking process.
How to make it?
It can be cooked by either using the canned green curry paste or using your own homemade paste. The main ingredients are Thai green curry paste, protein of your choice and some vegetables and herbs.
You might think it would be hard to make the green curry at home but it is a very easy and straightforward process once you have gathered all the required ingredients.
One thing we can’t forget is the readymade pastes are time saving and some of them taste really great! If you don’t want to spend time finding the ingredients, you should definitely use the readymade jarred paste. I sometimes use them too when I don’t have some ingredients at home and I am really impressed by how some of those readymade pastes tasted.
What is the best Thai green curry paste? We usually use Thai brands like Maesri, Mae Ploy or Aroy-D Green Curry Pastes which are super fragrant and packed with flavour. But you can use any of your favourite green curry pastes available at your local stores.
What goes in the dish?
It is mostly cooked with chicken or pork. You can go vegetarian by using tofu and eggplant.
King prawns, shallots, squid and fish taste great with green curry too. Thai green curry prawn is also a popular dish among seafood lovers. I have tried it and it tastes really good.
Green beans, snow peas, eggplant and baby corns are what I usually add to my green curry because they taste best with it.
Thai Basil is added at the end to finish the dish perfectly.
How to serve Thai Green Curry?
Thai and almost all Southeast Asian people love to have curry with rice. I cook Thai Jasmine rice for this recipe. You can serve with any of your favourite cooked rice or thin rice noodles.
Vegetarian Green Curry
The cooking steps are the same for the vegetarian Thai green curry recipe. You can try with eggplants, tofu or your favourite vegetable instead of chicken. Thai green curry tofu is also a very popular dish you should try out.
Here is more of our favourite Thai recipes you might want to try out:
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Thai Green Curry Chicken
- 300 g Chicken thigh about 10 oz ( boneless skinless chicken thigh or breast )
- ½ Aubergine ( Or Thai small round aubergine or eggplant )
- 12 Snow peas ( mangetout or sugar snap peas )
- 100 g Bamboo shoots canned Bamboo shoots ( about ½ cup )
- Basil leaves a handful
- 2 cloves Garlic finely chopped
- 1 Shallot finely chopped
- 1 stalk Lemongrass slightly bruised
- 1 Red chilli pepper thinly sliced
- 2 Kaffir lime leaves Or lime zest 1 teaspoon
- 2 tbsp Oil vegetable oil or neutral flavour oil
- 3 tbsp Green curry paste details in recipe note
- 400 ml Coconut milk details in recipe note
- ½ cup Chicken Stock or vegetable stock or water
- ¼ cup Water
- 2 tbsp Fish sauce
- 1-2 tbsp Sugar palm sugar or white sugar
- Fresh Lime
- Red chilli pepper slices
- Cut chicken thigh and aubergine into the medium bite size pieces. Finely chop the garlic, shallot and thinly slice the red chilli pepper. Slightly bruise the lemongrass and cut into half. Remove the kaffir lime leaves centre thick vein ( midrib ).
- Heat the oil into medium heat, add lemongrass and chopped shallots and stir for few seconds, then follow with the garlic. Continue stir fry until slightly brown.
- Add green curry paste and stir for few seconds and pour half of the coconut milk ( 200 ml ). Cook for 1-2 minutes until the coconut milk start to get thicken then add the chicken pieces, stir well for 2 minutes.
- Pour the chicken stock, water and remaining coconut milk ( 200ml ) in, stir well and bring it to boil. Then add the aubergine and cook for 2-3 minutes until tender. Season with fish sauce and sugar. Follow with the snow peas, bamboo shoots, and kaffir lime leaves and cook for another 1 minute.
- Turn off the heat and add the basil leaves and chilli slices. Stir well and make a taste test. Season with more salt, fish sauce or sugar according to your taste. ( As the green curry paste and fish sauce has salt intake we don't usually add salt in this recipe. )
- Transfer to serving plate and garnish with chopped coriander, fresh chillies, and lime wedges. Serve immediately with cooked Thai jasmine rice or any of your favourite rice.
- Green Curry Paste – Maesri, Mae Ploy, Aroy-D, or any green curry paste available.
- Coconut Milk – Chokoh Coconut Milk or any canned coconut milk which has rich coconut extract