Easy Thai Green Curry Chicken Recipe is a lightly spicy, creamy, coconut-y authentic Thai recipe that is made with boneless skinless chicken thighs or breasts and vegetables like (potatoes, bamboo shoots, bell pepper). It is often served in various restaurants all around the world. But, did you know, that you can easily make it at home? Just like you can make Green Curry Shrimp.
It's just lightly milder than than red curry.
See More Asian Recipes:
- Crockpot Chicken Thigh Recipe with Asian Glaze
- Ginger Sesame Chicken Meatballs | Asian Chicken Meatballs
- Sticky Asian Hoisin Chicken Drumsticks
- Asian Chilli Chicken
- Asian Cashew Chicken [Better Than Takeout]
- Green Curry vs Red Curry
- How to Make Green Curry Paste
- How Do I make Green Curry Chicken
- What is Green Curry Sauce Made of?
- What Makes Green curry Green?
- What Vegetables Can I add in Thai Green Curry
- Why is my Green Curry Watery?
- Authentic Thai Green Curry Vs Modern
- What Kind of Chicken Should I Use?
- More Thai Recipes
- Green Curry Chicken
Green Curry vs Red Curry
First, let's talk about the MOST popular question on the Internet. Green Curry Vs Red Curry!
Green Curry is made with green chilies and therefore that green color. Whereas red curry is made with red chilies and therefore that red color.
Wondering which is hotter red or green Thai curry?
Red Curry is hotter than Green Curry (obviously) since red chilies are hotter than green chilies.
But, both of them uses coconut milk in their recipes. That is how we get that creaminess in our gravy.
see the recipe card for quantities
- Coconut Milk
- Green Curry paste
- Boneless Skinless Chicken Thighs/ Breasts
- Palm Sugar
- Fish Sauce
- Kaffir Lime Leaves
- Thai Basil leaves
- Red and Green Chilies
How to Make Green Curry Paste
Green Curry paste is the primary ingredient in this easy Thai Green Curry Chicken recipe.
Traditionally, Green Curry paste is made in a mortar pestle. But, these days we use powerful blenders or food processors.
Generally, this Green Curry paste is made using Coriander roots, Thai green chilies, lemongrass stems, dried shrimp paste, galangal, ground coriander, white pepper, and ground cumin.
It's one of the best things that you can make and store at homes. But, generally, these days, we use store-bought green curry paste to make this Green Curry Chicken or Shrimp or Pork or Duck.
How Do I make Green Curry Chicken
Step 1: Thicken Coconut Milk
In a skillet pour coconut milk and thicken for 2-3 minutes until it reduces to 3/4 th of its quantity.
Step 2: Add Green Curry Paste
Add 3 tablespoons of green curry paste and sauté until the curry paste combines.
Step 3: Add Chicken
Add Boneless skinless chicken thighs or chicken breasts and cook partially for 2-3 minutes.
Step 4: Add Coconut Milk, Palm Sugar, Fish Sauce & (Kaffir Lime)
Add the remaining coconut milk, palm sugar, and fish sauce (for that salty umami) taste. Add Kaffir Lime leaves (if using) for that fresh and zesty taste. Simmer and cook for 10-15 minutes until chicken cooks completely.
garnish with chopped red and yellow chilies. serve over rice.
I know you might be thinking, can I add this, can I add that. Well, let's talk about all that.
- Ginger - Ginger will add a beautiful nutty texture and an earthy tone to this recipe.
- Garlic - Missing that garlicky kick? Just add some minced garlic cloves.
- Sliced Bamboo Shoots - Add some sliced bamboo shoots to your Thai curry to make it more flavorful.
- Vegetables - I have talked about the vegetables that you can add in your Thai Green Curry in length below. Please take a look at that.
What is Green Curry Sauce Made of?
Green Curry Chicken is basically boneless skinless Chicken thighs or chicken breasts simmered in Green Curry Sauce.
And, what is green curry sauce? Basically, its a combination of green curry paste, coconut milk, palm sugar, kaffir lime leaves, and fish sauce.
You might not have seen others using fish sauce. But, I like to add some fish sauce for that salty umami taste.
What Makes Green curry Green?
We all love the Green color in our Thai Green Curry Chicken. But, I'm sure all of us have wondered, what makes Green Curry Green?
Basically the green color in Green Curry comes from Green Chilies and Cilantro. To be specific, apart from Thai Green Chilies, some people also use Green Cayenne peppers. But, when I make Green Curry Paste at home, I try to replace Green Cayenne peppers with fresh chopped cilantro turned into a paste or spinach or any other greens.
What Vegetables Can I add in Thai Green Curry
You can choose any veggies that you like -
- yellow onion
- shredded carrots
- diced zucchini
- bok chop
- baby potatoes
- sweet potatoes
- green peas or snow peas
Why is my Green Curry Watery?
If you have a runny and watery green curry then it means that you've not thickened your coconut milk appropriately. Or else your coconut milk might have a ratio of too much water and less solid.
Has your Green Curry become water? No worries. I am here to help!
Just add some cornstarch (1-2 tablespoons for 1/2 cup of coconut milk) and stir well. Simmer until the sauce thickens.
Authentic Thai Green Curry Vs Modern
Green Curry paste is mildly spicy but that is what gets you that green color. But, too much of green curry will make it hot and spicy.
So, these days, to cut down on the spice level and still retain that color, people add Thai Basil paste or a paste of fresh cilantro leaves or a paste of spinach leaves or any other greens to get that gorgeous green color.
What Kind of Chicken Should I Use?
I would suggest you choose boneless skinless chicken thighs to make this recipe. Chicken Thighs are juicier than Chicken Breasts. However, you can also use chicken breasts to make this recipe (if you don't like dark meat).
More Thai Recipes
- Crispy Baked Thai Chicken Wings
- Instant Pot Thai Cashew Chicken
- Creamy Thai Peanut Chicken
- Crispy Thai Sweet Chili Chicken
- Thai Sweet and Sour Salmon
- Thai Peanut Lime Shrimp Curry
- Peanut Shrimp Pad Thai Recipe
- Sticky Thai Meatballs with Peanut Sauce
Green Curry Chicken
- 2½ cups coconut milk divided
- 3 tablespoon green curry paste
- 8 oz boneless skinless chicken breasts you can also use chicken thighs
- 1 tablespoon palm sugar or coconut sugar
- 1 tablespoon fish sauce
- 5-6 Kaffir Lime Leaves OPTIONAL
- 2 dried red chilies broken (OPTIONAL)
- 2 yellow chilies broken (OPTIONAL)
- ¼ cup Thai Basil leaves OPTIONAL
- Pour 2 cups of coconut milk in a skillet over medium heat. Simmer and let the coconut milk thicken for 2-3 minutes over medium-high heat. Keep aside the remaining coconut milk.
- Add green curry paste and Sauté. Stir well until combined and simmer for an additional 2-minutes. If you find it sticking to the bottom of the pan, just de-glaze with some coconut milk.
- Now add boneless skinless chicken breasts/thighs. Cook lightly for 2-3 minutes.
- Now pour the remaining coconut milk. Add palm sugar, fish sauce, and Kaffir Lime Leaves. Stir lightly and simmer until the chicken cooks completely for at least 10-15 minutes on medium-low heat.
- Serve with rice. Garnish with thai basil leaves, red and yellow chilies.