If you’re craving a vibrant and soul-satisfying meal, this Thai Green Chicken Curry Recipe is an absolute must-try! Bursting with fresh vegetables, tender chicken, and a luscious blend of creamy coconut milk and fragrant green curry paste, it’s a dish that perfectly balances warmth, spice, and zest. Whether you’re new to curry making or a seasoned fan, this recipe brings together simple, thoughtful ingredients to create an unforgettable experience that will have you coming back for seconds without hesitation.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building the authentic flavors and textures that make Thai green chicken curry so irresistible. From the smooth richness of coconut milk to the crisp snap of fresh vegetables, this array ensures a perfect harmony of taste and color in every bite.
- 2 tablespoons olive oil: A neutral base to gently sauté your veggies and bring everything together.
- 3 carrots, peeled and thinly sliced on the bias: Adds natural sweetness and a delightful crunch.
- 1 red bell pepper, thinly sliced: Gives vibrant color and a subtle, fruity flavor.
- 1/3 cup green curry paste (homemade recommended): The heart of the dish, full of aromatic herbs and spices that deliver true Thai authenticity.
- 1 pound chicken breasts, cut into ½-inch slices: Tender and lean protein that soaks up the curry’s rich sauce.
- 1 medium zucchini, cut into ¼-inch slices on the bias: Provides fresh, mild earthiness and a nice bite.
- 15 ounces canned coconut milk (full-fat or lite): Creamy and luscious, it balances spice with smooth sweetness.
- 1 cup chicken broth (regular sodium): Adds depth and thins the sauce to just the right consistency.
- 1-2 teaspoons soy sauce or Tamari (gluten-free options available): Brings savory umami and a salty balance.
- ½ teaspoon salt (adjust to taste): Lifts flavors and enhances the natural sweetness of the ingredients.
- 1 teaspoon lime juice (plus extra for serving): A bright kick of acidity to freshen every spoonful.
- Fresh basil (optional): Adds a sweet, herbal note that’s classic in Thai dishes.
- Fresh cilantro (optional): Provides a fresh, citrusy finish that complements the curry’s richness.
- White rice: The ideal bed for soaking up all the delicious sauce.
How to Make Thai Green Chicken Curry
Step 1: Sauté the Carrots
Begin by heating the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced carrots, giving them a gentle sauté for 2 to 3 minutes. This softens them enough to bring out their sweetness while keeping a satisfying bite, setting a wonderful base for the curry.
Step 2: Add Bell Pepper and Green Curry Paste
Next, toss in the thinly sliced red bell pepper and the vibrant green curry paste. Continue cooking for another 2 to 3 minutes, stirring frequently. This step allows the curry paste to bloom in the oil, releasing its aromatic spices and herbs, while the pepper begins to soften and add its lovely fruity notes.
Step 3: Pour Coconut Milk and Broth, Add Chicken and Zucchini
Pour the creamy coconut milk and the chicken broth over the sautéed vegetables and curry paste. Add the sliced chicken breasts and zucchini. Stir everything together to combine well, and then cover the pot with a lid to prepare for simmering. This brings all the components together and starts the cooking magic.
Step 4: Simmer on Low Heat
Reduce the heat to low and let the curry gently simmer for 15 minutes. This slow cooking softens the zucchini and carrots perfectly while ensuring the chicken becomes tender and infused with the sauce’s beautiful flavors. Keep the lid on to trap the steam and deepen the taste.
Step 5: Season with Soy Sauce, Salt, and Lime Juice
After simmering, stir in the soy sauce or Tamari along with salt and lime juice. These final touches build layers of savoriness, balance the richness of the coconut milk, and add a bright citrusy spark that wakes up your taste buds.
Step 6: Serve and Garnish
Serve your beautifully cooked Thai Green Chicken Curry over a steaming bed of white rice or cauliflower rice for a lower-carb option. Sprinkle with fresh basil or cilantro if you like, and add an extra squeeze of lime for a burst of freshness. You’re all set to enjoy a bowl of comfort and joy!
How to Serve Thai Green Chicken Curry Recipe
Garnishes
Fresh herbs are the perfect finishing touch for this curry. Bright green basil leaves add a gentle sweetness and a little peppery note, while vibrant cilantro brings lively citrus aromas that contrast wonderfully with the creamy, spicy curry. A wedge of lime on the side lets everyone customize their zing with ease.
Side Dishes
This Thai Green Chicken Curry Recipe pairs beautifully with plain white jasmine or basmati rice, which soaks up every bit of the silky sauce. For a lighter twist, serve it alongside cauliflower rice or steamed greens like bok choy or spinach to add even more healthy greens and texture.
Creative Ways to Present
For an elevated presentation, serve the curry in individual coconut shells or colorful bowls to highlight the exotic vibe. Garnish with edible flowers or thin slices of fresh chili to showcase the dish’s vibrant nature. Adding a sprinkle of toasted sesame seeds or crushed peanuts can also introduce an enjoyable crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Green Chicken Curry stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen overnight, making the next day’s meal just as delicious—if not more so—than fresh.
Freezing
If you’d like to freeze it, place the cooled curry in a freezer-safe container or heavy-duty zip-top bag and store for up to 2 months. Just know that some veggies might become softer once thawed, but the robust curry flavor remains intact and comforting.
Reheating
When reheating, warm the curry gently in a saucepan over low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the sauce has thickened too much. Avoid microwaving at high power to maintain the smooth texture and fresh taste.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy even longer. Just cut them into similar-sized pieces to ensure even cooking.
Is the green curry paste spicy?
Green curry paste has a pleasant heat that can be mild or moderately spicy depending on the brand or homemade recipe you use. You can always adjust the amount to suit your spice preference.
Can I make this curry vegetarian or vegan?
Yes! Simply swap the chicken for tofu, tempeh, or a mix of hearty vegetables, and use vegetable broth instead of chicken broth. Make sure your curry paste contains no shrimp paste for a fully vegan version.
What can I substitute for coconut milk?
Coconut milk is key to the creamy texture and flavor, but if you’re allergic or out of it, creamy plant-based milks like cashew or almond can work, though the taste will be less authentic and fairly lighter.
How do I store leftover fresh herbs?
Wrap fresh basil or cilantro in a damp paper towel, then place them in a plastic bag or airtight container in the fridge. This helps keep them fresh for a few days longer.
Final Thoughts
If you want a delicious, vibrant dish that combines the best flavors of Thai cooking in your own kitchen, you really can’t go wrong with this Thai Green Chicken Curry Recipe. It’s simple enough for a weeknight treat but special enough to impress guests. Once you try it, you’ll understand why it’s such a beloved classic—so dive in and enjoy every creamy, spicy spoonful!
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Thai Green Chicken Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A vibrant and flavorful Thai Green Chicken Curry featuring tender chicken breasts simmered in a fragrant coconut milk-based sauce with fresh vegetables, herbs, and authentic green curry paste. This dish combines creamy, spicy, and tangy flavors and is perfect served over steaming white rice or cauliflower rice for a wholesome meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 3 carrots, peeled and thinly sliced on the bias
- 1 red bell pepper, thinly sliced
- 1/3 cup green curry paste (homemade or store-bought)
- 1 pound chicken breasts, cut into ½-inch slices
- 1 medium zucchini, cut into ¼-inch slices on the bias
- 15 ounces coconut milk (canned, full-fat or lite)
- 1 cup chicken broth (regular sodium)
- 1–2 teaspoons soy sauce or Tamari (gluten-free Tamari or coconut liquid aminos)
- ½ teaspoon salt (or to taste)
- 1 teaspoon lime juice (plus more for serving)
Optional Garnishes
- Fresh basil
- Fresh cilantro
Serving Suggestion
- White rice or cauliflower rice
Instructions
- Sauté Vegetables: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the peeled and thinly sliced carrots and sauté for 2-3 minutes until they begin to soften.
- Add Bell Pepper and Curry Paste: Add the thinly sliced red bell pepper along with the green curry paste to the skillet. Stir and sauté for an additional 2-3 minutes to release the flavors of the curry paste.
- Add Liquids and Chicken: Pour in the canned coconut milk and chicken broth. Add the sliced chicken breasts and zucchini slices into the pot. Stir everything together until well combined.
- Simmer: Cover the pot with a lid, reduce the heat to low, and let the curry simmer gently for 15 minutes, allowing the chicken to cook through and the vegetables to soften.
- Season: Stir in 1-2 teaspoons of soy sauce or Tamari, ½ teaspoon of salt (adjust to taste), and 1 teaspoon of lime juice to brighten the flavors.
- Serve: Dish the curry over cooked white rice or cauliflower rice. Garnish with fresh basil or fresh cilantro as desired, and add extra lime juice if preferred. Enjoy your authentic Thai green chicken curry!
Notes
- You can adjust the spiciness by modifying the amount of green curry paste used.
- Using full-fat coconut milk gives a creamier curry; lite coconut milk is a lower-calorie alternative.
- Tamari is a good gluten-free option instead of soy sauce.
- Simmer on low heat to prevent the coconut milk from curdling.
- For a vegetarian version, substitute chicken with firm tofu or mixed vegetables.
