Thai Green Curry Chicken is one of the most loved and iconic dishes from Thailand, known for its vibrant green color, creamy coconut base, and bold harmony of sweet, spicy, and savory flavors. This curry beautifully balances heat from green chilies with the richness of coconut milk and the freshness of Thai basil. Every bite feels luxurious yet comforting.

Whether enjoyed on a quiet weeknight or served to impress guests, this curry always steals the show. The aroma alone—of lemongrass, garlic, kaffir lime leaves, and spices—transports you straight to a bustling Thai street kitchen. It’s a dish that feels exotic, indulgent, and deeply satisfying all at once.

Why I Love This Recipe

I absolutely love Thai Green Curry Chicken because it delivers maximum flavor with surprisingly simple ingredients. The creamy coconut milk, tender chicken, and fragrant green curry paste create a dish that feels restaurant-quality yet easy to make at home.

I also love how customizable it is—you can adjust the spice level, add vegetables of your choice, and pair it with rice or noodles. It’s comfort food with a spicy twist, and every spoonful feels warm, rich, and exciting.

Why This Is a Must-Try Dish

It introduces you to authentic Thai flavors
Perfect balance of spicy, creamy, sweet, and savory
Easy one-pan meal
Highly customizable with veggies and proteins
Tastes even better the next day
Perfect for both beginners and experienced cooks

If you’ve never tried Thai green curry at home, this is the recipe that will convert you instantly.

Recipe Overview

Dish Name: Thai Green Curry Chicken
Course: Main Course
Cuisine: Thai
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories (Approx): 420 calories per serving

Ingredients

For the Curry

500 g boneless chicken (thigh or breast), sliced
2 tbsp Thai green curry paste
1 tbsp vegetable oil
1 can (400 ml) coconut milk
1 cup chicken stock or water
1 tbsp fish sauce
1 tsp brown sugar or palm sugar
5–6 kaffir lime leaves (torn)
1 cup Thai basil leaves
1 green bell pepper, sliced
1 cup baby eggplants or regular eggplant chunks
1–2 green chilies (optional, for extra heat)

Optional Garnish

Fresh Thai basil
Red chili slices
Lime wedges

Cooking Directions (Quick Overvew)

Heat oil and fry green curry paste.
Add chicken and coat with curry paste.
Pour in coconut milk and stock.
Add vegetables, seasoning, and herbs.
Simmer until chicken is cooked.
Finish with Thai basil and serve hot.

Step-by-Step Preparation Method

Step 1: Prepare Your Ingredients

Slice the chicken into thin strips. Wash and cut all vegetables. Tear the kaffir lime leaves and set everything aside before starting.

Step 2: Fry the Curry Paste

Heat oil in a deep pan or wok over medium heat. Add green curry paste and fry for 1–2 minutes until aromatic. This step releases all the essential oils and deepens the flavor.

Step 3: Add Chicken

Add sliced chicken to the curry paste and stir well. Cook for about 3–4 minutes until the chicken turns white and is well coated.

Step 4: Add Coconut Milk and Stock

Pour in the coconut milk and chicken stock. Stir gently and bring to a light simmer.

Step 5: Add Vegetables and Seasoning

Add eggplant, bell peppers, kaffir lime leaves, fish sauce, and sugar. Let the curry simmer for 10–12 minutes until chicken is fully cooked and vegetables are tender.

Step 6: Finish with Basil

Turn off the heat and add fresh Thai basil leaves. Stir once and let it rest for 2 minutes.

Your Thai Green Curry Chicken is ready!

How to Serve Thai Green Curry Chicken

Serve hot with steamed jasmine rice
Pair with sticky rice or rice noodles
Add a side of Thai cucumber salad
Finish with lime wedges for freshness
For parties, serve in a deep bowl with basil garnish and chili slices on top

Recipe Tips

Always fry the curry paste first for maximum flavor
Use full-fat coconut milk for authentic creaminess
Adjust spice level by changing the amount of curry paste
Chicken thighs stay more juicy than chicken breast
Do not overcook basil—add at the very end

Variations (In Detail)

1. Vegetarian Green Curry

Replace chicken with tofu, mushrooms, broccoli, and zucchini. Use soy sauce instead of fish sauce.

2. Seafood Green Curry

Use shrimp, fish, or squid. Add seafood in the last 5 minutes of cooking.

3. Keto Green Curry

Skip sugar and add extra coconut cream and low-carb veggies like spinach and bell peppers.

4. Extra Spicy Version

Add crushed green chilies, chili oil, or extra curry paste.

5. Peanut Green Curry

Add 1–2 tablespoons of peanut butter for a creamy nutty twist.

Freezing and Storage

Storage:

Refrigerate in an airtight container for up to 3–4 days
Reheat gently on the stove or microwave

Freezing:

Freeze for up to 2 months
Store in freezer-safe containers
Thaw overnight in the refrigerator before reheating

Note: Basil may lose texture after freezing, but flavor remains intact.

Special Equipment Needed

Deep pan or wok
Sharp knife
Cutting board
Wooden spoon or spatula
Measuring cups and spoons

(No fancy equipment required!)

Frequently Asked Questions (FAQ)

Q1. Is Thai green curry very spicy?
It can be, but spice is adjustable based on the amount of curry paste used.

Q2. Can I use store-bought curry paste?
Yes! It’s convenient and tastes great.

Q3. Can I use light coconut milk?
Yes, but the curry will be less rich and creamy.

Q4. Can I make this ahead of time?
Absolutely! It tastes even better the next day.

Q5. What can I use instead of kaffir lime leaves?
Use lime zest for a similar citrus aroma.

Conclusion

Thai Green Curry Chicken is a perfect combination of bold spice, creamy comfort, and fresh herbal aroma. It’s one of those rare dishes that feels indulgent yet wholesome, sophisticated yet incredibly easy to prepare. Whether you’re cooking for family, guests, or just yourself, this curry brings vibrant Thai restaurant flavors straight into your kitchen. With its rich coconut base, tender chicken, and punch of green curry heat, every bite is pure satisfaction. Once you try this recipe, it will surely become a regular favorite in your home.