Thai Green Curry Chicken with Steamed Rice

Thai Green Curry Chicken with Steamed Rice is a fragrant, flavorful, and comforting dish that highlights the bold and aromatic flavors of Thai cuisine. This dish combines tender chicken pieces with a rich, creamy green curry sauce made from coconut milk, green curry paste, and fresh herbs, paired perfectly with steamed jasmine rice.

The curry features a balance of heat, sweetness, and tang, with the addition of vegetables adding texture and color. This is a versatile, satisfying meal that transports you straight to Thailand with each bite, making it ideal for both weeknight dinners and special occasions.

Why I Love This Recipe

I love this recipe because it’s a symphony of flavors—creamy coconut milk, fragrant lemongrass, and aromatic kaffir lime leaves complement the tender chicken perfectly.

The subtle heat from the green curry paste balances beautifully with the sweetness of the coconut milk, while the fresh vegetables add crunch and freshness.

Why This Dish is a Must-Try

This dish is a must-try because it captures the essence of authentic Thai green curry in a simple home-cooked version.

It’s aromatic, spicy, and creamy, creating a perfect balance of flavors that are both comforting and exotic. Paired with fluffy jasmine rice, it becomes a filling and satisfying meal.

Preparation and Cooking Time

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

Servings and Nutritional Info

• Servings: 4
• Calories per serving: Approximately 550–600 kcal (including rice)
• Course: Main Course
• Cuisine: Thai / Southeast Asian

Ingredients

For the Curry:

• 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 3 tablespoons Thai green curry paste
• 1 can (14 oz / 400 ml) coconut milk
• 1/2 cup chicken broth
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 1/2 cup zucchini, sliced
• 2-3 kaffir lime leaves (optional)
• 1 tablespoon fish sauce (or soy sauce for vegetarian)
• 1 teaspoon sugar
• 1/4 cup fresh Thai basil leaves (or regular basil)
• 1 tablespoon lime juice
• Salt, to taste

For the Steamed Rice:

• 2 cups jasmine rice
• 3 cups water
• Pinch of salt

Cooking Directions

1. Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and a pinch of salt in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add green curry paste and sauté for 1–2 minutes until fragrant.
3. Add chicken pieces and cook for 4–5 minutes until lightly browned on all sides.
4. Pour in coconut milk and chicken broth, stirring to combine. Add kaffir lime leaves if using. Simmer for 5 minutes.
5. Add sliced onion, bell pepper, green beans, and zucchini. Simmer for 5–7 minutes until vegetables are tender and chicken is cooked through.
6. Stir in fish sauce, sugar, and lime juice. Adjust seasoning with salt if needed.
7. Remove from heat and stir in fresh basil leaves just before serving.
8. Serve hot over steamed jasmine rice.

Step-by-Step Preparation Method

1. Prepare rice: Rinse jasmine rice, cook with water and salt until fluffy.
2. Sauté curry paste: Heat oil, cook green curry paste 1–2 minutes until aromatic.
3. Cook chicken: Add chicken, sauté until lightly browned.
4. Add liquids: Pour in coconut milk and chicken broth, add kaffir lime leaves, simmer 5 minutes.
5. Add vegetables: Add onion, bell pepper, green beans, zucchini, cook 5–7 minutes until tender.
6. Season curry: Stir in fish sauce, sugar, and lime juice. Adjust salt to taste.
7. Finish with herbs: Remove from heat and fold in fresh basil.
8. Serve: Plate with steamed jasmine rice and spoon curry over the top.

How to Serve

Serve Thai Green Curry Chicken hot over steamed jasmine rice. Garnish with extra Thai basil leaves or a wedge of lime for added freshness. Pair with a simple cucumber salad or spring rolls to complete a Thai-inspired meal.

Recipe Tips

• Use coconut milk labeled “full-fat” for a richer, creamier curry.
• Adjust the amount of green curry paste to control spice level.
• Slice vegetables evenly to ensure they cook uniformly.
• Kaffir lime leaves add authentic flavor but can be omitted if unavailable.
• Let the curry sit for 5–10 minutes before serving to allow flavors to meld.

Variations

• Vegetarian Version: Replace chicken with tofu or a mix of vegetables, and use soy sauce instead of fish sauce.
• Shrimp Green Curry: Substitute shrimp for chicken; cook shrimp for only 3–4 minutes.
• Spicy Version: Add sliced Thai chilies or more green curry paste.
• Creamier Curry: Stir in 2 tablespoons of cream or coconut cream at the end.
• Additional Vegetables: Include bamboo shoots, eggplant, or baby corn for more variety.

Freezing and Storage

• Storage: Refrigerate leftover curry in an airtight container for up to 3 days. Store rice separately.
• Freezing: Curry can be frozen for up to 1 month. Avoid freezing rice; cook fresh before serving.
• Reheating: Reheat curry gently on the stovetop over low heat, adding a splash of coconut milk or water to loosen sauce.

Special Equipment Needed

• Large skillet or wok
• Medium pot for rice
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes, thighs stay juicier and are excellent in curries.

Q: Can I make this dish ahead of time?
A: Yes, make the curry ahead and reheat gently. Add fresh basil just before serving.

Q: Can I use frozen vegetables?
A: Yes, but reduce cooking time slightly to avoid overcooking.

Q: Can I make it less spicy?
A: Reduce the amount of green curry paste or remove seeds from fresh chilies.

Q: Can I use jasmine rice substitutes?
A: Yes, basmati rice or long-grain rice works well, though jasmine has the authentic fragrance.

Conclusion

Thai Green Curry Chicken with Steamed Rice is a fragrant, flavorful, and versatile dish that brings the bold tastes of Thailand to your kitchen. The combination of creamy coconut milk, aromatic green curry paste, tender chicken, and fresh vegetables creates a perfectly balanced, satisfying meal.

Quick enough for weeknight dinners yet impressive enough for guests, it’s a must-try recipe for anyone who loves Thai cuisine or wants to explore new flavors. Serve with steamed rice and fresh herbs for a delicious, restaurant-quality experience at home.