Thai Green Curry Chicken

Published: May 30, 2021 · Modified: Jun 15, 2021 · by Khin · This post may contain affiliate links.

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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!

Thai Green Curry Chicken - Khin's Kitchen Thai Cuisine (1)

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.

Thai Green Curry Chicken - Khin's Kitchen Thai Cuisine (2)

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?

Protein

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.

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:

Thai Spring Rolls
Red Curry Chicken
Spicy Thai Wings
Easy Pad Thai
Pad See Eww

If you enjoy our recipe, please leave a comment and give us a rating! If you’ve tried this recipe, tag me on social media, I would love to see your creations! Follow me on social media Facebook, Instagram and Pinterest for the latest updates.

📖 Recipe

Easy Thai Green Curry Chicken made with tender thicken thighs, aubergine, snow peas, chillies and creamy, spicy, green curry sauce.

5 from 14 votes

Print Pin Rate

Course: Main Course

Cuisine: Thai Cuisine

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 3

Calories: 663kcal

Author: Khin

Ingredients

▢ 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

Curry

▢ 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

Garnish

▢ Coriander
▢ Fresh Lime
▢ Red chilli pepper slices

Instructions

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.

Video

Notes

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

Nutrition

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