Thai Green Chicken Curry

Craving a quick and delicious dinner? Try my Thai Green Chicken Curry! 🍛 It’s bursting with flavor from fresh veggies, tender chicken, and a creamy coconut milk sauce. Ready in just 40 minutes, it’s the perfect weeknight meal that’ll impress your taste buds and your family. 🌿🔥
Thai Green Chicken Curry pinit

Hey there, friends! 😊 Today, I’m bringing you a dish that’s sure to brighten up your dinner table – Thai Green Chicken Curry! 🍛 This recipe is one of my go-to’s when I want something quick, delicious, and packed with flavor. Imagine tender chicken, fresh veggies, and a creamy coconut curry sauce that’s just the right amount of spicy. Whether you’re a seasoned cook or just starting out, this curry is super easy to make and absolutely satisfying. So, let’s get cooking and bring some Thai magic into our kitchens!

Try my Quick Vegan Pad Thai recipe.

What you’ll need to make

Ingredients (Serves: 4)
8 oz (225g) new potatoes, cut into chunks
3.5 oz (100g) green beans, trimmed & halved
1 tbsp vegetable or sunflower oil
1 garlic clove, minced
1 rounded tbsp or 4 tsp Thai green curry paste
14 oz (400ml) can coconut milk
2 tsp Thai fish sauce
1 tsp coconut sugar
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 lime leaves finely shredded (or use 3 wide strips lime zest), plus extra to garnish
good handful or basil leaves boiled rice, to serve (not included in nutritional breakdown)

Let’s dive into what makes this Thai Green Chicken Curry so mouthwateringly good. Each ingredient plays a special role in creating this flavorful dish. Ready? Let’s go!

1| New Potatoes – These little gems add a nice, hearty texture to our curry. Cut them into chunks and boil them until they’re just tender. They soak up the curry flavors beautifully, making each bite satisfying.

2| Green Beans – Fresh, crisp green beans bring a pop of color and crunch to the curry. They cook quickly, so toss them in with the potatoes towards the end of boiling to keep them bright and crisp.

3| Vegetable or Sunflower Oil – A little bit of oil goes a long way in this recipe. We use it to sauté the garlic and curry paste, creating a flavorful base for our curry sauce.

4| Garlic – Ah, garlic. The aromatic powerhouse! Just one clove, minced and golden, adds a depth of flavor that’s hard to beat. Be quick with it though—garlic can burn fast!

5| Thai Green Curry Paste – This is where the magic happens! 🌟 Thai green curry paste is packed with spices, herbs, and a bit of heat. It’s the heart of our curry, giving it that signature Thai flavor.

6| Coconut Milk – Rich and creamy, coconut milk balances out the spice from the curry paste. It creates a luscious sauce that coats every ingredient perfectly. Go for full-fat if you can—it makes all the difference!

7| Thai Fish Sauce – Don’t let the smell fool you! Fish sauce adds an essential umami depth to the curry. Just a couple of teaspoons give the dish that authentic Thai taste.

8| Coconut Sugar – A teaspoon of coconut sugar adds a subtle sweetness that rounds out the flavors. If you don’t have coconut sugar, brown sugar works too.

9| Chicken Breasts – Tender, juicy chicken breasts cut into bite-size pieces cook quickly and soak up all the curry goodness. Feel free to use chicken thighs if you prefer a bit more flavor.

10| Lime Leaves (or Zest) – Lime leaves (or zest) add a zesty, citrusy aroma that brightens up the curry. Shred them finely to release their oils and scatter them into the sauce.

11| Basil Leaves – A handful of fresh basil leaves at the end brings everything together. They add a fresh, herby note that’s simply delightful.

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Why You’ll Love This Recipe

1| Quick and Easy: With just 10 minutes of prep and 30 minutes of cook time, this dish is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

2| Flavor Explosion: This recipe packs a punch with the perfect blend of spicy, sweet, and savory. The Thai green curry paste, coconut milk, fish sauce, and lime leaves come together to create a mouthwatering dish bursting with flavor.

3| Healthy and Nutritious: Loaded with lean chicken, fresh vegetables like new potatoes and green beans, and fresh basil, this curry is a nutritious option that doesn’t skimp on taste.

4| Versatile: You can easily customize this recipe to your liking. Swap out the chicken for tofu to make it vegetarian, or add in your favorite veggies to mix things up.

5| Comfort Food: This curry is the ultimate comfort food with its creamy coconut milk base and warm, aromatic spices. It’s like a hug in a bowl!

6| Impressive Yet Simple: Despite its complex flavors, this dish is surprisingly simple to make. Impress your family or guests with a homemade Thai curry that looks and tastes like it came from a restaurant.

7| Beautiful Presentation: With vibrant green curry, tender chunks of chicken, and a garnish of fresh basil and lime leaves, this dish is as beautiful as it is delicious.

Enjoy cooking and eating this delightful Thai Green Chicken Curry! 🌿🍛

What you’ll need to do

Prep time: 10 mins Cook time: 30 mins

Prep the Veggies: Toss those new potatoes into a pot of boiling water and let them cook for about 5 minutes. Then, add the green beans and cook for another 3 minutes. You want them tender but not mushy. Drain and set aside.

Sizzle Time: Heat up the vegetable oil in a large wok or skillet until it’s super hot. Throw in the minced garlic and cook it until golden (just a few seconds). Be careful not to burn it – nobody likes bitter garlic!

Curry Magic: Spoon in the Thai green curry paste and give it a good stir to release all those amazing flavors. Pour in the coconut milk and let it bubble away.

Flavor Boost: Stir in the Thai fish sauce and coconut sugar. Then, add the chicken pieces. Turn the heat down to a simmer, cover, and cook for around 8 minutes until the chicken is cooked through.

Mix It Up: Add the cooked potatoes and green beans to the wok, warming them through in the delicious coconut milk. Toss in the shredded lime leaves.

Finishing Touch: Add a good handful of fresh basil leaves, then remove the wok from the heat.

Serve It Up: Garnish with extra lime leaves and serve immediately with boiled rice. Enjoy!

Thai Green Chicken Curry

Try my Vegetable Pad Thai Noodles recipe.

Hope you have a blast making this flavorful dish!🌿🍛

Some possible substitution and improvisation ideas for the recipe

Here are some fun substitution and improvisation ideas to customize your Thai Green Chicken Curry recipe:

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1| Protein Alternatives:

  • Tofu: Swap chicken for firm tofu to make it vegetarian. Press the tofu to remove excess water, then cut into cubes and add it as you would the chicken.
  • Shrimp: For a seafood twist, use shrimp instead of chicken. Shrimp cook quickly, so add them towards the end to avoid overcooking.
  • Pork or Beef: Thinly sliced pork or beef can be used instead of chicken. Adjust cooking time as needed to ensure the meat is tender.

2| Vegetable Variations:

  • Broccoli or Bell Peppers: Add broccoli florets or sliced bell peppers for extra color and crunch.
  • Snow Peas or Carrots: Snow peas and thinly sliced carrots are great additions for more texture and flavor.
  • Spinach or Kale: Stir in a handful of spinach or kale towards the end for a nutritious boost.

3| Coconut Milk Substitutes:

  • Light Coconut Milk: For a lighter version, use light coconut milk instead of the regular full-fat variety.
  • Cream: If you’re out of coconut milk, heavy cream or half-and-half can be used, though the flavor will be different.

4| Thai Green Curry Paste:

  • Homemade Paste: Make your own paste if you want to control the ingredients and spice level.
  • Red Curry Paste: If you can’t find green curry paste, red curry paste can be used for a different but equally delicious flavor.

5| Fish Sauce Alternatives:

  • Soy Sauce: Use soy sauce or tamari (for gluten-free) as a substitute for fish sauce.
  • Salt: In a pinch, a bit of salt can replace fish sauce, though it won’t have the same depth of flavor.


1| Spice Level Adjustment:

  • More Heat: Add more Thai green curry paste or fresh chopped chilies to increase the spice level.
  • Milder Version: Use less curry paste or add a bit of sugar to balance the heat.

2| Herb Enhancements:

  • Cilantro: Garnish with fresh cilantro for an extra burst of freshness.
  • Mint: Add a few fresh mint leaves for a refreshing twist.

3| Flavor Boosters:

  • Lemongrass: Add a bruised stalk of lemongrass while simmering for extra aromatic flavor.
  • Ginger: Fresh ginger slices can enhance the flavor profile and add a bit of zing.

4| Serving Suggestions:

  • Noodles: Serve the curry over rice noodles for a change.
  • Cauliflower Rice: For a low-carb option, use cauliflower rice instead of traditional jasmine rice.

5| Sweetness Adjustment:

  • Honey or Brown Sugar: Adjust the sweetness by adding a bit of honey or brown sugar if coconut sugar is unavailable.


  • Balance: Always taste and adjust the seasoning as you go. Thai cooking is all about balancing sweet, salty, sour, and spicy flavors.
  • Freshness: Use fresh ingredients whenever possible for the best flavor and texture.

Enjoy customizing your Thai Green Chicken Curry and making it your own! 🥥🌿

Some useful tips for the recipe

Here are some useful tips to enhance your Thai Green Chicken Curry recipe:

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i) Quality Curry Paste: Use a good quality Thai green curry paste for authentic flavors. Look for brands that use fresh ingredients and avoid ones with artificial additives.

ii) Adjust Spice Level: Thai green curry paste can vary in spiciness. Adjust the amount according to your preference for heat. You can always start with less and add more later if needed.

iii) Coconut Milk Consistency: Shake the can of coconut milk well before opening to ensure the cream and milk are well mixed. This gives your curry a creamy consistency.

iv) Chicken Cooking Time: Be mindful not to overcook the chicken. Cook it just until it’s no longer pink inside to keep it tender and juicy.

v) Vegetable Texture: To retain a nice crunch in your green beans, cook them briefly in boiling water as instructed. This helps maintain their vibrant color and texture.

vi) Garnish Wisely: Fresh lime leaves and basil add a wonderful aroma and freshness. If you can’t find lime leaves, substitute with strips of lime zest for a similar citrusy touch.

vii) Serve Hot: This curry is best enjoyed immediately after cooking while it’s hot and flavors are at their peak. Serve it with fluffy boiled rice to soak up all the delicious sauce.

viii) Make It Ahead: You can prepare the curry base ahead of time and add the cooked chicken and vegetables just before serving to save time.

ix) Customize Vegetables: Feel free to add other vegetables like bell peppers, bamboo shoots, or baby corn to personalize your curry and add extra crunch or sweetness.

x) Leftovers: Leftover curry makes a great next-day meal. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove or microwave.

Thai Green Chicken Curry

These tips should help you create a fantastic Thai Green Chicken Curry that’s full of flavor and enjoyed by everyone at the table!

Some serving suggestions

Here are some serving ideas to complement your Thai Green Chicken Curry:

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i) Boiled Rice: Serve the curry with a generous portion of hot boiled jasmine rice or basmati rice. The fluffy texture of rice pairs perfectly with the creamy curry sauce.

ii) Thai Jasmine Rice: Opt for fragrant Thai jasmine rice for an authentic Thai dining experience. Its subtle floral aroma complements the spices in the curry.

iii) Coconut Rice: Try serving the curry with coconut rice for an extra coconutty twist. Simply cook rice with coconut milk instead of water for a richer flavor.

iv) Noodles: Serve the curry over cooked rice noodles or egg noodles for a comforting and filling meal. Garnish with fresh herbs and lime wedges.

v) Naan or Roti: Enjoy the curry with warm naan bread or roti to scoop up the sauce. These Indian breads add a delightful texture and can soak up the flavorful sauce.

vi) Vegetable Sides: Pair the curry with simple vegetable sides like steamed broccoli, stir-fried bok choy, or a cucumber salad with a tangy dressing to balance the richness of the curry.

vii) Thai Condiments: Offer traditional Thai condiments on the side such as sliced red chilies in vinegar, fish sauce with chopped chilies, or a squeeze of fresh lime juice for added freshness and spice.

viii) Papaya Salad: Serve a refreshing Thai green papaya salad (Som Tum) on the side for a contrast in flavors and textures. Its tangy and spicy profile complements the creamy curry.

ix) Fresh Herbs: Sprinkle some fresh cilantro or Thai basil leaves on top of the curry for a burst of herbal aroma and freshness.

x) Fruit: Serve sliced fresh tropical fruits like mango or pineapple on the side to add a sweet and juicy element to your meal.

Thai Green Chicken Curry

These serving ideas will not only enhance the flavors of your Thai Green Chicken Curry but also provide a variety of textures and tastes to delight your taste buds!

Some storage suggestions

Here are some storage options for your Thai Green Chicken Curry:

  1. Refrigerator: Store leftover curry in an airtight container in the refrigerator for up to 3-4 days. Make sure the curry is cooled down completely before storing.
  2. Freezer: If you want to store the curry for longer, freeze it in an airtight container or heavy-duty freezer bag. It can be stored in the freezer for up to 2-3 months.
  3. Portioning: For easy reheating, consider portioning the curry before storing. This allows you to thaw and reheat only what you need.
  4. Labeling: Always label the containers with the date of preparation before storing in the fridge or freezer. This helps you keep track of freshness and ensures you use it within the recommended storage time.
  5. Thawing: To thaw frozen curry, transfer it to the refrigerator overnight or thaw it gently in the microwave on a low setting. Stir occasionally during reheating to ensure even heating.
  6. Reheating: Reheat the curry gently on the stove over low to medium heat, stirring occasionally until heated through. Alternatively, you can microwave it in short intervals, stirring in between, to avoid overheating.
  7. Adding Freshness: If needed, add a splash of coconut milk or a squeeze of lime juice when reheating to refresh the flavors.

By following these storage tips, you can enjoy your Thai Green Chicken Curry beyond its initial serving, ensuring it stays flavorful and delicious for later meals.

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And that’s a wrap, folks! 🎉 You’ve just made a mouthwatering Thai Green Chicken Curry that’s sure to impress. I hope you had as much fun making it as I did sharing the recipe with you. Cooking is all about exploring and enjoying new flavors, so don’t be afraid to experiment and make this curry your own. If you give it a try, I’d love to hear how it turned out. Drop me a comment below or tag me in your photos on social media. Happy cooking, and until next time, keep those kitchen adventures rolling! 🌟🍽️

Thai Green Chicken Curry

Spice up your dinner with my Thai Green Chicken Curry! 🥥🍗 This easy recipe combines juicy chicken, vibrant green beans, and creamy coconut milk for a dish that’s both comforting and flavorful. Ready in just 40 minutes, it’s sure to become a favorite in your house. 🌶️🍽️

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Intermediate Servings: 4 Estimated Cost: 14 Calories: 396



  1. Place the new potatoes into a pot of boiling water and cook for 5 minutes.

  2. Add the green beans to the pot of potatoes and continue to cook for a further 3 minutes, by which time both potatoes and green beans should be just tender but not too soft. Drain and set side.

  3. Heat the vegetable oil in a large wok or skillet until very hot, then add the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or the garlic will become bitter.

  4. Spoon in theThai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavors. Next add the coconut milk and allow the curry to bubble.

  5. Stir in the Thai fish sauce and caster sugar, then add the chicken. Turn the heat down to a simmer and cook, covered, for around 8 minutes until the chicken is cooked through.

  6. Add the potatoes and beans to the wok and warm through in the hot coconut milk, then add the shredded lime leaves. Finally, add the basil leaves and remove the wok from the heat.

  7. Garnish with further lime leaves and serve immediately with boiled rice.

Nutrition Facts

Amount Per Serving
Calories 396kcal
% Daily Value *
Total Fat 24g37%
Total Carbohydrate 16g6%
Dietary Fiber 2g8%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Frequently Asked Questions

Expand All:
Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute boneless, skinless chicken thighs for chicken breasts. Thighs will add a bit more richness and flavor to the curry.

How spicy is Thai green curry paste?

Thai green curry paste can vary in spiciness. It typically has a moderate level of heat, but this can vary by brand. Start with a small amount and adjust to your taste.

Can I make this curry vegetarian or vegan?

Absolutely! You can omit the chicken and replace fish sauce with soy sauce for a vegetarian version. For a vegan option, ensure the curry paste and coconut milk are vegan-friendly.

How do I store leftover curry?

Store leftover curry in an airtight container in the refrigerator for 3-4 days or freeze it for longer storage. Thaw in the refrigerator overnight before reheating.

Can I adjust the sweetness of the curry?

Yes, you can adjust the sweetness by adding more or less coconut sugar according to your preference. Taste and adjust as needed during cooking.

What can I serve with Thai Green Curry Chicken?

Thai jasmine rice, coconut rice, or noodles are traditional options. You can also serve it with naan bread, roti, or a side of steamed vegetables.

Can I make this curry ahead of time?

Yes, you can prepare the curry base ahead of time and add the cooked chicken and vegetables just before serving to save time. Reheat gently to serve.

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