This Easy Thai Green Chicken Curry is a creamy, flavorful, and aromatic dish that’s perfect for dinner any day of the week. Made with tender chicken, fresh vegetables, and a rich coconut curry sauce, this dish comes together in under 30 minutes. Serve it with rice for a complete, satisfying meal.
| Servings | Total |
| 6 | 40mins |
History of Thai Green Chicken Curry
Thai Green Curry, or “Gaeng Keow Wan,” is one of the most popular Thai dishes worldwide. It originated in Central Thailand and is known for its vibrant green color, which comes from fresh green chilies and herbs like Thai basil and kaffir lime leaves. Unlike red curry, which uses dried chilies, green curry is fresher, more herbaceous, and slightly sweet. It’s traditionally served with rice or rice noodles.
Why Thai Green Chicken Curry?
- Fresh and Flavorful: Made with fresh herbs and green curry paste for bold flavor.
- Quick and Easy: Ready in 30 minutes with minimal prep.
- Customizable: Add your favorite vegetables or adjust the spice level.
- Family Favorite: A crowd-pleaser that tastes like restaurant-quality food.
What is Thai Green Chicken Curry Made of?
This dish is made with:
- Chicken: Boneless chicken breast or thighs, cut into bite-sized pieces.
- Green Curry Paste: A mix of green chilies, garlic, lemongrass, and herbs.
- Coconut Milk: For a rich, creamy sauce.
- Vegetables: Bell peppers, zucchini, eggplant, or snap peas.
- Aromatics: Garlic, ginger, onions, and Thai basil leaves.
- Flavor Enhancers: Fish sauce, brown sugar, and lime juice for a perfect balance of flavors.
What to Have with Thai Green Chicken Curry
Serve this dish with:
- Steamed Rice: Jasmine rice, basmati rice, or brown rice.
- Rice Noodles: For a fun, noodle-based meal.
- Fresh Salad: A side of cucumber salad or a Thai-style green salad.
- Vegetables: Serve with roasted or steamed vegetables like broccoli, carrots, or green beans.
Is Thai Green Chicken Curry Healthy?
Yes, Thai Green Curry can be healthy if made with fresh ingredients. Coconut milk does contain healthy fats, but you can use a light version to reduce calories. Packed with protein, fiber, and essential vitamins from the vegetables, this dish is a nutritious option. For a healthier version, use lean chicken breasts, skip the sugar, and add extra vegetables.
Kitchen Equipment
- Large skillet or wok (for cooking the curry)
- Knife and cutting board (for chopping chicken and vegetables)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Curry:
- 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tbsp vegetable oil or coconut oil
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 2 tbsp green curry paste (store-bought or homemade)
- 1 can (15 oz) coconut milk (unsweetened)
- 1/2 cup chicken broth or water
- 1 tbsp fish sauce (optional)
- 1 tbsp brown sugar (optional)
- 1/2 tsp salt (adjust to taste)
- 1 tbsp lime juice (freshly squeezed)
- 1/2 cup fresh Thai basil leaves (or regular basil)
- 1/2 cup chopped cilantro (for garnish)
For the Vegetables (Optional but Recommended):
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1/2 cup snap peas (trimmed)
- 1 small eggplant (chopped)
Directions:
Step 1: Prepare the Ingredients
- Cut the chicken into bite-sized pieces. Slice the bell pepper, zucchini, and eggplant. Mince the garlic, grate the ginger, and chop the onion.
Step 2: Cook the Chicken
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook for 4-5 minutes until browned. Remove from the pan and set aside.
Step 3: Sauté the Aromatics
- In the same pan, add a little more oil if needed. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onions are soft.
Step 4: Cook the Curry Paste
- Add 2 tbsp green curry paste to the pan. Stir and cook for 1-2 minutes to release its aroma.
Step 5: Make the Sauce
- Pour in the coconut milk and chicken broth (or water). Stir well to combine with the curry paste.
- Add fish sauce, brown sugar, and salt. Stir and bring to a gentle simmer.
Step 6: Add Vegetables and Chicken
- Add the cooked chicken back to the pan. Add bell peppers, zucchini, snap peas, and eggplant (or any vegetables you’re using).
- Simmer on low heat for 10-15 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.
Step 7: Add Final Touches
- Turn off the heat and add the lime juice and fresh basil leaves. Stir well.
Step 8: Serve
- Serve hot, garnished with fresh cilantro. Pair it with steamed rice, rice noodles, or naan.
Tips
- Use Fresh Curry Paste: Store-bought curry paste works, but fresh homemade curry paste gives better flavor.
- Add More Veggies: Add broccoli, carrots, mushrooms, or any vegetable you like.
- Make it Spicy: Add fresh green chilies or red chili flakes for more heat.
- Use Chicken Thighs: Chicken thighs stay juicier and more tender in curry recipes.
- Make it Vegan: Replace chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
Conclusion
This Easy Thai Green Chicken Curry is packed with fresh flavors, tender chicken, and vibrant vegetables. With its creamy coconut sauce and bold green curry flavor, it’s a dish that tastes like takeout but is made right at home. Serve it with rice or noodles for a meal that’s comforting, delicious, and satisfying.
MORE RECIPES
Easy Thai Green Chicken Curry Recipe
This Easy Thai Green Chicken Curry is a creamy, flavorful, and aromatic dish that’s perfect for dinner any day of the week. Made with tender chicken, fresh vegetables, and a rich coconut curry sauce, this dish comes together in under 30 minutes. Serve it with rice for a complete, satisfying meal.
Equipment
- Large skillet or wok (for cooking the curry)
- Knife and cutting board (for chopping chicken and vegetables)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tbsp vegetable oil or coconut oil
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 2 tbsp green curry paste (store-bought or homemade)
- 1 can (15 oz) coconut milk (unsweetened)
- 1/2 cup chicken broth or water
- 1 tbsp fish sauce (optional)
- 1 tbsp brown sugar (optional)
- 1/2 tsp salt (adjust to taste)
- 1 tbsp lime juice (freshly squeezed)
- 1/2 cup fresh Thai basil leaves (or regular basil)
- 1/2 cup chopped cilantro (for garnish)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1/2 cup snap peas (trimmed)
- 1 small eggplant (chopped)
Instructions
- Cut the chicken into bite-sized pieces. Slice the bell pepper, zucchini, and eggplant. Mince the garlic, grate the ginger, and chop the onion.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook for 4-5 minutes until browned. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onions are soft.
- Add 2 tbsp green curry paste to the pan. Stir and cook for 1-2 minutes to release its aroma.
- Pour in the coconut milk and chicken broth (or water). Stir well to combine with the curry paste.
- Add fish sauce, brown sugar, and salt. Stir and bring to a gentle simmer.
- Add the cooked chicken back to the pan. Add bell peppers, zucchini, snap peas, and eggplant (or any vegetables you’re using).
- Simmer on low heat for 10-15 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.
- Turn off the heat and add the lime juice and fresh basil leaves. Stir well.
- Serve hot, garnished with fresh cilantro. Pair it with steamed rice, rice noodles, or naan.