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.