Looking for a quick, flavorful dish that’s both comforting and packed with vibrant flavors? This Thai Green Curry Chicken recipe is just what you need.
With its creamy coconut milk, fragrant green curry paste, and tender chicken, this dish is a wonderful balance of spicy, savory, and slightly sweet flavors. And the best part? It’s ready in under 30 minutes!
Let’s jump right into how to make this delicious Thai Green Curry Chicken.
Ingredients You’ll Need
Gather these simple, fresh ingredients to create this tasty meal:
- Chicken: Boneless skinless chicken breasts or thighs work perfectly for this dish.
- Green Curry Paste: The star of the dish! Look for authentic Thai green curry paste at your local store.
- Coconut Milk: Full-fat coconut milk makes the sauce creamy and rich. Light coconut milk is an option if you prefer a lighter dish.
- Vegetables: Bell peppers, zucchini, and bamboo shoots add color and texture.
- Aromatics: Fresh garlic and ginger bring depth to the curry.
- Fish Sauce: A key ingredient for that salty, umami flavor that balances the curry’s richness.
- Lime Juice: Fresh lime juice adds a tangy finish.
- Basil: Thai basil is best, but any fresh basil will do for garnish.
- Rice: Serve your curry over jasmine rice for a complete meal.
How to Make Quick Thai Green Curry Chicken (Step-by-Step)
This recipe is fast and easy—here’s how to make it:
Prepare the Chicken:
Cut the chicken into bite-sized pieces.
Heat a bit of oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until it’s browned and cooked through (about 5-7 minutes). Remove from the skillet and set aside.
Cook the Aromatics:
In the same skillet, add a little more oil if needed.
Toss in the minced garlic and grated ginger, and cook for about 1 minute until fragrant.
Make the Curry Sauce:
Stir in the green curry paste and cook for 1-2 minutes, allowing the flavors to bloom.
Add the coconut milk, fish sauce, and a squeeze of lime juice. Stir everything together and bring it to a gentle simmer.
Add the Vegetables:
Add your sliced bell peppers, zucchini, and bamboo shoots to the skillet.
Let everything simmer for about 5 minutes until the veggies are tender.
Return the Chicken:
Add the cooked chicken back into the skillet. Stir everything together and cook for another 2-3 minutes to combine the flavors.
Garnish and Serve:
Once the curry is nice and hot, remove it from the heat.
Garnish with fresh basil leaves and a drizzle of lime juice.
Serve your Thai Green Curry Chicken over a bed of jasmine rice.
Tips for Perfect Thai Green Curry Chicken
- Balance the flavors: Taste and adjust the seasoning as you go. Add more lime juice if you prefer it tangier, or more fish sauce for extra saltiness.
- Vegetable Variations: Feel free to swap in other vegetables like mushrooms, carrots, or baby corn.
- Spice level: If you like your curry spicier, add a chopped Thai bird’s eye chili or extra curry paste.
Quick Substitutions
- Low-carb version: Swap out the rice for cauliflower rice for a low-carb option.
- Dairy-Free: This recipe is naturally dairy-free when using coconut milk, making it suitable for lactose-intolerant or vegan diets (just swap the chicken for tofu).
- Frozen Chicken: You can use frozen chicken if you’re in a rush—just thaw and cut it before cooking.
What to Serve with Thai Green Curry Chicken
While the curry is delicious on its own, here are some easy sides to elevate the meal:
- Rice: Jasmine rice is perfect, but brown rice or quinoa also works well.
- Salad: A simple cucumber and carrot salad with a light sesame dressing is refreshing and balances the rich curry.
- Dips: Serve with a tangy chili sauce or peanut dipping sauce on the side.
Recipe FAQ’s
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great in this dish. They are slightly more tender and juicy.
Can I make this dish in advance?
This curry is best served fresh, but you can make it ahead and store it in the fridge for 1-2 days. Reheat on the stove or microwave.
Can I make it vegetarian?
Yes! Simply replace the chicken with tofu, chickpeas, or your favorite plant-based protein.
Quick Thai Green Curry Chicken Recipe
Ingredients
- 1 lb (450g) boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons green curry paste
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 can (6 oz) bamboo shoots, drained (optional)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon fresh basil, chopped (for garnish)
- 2 cups jasmine rice, cooked
Instructions
- Cook the Chicken:In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove and set aside.
- Make the Curry Sauce:In the same skillet, add the green curry paste and cook for 1-2 minutes until fragrant.Pour in the coconut milk, fish sauce, and lime juice. Stir to combine and bring to a simmer.
- Add the Veggies:Add the bell pepper, zucchini, and bamboo shoots (if using) to the skillet. Cook for 5-7 minutes until the vegetables are tender.
- Return the Chicken:Add the cooked chicken back into the skillet. Simmer for an additional 5 minutes, allowing the flavors to blend and the chicken to fully cook.
- Serve and Garnish:Serve the curry over cooked jasmine rice. Garnish with fresh basil and a squeeze of lime juice before serving.
