Easy Thai Green Curry with Chicken Recipe

This recipe brings Thai flavors to your table. It uses simple steps. You get a creamy sauce with tender chicken. The dish takes about 30 minutes. Serve it for dinner any night.

What You Need

Gather these items first. They make four servings.

For the Curry

• 1 pound boneless chicken thighs, cut into bite-size pieces
• 3 tablespoons green curry paste (use store-bought like Maesri for good results)
• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 4 kaffir lime leaves, torn
• 1 cup bamboo shoots, drained
• 1 red bell pepper, sliced
• 1 cup snow peas or green beans
• 1/2 cup Thai basil leaves
• 1 tablespoon vegetable oil
• Juice from 1 lime

For Serving

• Cooked jasmine rice
• Fresh cilantro, chopped (optional)
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How to Make It

Follow these steps. The process is straightforward.

1. Heat oil in a large pan over medium heat.
2. Add green curry paste. Cook for 2 minutes until it smells strong.
3. Pour in half the coconut milk. Stir until it mixes well.
4. Add chicken pieces. Cook for 5 minutes.
5. Pour in the rest of the coconut milk and chicken broth.
6. Add fish sauce, sugar, and lime leaves. Let it simmer for 10 minutes.
7. Add bamboo shoots, bell pepper, and snow peas. Cook for 5 more minutes.
8. Turn off heat. Stir in basil and lime juice.

The curry should be creamy and green. Taste it. Add more fish sauce if needed for salt.

Tips for Good Results

Use these ideas to improve your dish.

• Pick full-fat coconut milk. It gives better taste.
• Start with less curry paste if you want mild heat. Green curry can be spicy.
• Cook the paste first. This step builds flavor.
• Use fresh basil at the end. It keeps the color bright.
• If the sauce is too thick, add a bit more broth.

These tips help avoid common mistakes.

Ways to Change It Up

Make the recipe your own.

• For vegan: Swap chicken for tofu. Use vegetable broth. Skip fish sauce or use a plant-based version.
• Add more vegetables: Try eggplant or zucchini. They cook in the sauce.
• Use shrimp instead of chicken. Add them near the end so they stay tender.
• Make it less spicy: Remove seeds from chilies in the paste if making your own.

These changes fit different needs.

How to Serve

Put the curry over jasmine rice. It soaks up the sauce. Add cilantro on top for freshness.

Pair it with a simple salad. Or try it with our easy chicken alfredo for another quick meal idea.

Common Questions

Here are answers to what people often ask.

Is Thai green curry very spicy?

It depends on the paste. Store-bought can vary. Start with less to control heat.

What makes green curry green?

The paste uses green chilies and herbs. This gives the color and fresh taste.

Can I make it ahead?

Yes. Store in the fridge for up to 3 days. Reheat on the stove. Add basil fresh when serving.

What if I can’t find kaffir lime leaves?

Use lime zest instead. It adds a similar citrus note.

How does it differ from red curry?

Green uses green chilies for fresher flavor. Red is often deeper and sometimes hotter.

This recipe provides value. It answers needs for quick, tasty food. Try it soon.