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Thai Green Chicken Curry

Thai Green Chicken Curry: A Creamy Taste of Thailand at Home

Experience the authentic flavors of Thailand with this creamy and quick Thai Green Chicken Curry recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Chicken Thighs Substitute with chicken breasts or firm tofu for a vegetarian option.
  • 2 tablespoons Thai Green Curry Paste Homemade is preferred for authenticity.
  • 1 can Coconut Milk Full-fat is recommended.
  • 2 cups Vegetables (e.g., broccoli, sugar snap peas) Add later in cooking.
  • 2 leaves Kaffir Lime Leaves Optional; can substitute with lime zest.
  • 1 tablespoon Fish Sauce Can be replaced with soy sauce for vegetarian version.
  • 1 tablespoon Light Brown Sugar For a paleo version, use coconut sugar.
  • 2 tablespoons Lime Juice Essential for balancing flavors.
Serving Suggestions
  • 2 cups Jasmine or Sticky Rice Perfect bed for the curry.
  • 1 lime Fresh Lime Wedges Garnish for each bite.

Equipment

  • food processor
  • stovetop pan

Method
 

Step‑by‑Step Instructions
  1. First, make your homemade curry paste by blending fresh herbs, cilantro, and basil with green chilies until smooth (about 2-3 minutes). Set aside.
  2. Cut the chicken thighs into one-inch bite-sized pieces and set aside.
  3. In a stovetop pan, heat 2 tablespoons of oil over medium heat. Add the curry paste and sauté for 3-4 minutes until fragrant.
  4. Add the chicken pieces and cook for 5-7 minutes until browned, but not fully cooked.
  5. Pour in one can of coconut milk and stir to combine. Bring to a gentle simmer and cook for 10 minutes.
  6. Stir in the vegetables and simmer for 4-5 minutes until they retain their crunch.
  7. Adjust seasoning by adding lime juice and sugar, tasting as you go. Stir well.
  8. Ladle the curry over rice and garnish with fresh herbs and chilies. Serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 20gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Making your own curry paste allows better control over spice levels and freshness; remember to simmer coconut milk gently to maintain its creamy texture.

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