Delicious Chicken Green Curry served with fresh basil and rice

Chicken Green Curry

ByCasey Monroe

Why Make This Recipe

Chicken Green Curry is a vibrant and flavorful dish that brings the taste of Thailand to your kitchen. It’s easy to make, healthy, and can be adjusted to fit your taste. With tender chicken, colorful vegetables, and a rich coconut curry, this dish is perfect for a quick dinner or a special occasion.

How to Make Chicken Green Curry

Ingredients

  • 1 tbsp olive oil
  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp green curry paste
  • 270 ml (9 fl oz) coconut milk
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 2 cups (300 g) vegetables of choice (zucchini/courgette, cherry tomatoes, and sugar snap peas pictured)
  • ¼ cup (10 g) Thai basil leaves (optional)
  • Lime wedges, to serve
  • Steamed jasmine rice, to serve

Directions

  1. Heat the olive oil in a large frying pan over medium heat.
  2. Add the chicken and cook for 5–6 minutes, until browned.
  3. Add the green curry paste and coconut milk, then bring to a gentle simmer.
  4. Stir in the brown sugar, fish sauce, and vegetables. Cook for 2 minutes until the vegetables have softened and the chicken is cooked through.
  5. Stir through the basil leaves, finish with a squeeze of lime, and serve with rice.

How to Serve Chicken Green Curry

To serve Chicken Green Curry, place a generous portion in a bowl. Add some steamed jasmine rice on the side. You can garnish with extra Thai basil leaves and lime wedges for added flavor.

How to Store Chicken Green Curry

Let the Chicken Green Curry cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, warm it gently on the stove or in the microwave until heated through.

Tips to Make Chicken Green Curry

  • Use fresh vegetables for the best taste and texture.
  • Adjust the amount of green curry paste based on how spicy you like it.
  • Add extra herbs like cilantro for additional flavor.
  • If you want it creamier, use full-fat coconut milk.

Variation

Feel free to replace chicken with shrimp, tofu, or even beef. You can also switch up the vegetables based on what’s in season or what you have on hand.

FAQs

1. Can I make Chicken Green Curry ahead of time?
Yes, you can prepare it a day in advance. Just store it in the fridge and reheat when ready to serve.

2. What if I don’t have green curry paste?
You can substitute with red curry paste or make your own using spices like coriander and cumin.

3. Is this dish gluten-free?
Yes, as long as you use gluten-free fish sauce, Chicken Green Curry can easily be gluten-free.

4. Can I use light coconut milk?
Yes, you can use light coconut milk if you want a lower calorie option, but it may affect the creaminess.