This green Thai chicken coconut curry is bright, creamy, and wonderfully aromatic — a weeknight showstopper that comes together in about 30 minutes. I’ve made versions of this many times at home, tweaking the balance of heat, lime, and fish sauce until it sings. For a comforting contrast in curry styles, I sometimes pair it with recipes like this delicious Jamaican curry when planning a curry-focused dinner party.
Why Make This Recipe
- Bold, layered flavors: coconut richness, tart lime, salty fish sauce, and fragrant basil make every bite complex and satisfying.
- Fast and weeknight-friendly: most of the work is browning and simmering — about 30–35 minutes total.
- Nutritious and protein-packed: lean chicken, vegetables, and coconut milk give you protein, vitamins, and healthy fats.
- Versatile for occasions: dress it up for guests or keep it casual for family dinners.
- Personal insight: I love this recipe because the green curry paste transforms quickly in hot oil, releasing aromatics that fill the kitchen and make leftovers taste even better the next day. Also try a playful twist like these Thai green chicken curry pies for a brunch extension.
Recipe Overview
- Prep time: 10–15 minutes (chopping, measuring, optional homemade curry paste)
- Cook time: 15–20 minutes
- Total time: 25–35 minutes
- Servings: 4 (about 1 cup curry per person with rice)
- Difficulty: Easy–Medium
- Method: Sear chicken, gently fry curry paste to bloom flavors, simmer in coconut milk with vegetables, finish with herbs and lime. For another curry perspective, compare with this classic Thai red curry technique.
My Experience Making This Recipe
When I first tested the dish, the biggest discovery was timing: over-reducing the coconut milk makes the curry oily, so I learned to simmer gently and stop as soon as the sauce is slightly thickened. I also tested different green curry pastes and found a balance of 1–2 tablespoons paste per 14-oz can of coconut milk gives a reliably pleasant heat for most eaters.
How to Make Delicious Green Thai Chicken Coconut Curry You’ll Love
Start by browning bite-sized chicken pieces in a heavy skillet over medium-high heat until just golden; this builds flavor through caramelization. Remove the chicken, then fry green curry paste (1–2 Tbsp) in 1–2 Tbsp neutral oil for 30–60 seconds to release its aromatics before adding one 14-oz can of coconut milk and 1 cup of chicken stock. Return chicken and add vegetables like bell peppers and snap peas; simmer 8–12 minutes until chicken reaches 165°F (74°C) and vegetables are tender-crisp. Finish with 1–2 tsp fish sauce, 1 Tbsp palm sugar or brown sugar, juice of 1 lime, and a handful of Thai basil or cilantro.
Expert Tips for Success
- Bloom the paste: frying the curry paste briefly in oil unlocks essential oils and deepens flavor; don’t skip this step. Also consider using a mortar and pestle or blender for a fresher paste.
- Watch coconut milk: simmer gently over medium-low heat to avoid splitting; if it separates, whisk in a little hot stock off the heat to re-emulsify.
- Use a thermometer: cook chicken to 165°F (74°C) for safety and juiciness; thin chicken cooks fast, so check early.
- Ingredient quality matters: authentic Thai flavor comes from good fish sauce, fresh lime, and Thai basil; if you like smoky notes, try searing chicken on a cast-iron skillet or experiment with grilled chicken for a variation found in this coconut grilled chicken.
- Equipment: a heavy-bottomed sauté pan or Dutch oven ensures even heat; a fine microplane grater for lime zest and a probe thermometer make finishing precise.
How to Serve Delicious Green Thai Chicken Coconut Curry You’ll Love
- Classic: Serve over steamed jasmine rice with lime wedges and extra basil leaves for freshness.
- Low-carb: Swap rice for cauliflower rice or serve over steamed broccoli for a lighter plate.
- Family-style: Spoon into a shallow bowl, top with thinly sliced red chili and a drizzle of coconut cream for presentation.
- Entertaining tip: set up a rice bar with pickled vegetables and crispy shallots — also pairs nicely with creamy curry ideas like this creamy coconut chicken curry.
Storage and Reheating Guide
Cool curry to room temperature within 2 hours, then transfer to airtight containers and refrigerate for up to 3–4 days. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months; leave a little headspace if using a rigid container. To reheat, thaw overnight in the fridge if frozen, then gently reheat on the stovetop over low–medium heat, stirring often; add a splash of water or stock to restore silky consistency and heat to 165°F (74°C) before serving.
Recipe Variations
- Gluten-free: use tamari or coconut aminos instead of soy and verify the curry paste and fish sauce contain no wheat.
- Dairy-free/vegan: substitute chicken with firm tofu or chickpeas and use vegetable stock; vegan fish sauce alternatives or extra soy sauce add umami.
- Protein swaps: shrimp needs only 3–5 minutes at the end; beef strips benefit from quick, high-heat searing and a slightly longer simmer.
- Extra vegetables: add eggplant, bamboo shoots, or baby corn; if using eggplant, briefly salt and rinse to reduce bitterness.
Nutritional Highlights
- Good protein source: chicken provides lean protein supporting muscle maintenance.
- Healthy fats: coconut milk supplies medium-chain triglycerides (MCTs) — use light coconut milk to reduce calories if desired.
- Allergens: contains fish (fish sauce) and coconut; adjust for allergies by using safe substitutes and check packaged curry paste for shrimp or fish ingredients. Aim for 1 to 1.5 cups of curry per serving alongside rice for a balanced portion.
Troubleshooting Common Issues
- Flavor too salty: add a little sugar and lime juice, or a splash of coconut milk to mellow the salt.
- Sauce split or oily: remove from high heat, whisk in 1–2 Tbsp warm stock off the heat, and then return to low heat to recombine.
- Bland curry: bloom more curry paste or add a finishing spoonful of fish sauce and lime juice to lift flavors.
Frequently Asked Questions
Q: Can I make green curry paste from scratch?
A: Yes. A basic paste blends fresh green chilies, garlic, shallots, cilantro stems, galangal (or ginger), lime zest, kaffir lime leaves, coriander root, cumin, and shrimp paste. Use a mortar and pestle or a high-speed blender with a little oil. Fresh paste is brighter, but store-bought paste is a reliable time-saver.
Q: How do I control the heat level?
A: Adjust the number of green chilies or the amount of curry paste. Start with 1 Tbsp paste per can of coconut milk for mild, 2 Tbsp for medium, and more for heat. Removing seeds from chilies reduces heat too.
Q: Can I use boneless skin-on chicken?
A: Yes — skin on adds flavor and richness when seared, but remove skin before simmering if you want a leaner result. Ensure pieces are evenly sized so they reach 165°F (74°C) at the same time.
Q: Why did my curry become watery after refrigeration?
A: Coconut milk sometimes separates and firms when cold; gently reheat and whisk in a splash of hot stock or water to restore smoothness. Avoid boiling vigorously which can break the sauce further.
Conclusion
For a traditional inspiration and extra techniques, check this Authentic Thai Green Curry Recipe (แกงเขียวหวาน) by My Mother-In … — it’s a great companion to the approach here and helpful if you want to explore deeper Thai flavor profiles.
Print
Green Thai Chicken Coconut Curry
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright, creamy, and aromatic green Thai chicken coconut curry that comes together in about 30 minutes, perfect for weeknight dinners.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1–2 Tbsp green curry paste
- 1–2 Tbsp neutral oil
- 1 can (14 oz) coconut milk
- 1 cup chicken stock
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1–2 tsp fish sauce
- 1 Tbsp palm sugar or brown sugar
- Juice of 1 lime
- Handful of Thai basil or cilantro
Instructions
- Brown the chicken pieces in a heavy skillet over medium-high heat until golden, then remove from the skillet.
- In the same skillet, fry the green curry paste in the neutral oil for 30-60 seconds.
- Add the coconut milk and chicken stock to the skillet and bring to a gentle simmer.
- Return the chicken to the skillet along with the bell peppers and snap peas.
- Simmer for 8-12 minutes until the chicken is cooked through and the vegetables are tender-crisp.
- Finish with fish sauce, palm sugar, lime juice, and Thai basil or cilantro.
Notes
For a spicier curry, adjust the amount of green curry paste. This dish pairs well with steamed jasmine rice or can be served with cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg