How to Make Thai Green Curry Chicken: An Easy Authentic Recipe

Green curry chicken is one of Thailand’s most beloved dishes, known for its vibrant flavor and comforting qualities. I’ve been making this dish for years and want to share a foolproof method that brings restaurant-quality results right to your home kitchen.

What Makes Green Curry Special?

If you love Thai food but have only tried red curry, you’re missing out! Green curry has a mellower profile compared to its fiery red counterpart, though it still packs plenty of flavor. As Sarah from The Woks of Life puts it, “If red curry is the high school homecoming queen, then green curry is kind of like red curry’s shy best friend. Just as good (maybe better), but a little on the mellower side.”

Ingredients You’ll Need

For an authentic Thai green curry chicken, gather these essentials:

• 1-2 pounds boneless chicken (thighs work best for juiciness)
• Green curry paste (4 oz or about 2-3 tablespoons)
• Coconut milk (13.5 oz can)
• Fish sauce (1-2 tablespoons)
• Sugar (1-2 teaspoons)
• Vegetables of your choice (broccoli, zucchini, carrots, bamboo shoots work great)
• Thai basil leaves (regular basil can substitute in a pinch)
• Cooking oil
• Onion, sliced
• Optional: kaffir lime leaves, chili oil or fresh chili for extra heat
• Chicken stock or broth

Step-by-Step Instructions

1. Prepare the Chicken

First, cut your chicken into bite-sized pieces The Allrecipes version suggests an interesting technique

• Toss chicken in 1 tablespoon dark soy sauce
• Lightly coat with 1 tablespoon all-purpose flour
• Brown the chicken in oil for about 5 minutes until golden
• Set aside

Alternatively The Woks of Life recommends

• Toss chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil
• Sear until browned
• Remove from pan

2. Create the Curry Base

This is where all the magic happens:

1. In the same pan, cook sliced onions until translucent
2. Add the green curry paste (2-4 tablespoons depending on your spice preference)
3. Cook the paste for about 5 minutes to release its flavors
4. If using The Woks of Life method, add your vegetables now and stir-fry briefly for 30 seconds

3. Build the Curry

1. Pour in coconut milk (one 13.5 oz can)
2. Add 1-1.5 cups of chicken stock or broth
3. Return the browned chicken to the pan
4. If using kaffir lime leaves or chilies, add them now
5. Bring everything to a simmer

4. Simmer and Season

1. Cover and simmer for about 10-20 minutes until chicken is tender
2. Once chicken is cooked through, add:
   • Fish sauce (1-2 tablespoons)
   • Sugar (1-2 teaspoons)
   • Thai basil leaves
3. Stir to combine and let the basil wilt slightly

5. Serve It Up

Green curry is typically soupier than red curry making it perfect for soaking up rice. Serve with

• Steamed jasmine rice
• Fresh cilantro for garnish
• An extra lime wedge for brightness

Tips for the Best Results

Curry Paste Options

You can find green curry paste in most grocery stores these days. The Allrecipes version uses 2 tablespoons of paste, while The Woks of Life goes for a more robust 4 ounces. I typically start with 2 tablespoons and adjust to taste – everyone’s spice preference is different!

Vegetable Variations

One of the best things about this recipe is how flexible it is with vegetables. I’ve made it when my fridge was nearly empty and when it was overflowing with produce. Some great options include:

• Broccoli
• Carrots
• Zucchini
• Bamboo shoots
• Bell peppers
• Snow peas
• Eggplant

Protein Options

While chicken thighs give the richest flavor, you can substitute:

• Chicken breast (it’ll be leaner but slightly less juicy)
• Tofu for a vegetarian version
• Shrimp (add these later in the cooking process so they don’t overcook)

Make It Your Own

The beauty of homemade curry is adjusting it to your taste:

• Like it spicier? Add more curry paste or some fresh chilies
• Want it sweeter? Increase the sugar slightly
• Need more umami? An extra splash of fish sauce does wonders
• Prefer a thicker sauce? Simmer uncovered for longer

Common Mistakes to Avoid

1. Rushing the curry paste: Those 5 minutes of cooking the paste before adding liquids are crucial for developing flavor
2. Using light coconut milk: Full-fat provides the creamiest texture and richest flavor
3. Overcooking the vegetables: Add tender veggies like zucchini later if you want them to keep some texture
4. Skipping the fish sauce: It might smell strong, but it’s essential for authentic Thai flavor

Nutrition Information

According to the Allrecipes nutritional data, per serving this dish contains approximately:

• 472 calories
• 41g fat (24g saturated)
• 15g carbs
• 27g protein
• 935mg sodium

The Woks of Life version lists:

• 504 calories
• 37g fat (19g saturated)
• 22g carbs
• 25g protein

Keep in mind these values don’t include the rice typically served with the curry.

Why I Love This Recipe

I gotta say, this recipe has saved me on countless busy weeknights. It’s one of those dishes that feels special enough for company but isn’t actually that complicated to make. Plus, it’s a great way to use up whatever veggies are hanging out in your fridge.

The first time I made green curry, I was surprised by how different it was from the red curry I was used to. It has this fresh, aromatic quality that’s really distinctive. My kids were skeptical at first (it’s green, after all), but now they request it regularly!

What I really love is that once you’ve made it a few times, you barely need to look at a recipe. The basic formula—curry paste, coconut milk, protein, veggies, and seasonings—becomes second nature.

Frequently Asked Questions

Can I make this ahead of time?

Yes! In fact, like many curries, the flavor improves after sitting for a day in the refrigerator. Just reheat gently on the stove.

How spicy is green curry?

Traditional Thai green curry is actually spicier than red curry, but most store-bought pastes in Western countries are fairly mild. You can always adjust the heat level by adding more or less paste.

Can I freeze leftovers?

Absolutely. Freeze in airtight containers for up to 3 months. The texture of some vegetables might change slightly upon thawing, but the flavor will be preserved.

What if I can’t find Thai basil?

Regular Italian basil will work in a pinch. As Sarah from The Woks of Life says, “When my choices are: ‘green curry with Italian basil’ and ‘no green curry,’ I will ALWAYS pick the first choice.”

Is this authentic Thai green curry?

This recipe incorporates techniques and ingredients from traditional Thai cooking while being adapted for home kitchens outside Thailand. The core elements—green curry paste, coconut milk, fish sauce, and Thai basil—are authentic components of Thai green curry.

So there you have it—a simple, flexible recipe for making delicious Thai green curry chicken at home. Whether you’re a Thai food expert or trying it for the first time, this approachable method delivers great results every time. Give it a try, and don’t be afraid to make it your own!