This Thai Green Curry Chicken truly hits the spot! If you’re craving some scrumptious Thai food, you’ve come to the right place. A party in your mouth is about to happen.
Question: What do you get when Thai cuisine gets the spotlight at the monthly Gourmet Club (or Supper Club or Dinner Group or whatever it wants to be called?)
Answer: A loose-pants-only type of meal. Spanx not invited.
Obviously, our Gourmet Club overindulged on Thai food during our last event. And it was ridiculously awesome. Weeks later, I was still heady with the aroma of basil, lime, garlic, and spices.
Totally smitten, I went home and remade this Thai Green Curry Chicken a couple more times because it is just that good.
Gotta make curry when you’re dreaming in curry. {Dreams do come true.}
The herbs and spices used here are incredible together.
I was able to get these lemongrass “hearts” ⇑ which are basically the white insides of lemongrass stalks. If you can only find the longer, larger stalks, go ahead and get those and use just the whiter parts of it.
Thai basil is aromatic and beautiful in this dish, but if you need to go with Italian basil, so be it. Just be sure it’s fresh.
Traditionally, lime leaves (kaffir) are used in this dish, but if you can’t find those, you can sub with the zest of one large lime.
Combine all those luscious herbs with more intoxicating aromatics. Toss in the garlic, ginger, onion, cilantro, and palm sugar. Palm sugar has an especially caramel-like flavor that regular sugar doesn’t own. Sorry, white sugar. Go with Palm. If you truly can’t find the palm sugar, brown sugar is your next best bet.
Did we mention coconut milk and green curry paste? It’s getting better with every bite.
I promise you’ll be chomping away 😋
By the way, Asian fish sauce is a must. There’s no sub for that. It’s easy to find at most major grocery stores these days. Don’t worry; your chicken won’t taste like fish.
The Asian fish sauce lends a savory saltiness that is highly flavorful and really makes this dish. If you skip it, the curry won’t be nearly as awesome.
I love the crunch, color, and mild sweetness that red bells add to this dish. Feel free to add more veggies if you’re into that.
Oh, and chicken. Because it’s Thai Green Curry Chicken, after all. Thighs or breast, up to you.
Here’s to all the meals worthy of loose pants.
Enjoy.
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Thai Green Curry chicken
- Total Time: 45 mins
- Yield: 4-6 1x
Description
This Thai Green Curry Chicken truly hits the spot! If you’re craving some scrumptious Thai food, you’ve come to the right place. A party in your mouth is about to happen. (P.S. This dish tastes even better the next day; We suggest making the curry broth 1 day ahead for best flavor!)
Ingredients
- 4 TB cooking oil
- 1 onion, peeled and sliced into thin strips
- 6 fresh garlic cloves, minced
- 2 TB fresh ginger, grated
- 3 stalks lemongrass, inner white parts only, thinly sliced
- 8 TB green curry paste*
- 2 cans (14 oz each) Asian coconut milk, unsweetened
- 2 cups regular, high quality chicken broth
- 6 TB Asian fish sauce
- 2 TB palm sugar (brown sugar can be subbed if needed, but palm sugar is best)
- 2 TB freshly squeezed lime juice
- 3 lbs boneless chicken thighs or breast, cut into bite size pieces
- 8 lime leaves, sliced OR zest of 1 large lime
- 2 large red bell peppers, seeded and sliced
- 1/4 cup Thai basil leaves, shredded
- 1/4 cup cilantro leaves, chopped
- Optional: 1-2 chilies, seeded and sliced, if you like heat
- Other: lime wedges and cooked Jasmine rice to serve alongisde
Instructions
- In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become so much more concentrated the next day.)
- Add chicken, lime leaves (or zest,) and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don’t overcook the chicken.
- Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.
Notes
*I use Thai Kitchen brand of green curry paste, which is milder in heat level. Please note that different brands of green curry paste will vary in their spice levels, so taste test before you decide how much to use.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: dinner, main
- Cuisine: Thai
Source: Chew Out Loud
Easy Thai Inspirations:
- Thai Stir Fried Noodles (Pad See Ew): We no longer have to order take out for this yummy dish.
2. Spicy Thai Peanut Noodles. An amazing balance of flavors.
3. Spicy Thai Grilled Shrimp. Healthy, succulent, and flavorful.
Great recipe! I’d love to make it these days, I’ve been looking for something typically Thai, but easy and quick to cook.
Hope you love it as much as we do, Christie! So glad to see you here today 🙂
The Thai Green Curry Chicken was awesome. My girl and loved this. It tastes very close to what we have gotten at a restaurant in town. Now I can make it home!!
YAY!! Super happy to hear it 🙂 We’re so glad you love this as much as we do 🙂 Thanks for coming over to let us know; hope you continue to find recipes you enjoy here at COL!
What brand of curry paste do you use?
I use Thai Kitchen. It’s milder in heat. Hope you enjoy this recipe 🙂
This looks so yum!! I’m still new to Thai cooking. Is this a spicy recipe?
Hi, Lina! It’s mildly spicy 🙂 You can add or lessen as you like. Enjoy! 😉
I just tried it and it’s super tasty! Thanks for sharing your version of the recipe
Yay! So glad
Omg!! My girlfriend made this dish almost 14 years ago and this is what I’ve been searching for….made countless recipes that were close, but not right. This was sooooooo AMAZING! Thank you so very much for sharing. Easy to prepare and my entire family loved it.
Yipee, Andrea!! I’m so so happy your family loved this! Thanks for coming over and letting us know 🙂
I have to say I am quite sad and disappointed with this recipe 🙁 I did about half the green curry paste that it called for, and it was ridiculously spicy/poignant… .I’m trying to salvage it by adding more coconut milk/sugar etc, but no luck.
Michelle, I’m so sorry and sad that the green paste was too spicy 🙁 Different brands are definitely varying in spice levels, and it sounds like the brand your store had was spicier than usual. Typically, this curry is mild to moderate, so if you give it a go in the future, I’d recommend using a mild green curry (taste-test it to be sure)… again, sorry that happened.
I love this recipe. I have shared with friends and family.
So happy to hear that, Mary! Thanks for sharing 🙂
I know this is a green curry recipe but will it work if you swap the green paste for red? I have red at home and it’s my fave. Maybe change the veggies to ones I see at Thai restos for red curry such as adding broccoli and Bok Choy.
Yes, Marianna, that would work… enjoy 🙂
Very tasty curry! Authentic Thai tasting. My only issue was that I found the sauce too runny. When I warmed it up a second time I did the sauce first and let it cook down a bit then added a cornstarch slurry. Finally I added the chicken and veggies back it and it was delicious! Any tips on thickening the sauce or just the cornstarch trick? I might cook the sauce longer next time before adding the check and veg thanks for sharing!
★★★★
You’re very welcome, Marianna!
This is soooo good! Can you freeze it?
So glad you liked it, Jennifer! You should be able to freeze it in an airtight container for a couple of weeks.