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Thai Green Curry chicken

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.

thai green curry chicken 4

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.}

Thai green curry chicken

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.

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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 😋

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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.

Next up, try these Best Thai Curry Noodles for an easy one bowl meal.

Thai Green Curry Chicken

Here’s to all the meals worthy of loose pants.


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Thai Green Curry Chicken

Thai Green Curry Chicken

4.67 from 3 ratings
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!)
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Amy Dong


  • 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 Asian coconut milk, unsweetened, 14 oz each
  • 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
  • ¼ cup Thai basil leaves, shredded
  • ¼ 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


  • 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.


*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.

Nutrition (per serving)

Calories: 755kcal | Carbohydrates: 36g | Protein: 51g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 1762mg | Potassium: 1194mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5239IU | Vitamin C: 80mg | Calcium: 145mg | Iron: 14mg
Course: Dinner, Main
Cuisine: Thai
Method: Stovetop

Source: Chew Out Loud

Easy Thai Inspirations:

  1. Thai Stir Fried Noodles (Pad See Ew): We no longer have to order take out for this yummy dish.


  1. Spicy Thai Peanut Noodles. An amazing balance of flavors.


  1. Spicy Thai Grilled Shrimp. Healthy, succulent, and flavorful.

Thai Style Spicy Grilled Shrimp

Add a comment

Recipe Rating


    • Jennifer

    This is soooo good! Can you freeze it?

      • chewoutloud

      So glad you liked it, Jennifer! You should be able to freeze it in an airtight container for a couple of weeks.

    • Marianna
    • 4 stars

    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!

      • chewoutloud

      You’re very welcome, Marianna!

    • Marianna

    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.

      • chewoutloud

      Yes, Marianna, that would work… enjoy 🙂

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