If you have a craving for something bold, vibrant, and utterly comforting, you have to try this Thai Green Chicken Curry Recipe. It’s a delightful blend of creamy coconut milk, fresh veggies, and tender chicken simmered in a fragrant green curry paste that brings just the right amount of spice and zest. This dish is not only a feast for the taste buds but also a colorful celebration on your plate, making it perfect for weeknight dinners or sharing with loved ones when you want to impress without stress.
Ingredients You’ll Need
The magic of this Thai Green Chicken Curry Recipe lies in its simplicity and harmony of ingredients. Each item plays a key role in creating its rich flavor profile and inviting texture while keeping the cooking process straightforward and quick.
- 2 tablespoons olive oil: Essential for sautéing and bringing out the fragrance of the vegetables and curry paste.
- 3 carrots (peeled and thinly sliced on the bias): Adds natural sweetness and a lovely crunch to the curry.
- 1 red bell pepper (thinly sliced): Packed with color and a subtle fruity bite that complements the creamy sauce.
- 1 recipe green curry paste (about 1/3 cup homemade*): The heart of the curry – delivers the signature spicy, herbal complexity.
- 1 pound chicken breasts (cut into ½-inch slices): Protein that soaks up flavors and stays juicy throughout cooking.
- 1 medium zucchini (cut into ¼-inch slices on the bias): Adds freshness and a tender texture to balance the richness.
- 15 ounces coconut milk (canned, full-fat or lite): Provides the creamy base that carries all the flavors beautifully.
- 1 cup chicken broth (regular sodium): Enhances the depth of the curry without overpowering the delicate spices.
- 1-2 teaspoons soy sauce or Tamari (gluten-free Tamari or coconut liquid aminos): For umami richness and a subtle salty kick.
- ½ teaspoon salt (to taste*): Balances flavors to perfection.
- 1 teaspoon lime juice (plus more for serving): Adds a bright, tangy note that lifts the dish.
- Fresh basil (optional): Offers a refreshing herbal aroma that enhances every bite.
- Fresh cilantro (optional): Adds a burst of citrusy freshness and color.
- White rice: The perfect canvas to soak up the luscious curry sauce.
How to Make Thai Green Chicken Curry Recipe
Step 1: Sauté the Carrots
Start by heating the olive oil in a large skillet or Dutch oven over medium heat. Toss in the thinly sliced carrots and sauté them for 2 to 3 minutes. This step softens the carrots just enough to keep a little bite while coaxing out their natural sweetness, which forms a lovely flavor base for the curry.
Step 2: Add Bell Pepper and Curry Paste
Next, add the sliced red bell pepper and green curry paste to the pan. Keep sautéing everything for another 2 to 3 minutes, allowing the aromas of the curry paste to bloom and the peppers to slightly soften. This is where your kitchen starts smelling like a cozy Thai eatery, and trust me, that’s a good sign!
Step 3: Combine Coconut Milk, Broth, Chicken, and Zucchini
Pour in the creamy coconut milk along with the chicken broth, giving the mixture a gentle stir. Add in the chicken slices and zucchini, then stir everything together to coat the chicken and vegetables evenly. Cover the pot with a lid to lock in steam and flavor so the curry can cook evenly.
Step 4: Simmer on Low Heat
Lower the heat and let your curry simmer gently for 15 minutes. This slow simmer is what tenderizes the chicken and allows all the flavors to meld beautifully. The coconut milk will thicken into a silky sauce that clings to every bite of chicken and vegetable.
Step 5: Season and Brighten
After simmering, stir in the soy sauce (or your preferred alternative), salt, and lime juice. These final seasonings deepen the savory aspects and add a fresh zing that balances the creamy richness perfectly.
Step 6: Serve and Enjoy
Finish your meal by spooning the Thai Green Chicken Curry over a bed of fluffy white rice or cauliflower rice if you prefer a lighter option. Garnish with fresh basil or cilantro to add vibrant color and a fresh herbal lift that makes each spoonful a delight.
How to Serve Thai Green Chicken Curry Recipe
Garnishes
Fresh herbs like basil and cilantro are the simplest ways to elevate this dish. They add a pop of color, a burst of fragrance, and fresh notes that brighten the creamy curry—making your presentation look as good as it tastes.
Side Dishes
While white rice is the classic partner for this Thai Green Chicken Curry Recipe, steamed jasmine rice or fluffy coconut rice add extra dimension. For lighter meals, try serving it with cauliflower rice or a crunchy cucumber salad to contrast the warm curry’s creaminess.
Creative Ways to Present
Want to impress your guests? Serve this curry in beautiful bowls lined with banana leaves for an authentic touch. You can also add a handful of roasted peanuts or toasted coconut flakes on top for texture and visual appeal. Pair it with a crisp glass of chilled Riesling or a refreshing Thai iced tea to complete the experience.
Make Ahead and Storage
Storing Leftovers
This Thai Green Chicken Curry Recipe stores brilliantly. Transfer any leftovers into an airtight container and keep it refrigerated for up to 3 days. The flavors continue to develop allowing the dish to taste even better the next day.
Freezing
If you want to save this curry for longer, it freezes well too. Make sure it cools completely, then portion it into freezer-safe containers. It will keep for up to 2 months with the creamy texture still intact when thawed properly.
Reheating
To reheat, warm your curry gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or coconut milk to loosen the sauce if it thickens too much. Avoid the microwave for best texture and flavor, though that works fine in a pinch.
FAQs
Can I use store-bought green curry paste instead of homemade?
Absolutely! While homemade green curry paste has a fresh vibrancy, high-quality store-bought paste works wonderfully to save time without sacrificing flavor in this Thai Green Chicken Curry Recipe.
Is it possible to make this dish vegetarian or vegan?
Yes! Swap the chicken for tofu or a variety of vegetables like eggplant and mushrooms, and replace the chicken broth with vegetable broth. This keeps the curry hearty and delicious while catering to plant-based diets.
How spicy is this Thai Green Chicken Curry Recipe?
The spice level depends on your curry paste and personal taste. Green curry generally carries a gentle heat balanced by the sweetness of coconut milk. Adjust the amount of curry paste or add a bit of sugar if you prefer milder flavors.
What can I substitute for soy sauce if I have allergies?
Gluten-free Tamari or coconut aminos are excellent alternatives that maintain that umami punch without triggering allergies, making your Thai Green Chicken Curry Recipe safe and tasty.
Can I prepare parts of this recipe in advance?
Definitely! You can chop your veggies and make the green curry paste a day ahead, which saves prep time. The curry itself also reheats beautifully so it’s great for meal prep.
Final Thoughts
This Thai Green Chicken Curry Recipe has quickly become one of my all-time favorites because it’s packed with fresh flavors, easy to prepare, and endlessly satisfying. If you want a dish that’s both comforting and exciting to the palate, give this recipe a try—you’ll be amazed at how effortlessly it comes together and the smiles it inspires around the dinner table!
Print
Thai Green Chicken Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Thai Green Chicken Curry is a vibrant and flavorful dish featuring tender chicken breasts simmered with fresh vegetables in a rich and creamy coconut milk-based green curry sauce. Enhanced with homemade green curry paste, it offers a perfect balance of spicy, savory, and tangy notes, served best over fluffy white rice or cauliflower rice for a comforting and satisfying meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 3 carrots, peeled and thinly sliced on the bias
- 1 red bell pepper, thinly sliced
- 1 recipe green curry paste (about 1/3 cup homemade)
- 1 pound chicken breasts, cut into ½-inch slices
- 1 medium zucchini, cut into ¼-inch slices on the bias
- 15 ounces canned coconut milk (full-fat or lite)
- 1 cup chicken broth (regular sodium)
- 1–2 teaspoons soy sauce or Tamari (gluten-free Tamari or coconut liquid aminos)
- ½ teaspoon salt (to taste)
- 1 teaspoon lime juice, plus more for serving
- Fresh basil (optional)
- Fresh cilantro (optional)
- White rice or cauliflower rice, for serving
Instructions
- Heat and sauté carrots: In a large skillet or Dutch oven over medium heat, add the olive oil and sliced carrots. Sauté them for 2-3 minutes until they start to soften and release their sweetness.
- Add bell pepper and curry paste: Incorporate the thinly sliced red bell pepper and the green curry paste into the skillet. Continue to sauté the mixture for another 2-3 minutes, allowing the flavors to meld beautifully.
- Add liquids, chicken, and zucchini: Pour in the coconut milk and chicken broth, then add the sliced chicken breasts and zucchini. Stir everything together to combine evenly, and cover the pot with a lid.
- Simmer the curry: Reduce the heat to low and let the curry simmer gently for 15 minutes. This allows the chicken to cook through and the vegetables to become tender while the flavors deepen.
- Season the curry: Stir in the soy sauce or Tamari, salt to taste, and lime juice. Adjust the seasoning as needed to balance the salty, savory, and tangy elements.
- Serve: Ladle the green chicken curry over cooked white rice or cauliflower rice. Garnish with fresh basil or cilantro if desired, and add extra lime juice for brightness. Enjoy your aromatic and satisfying Thai dish!
Notes
- You can make your own green curry paste for authentic flavor or use store-bought as a convenient alternative.
- Adjust the amount of soy sauce or Tamari to control the saltiness of the dish, especially if using low-sodium broth.
- For a dairy-free and gluten-free meal, use coconut aminos in place of soy sauce and ensure the curry paste is free of gluten.
- Serve with cauliflower rice for a low-carb option.
- Fresh herbs like basil and cilantro add a burst of freshness and aroma when serving.
