There’s a delightful rush of flavors waiting to sweep you off your feet with my Thai Green Chicken Curry. The moment I heat that vibrant curry paste, the air becomes a symphony of spices, ginger, and freshly chopped herbs. It’s hard to resist the allure of this aromatic dish, which not only tantalizes the taste buds but also brings a burst of color and warmth to the table.
I discovered this recipe during a rainy afternoon as I rummaged through my pantry, searching for something to whisk away the gloom. That’s when I found a trio of green chilies, some chicken thighs, and a can of creamy coconut milk—ingredients that would transform my kitchen into a vibrant Thai eatery.
Perfect for weeknight dinners or when you want to impress guests, this curry boasts an incredible balance of heat and sweetness without demanding hours of labor in the kitchen. Join me on this delicious journey as we create a dish that is both comforting and exotic—your new go-to comfort food awaits!
Why is Thai Green Chicken Curry a must-try?
Ease of cooking: This recipe is designed for home cooks of all skill levels, ensuring a quick, hassle-free experience.
Flavor explosion: Every bite bursts with a perfect balance of fresh herbs, bold spices, and creamy coconut, making it irresistibly delicious.
Crowd-pleaser: Impress family and friends with a dish that shows off your culinary skills while being universally loved.
Customizable: Feel free to swap in your favorite vegetables or proteins, allowing for endless variations.
Vibrant presentation: The rich colors of the curry and its garnishes make for a stunning dish that brings life to any table.
For more quick and delicious recipes like this, check out other fabulous weeknight dishes.
Thai Green Chicken Curry Ingredients
For the Curry Paste
- 3 tbsp oil – Essential for sautéing the paste and enhancing flavor.
- 1 lemongrass – Remove root and finely dice the bottom 2 inches; keep the rest of the stalk for later.
- 2 green chili – Use fresh chilies for an authentic kick of heat.
- 2 cm piece ginger – Grated ginger adds warmth and depth.
- 2 cloves garlic – Grated garlic provides aromatic richness.
- 1 cm piece galangal – Grated galangal adds a unique, earthy flavor.
- 1 shallot – Chopped shallot brings sweetness and aroma.
- 1 tsp ground cumin – This spice enhances the curry’s depth.
- 1 tsp ground coriander – Provides a citrusy flavor that brightens the dish.
- 1 tsp palm sugar – Balances the dish’s spiciness with a sweet note.
For the Curry
- 600 g chicken thighs – Cut into 2cm pieces for juicy, tender bites.
- 2 green capsicum – Diced to add crunch and a pop of color.
- 100 g bamboo shoots – Add texture and a subtle sweetness.
- 425 g tin baby corn – Brings a crunchy, sweet contrast to the soft chicken.
- 1 can coconut milk – Creamy base that harmonizes with the spices.
- 250 ml chicken or veg stock – Provides a flavor boost to simmer the curry.
- 2 lime leaves – Infuse a fragrant, citrusy essence to the dish.
- 1 handful fresh coriander – Chopped for a fresh finish and vibrant color.
For Optional Garnishes
- 100 g bean sprouts – Adds a crunchy layer on top.
- 1 handful mint – Brightens the flavors with a refreshing touch.
- 5 snow peas – Sliced finely for added texture and visual appeal.
- 1 red chili – Sliced finely for extra heat and color.
- 1 squeeze lime – A touch of acidity brightens the entire dish.
Discover the magic of Thai Green Chicken Curry at home and let your culinary adventure begin!
How to Make Thai Green Chicken Curry
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Blend the paste: Combine all curry paste ingredients in a small food processor or use a pestle & mortar until it becomes a smooth paste. If needed, add more oil for the right consistency.
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Sear the chicken: In a heavy-bottom frying pan, heat 2 tablespoons of oil over medium heat. Add the chicken pieces and fry for 3-4 minutes until they turn golden brown. Remove and set aside.
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Cook the curry paste: In the same pan, add the prepared curry paste and cook for 4-5 minutes, stirring regularly until it’s fragrant and deepens in color.
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Simmer the base: Pour in the coconut milk, chicken or vegetable stock, lemongrass stalks, and lime leaves. Let this simmer for 6-8 minutes until slightly thickened and aromatic.
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Add chicken and veggies: Remove the lemongrass and lime leaves, then stir in the fried chicken and diced vegetables. Cook on low heat for an additional 4-5 minutes, allowing flavors to meld.
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Garnish beautifully: Toss the optional garnish ingredients together in a small bowl. Serve the curry topped with these vibrant garnishes and a squeeze of lime for added freshness.
Optional: Add a sprinkle of sesame seeds for an extra crunch.
Exact quantities are listed in the recipe card below.
Storage Tips for Thai Green Chicken Curry
Fridge: Store leftover Thai Green Chicken Curry in an airtight container for up to 3 days to maintain its fresh flavors.
Freezer: If you want to keep it longer, freeze the curry in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, simply warm the curry on the stove over low heat, adding a splash of coconut milk or stock if it appears too thick.
Garnishes: Keep optional garnishes separate until you’re ready to serve for the best texture and freshness.
Expert Tips for Thai Green Chicken Curry
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Fresh Ingredients: Use fresh herbs and spices whenever possible. Their vibrant flavors make a significant difference in your Thai Green Chicken Curry.
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Customize Heat: Adjust the number of green chilies based on your spice preference. Start with fewer if you’re unsure, and taste as you go.
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Avoid Overcooking: Don’t overcook the chicken or vegetables; they should be tender but retain some crunch for delightful texture.
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Make Ahead: Prepare the curry paste ahead of time and store it in the fridge. This allows for quick dinners during busy weeknights.
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Balance Flavors: Taste and adjust the seasoning at the end; adding a little more sugar or lime juice can enhance the overall flavor of the curry.
Enjoy making this comforting dish with my helpful tips for Thai Green Chicken Curry!
Make Ahead Options
These delightful Thai Green Chicken Curry preparations are perfect for busy home cooks who want to save time without sacrificing flavor! You can make the curry paste up to 3 days in advance; simply store it in an airtight container in the refrigerator. Additionally, the chicken can be marinated in the paste up to 24 hours before cooking to deepen the flavor. To maintain quality, keep the cooked curry in the fridge for up to 3 days—just be sure to allow it to cool completely before sealing it in a container. When you’re ready to enjoy this dish, reheat gently on the stove and add a splash of coconut milk to revive its creamy texture. You’ll be rewarded with an aromatic meal that’s just as delicious as when freshly made!
Thai Green Chicken Curry Variations
Feel free to get creative with this recipe and make it your own with these delightful twists!
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Vegetarian: Swap the chicken for tofu or chickpeas, and use vegetable stock for a hearty, plant-based meal. You’ll get a lovely texture from the tofu as it soaks in all the flavors.
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Spicy Kick: Add an extra green chili or a splash of sriracha for those who crave more heat. The zing will elevate your curry to a new level of warmth!
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Coconut-Free: Use almond milk or soy cream instead of coconut milk for a lighter option. This gives a different texture but still maintains a delicious flavor profile.
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Sweet Addition: Toss in some diced pineapple or mango for a sweet and tangy burst that contrasts beautifully with the spices. You’ll be amazed at how well the flavors complement each other.
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Crunchy Texture: Mix in crispy fried shallots or cashews for added texture and a nutty flavor. This little crunch can bring extra excitement to every bite.
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Herb Variation: Experiment with different herbs like Thai basil or parsley in addition to coriander for an aromatic twist. This can add a refreshing twist that keeps every bite interesting.
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Kid-Friendly: Reduce the chilies and serve with a side of rice or noodles for the kids who may prefer a milder flavor. They can enjoy a delicious meal without the heat clouding their taste buds.
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Vegan: Use jackfruit instead of chicken and ensure your stock is vegetable-based for a wholly plant-based dish. It’s surprising how well jackfruit mimics a meaty texture while soaking up flavors!
What to Serve with Thai Green Chicken Curry?
Transform your dining experience into a vibrant feast of flavors with these delightful pairings.
- Jasmine Rice: Perfectly fluffy and fragrant, it soaks up the rich, aromatic curry sauce beautifully.
- Crispy Spring Rolls: These crunchy delights add a fun texture and a satisfying contrast to the creamy curry. Serve with a tangy dipping sauce for an extra kick!
- Thai Cucumber Salad: This fresh, zesty salad offers a cool bite to balance the heat of the curry, making for a delightful contrast.
- Steamed Bok Choy: Lightly steamed, this nutritious vegetable brings a pleasant crunch, enhancing the meal’s overall texture. Pairing vegetables with the curry makes it more vibrant and colorful.
- Mango Sticky Rice: Add a sweet note to your meal with this beloved Thai dessert; its creamy coconut milk base complements the curry’s flavor splendidly.
- Chilled Thai Iced Tea: A rich, sweet drink that pairs perfectly with the curry’s spices, adding a refreshing element to your dining experience.
- Lime Wedges: A simple squeeze of fresh lime adds a zesty brightness that elevates each bite of your curry! Just like with the optional garnishes, lime can enhance the whole meal.
- Prawn Crackers: Crunchy and savory, these make for a fantastic side that complements the curry while adding a bit of crunch!
- Mango Salad: The sweetness of ripe mango tossed with herbs and a drizzle of lime can bring a refreshing touch to the spicy dish.
Thai Green Chicken Curry Recipe FAQs
How do I select the right ingredients for Thai Green Chicken Curry?
Absolutely! When picking fresh ingredients, look for vibrant, firm vegetables. For green chilies, choose ones that are bright and glossy, avoiding any with dark spots or wrinkles. Fresh lemongrass should be fragrant and have a firm stalk. Ensure your chicken thighs are pink with a slight sheen and don’t have any unpleasant odor. It’s all about fresh, quality produce!
How should I store leftovers of Thai Green Chicken Curry?
Very well! Once cooled, store your leftover Thai Green Chicken Curry in an airtight container in the fridge for up to 3 days. You can also place it in individual portions in freezer-safe bags or containers, which can be stored for up to 3 months. Just remember to label them with the date!
Can I freeze Thai Green Chicken Curry? How?
Yes, you can! To freeze your Thai Green Chicken Curry, cool it completely, then ladle it into freezer-safe containers, leaving about an inch of space at the top for expansion. Make sure to seal them tightly, and label with the date. When you’re ready to enjoy it, thaw it overnight in the fridge for the best consistency, then reheat slowly on the stovetop.
What if my curry turns out too spicy?
Totally understandable! If you find your Thai Green Chicken Curry is too spicy, here are a few tricks: you can add a spoonful of sugar to balance the heat, or mix in a splash of coconut milk to mellow the flavors. Alternatively, adding more vegetables like potato or carrot can also help absorb some spiciness, creating a lovely blend.
Can I make Thai Green Chicken Curry suitable for dietary restrictions?
Absolutely! For a gluten-free version, ensure your fish sauce is gluten-free. You can replace chicken with tofu or chickpeas for a vegetarian or vegan option. And if you have any allergies, always check the labels on sauces and substitutes. You might also consider using vegetable stock instead of chicken stock for extra vegetarian flair.
How long does Thai Green Chicken Curry generally last in the refrigerator?
Great question! When stored properly in the fridge, your Thai Green Chicken Curry should stay fresh and tasty for up to 3 days. Just make sure to keep it in an airtight container to maintain its delicious flavors!
Discover the Magic of Thai Green Chicken Curry at Home
Ingredients
Equipment
Method
- Blend the paste: Combine all curry paste ingredients in a small food processor or use a pestle & mortar until it becomes a smooth paste. If needed, add more oil for the right consistency.
- Sear the chicken: In a heavy-bottom frying pan, heat 2 tablespoons of oil over medium heat. Add the chicken pieces and fry for 3-4 minutes until they turn golden brown. Remove and set aside.
- Cook the curry paste: In the same pan, add the prepared curry paste and cook for 4-5 minutes, stirring regularly until fragrant.
- Simmer the base: Pour in the coconut milk, chicken or vegetable stock, lemongrass stalks, and lime leaves. Let this simmer for 6-8 minutes until slightly thickened.
- Add chicken and veggies: Remove lemongrass and lime leaves, then stir in the fried chicken and diced vegetables. Cook on low heat for an additional 4-5 minutes.
- Garnish beautifully: Toss optional garnish ingredients in a small bowl and serve the curry topped with these garnishes.