Name: Thai Green Curry with Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2–3 tablespoons green curry paste; 1 can (13.5 oz) coconut milk; 1 pound chicken breast or thighs, thinly sliced; 1 cup green beans, trimmed; 1 cup broccoli florets; 1–2 red chilies, sliced (optional); 1 tablespoon fish sauce; 1 teaspoon brown sugar; 1 handful Thai basil leaves; 1–2 lime wedges, for serving; 2 cups cooked jasmine rice

Creamy, spicy, and bursting with fragrant herbs, Thai Green Curry with Chicken is a dish that brings the warmth and flavor of Thailand right into your kitchen. With its vibrant green hue, rich coconut base, and a medley of fresh vegetables, this curry is both visually stunning and deeply satisfying. Whether you’re a curry aficionado or just starting to explore Thai cuisine, this recipe is approachable and rewarding.

The beauty of Thai Green Curry lies in its balance. It harmonizes heat from green chilies, sweetness from coconut milk, and brightness from fresh herbs like basil and kaffir lime. When paired with tender slices of chicken and crisp vegetables, the result is a bowl of comfort that packs a punch. Serve it over jasmine rice, and you have a complete meal that impresses every time.

What Kind of Curry Paste Should I Use?

For the most authentic and bold flavor, look for Thai green curry paste made in Thailand—brands like Maesri or Mae Ploy are excellent. They typically contain green chilies, lemongrass, garlic, galangal, and shrimp paste. If you’re vegetarian or allergic to seafood, you can find vegan versions without shrimp paste. You can also make your own paste at home for a more customized taste experience, but store-bought is totally fine for weeknight ease.

Ingredients for the Thai Green Curry with Chicken

Green Curry Paste – The backbone of the dish. It infuses the curry with aromatic heat and authentic Thai flavors.

Coconut Milk – Provides a creamy, slightly sweet base that balances out the spice and carries the curry flavors.

Chicken Breast or Thighs – Sliced thinly for quick cooking, chicken adds lean protein and soaks up the curry sauce beautifully.

Green Beans – Adds crunch and vibrant color while keeping the dish fresh.

Broccoli Florets – A hearty vegetable that pairs well with the creamy sauce and holds up to simmering.

Red Chilies (optional) – Great for those who enjoy extra heat and want a pop of red color contrast.

Fish Sauce – Adds a rich umami depth that’s signature in Thai cooking.

Brown Sugar – Just a touch to balance the saltiness and spice with a hint of sweetness.

Fresh Thai Basil – Aromatic and peppery, basil finishes the curry with an unmistakable fresh note.

Lime Wedges – For squeezing on top right before serving, brightening the entire dish.

Jasmine Rice – The perfect partner for soaking up all that luscious green curry sauce.

How To Make the Thai Green Curry with Chicken

Step 1: Sauté the Curry Paste

In a large skillet or wok, heat a splash of oil over medium heat. Add 2-3 tablespoons of green curry paste and sauté for about 1-2 minutes until fragrant. This step is essential for releasing the oils and aromas from the paste.

Step 2: Add Coconut Milk

Pour in one can of full-fat coconut milk. Stir well to combine with the curry paste, creating a rich, green curry base.

Step 3: Cook the Chicken

Add sliced chicken breast or thighs to the pan. Let them simmer in the coconut curry sauce for about 6–8 minutes until fully cooked and tender.

Step 4: Add Vegetables

Toss in your green beans and broccoli florets. Let everything simmer together for another 5–7 minutes, just until the veggies are bright and tender-crisp.

Step 5: Season the Curry

Stir in 1 tablespoon of fish sauce and 1 teaspoon of brown sugar. Taste and adjust seasoning as needed—you can add more fish sauce for saltiness or a pinch more sugar to mellow the spice.

Step 6: Finish with Herbs

Turn off the heat and toss in a generous handful of Thai basil leaves. Let them wilt slightly in the residual heat. Garnish with sliced red chilies and lime wedges if desired.

Step 7: Serve Hot

Spoon the green curry over steamed jasmine rice and serve immediately while hot and aromatic.

Serving and Storing Thai Green Curry with Chicken

Thai Green Curry is best served hot, ladled generously over a bed of jasmine rice. It also pairs wonderfully with rice noodles or even crusty bread if you want something to mop up the sauce. For a lighter option, try serving it over cauliflower rice.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, adding a splash of coconut milk or water if needed to loosen the sauce. The flavors deepen overnight, so don’t be surprised if it tastes even better the next day!

Frequently Asked Questions

What protein can I use instead of chicken?

Shrimp, tofu, or sliced beef are all great substitutes. If you’re vegetarian, tofu or tempeh soaks up the curry sauce beautifully.

Is Thai green curry very spicy?

It can be, depending on the curry paste you use. You can tone down the heat by using less paste or adding more coconut milk.

Can I freeze Thai green curry?

Yes! Let it cool completely before storing it in freezer-safe containers. It will keep well for up to 2 months. Reheat slowly and stir well to bring the sauce back together.

What vegetables go well in green curry?

Besides green beans and broccoli, try bell peppers, zucchini, baby corn, eggplant, or snap peas.

Do I need to use Thai basil?

It adds authentic flavor, but if you can’t find it, regular basil works in a pinch.

Want More Curry Ideas?

If you’re a fan of bold, warming flavors, explore more recipes that bring comfort and spice to the table:

Easy Thai Red Curry Dumpling Soup for a cozy, dumpling-loaded version of Thai flavors.
Louisiana Remoulade Sauce if you love bold sauces that add depth to any dish.
Sweet Garlic Chicken in the Crockpot for a set-it-and-forget-it option with similar sweet-savory notes.
Texas Roadhouse Butter Chicken Skillet for creamy indulgence with Southern flair.
Creamy Alfredo Lasagna Soup if you’re in the mood for something rich and comforting.

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And let me know in the comments how yours turned out. Did you add extra heat or swap in shrimp? Did you go heavy on the basil or sneak in some spinach?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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