Easy & Authentic Thai Green Curry Chicken: Your Guide to a Flavorful Homemade Meal

Discover the secret to a vibrant, aromatic Thai Green Curry – a delightful blend of tender chicken, rich coconut milk, and fragrant spices. This restaurant-worthy dish comes together in under an hour, making it perfect for a comforting weeknight dinner at home.

Thai Green Curry is more than just a meal; it’s an experience that transports your taste buds straight to the heart of Thailand. This recipe allows you to create that authentic, rich, and slightly spicy flavor profile in your own kitchen without spending hours over the stove. It’s the kind of dish that truly feels special, yet is surprisingly simple to master, even for beginners.

The magic of this curry lies in its incredibly creamy sauce, which is infused with layers of bold flavors from potent green curry paste, luxurious coconut milk, and a trio of fresh aromatics: green onions, garlic, and ginger. Each spoonful offers tender, perfectly cooked pieces of chicken bathed in this fragrant sauce. What makes it even better is how quickly it comes together – from prep to plate in less than an hour, making it an ideal choice for those busy weeknights when you still crave something extraordinary.

I highly recommend serving this luscious curry over a steaming bowl of Instant Pot Jasmine Rice. The rice beautifully soaks up every drop of the aromatic sauce, creating a harmonious bite. A generous sprinkle of fresh cilantro just before serving adds a burst of freshness and a vibrant pop of color, perfectly balancing the richness of the curry.

Essential Ingredients for Your Thai Green Curry

For the full measurements and detailed instructions, be sure to scroll to the bottom of the post for the COMPLETE PRINTABLE recipe card.

Creating an authentic Thai Green Curry starts with fresh, quality ingredients. Here’s what you’ll need to gather to bring this flavorful dish to life:

• Boneless Skinless Chicken Breasts – Cut into bite-sized pieces, these cook quickly and absorb the curry’s rich flavors. You can easily substitute with chicken thighs for a juicier result, if preferred.
• Soy Sauce – Used for both seasoning the chicken and enhancing the savory depth of the curry sauce.
• All-Purpose Flour – A small amount helps to lightly coat the chicken, aiding in browning and creating a slightly thicker sauce.
• Canola Oil – Ideal for searing the chicken and sautéing the aromatics due to its high smoke point and neutral flavor.
• Green Curry Paste – The star of the show! This paste is the foundation of the curry’s distinct flavor and heat. Quality paste makes a big difference.
• Green Onions – Provide a mild onion flavor and fresh aroma. We primarily use the green parts for garnish and the white/light green parts for sautéing.
• Garlic – A fundamental aromatic that adds pungent depth to the curry.
• Fresh Ginger – Offers a warm, spicy, and zesty note that brightens the entire dish.
• Coconut Milk – The creamy base of our curry. Full-fat coconut milk is highly recommended for the richest flavor and silkiest texture.
• Fish Sauce – A crucial ingredient in Thai cuisine, providing an essential umami and salty flavor that cannot be replicated.
• Sugar – Balances the heat and saltiness, adding a touch of sweetness that is characteristic of Thai curries.
• Cilantro – Fresh cilantro is used as a garnish, adding a burst of fresh, herbaceous flavor and a beautiful green contrast.

Step-by-Step: Crafting Your Thai Green Curry at Home

Making this incredible Thai Green Curry is straightforward and enjoyable. Follow these simple steps to create a dish that tastes like it came from your favorite Thai restaurant:

1. Prepare the Chicken – In a medium bowl, combine your bite-sized chicken pieces with one tablespoon of soy sauce and one tablespoon of all-purpose flour. Toss thoroughly until each piece is evenly coated. This step not only seasons the chicken but also helps it achieve a beautiful golden crust when seared.
2. Sear the Chicken – Heat the canola oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the coated chicken in a single layer, making sure not to overcrowd the pan. Sear for approximately 5 minutes, or until lightly golden brown on all sides. Remove the chicken from the pan and set aside; it will finish cooking in the curry sauce.
3. Sauté the Aromatics – Reduce the heat to medium. Add the green curry paste to the skillet and stir constantly for about 1 minute until it becomes wonderfully fragrant. Then, add the chopped green onions (white and light green parts), minced garlic, and fresh minced ginger. Sauté for another 2 minutes until the aromatics are softened and their enticing aromas fill your kitchen. This step builds the foundational flavor of your curry.
4. Simmer to Perfection – Return the seared chicken to the skillet, stirring to ensure it’s well-coated with the aromatic curry paste mixture. Pour in the full can of coconut milk, then stir in the fish sauce, the second tablespoon of soy sauce, and the sugar. Bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 20 minutes, or until the chicken is thoroughly cooked through, tender, and the flavors have fully melded into a rich, cohesive sauce.
5. Serve and Garnish – Once the curry has reached its perfect consistency and the chicken is cooked, ladle generous portions over your prepared jasmine rice. Finish with a vibrant sprinkle of fresh cilantro. Serve warm and enjoy your homemade Thai masterpiece!

Recipe Tips & Tricks for the Best Thai Green Curry

Achieving a truly exceptional Thai Green Curry is easy with a few expert tips. These suggestions will help you elevate your dish and ensure perfect results every time:

• Cut Chicken Evenly – Precision in cutting your chicken pieces is key. Aim for roughly the same size to ensure they cook at a consistent rate. This prevents some pieces from becoming overcooked and dry while others are still undercooked, leading to uniformly tender chicken throughout your curry.
• Adjust Curry Paste to Taste – Green curry paste can vary significantly in heat and intensity depending on the brand. If you prefer a milder dish, start with slightly less paste (e.g., 1.5 tablespoons) and add more gradually until you reach your desired level of spice and flavor depth. For those who love a fiery kick, feel free to add an extra half or full tablespoon!
• Don’t Skip Browning the Chicken – While it might seem like an extra step, quickly searing the chicken before simmering is vital. This process not only adds a crucial layer of savory flavor through caramelization but also helps to seal in the chicken’s juices, ensuring it remains wonderfully tender even after simmering in the sauce.
• Use Full-Fat Coconut Milk – For the richest, most authentic, and creamiest Thai Green Curry, full-fat coconut milk is non-negotiable. Its higher fat content creates a velvety smooth sauce that beautifully coats the chicken and rice, providing a luxurious mouthfeel that low-fat alternatives simply can’t match.
• Swap Proteins for Variety – This recipe is incredibly versatile! If chicken isn’t what you’re craving, feel free to substitute with other proteins. Shrimp or firm tofu are fantastic choices for a seafood or vegetarian twist, while thinly sliced beef can also work wonderfully, just adjust cooking times accordingly.
• Incorporate Vegetables – Boost the nutritional value and texture of your curry by adding a variety of vegetables. Sliced bell peppers (red, yellow, or orange), zucchini, green beans, or snap peas are excellent additions that complement the curry’s flavors without overpowering them. Add them during the last 5-10 minutes of simmering so they remain crisp-tender.
• Serve with Fresh Herbs – The fresh, vibrant flavors of herbs are essential for balancing the richness of the curry. While cilantro is a classic choice, consider adding a handful of fresh Thai basil leaves at the very end of cooking or as a garnish. Its distinct peppery, anise-like flavor adds another layer of authentic Thai aroma.

Storage & Reheating Your Delicious Leftovers

Thai Green Curry often tastes even better the next day! To store leftovers, transfer the curry to an airtight container and refrigerate for up to 3 days. When ready to reheat, gently warm it on the stove over medium heat until heated through. If the sauce has thickened too much in the refrigerator, simply add a splash of coconut milk or a little water while reheating to bring it back to its original creamy consistency. This curry does not freeze well due to the coconut milk separating, so it’s best enjoyed fresh or within a few days.

Explore More Tasty Chicken Dinners

If you’re a fan of flavorful chicken dishes, you’ll love these other popular recipes:

• Creamy Garlic Chicken
• Chicken Wild Rice Casserole
• Orange Chicken
• Spicy Chicken Stir Fry
• Butter Chicken

4.93 from 38 votes

Thai Green Curry Chicken

By

Erin Sellin

Thai Green Curry – A flavorful mix of tender chicken, coconut milk, and aromatic spices, this curry comes together in under an hour for a comforting, restaurant-worthy dinner at home.

Prep:

10 minutes
mins

Cook:

30 minutes
mins

Total:

40 minutes
mins

Servings:
4

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Ingredients

• 
  ▢
  
  
  1
  pound
  
  boneless skinless chicken breasts
  ,
  cut into bite sized pieces

• 
  ▢
  
  
  1
  Tablespoon
  
  soy sauce
  

• 
  ▢
  
  
  1
  Tablespoon
  
  all-purpose flour
  

• 
  ▢
  
  
  2
  Tablespoons
  
  canola oil
  

• 
  ▢
  
  
  2
  Tablespoons
  green curry paste

• 
  ▢
  
  
  3
  
  green onions
  ,
  chopped (only the green part)

• 
  ▢
  
  
  3
  cloves
  
  garlic
  ,
  minced

• 
  ▢
  
  
  1
  teaspoon
  
  fresh ginger
  ,
  minced

• 
  ▢
  
  
  15
  oz
  can coconut milk

• 
  ▢
  
  
  1
  Tablespoon
  
  fish sauce
  

• 
  ▢
  
  
  1
  Tablespoon
  
  soy sauce
  

• 
  ▢
  
  
  2
  Tablespoons
  
  sugar
  

• 
  ▢
  
  
  
  cilantro
  ,
  garnish

Instructions

• In a bowl toss the chicken with soy sauce and the flour, coating evenly.
  1 pound boneless skinless chicken breasts,
  1 Tablespoon soy sauce,
  1 Tablespoon all-purpose flour
• In a large skillet heat the oil over medium high heat. Add the chicken, and sauté until browned (about 5 minutes). Remove chicken.
  2 Tablespoons canola oil
• Reduce the heat to medium. Stir in the curry paste. Cook for about 1 minute, until fragrant. Add green onions, garlic and ginger, cook for 2 minutes.
  2 Tablespoons green curry paste,
  3 green onions,
  3 cloves garlic,
  1 teaspoon fresh ginger
• Return the chicken to the pan, and stir until the chicken is coated with the curry mixture. Mix the coconut milk, fish sauce, soy sauce, and sugar in with the chicken. Simmer over medium heat for 20 minutes.
  15 oz can coconut milk,
  1 Tablespoon fish sauce,
  1 Tablespoon soy sauce,
  2 Tablespoons sugar
• Serve over rice, garnish with cilantro
  cilantro

Notes

Adapted from Allrecipes

Nutrition

Calories:
487
kcal

|

Carbohydrates:
18
g

|

Protein:
28
g

|

Saturated Fat:
22
g

|

Cholesterol:
72
mg

|

Sodium:
851
mg

|

Fiber:
2
g

|

Sugar:
11
g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Erin Sellin

Prep Time:

10 minutes
minutes

Cook Time:

30 minutes
minutes

Total Time:

40 minutes
minutes

Course:
Dinner Recipes

Cuisine:
American

Servings:
4

Calories:
487

Keyword:
Thai Green Curry Chicken

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Finally, once you’ve savored this delightful Thai Green Curry Chicken, don’t forget to share your experience! We love hearing from you and seeing your culinary creations. Enjoy this journey to making authentic Thai flavors at home!