Authentic & Easy Thai Green Curry Chicken: Your New Favorite Weeknight Meal
Imagine a dinner that effortlessly transports you to the vibrant culinary landscape of Thailand, brimming with exotic aromas and rich, comforting flavors, all made in your own kitchen. Thai Green Curry Chicken is precisely that dish – a culinary masterpiece that combines tender chicken, luscious coconut milk, and a symphony of aromatic spices, creating a meal so satisfying, you’ll wonder why you haven’t made it sooner. This recipe offers a restaurant-quality experience in under an hour, making it perfect for those busy weeknights when you crave something extraordinary without the fuss.
Thai Green Curry is renowned for its delicate balance of creamy texture, fragrant herbs, and a gentle kick of spice. Our version features succulent chicken breast, simmered in a rich, vibrant green curry sauce, ensuring every bite is packed with flavor. It’s a versatile dish that’s incredibly approachable for home cooks, even if you’re new to Thai cuisine. The deep, complex flavors develop quickly, making it a surprisingly fast yet profoundly rewarding meal.
The secret to this curry’s irresistible charm lies in its creamy, slightly spicy sauce, which boasts layers of flavor derived from quality coconut milk, authentic green curry paste, and fresh aromatic ingredients like garlic and ginger. Each spoonful promises tender pieces of chicken, perfectly coated in this rich sauce. I love to ladle generous portions over a bed of fluffy Instant Pot Jasmine Rice, allowing the fragrant sauce to seep into every grain. A final flourish of fresh cilantro adds a bright, herbaceous note that beautifully cuts through the richness, elevating the whole experience to a true culinary delight.
What You’ll Need for This Delicious Curry
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card with exact measurements.
- Boneless Skinless Chicken Breasts – The lean and tender nature of chicken breasts makes them a fantastic choice for this curry, readily absorbing all the incredible flavors of the sauce. For a richer, more succulent texture that stands up beautifully to simmering, you can easily substitute with boneless, skinless chicken thighs.
- Soy Sauce (for chicken marinade) – Used to season the chicken before cooking, adding a crucial layer of savory depth and contributing to the chicken’s beautiful browning. Choose a good quality soy sauce for the best results.
- All-Purpose Flour – A small amount of flour coats the chicken, helping it brown beautifully and also contributing to the slight thickening of the curry sauce as it simmers, giving it a luxurious consistency.
- Canola Oil – A neutral oil perfect for searing the chicken and sautéing the aromatics without overpowering the delicate Thai flavors. Vegetable oil or another high-smoke-point neutral oil can be used as an alternative.
- Green Curry Paste – This is the heart and soul of your green curry, providing its distinctive color, flavor, and heat. The quality of your paste truly matters. Look for an authentic Thai brand for the most complex and robust flavor. You can adjust the amount to control the spice level.
- Green Onions – Adding a mild oniony flavor and a touch of freshness, the green parts of chopped green onions are incorporated into the curry base, enhancing its aromatic profile.
- Garlic – Freshly minced garlic is essential for building a flavorful foundation for the curry sauce, providing a pungent, aromatic base that complements the other spices.
- Fresh Ginger – Minced fresh ginger adds a warm, spicy, and slightly sweet undertone, bringing brightness and a touch of zest to the overall flavor profile of the curry.
- Coconut Milk – The creamy base of Thai green curry. Use full-fat coconut milk (from a can) for the richest, most authentic texture and flavor. It provides the signature creaminess and mellows the spice of the curry paste.
- Fish Sauce – A staple in Thai cuisine, fish sauce provides that unmistakable umami depth and savory complexity that rounds out the flavors. Don’t skip it, as it’s crucial for authentic taste.
- Soy Sauce (for curry sauce) – A second addition of soy sauce contributes further to the savory profile of the curry sauce, balancing the sweetness and spice.
- Sugar – A small amount of sugar, typically granulated, is added to balance the heat of the curry paste and the saltiness of the fish and soy sauces, creating a harmonious flavor.
- Cilantro – Fresh cilantro is used as a vibrant garnish, offering a burst of freshness and a beautiful herbaceous aroma that brightens the rich curry. Don’t underestimate its impact on the final dish.
How To Make This Delicious Thai Green Curry Chicken
Creating this flavorful Thai Green Curry Chicken is surprisingly straightforward, and the process ensures maximum flavor development in minimal time. Follow these simple steps for a truly rewarding meal:
- Coat the Chicken for Flavor and Texture – Begin by preparing your chicken. Cut the boneless, skinless chicken breasts into uniform bite-sized pieces, roughly 1-inch cubes. This ensures they cook evenly and remain tender. In a medium bowl, toss these chicken pieces with a tablespoon of soy sauce and a tablespoon of all-purpose flour. Make sure each piece is evenly coated; the flour helps create a slight crust when seared and contributes to the sauce’s body later.
- Brown the Meat to Lock in Juices and Flavor – Heat the canola oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the coated chicken pieces to the hot oil in a single layer, making sure not to overcrowd the pan. Cook for about 5 minutes, searing until lightly golden brown on all sides. This quick browning step is crucial as it adds a deeper layer of flavor to the chicken and helps to seal in its moisture. Once browned, remove the chicken from the pan and set it aside.
- Cook the Aromatics to Build the Flavor Base – Reduce the heat to medium. Into the same pan (no need to clean it; the browned bits add flavor!), spoon in the green curry paste. Stir constantly for about 1 minute until the paste becomes wonderfully fragrant. This step, often called “blooming the curry paste,” helps to release its essential oils and deepen its flavor. Next, add the chopped green onions, minced garlic, and minced fresh ginger. Sauté for another 2 minutes until the aromatics have softened and their enticing scents fill your kitchen.
- Combine Ingredients and Simmer to Meld Flavors – Return the browned chicken to the skillet, tossing it with the fragrant curry and aromatic mixture until well coated. Pour in the can of full-fat coconut milk, then stir in the fish sauce, additional soy sauce, and sugar. Bring the mixture to a gentle simmer over medium heat. Allow it to simmer for approximately 20 minutes, or until the chicken is cooked through, tender, and the sauce has slightly thickened, allowing all the incredible Thai flavors to meld beautifully.
- Serve and Garnish for a Perfect Finish – Once the curry has simmered to perfection, it’s ready to be served. Spoon generous portions over your favorite rice – jasmine rice is traditional and highly recommended. For a final touch of freshness and vibrant color, sprinkle generously with fresh cilantro. Serve warm and enjoy your homemade Thai Green Curry Chicken!
Recipe Tips & Tricks for Perfect Thai Green Curry
Achieving a truly outstanding Thai Green Curry at home is easy with a few key considerations. These tips will help you maximize flavor and ensure your dish is a resounding success:
- Cut Chicken Evenly for Consistent Tenderness – To ensure your chicken cooks perfectly and remains tender, always cut the pieces into roughly the same size, typically 1-inch cubes. This uniformity prevents smaller pieces from overcooking and becoming dry while larger ones are still raw.
- Adjust Curry Paste to Your Taste Buds – Green curry paste varies greatly in heat intensity between brands. Start with the recommended amount, then taste and adjust. Use less for a milder dish, or add an extra teaspoon or two for more heat and a deeper flavor profile. Remember, you can always add more, but you can’t take it away!
- Don’t Skip Browning the Chicken – A quick sear on the chicken before simmering is not just for looks. It adds a crucial layer of caramelized flavor (Maillard reaction) and helps to seal in the juices, resulting in more tender and flavorful chicken once cooked in the sauce.
- Always Use Full-Fat Coconut Milk – For the most authentic and luscious Thai green curry, full-fat canned coconut milk is indispensable. It creates a richer, creamier sauce that beautifully coats the chicken and rice, providing a truly indulgent experience. Lite coconut milk simply won’t yield the same body or depth of flavor.
- Swap Proteins for Variety – This recipe is incredibly adaptable! While chicken is classic, feel free to try shrimp (add in the last 5 minutes of simmering to prevent overcooking), tofu (press firm tofu before cubing and browning), or thinly sliced beef for a different twist on the curry.
- Incorporate Vegetables for Added Nutrients and Color – Enhance your curry with a medley of vegetables. Bell peppers (red, yellow, or green), zucchini, bamboo shoots, snap peas, or even eggplant work wonderfully without altering the base flavors. Add firmer vegetables like bell peppers earlier in the simmering process, and softer ones like snap peas towards the end to maintain their crunch.
- Finish with Fresh Herbs for Brightness – The final touch of fresh herbs is vital. Fresh cilantro is recommended, but a sprinkle of fresh Thai basil (if you can find it) would add an even more authentic aromatic lift and balance the richness of the sauce beautifully.
- Serve with the Right Accompaniments – While jasmine rice is the quintessential pairing, consider serving your green curry with brown rice, coconut rice, or even a side of warm naan bread to soak up every last drop of the incredible sauce.
- Consider Homemade vs. Store-Bought Paste – While this recipe uses store-bought paste for convenience, if you’re an adventurous cook, making your own green curry paste from scratch can elevate the flavors to an even higher level, offering unparalleled freshness and complexity.
Storage & Reheating Tips
Storing and reheating your Thai Green Curry Chicken properly ensures you can enjoy its deliciousness for days. Once cooled to room temperature, transfer any leftovers to an airtight container and store it in the refrigerator for up to 3 days. This curry often tastes even better the next day as the flavors have more time to meld and deepen. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened considerably during storage, you can add a splash of extra coconut milk or a little chicken broth to restore its creamy consistency. Avoid microwaving at very high heat, as this can sometimes cause the coconut milk to separate. While technically possible to freeze, it’s generally not recommended as freezing and thawing can sometimes alter the texture of the coconut milk and the chicken, making it less appealing. Fresh is always best for this particular dish.
More Tasty Chicken Dinners You’ll Love
- Creamy Garlic Chicken
- Chicken Wild Rice Casserole
- Orange Chicken
- Spicy Chicken Stir Fry
- Butter Chicken
Thai Green Curry Chicken
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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
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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
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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
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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
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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
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Serve over rice, garnish with cilantrocilantro
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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In conclusion, this homemade Thai Green Curry Chicken offers a perfect blend of convenience, rich flavors, and a satisfying culinary experience. It’s a testament to how easily you can bring complex international flavors into your everyday cooking, making any weeknight feel like a special occasion. We hope you enjoy preparing and sharing this delightful dish as much as we do!