Thai Green Chicken Curry recipe
- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
This is my version of a Thai green chicken curry. I know some versions use aubergine but I like to use green peppers, courgette, peas and green beans.
29 people made this
- 2 tablespoons oil
- 2 chicken breasts, cut into pieces
- 1 onion, sliced
- 2 small green peppers, sliced
- 1/2 courgette, sliced
- 100g frozen peas
- 100g frozen green beans
- 2 tablespoons Thai green curry paste
- 400ml coconut milk
- salt to taste
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Heat 1 tablespoon of oil in a pan, add the onion and cook for a couple of minutes. Add the sliced peppers and courgette and cook for a further 5 minutes.
- Remove the veg from the pan and heat a further 1 tablespoon of oil, then add the curry paste. Add the chicken pieces and cook until sealed then add the veg back in, including the peas and green beans, and coat with the paste. Add the coconut milk, bring to a boil then simmer for 15 minutes.
- Serve with rice.
Reviews & ratingsAverage global rating:(5)
Reviews in English (7)
I love this-06 Nov 2011
Not very green that!-22 Jan 2010
Recipe of Perfect Thai Green Curry with Chicken
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We hope you got benefit from reading it, now let’s go back to thai green curry with chicken recipe. To make thai green curry with chicken you only need 19 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Thai Green Curry with Chicken:
- Take of Base spices and herbs.
- Take 1 of Kantong Thai Green Curry paste.
- Use 1 of Lemon grass stalk.
- Prepare 3 of Keffir Lime leaves.
- Take 1/2 teaspoon of galangal powder.
- Take 3 tablespoon of Canola Oil.
- Use 3 of medium size green / red Chillies.
- Prepare of Protein.
- Provide 800 grams of diced chicken thighs.
- Provide of Base Soup.
- You need 400 ml of coconut milk.
- You need of Veggies.
- Take 2 of medium size carrots.
- Prepare 1 1/2 of small size broccoli.
- Take of Additional seasoning.
- Get 1 teaspoon of chicken stock powder.
- You need 1 teaspoon of sugar.
- Provide of Sprinkle of salt.
- Get of Sprinkle of white pepper.
Steps to make Thai Green Curry with Chicken:
- Heat up oil in the pan on low heat, add all the ingredients in the bas spices and herbs, cook until fragrant.
- Add the diced chicken thighs, on medium heat, stir occasionally and cook until 85% done.
- Add the coconut milk, bring the heat to medium low, let it almost boiling. Meanwhile, cut the veggies..
- When it starting to boil, add in the veggies, bring the heat to low, put in the additional seasoning, let it simmer for 13 minutes..
- Taste it, before putting on a bowl of warm cooked fluffy rice..
Cook until the chicken is no longer pink and is well coated with the paste. Thai green curry chicken (แกงเขียวหวานไก่) is an amazing Thai dish and a unique Thai curry. After you're finished cooking a pot of green curry, eat it along with freshly steamed rice. You're going to love this Thai green curry! If you follow this authentic Thai green curry recipe, and pound the green curry paste.
If you find this Thai Green Curry with Chicken recipe helpful please share it to your friends or family, thank you and good luck.
Easy Homemade Thai Green Curry With Chicken
The summer is dwindling away, with monsoon slowly engulfing the southern part of the country , here we will bring forth some Soul Stirring Curries to sooth your soul, like this Thai Green Curry With Chicken, quick and easy to whip it up under 30 minute.
Curries are an integral part of all Asian cuisine and Thai curries are in particular known for their unique aromas, the vibrant colors, their inherent charm that comes from the army of fresh ingredients that are native to the land, and the sweet tasting coconut milk that forms the base of almost every kind of Thai curries.
What is Thai Green Curry?
Thai Green Curry is the most famous one and sought-after dishes, beautifully vibrant, flavoured by aromatic herbs like Thai basil, lemon grass, stalks of coriander, Kaffir limes and its leaves, spiced up by Thai bird eye green chilies. This explosion of flavours are beautifully balanced by thick and creamy coconut milk.
How to make Thai Green Curry Paste at home?
Thai Green Curry paste is so easy to make at home that you will never want to buy that can of green curry paste again. All you will need is to assemble and shop for the ingredients which are almost available in any major cities.
Ingredients for Thai Green Curry Paste –
1)Cilantro – the citrusy flavour of stalks, stems and leaves of cilantro forms the base flavour of Thai green curry.
2) Lemon Grass – always use the fresh one for more powerful aroma. This is one of the essential ingredient of this curry.
3) Galangal – has a distinct flavour and I personally feel that ginger can not replace it. But still you can substitute it for bit of flavour. (if not available, you can replace with ginger, but use fresh one).
4) Shallots – use small purple ones for more pungency.
5) Garlic, few small cloves.
6) Thai bird eye green chillies – it is said the color green comes from these chillies. But if it is too hot to handle for you, you can adjust the amount of chillies as per your palate.
7) Kaffir Limes – these are difficult to get and one of the essential ingredient of Thai green curry. But you can substitute it with any other strong fragrant limes. Limes are added in the curry as zest, peel, juice and lime leaves for extra boost of flavour.
8) Thai Basil leaves – which actually brings out the “Thai flavour” in the curry to which we are so accustomed to. If you do not have, simply skip it. I feel that replacing with any other variety of basil will greatly compromise the flavours and will make all the effort futile.
9) Coconut Milk – thick and creamy coconut milk that beautifully balance out the sharpness in this curry. This can not be substituted.
To make the Thai Green Curry paste, all you have to do to blitz all the ingredients in a blender to a smooth paste. But the best tasting curry paste are always hand pounded ones. It really makes the difference. If you have never tried it , then try at least once. You will feel the difference right away it brings to the curries.
What vegetables can be used in Thai green curry?
Vegetables which are mostly used in Thai green curries are – Thai eggplants, bamboo shoots, mushrooms, squash and green beans. Here is Stir Fry Thai Eggplant and Cherry Tomatoes you might like.
I have used here eggplants, sweet potatoes and baby corns.
The Protein Factor?
Thai green curry melds beautifully with tofu, paneer (Indian cottage cheese) and chicken. You can choose any one of these to make your Thai green curry more wholesome.
I have used boneless chicken in this recipe, which is pan seared first, then cut into strips and added into the curry.
- 2 tablespoons canola oil
- 1 pound boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 1 bunch scallions, sliced
- 1 medium sweet potato, cut into 1/2-inch cubes
- 1 14-ounce can “lite” coconut milk
- 2 tablespoons Thai green, red or yellow curry paste
- 1 tablespoon fish sauce
- 3 cups sliced bok choy
- 1 ½ cups halved green beans, fresh or frozen (thawed)
- ¼ cup chopped fresh basil
- 1 tablespoon lime juice
Heat oil in a large skillet over medium-high heat. Add chicken and scallions and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer to a plate with a slotted spoon.
Add sweet potato to the pan and cook, stirring, for 2 minutes. Add coconut milk, curry paste, fish sauce, bok choy and green beans bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Return the chicken and any accumulated juices to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice.
Diane taber on April 01, 2019:
Just want some really nice recipes and here we have a lovely curry one I’m definitely going to try and cook this. In a meal this week for us.
Eileen Goodall (author) from Buckinghamshire, England on January 30, 2013:
The chicken in this is wonderful, I think sometimes we all overcook chicken, this is almost poached and cooked to perfection.
newusedcarssacram from Sacramento, CA, U.S.A on January 30, 2013:
The recipe is quite simple, but the chicken looks absolutely delicious.
Susan from India on January 28, 2013:
Rob Winters on January 28, 2013:
Love a good thai curry, looks tasty :)
Eileen Goodall (author) from Buckinghamshire, England on January 28, 2013:
Glad to be of service Riviera Rose - let me know what you think after you&aposve cooked it - such an easy recipe it&aposs a breeze! If you fancy more of an Indian taste you can always use an Indian paste and omit the lemongrass, one of my favourites is Garlic Pickle which is also amazing mixed with mayonnaise for fabulous sandwiches.
Riviera Rose from South of France on January 28, 2013:
Looks delicious, I adore Thai food. That&aposs two recipes of yours today that have made my mouth water! :)
Eileen Goodall (author) from Buckinghamshire, England on January 28, 2013:
Lots of good vitamins in potato skins, and these are lovely new potatoes that have just appeared in the local shops :D
Faith A Mullen on January 28, 2013:
This looks amazing! I like how you left the skins on the potatoes. Saves time and looks beautiful.
Eileen Goodall (author) from Buckinghamshire, England on January 28, 2013:
Chitrangada Sharan from New Delhi, India on January 28, 2013:
Very nice and delicious and the best part is, it is low in calories. Thanks for sharing.
LaThing from From a World Within, USA on January 28, 2013:
With all those exotic ingredients it&aposs bound to taste delicious! Have to give it a try. Thanks for sharing, Eileen!
Eileen Goodall (author) from Buckinghamshire, England on January 28, 2013:
Thank you Carol it is really lovely and so quick to make.
carol stanley from Arizona on January 28, 2013:
Love curry..and this sounds delicious. I like all the organic! Voting up and pinning.
How to make green curry:
- Melt coconut oil in a large skillet over medium-high heat.
- Add in the veggies and stir-fry, until the broccoli turns bright green. Scoop veggies into a separate bowl & set aside.
- Heat up more coconut oil. Add chicken and saute until the chicken is cooked through and no longer pink. Move the chicken to another bowl.
- Add curry paste, garlic, and ginger to the pan & saute until fragrant and the garlic is golden.
- Stir in the coconut milk, lime, agave, and fish sauce & stir until combined.
- Stir in the veggies and chicken until combined. Bring the curry to a simmer.
- Serve the curry hot over rice with your favorite toppings (optional).
Green curry chicken recipe pro-tips:
- Use fresh curry paste: the flavor will be the best and brightest, so double-check the package date
- Prep the ingredients ahead of time: this recipe will go quickly so you will want all your ingredients ready ahead of time. I like to portion mine out into small cups and bowls that sit by the stovetop so I can easily add them as I need them.
- Work over high heat: similar to a stir-fry, curry needs to cook over high heat. This cooks the chicken and veggies while keeping the veggies crisp and it also helps the flavors to develop but still stay bright. Preheat your pan before starting the recipe and keep the heat up throughout cooking.
- Cut the chicken with kitchen shears: save yourself mess and hassle and cut the chicken with kitchen shears. Once I tried this I never went back to cutting chicken on a cutting board!
- Cut the veggies uniformly: this helps them to cook evenly and quickly.
Green curry paste is a mixture of green chiles and seasonings that is blended together and used to make Thai Green Curry. It can be found at most Asian grocery stores, at Whole Foods, and online at Amazon. I love using and recommend Mae Ploy's Green curry paste.
Yes, you most certainly can make green curry paste from scratch. The flavors will likely be fresher and you can also control how spicy (or sweet) the paste is. Here is a great homemade green curry paste recipe.
Thai green curry is a spicier curry option, but using the Mae Ploy Green Curry Paste (link above), the recipe is only moderately (it not mildly) spicy. If you like your curry spicy, you can always saute some sliced serrano peppers with curry paste, garlic, and ginger. Alternatively, if you are concerned about how spicy the curry will be, you can start with only 1 to 1 ½ tablespoons curry paste!
Not only is the lower fat coconut milk more watery, but it also is more expensive for what you get. Brands make coconut milk by mixing regular milk with water. So, you're paying the same price/can for half of it being water! If you prefer a reduced-fat curry, I recommend buying your own can of full-fat coconut milk and cutting it with water. You can freeze the leftover coconut milk for another use.
My favorite fish sauce:
If you've ever had a fish sauce that, well, tasted too fishy, you may be turned off from fish sauce. Trust me when I say that fish sauce makes this dish, however!
The salty nature of the sauce brings out all the flavors of the curry paste and contributes to the sweet-salty-spicy flavors that we love in Thai food. Avoid the unsavory fish sauce experience by investing in a quality fish sauce like Red Boat. Its simple ingredient list (anchovies + salt) means a pure and dimensional flavor that is undecidably not fishy.
Thai green curry serving suggestions:
This green curry is delicious served with any of your favorite toppings (Thai basil, extra lime slices, cilantro, sliced chiles, etc.) over steamed jasmine rice or cauliflower rice.
It also can be delicious served over vermicelli noodles or angel hair pasta.
Though not traditional, I also like serving whole wheat naan or paratha bread alongside the curry when we're extra hungry!
Is there a difference between green curry sauce and green curry paste?
Yes, there is a difference between green curry sauce and green curry paste. Green curry sauce often has additional additives to it like coconut milk, oil, and more that make it ready to use without needing to add coconut milk or any other seasonings.
Curry paste is denser, thicker, and more flavorful, making it a base for the curry that you then add your coconut milk, lime juice, and other seasonings to.
For this recipe, we want curry paste, as it gives us the flexibility to enhance the flavors of this recipe to our liking.
This recipe is so easy to adapt to your own taste preferences. Though this curry is most traditionally made with chicken, you can also easily make it with thinly sliced pork or beef or shrimp. Note: if you're using shrimp, be sure to start with raw shrimp, not already cooked, as the latter will get chewy when stir-fried.
You can also make this recipe entirely with vegetables or substitute pressed and cubed tofu for the chicken.
Many other veggies go well in this curry, too. Japanese eggplant, mushrooms, snow peas, zucchini, onions, green peas, and green beans would all be perfect.
This recipe is very easy to adapt to dietary preferences:
- Gluten-free: this recipe is naturally gluten-free as long as your fish sauce has no wheat additives (Red Boat does not).
- Vegetarian + vegan: make this recipe with all vegetables, or vegetables + tofu plus substitute soy sauce (or coconut liquid aminos) for the fish sauce and this recipe is vegetarian and vegan.
- Refrigeration: leftovers keep covered in the refrigerator for 4-5 days. Reheat over medium-high heat in the microwave or over medium-low heat on the stovetop until heated through.
- Freezing: you can also freeze leftover curry in a freezer-safe container for up to 3 months. For best results, defrost the curry in the refrigerator for 24-36 hours or reheat in a microwave or on the stovetop over low heat.
Tools needed for this recipe:
Other favorite curry & copycat takeout recipes!
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Place all ingredients (except basil) into a pot.
Bring to the boil, reduce heat to low and cover with a lid.
Simmer for approximately 20 minutes and occasionally stir.
Stir through basil leaves prior to serving.
Serve with cooked quinoa, brown rice or steamed low FODMAP vegetables.
Roughly chop all the ingredients (except oil) and blitz them in a food processor . Slowly pour in oil until a smooth paste is achieved. Alternatively, smash ingredients in a mortar and pestle and gradually incorporate the oil. Note, it may be easier to do this in small batches and thoroughly mix to a paste at the end.
Thai Green Curry Chicken Noodles
Posted By Savita
This Thai Green Curry Chicken recipe has three highlights: noodles coated in aromatic green curry coconut sauce, moist flavorful chicken, and promise of an easy one-pot weekday chicken dinner (my favorite).
This recipe showcase use of my Homemade Green Curry Paste. Green curry paste is heart and soul of a good green curry. And it not hard to make a fresh batch. It stays good in refrigerator for up-to 2 weeks. Once you have paste, green curry chicken noodles come together in a jiffy. No more than 20-25 minutes from wok to plate.
I can tell, you will love the flavors!
Curry paste is little spicy because it gets green color mainly from green chilies, (and a bit from cilantro stems). For homemade version, I like to remove the seeds from chilies to keep paste mild. Also, when making green curry, I use good quality coconut milk, chicken stock and little sweetness which gives three-fold flavor boost to the curry:
1) Makes a creamy Green Curry Sauce.
2) Tones the spicy flavor, making curry perfect for whole family.
3) Add kitchen is filled with signature Thai flavor and aroma. Imagine that first fragrance-hit when waitress place bowl of Thai chicken curry in front of you.
Oh, and if you like more spicy like we do? Simply add more paste. Get ready for Thai-style homemade green curry dinner. Yummm!
I love serving bowl of green curry chicken with fresh ramen or egg noodles. Noodles sink in the creamy coconut curry sauce making every forkful worth digging for. That being said, the curry sauce is perfect on it's own too. It even goes great with side of steamed rice.
My first experience of this chicken curry noodles was long ago. Let's see. I think, more than 7 years ago when we were travelling back after a visit home and had connection in UK. During that visit, we had 8+ hours connection while going as well coming back.
I have already shared one other Noodle dish from that visit. Curry Laksa Soup. If you have not tried. I highly recommend it.
Can I make Vegetarian Green Curry?
Yes, of course. If you are fan of Green Curry but prefer vegetarian. Feel free to use mushrooms or add more veggies for a vegetarian green curry. Actually, I have shared a vegan Mushroom and Brown Rice Green Curry on blog. The sauce is very similar. I'm sure you will love it.
Egg Noodles or Zoodles?
You choose. I would say, all work in this recipe. Cooking time will vary depending upon the cooking time for noodles. Like I cooked egg noodles right in the sauce after green curry was thick and almost ready. If using zucchini noodles, I would add in hot green curry right before serving.
You can also skip noodles and serve steamed rice on side. If sauce feels less. Double the quantity of coconut milk and stock, add 1/2 quantity more curry paste.
Making Green Curry Chicken:
You know when I was making this curry for blog. I also shot a video. To my surprise, for half of the video, video cam was off. LOL!
So, I'll not be able to share half video with one side view. :)
Honestly, making this Thai green curry is so easy. You really don't need a video. There are just three steps: cook chicken, cook sauce, cook noodles.
To make curry, I start by sauteing chicken in a deep heavy bottom pan or wok. Once chicken has cooked, I drain it on paper towel while I cook green curry sauce. A quick saute of vegetables, and sauce simmer with coconut milk and stock. I always make sure to taste sauce for seasonings (most important). Once sauce has thickened, in goes chicken, noodles, splash of lemon juice. Egg noodles cook in about 4 minutes.
Remember , only cook noodles in sauce when serving immediately. If you leave noodles in sauce for long. Noodles will soak up liquid and also flavor. So boil on side when serving later. This Green Curry Chicken Recipe can be a perfect make-ahead meal only when noodles are cooked separately.
With this recipe, I conclude series of Homemade Thai Curry pastes recipes that you saw on blog in past few weeks. What else do you want to see on blog? Leave a comment below and let me know.
- 1 cup long-grain white rice
- 1 tablespoon cornstarch
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 2 tablespoons vegetable oil
- 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
- 1 medium onion (1/2 inch thick), halved and sliced
- 1 to 2 tablespoons Thai green curry paste
- 4 roasted chicken breasts (about 1 1/2 pounds), skin and bones removed, meat cut into 1-inch pieces
- 1 can (14.5 ounces) coconut milk
- 1 cup torn fresh basil leaves
- 2 tablespoons fresh lime juice (from 1 lime)
- Coarse salt
Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside.
Heat oil in a large skillet over medium. Add green beans and onion cook, tossing frequently, until they begin to soften, 5 to 7 minutes.
Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
Add basil and lime juice. Season with salt, and stir to combine serve over rice.
- 2 tbsp coconut oil or rapeseed (canola) oil
- 1 batch of Thai green curry paste or shop-bought to taste
- 450g (1lb) skinless chicken thigh or breast fillets, cut into bite- size pieces
- 250ml (1 cup) Thai chicken stock or unsalted chicken stock
- 400ml (13⁄4 cups) thick coconut milk
- About 225g (8oz) vegetables, such as baby corn, bamboo shoots, aubergine (eggplant), broccoli, sliced lotus root
- 2 tbsp sugar (more or less to taste)
- 3 tbsp Thai fish sauce* Handful of Thai sweet basil,
- roughly chopped
- 3 lime leaves, stalks removed
- and leaves finely julienned
- 2 red spur chillies, cut into thin
- rings, to garnish
- Basil oil and some of the goop
- from the bottom, to garnish (see page 146) (optional)
- Heat a large wok or frying pan over a medium&ndashhigh heat and add the oil. When visibly hot, add the green curry paste and fry for about 30 seconds in the oil. Add the chicken pieces and cook for a couple of minutes, stirring to combine with the paste.
- Add the stock and coconut milk and bring to a simmer. Cook for about 10 minutes, or until the chicken is cooked through and the sauce thickens a little. Stir in your vegetables and cook them through to your liking. I prefer mine to be on the crunchy side and not at all mushy. Stir in the sugar, fish sauce, basil and lime leaves. Taste the curry and adjust the flavours to your preference.
- Garnish with the sliced spur chillies and basil oil, if using. In the photo opposite I added 3 tablespoons of the thick basil oil. You could strain the oil and just garnish with a few drops of clear basil oil but I like to add the oil without running it through a sieve and cheesecloth.
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