Thai Green Curry (Chicken Curry)
What Is Thai Green Curry?
Gaeng Khiao Wan (directly translates to sweet green curry), or Green Curry, is the most popular Thai curry dish. It is green curry with chicken. This is a dish from southern Thailand that combines spicy curry paste with fresh vegetables, chicken, and coconut milk.
I love this curry because it’s weeknight-friendly and totally customizable. In under an hour you get a balanced bowl that’s a little sweet, plenty spicy (you decide how hot), and loaded with whatever veggies you have on hand—think Thai eggplant, bell pepper, peas, or bamboo shoots. Quick, vibrant, and deeply comforting… it’s the perfect “Thai takeout at home” dinner!
Important Ingredients, Tips, and Substitutions
Green Curry Paste – while I prefer and recommend homemade green curry paste, in a pinch, you can certainly use a store-bought curry.
Coconut Milk – Make sure to use “unsweetened” coconut milk meant for cooking. (Sweetened coconut milk is meant for frozen cocktails).
Kaffir Lime Leaves – Most Asian markets offer these leaves, but you’ll likely only find them frozen or dried. Either option will work just fine. (Remember, you can also grown your own!)
Chicken – Use boneless, skinless chicken breast meat or chicken thigh meat, per personal preference. Remove as much fat as you can.
Thai Basil – Always try to use holy basil or Thai basil in Thai recipes. Pepper basil is another option, it’s variation of Thai basil. (You can use Italian basil if you can’t find Thai basil, but there will be quite a difference in flavor.)
Thai Chili Peppers – These red peppers bring the heat, so use more or less of them depending on your preferences. Remember that curry paste will already be spicy.
What Vegetables Can Be Used in Thai Green Curry?
- The most common vegetable you’ll find served in this curry dish is Thai eggplant, although it’s not always easy to come by in the Western supermarkets.
- You can use small Japanese or Indian eggplants if those are more readily available for you. Some other options include bamboo shoots, bell peppers, shiitake mushrooms, sweet snow peas, baby corn, and/or green beans.
How to Make Thai Green Chicken Curry
- Prepare all of your ingredients ahead of time.
- Bring it to a simmer about 3/4 of the coconut milk in a pot, while stirring.
- Once it starts to thicken, stir in the green curry paste.
- Stir in the chicken, chicken stock, and remaining coconut milk. Lower the heat and cook until chicken is almost done.
- Stir in remaining ingredients and veggies. Cook until the veggies have softened.
- Finish with Thai basil, scallions, and sliced Thai chili peppers.
- Cook for just a few more minutes.
Using Store-Bought Green Curry Paste
In the interest of saving time and make it easier of yourself, you may choose to use store-bought Thai curry paste. There are some brands that are better than others and if you want the best tasting one, I recommend that you buy it at an Asian food market. You may have to try a few to see which brand you like best.
To enhance the flavors of the jarred curry paste, you will need to try it and possibly add more aromatics. Feel free to add more lime juice, more fresh grated galangal or ginger, more garlic, or more lemongrass paste.
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Thai Green Curry Recipe (Chicken)
Ingredients
- 1/2 cup green curry paste
- 1 cup chicken stock or broth
- 13 oz can unsweetened coconut milk
- 3 tbsp fish sauce
- 2 tsp pure cane sugar
- 1/2-1 tsp coarse salt to taste
- 6-8 kaffir lime leaves*
- 1.25-1.5 lbs boneless, skinless chicken thigh meat fat removed and chopped into small pieces
- 1/2 cup fresh Thai basil packed
- 2 tsp fresh lime juice
- 1-2 red Thai chili peppers
- 3-4 scallions stalks
Optional vegetables (about 5 oz)**:
- Thai eggplant, or Indian eggplant, or Japanese eggplant,
- Bell pepper
- Sweet peas or snow peas
- bamboo shoots
To serve:
- 2 cups cooked Jasmine rice
Instructions
- Prepare all of your ingredients ahead of time and have them ready. Some ingredients are added in the beginning and some at the end, you can separate the ingredients so it's easer to add them at the right time.
- Preheat a 2.5-3 quart sauce pot over medium heat.
- Add about 3/4 of the coconut milk to the pot and let it simmer, while slowly and constantly stirring, until the coconut milk reduces and starts to thicken. (It will take just a few minutes.)
- Add green curry paste, stir, and let it simmer for a few seconds.
- Stir in chicken, chicken broth, and remaining coconut milk. Lower the heat to medium low and let it cook until chicken is done.
- Once chicken is done, stir in salt, sugar, half the fish sauce, kaffir leaves, and vegetables you're using. Let it cook a few more minutes, until the vegetables are softened.
- Stir in Thai basil, scallions, and sliced Thai chili peppers. Let it cook just a couple of minutes and take off heat.
Serving:
- The best way to serve Thai Green Curry is with jasmine rice. Don't attempt to thicken the curry, because it's supposed to be soupy, not a thick sauce!(Note: people find kaffir lime leaves too think and tough to eat so you can discard those from your bowl.)
Notes
Nutrition
More Thai Recipes To Try At Home
Categories:
30 Minute Meals, Asian Recipes, Chicken Dinner Recipes, Dinner Recipes, Gluten Free Recipes, Thai Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This recipe is so easy to follow and creates the most authentic at home Green Curry!! Thank you for your amazing recipes.
I am so glad you liked it, Chef John!