Ever since I posted my easy red curry recipe (still one of my favorite things to make on a busy weeknight…when all I want to do is sit on the couch in my pajamas with a big bowl of something over rice), I’ve been itching to make a Thai green curry chicken recipe as well.
If red curry is the high school homecoming queen, then green curry is kind of like red curry’s shy best friend. Just as good (maybe better), but a little on the mellower side. I’ll stop anthropomorphizing food now.
I love this green curry chicken, because it’s one of those useful fridge-cleaning recipes. I’ll let you in on a secret. I decided to blog this recipe kind of last minute, and planned on going out to the grocery store to buy ingredients. But…lo and behold, I realized that I already had chicken thighs in the freezer and cans of green curry paste, bamboo shoots, and coconut milk in the pantry.
I dug through the fridge and found a couple of carrots, a lone crown of broccoli, and a couple of zucchini. I quickly realized that I didn’t have to go out and buy ingredients at all––I could cobble something together with what I already had. This green curry chicken recipe is forgiving like that. You can use whatever vegetables you have on hand, and it’ll taste amazing no matter what.
Thai Green Curry Chicken: Recipe Instructions
Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the green curry paste and cook for 5 minutes.
Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, kaffir lime leaves (if using), chili oil or chili (if using), and the seared chicken pieces.
Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and Thai basil.
People will fault me for this, because that’s Italian basil in that there pot. But I couldn’t get myself to the Asian grocery store for the Thai basil, and honestly, Italian basil is okay if you can’t find Thai basil!
It might not be the authentic thing to use, but when my choices are: “green curry with Italian basil” and “no green curry,” I will ALWAYS pick the first choice.
And you’re done! Serve all that green curry chicken with steamed rice, garnished with cilantro if desired. As you can see, green curry is definitely a wetter dish than red curry. It’s almost soupy. This is what I’ve found to be true when I’ve had it at Thai restaurants, and I love it. Soaking up all that sauce with freshly steamed jasmine rice is the best.
Easy Green Curry Chicken
Ingredients
- 3 tablespoons neutral oil (such as canola or vegetable oil, divided)
- 2 lbs chicken thighs (900g, cut into bite-sized pieces)
- 1 tablespoon cornstarch
- 1 medium onion (thinly sliced)
- 4 ounces green curry paste (115g)
- 5 cups mixed vegetables (such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers)
- 13.5 ounces coconut milk (about 1 2/3 cups)
- 1 ½ cups chicken stock (355 ml)
- 5 kaffir lime leaves (lightly bruised, optional)
- 1 teaspoon chili oil (or 1 red chili, de-seeded and chopped, optional)
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1/4 cup basil leaves
- steamed jasmine rice (to serve)
- cilantro (to garnish, optional)
Instructions
- Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
- If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.
- Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil. Serve with steamed rice.
Tips & Notes:
nutrition facts
My family said it was delicious! I love Thai but always ask for it super mild (the mildest they can make it) when I go out. I didn’t add any chili oil or peppers to this but the green curry paste was still too spicy for me. Anything I can do to tone this down? A different brand? Using less? Other suggestions? Thanks!
You can use less of the green curry paste, yes!
Can you use Thai basil in place of a sweet basil for this dish?
Absolutely!
Hi Sarah!
Can shrimp be added to this dish?
You could add shrimp if you like, Beth! I would sear them separately and stir them into the curry at the end to ensure they’re perfectly cooked.
Wonderful flavors. I have made this a few times with your suggestions and what I have on hand. Today I have some fresh green peppercorns. How can I use these in my cooking?
Hi Margaret, we don’t have any recipes that involve green peppercorns, but you could certainly experiment with it to taste!
please specify whether or not the chicken is coated in corn starch and oil before or after going in pan thenk u
Yes, the recipe specifies tossing the chicken in cornstarch and oil prior to adding it to the pan. This is a process called velveting, which you can read about more here! https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/
Hope that helps!
I was so excited to find the Maesri paste at my local H-mart in Colorado! It definitely has quite the kick to it. This recipe was delicious and easy enough to make on a weeknight. I appreciate that you can add whatever veggies you have on hand. We included cauliflower, broccoli, peas, carrots, and green beans. I might try it with tofu next time. Definitely a keeper!
Glad you found the paste locally, Jessica, and that you enjoyed this recipe!
I’ve been a silent fan on your website and have tried to make a few recipes last few weeks. Until today I remembered to take a picture before I and my husband started chowing down. I also have tried to make chicken curry before but it didn’t really turn out right but this one…tastes delicious and almost as I ordered a take out from a Thai restaurant. Will definitely make it again
Aw, thanks so much for sharing your experience with us, Michelle, and for the review!
This is one of your best recipes. I say that a lot for your recipes because they’re all so good!
Thank you so much, Lani!
This Thai Green Curry chicken recipe is so delicious and very flavorful! I used Mae Ploy Green Curry Paste which I have bought from Karman Foods, the taste is absolutely authentic. It’s definitely our fam’s new fave dish!
Love to hear that!
Absolutely divine! Will definitely make again
Thanks Renee!