Thai Green Curry Chicken

What is Thai Green Curry Chicken?

Traditionally, Thai curry recipes are red. The green curry variation is a relatively new twist to Thai cuisine, dating back just to the 1920s. Both use creamy coconut milk, which is the distinguishing feature of Thai curries, differentiating them from Indian curries, which use heavy cream.

The novelty is that green Thai curry uses green chiles instead of red chiles. The difference to the taste buds is that green Thai curry is less spicy, more sweet, and overall more balanced flavor-wise than most curries, which tend to be spicy.

In a Thai green curry recipe, sweetness and spiciness are both present in moderation. The added fish sauce provides salty and umami flavors, and the full-fat coconut milk offers a richness to the meal that is offset by the chicken strips.

Traditional Thai Green Curry is served over steamed jasmine rice, but it tastes just as good with noodles or basmati rice.

What Ingredients are used to make Thai Green Curry Chicken?

This Thai Green Curry Chicken recipe features a delightful blend of ingredients that create a rich and flavorful dish. Succulent chicken pieces are the star of the show, complemented by a fragrant mix of garlic, fresh ginger, and onion. Green curry paste, known for its vibrant and spicy profile, is balanced with creamy coconut milk, tangy lime juice, and savory fish sauce. Brown sugar and soy sauce add a touch of sweetness and umami, while fresh cilantro, broccoli florets, and red bell peppers provide a burst of color and freshness.

How to make Thai Green Curry Chicken – Overview

You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make homemade Thai Green Curry Chicken from scratch!

First, you'll want to blend garlic, ginger, and onion in a food processor until you get a nice paste. Heat some oil in a large pot over medium high heat, then add your garlic, ginger, and onion paste. Let it cook for a few minutes until it smells amazing. Next, stir in the green curry paste until everything is well combined and fragrant. Add in the brown sugar and soy sauce, mixing well.

Now, pour in the chicken stock and turn up the heat. Toss in the chicken strips and let them cook for a bit. Once the chicken is cooked through, pour in the coconut milk and reduce the heat to low. Cover the pot and let it simmer.

When you're ready to serve, remove the pot from the heat and stir in the lime juice and add fish sauce. Trust me, adding these at the end makes all the difference in flavor.

And don't forget, you can adjust the spiciness by adding more or less curry paste, and feel free to swap in other veggies like bamboo shoots or snow peas. Following these serving suggestions will ensure you have the best experience with your Thai green curry chicken.

Alternative Cooking Methods (slow cooker, instant pot, etc.)

This is an overview of how to make this recipe using alternate methods. You can find detailed instructions for these methods in the recipe card at the bottom of this blog post.

To make this recipe in a slow cooker, start by sautéing a paste of garlic, ginger, and onion in a pan until fragrant. Transfer this to the slow cooker along with green curry paste, brown sugar, soy sauce, chicken stock, chicken thighs, and coconut milk. Cook on low for 6-8 hours or high for 3-4 hours, then stir in lime juice and fish sauce before serving with broccoli, red bell peppers, cilantro, and jasmine rice.

To make this recipe in an Instant Pot or pressure cooker, use the sauté mode to cook the garlic, ginger, and onion paste. Add green curry paste, brown sugar, soy sauce, chicken stock, and chicken thighs, then cook on high pressure for 10 minutes. After a natural release for 10 minutes, do a quick release and stir in coconut milk, lime juice, and fish sauce. Serve curry with broccoli, red peppers, cilantro and rice on the side.

Recipe Variations:

It's easy to give this delicious Thai Green Chicken Curry a twist by substituting different veggies, proteins, or sauces.

Herbs: This recipe uses chopped cilantro, commonly used in Americanized versions of Thai green curry chicken, as it's more commonly available. However, Thai basil leaves would make the dish more authentic, so you can use this instead if you like. If you don't have Thai basil available, you can use regular sweet basil or Italian basil.

Meat/Protein: Instead of chicken, you can use tofu, shrimp, beef, or even pork. Cuts of chicken other than thighs, such as chicken breast, can also be used in this recipe.

If you plan on creating a vegetarian version of this recipe (with tofu or similar), the chicken broth can be substituted with vegetable broth.

Veggies: For added flavor and texture, try adding bamboo shoots, green beans, and carrots. You can also add kaffir lime leaves, Thai eggplant or fresh mushrooms.

Spice Level: Add some freshly chopped chili peppers or Thai chilies for an extra kick of heat and flavor. You can also adjust the spice level by increasing the amount of curry paste you use.

If you’re looking to add more richness and creaminess to your dish, increase the amount of coconut milk. More can also be added to decrease the spice level if necessary too!

Coconut Milk: Coconut cream can be used in place of coconut milk in this recipe if you have it on hand. Other milk substitutes could potentially be used in place of coconut milk; however, I would not recommend it as it could change the flavor significantly.

Brown Sugar: This version of the recipe calls for brown sugar; however, if you'd like to make it even more authentic, you can substitute it for palm sugar if it's available in your area.

How to Serve/What to Serve with Thai Green Curry Chicken:

I find that how this dish is served is super important in making this recipe the absolute best it can be, so I've laid out exactly how I serve my Thai green curry. This is based on what I've learned from trying the dish in various authentic Thai restaurants over the years – they really know what they're doing!

For serving, make sure your rice is cooked, broccoli is lightly steamed, peppers are sliced, and cilantro is chopped.

In each bowl, start with some steamed broccoli and sliced peppers, then ladle the Thai curry with chicken over the top.

Serve jasmine or basmati rice on the side in a separate dish along with the Thai curry. I find it best to serve the rice in a separate bowl to preserve the texture of the Thai curry and prevent the rice from getting soggy.

In the pictures for this recipe, you can see I've used bowls that have 2 separate divided sections so the rice doesn't get soggy.

For the best texture, while eating curry, I find that the best way to enjoy it with rice is to put some on your spoon and then dip it into the curry broth. This works better than putting your rice directly into the curry because the rice will maintain its texture.

A little squeeze from a lime wedge as you eat really enhances the flavors. Enjoy!

Can I make Thai Green Curry Chicken ahead of time?

Absolutely! Making Thai Green Curry Chicken ahead of time is a great way to save time and ensure you have a delicious meal ready when you need it.

For the best results, prepare the curry broth and chicken ahead of time. Cook the curry as per the instructions, then let it cool completely. Store the cooled curry in an airtight container in the refrigerator for up to three days, or freeze it for up to three months.

To make serving easier, chop and prepare the other ingredients in advance. Slice the red bell peppers, chop the cilantro, steam the broccoli, and cut the lime wedges. Store these prepared ingredients separately in airtight containers in the refrigerator.

When you're ready to serve, simply reheat the curry gently on the stovetop over low heat until it's warmed through. Add the fresh steamed veggies just before serving to maintain their crisp texture. Assemble the dish by ladling the reheated curry over the fresh veggies, garnishing with cilantro, and serving with jasmine or basmati rice on the side. A squeeze of lime juice just before eating will enhance the flavors and make your Thai Green Curry Chicken taste amazing and as fresh as if you just made it. Enjoy!

How to Store and Reheat Leftover Thai Green Curry Chicken

Important! It's best to store leftover Thai green curry broth and chicken separately from any veggies you want to serve it with. Adding fresh veggies when you serve your leftovers will ensure the best texture.

Can I freeze Thai Green Curry Chicken? Absolutely! Here's how to store the Thai Green Curry Chicken leftovers based on when you plan to eat them:

For short-term storage: If you plan to eat your leftovers within a few days, allow the curry to cool completely. Place the cooled curry in an airtight container or a covered bowl and store it in the refrigerator.

For long-term storage: If you want to keep your green curry for longer, transfer the cooled curry into freezer-safe containers. Make sure to leave some space at the top of the container for expansion. You can freeze the curry for up to 3 months. When you're ready to eat, thaw the curry overnight in the fridge.

Reheating instructions: Whether you're reheating from the refrigerator or freezer, avoid boiling the curry as this can affect its taste and texture. Reheat the curry gently using low heat on the stovetop until it's just warmed through. Alternatively, you can reheat it in the microwave, using short intervals and stirring in between to ensure even heating. For the best texture, add fresh steamed veggies just before serving. Enjoy!