Thai Green Chicken Curry

A creamy, coconut-milk based soup, that’s full of vegetables and spicy Thai flavors – you’ll want to snuggle up to a bowl full of this Green Chicken Curry all year round!  Easily make a homemade green curry paste or use a store-bought kind to speed things up.  Either way, you’ll have the best green curry recipe ready to enjoy in less than 30 minutes!

Thai Green Chicken Curry Recipe

Creamy, cozy, and oh-so-comforting.

There is nothing like snuggling up on the couch with a big ole’ bowl full of a coconut milk Thai chicken curry.

Or, enjoying it over a camping stove while backpacking through Yellowstone National Park.

Recently Cohl and I went on a camping trip and brought a package of green curry and a can of chicken with us.

It was hands down the BEST meal we’ve ever brought camping.  But, the ingredients on the package weren’t that good for us.

As soon as I got home I set out to recreate those spicy, a little sweet, and authentic Thai flavors in an easy homemade curry recipe.  (Taking a little inspo from this Thai Yellow Chicken Curry, of course!)

And ya’ll, I’m so PUMPED to tell you that this green chicken curry will rival any restaurant’s you’ve had – promise!

Green vs. Red vs. Yellow Curry

Traditionally green curry is a spicier curry than red or yellow due to it’s addition of Bird’s Eye chilies.

Thai yellow curry is the least spicy, a mild-medium heat, red curry is normally a medium heat, while green curry is medium-hot on the spice scale.

Green curry originated in the South of Thailand and is often full of vegetables such as green peas, bell peppers, carrots, onions, spinach and sometime even bamboo shoots.

While it is most often made with chicken, you can also make it vegan or vegetarian with tofu and chickpeas, or try it with shrimp.

Ingredients

The ingredients you’ll see below are relatively easy to find at most grocery stores.  If you have trouble locating them, or just want to use what you have on hand, there are quite a few simple substitutions you can make:

• Chicken – Boneless and skinless chicken breasts are thinly sliced and then simmered in the curry sauce to soak up a ton of flavor.  Chicken thighs would also taste incredible if you want a meat with more fat and juiciness.
• Vegetables – Thinly sliced carrots, red bell pepper, and zucchini add a ton of nutrition to this dish.  Be sure to pay attention to the order in which they’re added to the curry.  Carrots take a bit longer to cook than the other veggies, where as zucchini squash cook up pretty quickly.
• Coconut Milk – Full-fat coconut milk is the best to use if you want to make sure to end up with a thick and creamy curry.  You can use a lite coconut milk if you’d prefer to limit your fat and calories.
• Soy sauce – This salty sauce is added in at the end.  Add as much or as little as you’d like until you reach your desired saltiness.
• Lime – Freshly squeezed lime juice is added after cooking.  You can even serve the green curry with additional lime wedge so each guest can add more if they’d like.

Homemade Curry Paste vs. Store-Bought

Making the green curry paste from scratch is key to getting all of those incredible and authentic Thai flavors!

While you can use a store-bought kind, you have SO much more control over how much spice, sugar, and flavor is in your own homemade paste.

You can learn more information about how to make green curry paste.  (It’s ready in less than 10 minutes!)

Or, if you want to make this dish even faster, these store-bought pastes can be used:

• Thai Kitchen – The easiest to find at most grocery stores.
• Mae Ploy
• A Taste of Thai

Make sure you taste them before adding to see how spicy they are.  You may need to add more or less depending on your taste preferences.  Also, look to see if they have added salt and sugar.  If so, adjust the amount you add accordingly.

Preparing the Chicken and Veggies

In order to have all of the ingredients cook at a similar rate, it’ important that you cut the chicken and vegetables into the correct size.

Chicken – Pound chicken to 1-inch thick and then make thin slices that are 1/2-inch thick.  Separate the slices when adding them into the pot so they do not clump together while cooking.

Carrots – Peel 2 to 3 large carrots and then cut into 1/4-inch slices.  Cut them at a bias, at an angle, for a prettier presentation.

Zucchini – These can be cut a little larger than the carrots since they cook up pretty quickly.  You can also cut these at a bias, diagonal, for a more authentic look.

Bell Pepper – Cut long strips of bell peppers that are about 1/4-1/2 inch thick.

How to Make

Once the curry paste is made and the chicken and veggies are prepared, the rest of the process is pretty similar to making any other soup or stew.

1. Drizzle oil and add carrots to a large skillet or Dutch oven over medium heat.  Sauté for 2-3 minutes. (step 1 above)
2. Add sliced bell pepper and paste.  Continue sautéing for an additional 2-3 minutes. (step 2 above)
3. Pour in coconut milk and broth.  Add chicken and zucchini.  Stir to combine and cover pot with a lid. (step 3 and 4 above)
4. Reduce heat to low and simmer for 15 minutes.
5. Stir in soy sauce, salt, and lime juice. (step 5 above)

Serving and Storing

Green chicken curry is typically served over a bed of white rice, but can also be enjoyed with cauliflower rice or even on it’s own.

Basil leaves and cilantro sprinkled on top add a delightful freshness to the cozy curry.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Much like other soups and stew recipes, homemade curries freeze exceptionally well.  Place leftovers in a freezer-safe container and freeze for up to 6 months.

FAQs

What meat is best with green curry?

Chicken is the most common meat used in green curry.  Shrimp can also be added.  Tofu and chickpeas make great vegetarian and vegan protein-packed additions.

How do you thicken a curry?

A curry will come out thin if too much runny liquid was added.  To avoid this, use full-fat coconut milk instead of lite, and only as much broth or water as needed.

To thicken a runny curry, add a little extra coconut cream.  You can also mash up some of the heartier vegetables (carrots, potatoes, etc.) to add a little extra bulk to the sauce.

Is green curry healthy?

Since green curry is made with real and wholesome ingredients, it is a pretty healthy Thai recipe that is often gluten-free, Whole30, and Paleo friendly.  However, since coconut milk makes up the bulk of the curry, those who are on a low-fat diet may need to limit their portions.

Can I make this recipe vegan?

Yes!  You absolutely can.  And it’s actually pretty easy to do.

To make a vegan green curry simply leave the chicken out and replace it with either tofu, chickpeas, or additional vegetables.

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Thai Green Chicken Curry Recipe

A creamy, coconut-milk based soup, that's full of vegetables and spicy Thai flavors - you'll want to snuggle up to a bowl full of this Green Chicken Curry all year round!  Easily make a homemade green curry paste or use a store-bought kind to speed things up.  Either way, you'll have the best green curry recipe ready to enjoy in less than 30 minutes!

Course Dinner, Main Course, main dish

Cuisine Thai

Keyword 30-minute meal, dairy-free, healthy

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 5 servings

Calories 259 kcal

Author London

Ingredients

• 2 Tbsp. olive oil
• 3 carrots peeled and thinly sliced on the bias
• 1 red bell pepper thinly sliced
• 1 recipe green curry paste about 1/3 cup of homemade*
• 1 lb. chicken breasts cut into ½-inch slices
• 1 zucchini cut into ¼-inch slices on the bias
• 15 oz. coconut milk canned, full-fat or lite
• 1 cup chicken broth regular sodium
• 1-2 tsp. soy sauce gluten-free Tamari or coconut liquid aminos
• ½ tsp. salt to taste*
• 1 tsp. lime juice plus more for serving
• Fresh basil optional
• Fresh cilantro optional
• White rice

Instructions

1. In a large skillet or Dutch oven over medium heat, add oil and carrots. Sauté for 2-3 minutes.

2. Add sliced bell pepper and paste. Continue sautéing for an additional 2-3 minutes.

3. Pour in coconut milk and broth. Add chicken and zucchini. Stir to combine and cover pot with a lid.
4. Reduce heat to low and simmer for 15 minutes.
5. Stir in soy sauce, salt, and lime juice.
6. Serve with fresh basil or cilantro over rice or cauliflower rice and enjoy!

Recipe Notes

• Nutritional information was calculated using this Homemade Green Curry Paste.
• You can also use 2-4 tablespoons of a store-bought green curry paste.
• Depending on the type of curry paste you use, you may need to add more or less salt.

Nutrition Facts

Thai Green Chicken Curry Recipe

Amount Per Serving

Calories 259 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 58mg19%

Sodium 624mg27%

Potassium 643mg18%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 4g4%

Protein 21g42%

Vitamin A 6997IU140%

Vitamin C 44mg53%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.