There’s something undeniably comforting about a bowl of green curry chicken. It’s creamy, spicy, slightly sweet, and laced with fresh herbs and zesty aromatics. With just one bite, you’re transported straight to the bustling kitchens of Thailand.
Ingredient Breakdown
Chicken is the centerpiece of this dish, and choosing the right cut makes all the difference. Boneless, skinless chicken thighs are ideal for their juicy texture and rich flavor. They stay tender even with longer simmering. For a leaner option, chicken breasts work as well, but they require gentler cooking to prevent drying out.
Coconut milk and green curry paste are the foundation of the sauce. The milk provides body and a luscious creaminess, while the curry paste contributes the signature spicy, herby character. Aromatics like garlic, shallots, lemongrass, and galangal transform the base into a deeply flavorful broth that clings to each bite.
To build on this flavor, a balance of sweet and salty is key. Palm sugar offers a mellow sweetness that complements the heat, while fish sauce provides that essential umami depth. Makrut lime leaves are another critical component—when torn and simmered, they release an unmistakable citrusy perfume that brings the curry to life.
For texture and visual appeal, bamboo shoots add a pleasant crunch, while red bell peppers lend sweetness and a pop of color. Thai basil finishes the dish with its distinctive anise-like aroma and a touch of herbal freshness.
No Thai curry is complete without jasmine rice. Its floral fragrance and fluffy grains soak up the velvety curry sauce, making it the ideal accompaniment.
How to Make Green Curry Chicken Step-by-Step
The cooking process begins with reducing a portion of the coconut milk until it thickens and starts to separate. This method develops a rich, almost caramelized base that carries the full flavor of the dish. The surface may glisten with coconut oil—that’s the perfect cue to move forward.
Once the coconut milk is reduced, green curry paste is added and sautéed until aromatic. The spices, herbs, and chilies bloom in the heat, infusing the oil and coconut cream with bold, vibrant flavor.
The chicken is added next, and coated fully in the spiced paste. Then, it simmers gently in the remaining coconut milk and chicken stock. Palm sugar, fish sauce, and bruised makrut lime leaves are added at this stage, bringing sweet, savory, and citrusy undertones that weave together as the chicken becomes tender.
When the chicken is nearly cooked through, the bamboo shoots and bell pepper slices are stirred in. Bringing the curry to a final boil helps meld the flavors and ensures the vegetables soften just slightly without losing texture.
Before serving, Thai basil is folded in off the heat. The warmth of the curry wilts the leaves just enough to release their fragrance. The curry is now ready to be ladled over jasmine rice for a complete and satisfying meal.
Homemade Green Curry Paste Guide
To make your own green curry paste from scratch, start by toasting cumin and coriander seeds in a dry skillet. This step draws out the essential oils, deepening their flavor. Once cooled, they’re ground together with white peppercorns into a fine spice blend.
The chilies are then prepped—some with seeds removed to moderate the heat—and pounded with coarse salt until a coarse paste forms. Adding Thai basil, lemongrass, galangal, lime zest, and cilantro roots continues to build the herbaceous complexity typical of green curry.
Shallots and garlic go in next, pounded until the texture becomes uniform. Finally, fermented shrimp paste is added, giving the curry paste its signature salty umami note.
This fresh curry paste can be used right away or stored in the fridge for a few days. A small batch goes a long way, and the vibrant flavor is unmatched.
Recipe Tips
How to properly reduce coconut milk without burning:
Use medium heat and stir often. You want it to thicken and separate slightly, not scorch or brown. If it starts sticking, lower the heat and keep an eye on it.
The best way to infuse makrut lime leaves without bitterness:
Gently bruise and tear the leaves before adding them. Avoid overcooking, and always remove the tough stems. They’re there to flavor, not to be eaten.
Adjusting heat levels based on your chili tolerance:
Reduce the number of chilies in the paste or remove all the seeds and pith for a milder experience. For extra heat, leave more seeds or add sliced fresh chilies as garnish.
How to fix a bland curry with a simple trick:
Sauté an extra spoonful of curry paste in oil until fragrant, then stir in a ladle of curry sauce to blend. Simmer briefly before mixing it back into the main pot to intensify flavor.
Ensuring tender chicken in both thigh and breast variations:
For thighs, simmer gently until fork-tender. For breasts, add them later in the cooking process and cook just until no longer pink to prevent dryness.
What to Serve With This Recipe
Jasmine rice is the classic companion, but you can explore other options too. Coconut rice adds another creamy dimension, while sticky rice works well if you want to scoop curry with your hands in traditional style.
Pair the curry with a crisp Thai cucumber salad dressed in vinegar, sugar, and chili for a cooling contrast. Or serve alongside fresh papaya salad for something zesty and crunchy.
Add texture with flaky roti or grilled flatbread to dip into the curry sauce. Crispy shallots sprinkled on top add a satisfying crunch and extra savoriness.
To drink, Thai iced tea or a cold lemongrass spritzer balances the heat. A dry Riesling or light beer also pairs beautifully with the bold flavors of the curry.
Frequently Asked Questions
Can I use store-bought curry paste instead of homemade?
Yes, store-bought green curry paste works well. Just taste and adjust—some brands are saltier or spicier than others.
Is it okay to substitute chicken with tofu or shrimp?
Absolutely. Firm tofu can be pan-fried and added before the final simmer. Shrimp should be added at the end and cooked briefly to avoid toughness.
How long can I store leftover curry in the fridge?
It keeps well in an airtight container for up to 3 days. The flavors deepen over time, making leftovers even tastier.
What if I can’t find makrut lime leaves or Thai basil?
Use lime zest in place of the lime leaves, and Italian basil as a last resort for Thai basil. Though the flavors differ, the dish will still be aromatic.
Can this curry be frozen for later meals?
Yes, it freezes well. Let it cool completely before transferring to freezer-safe containers. Reheat gently on the stovetop to maintain texture.
Green curry chicken is a fragrant, fiery, and soul-warming dish that captures the essence of Thai cooking. Whether you stick to the recipe or adapt it with your favorite proteins and vegetables, it offers endless possibilities for creativity.
With a homemade paste or your go-to brand, this recipe invites you to explore bold flavor without fuss. Keep it simple for weeknights or dress it up for special occasions—either way, it’s a dish you’ll return to again and again.
Ingredients
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1¾ cups coconut milk, divided
1 cup chicken stock, unsalted
3½ tablespoons green curry paste (store-bought or homemade)
2 tablespoons finely chopped palm sugar or light brown sugar
1½ to 2 tablespoons fish sauce, or to taste
4 makrut lime leaves (also known as kaffir lime leaves)
1 (550 ml) can bamboo shoot strips, drained and rinsed
¼ red bell pepper (or another mild red pepper), julienned
1 cup fresh Thai basil leaves
Steamed jasmine rice, for serving
Homemade Green Curry Paste
15 green Thai chilies (seeds removed from some or all to adjust heat)
1 teaspoon coarse salt
15 Thai basil leaves, finely chopped
3 tablespoons thinly sliced lemongrass (bottom half only)
1 tablespoon finely chopped galangal
2 teaspoons finely chopped makrut lime zest (or substitute with lime zest)
2 cilantro roots or 4 large cilantro stems, finely chopped
3 tablespoons finely chopped shallots
2 tablespoons finely chopped garlic
1 teaspoon fermented shrimp paste (gapi)
1 teaspoon cumin seeds
2 teaspoons coriander seeds
½ teaspoon white peppercorns
Instructions
Begin by reducing ¾ cup of the coconut milk in a saucepan over medium heat. Let it simmer until thickened and you start to see the coconut oil separating from the milk—this signals a rich base is forming. If the oil doesn’t separate, don’t worry—continue with the next step.
Add the green curry paste and sauté it in the thickened coconut milk for about 2 minutes. Stir continuously to prevent sticking. If the paste clings to the bottom of the pan, splash in a bit of the remaining coconut milk to deglaze.
Toss in the chicken thigh pieces and mix thoroughly to coat them in the fragrant curry base.
Pour in the chicken stock and the rest of the coconut milk, followed by the palm sugar and 1 tablespoon of fish sauce. Take the makrut lime leaves, gently crush them between your fingers to release their oils, then tear into large pieces and add to the pot. Discard the tough central veins beforehand. Let the mixture gently simmer for 10 to 15 minutes, or until the chicken is tender and fully cooked.
Add the bamboo shoots to the pot and bring everything to a boil. At this point, if you prefer a softer bell pepper texture, add the julienned strips now. Once the curry reaches a boil, remove it from heat.
Taste the curry and adjust the seasoning with more fish sauce or sugar as needed. If the curry’s flavor feels weak, heat a separate small pot with a bit of oil and sauté extra curry paste until aromatic. Ladle in some of the curry sauce to blend, simmer briefly, then stir this intensified mixture back into the main curry.
Add the Thai basil and red pepper slices. Stir just until the basil wilts from the residual heat. Serve hot over freshly steamed jasmine rice.
For Chicken Breast Version:
After sautéing the curry paste, add the makrut lime leaves, remaining coconut milk, chicken stock, palm sugar, and 1 tablespoon fish sauce. Let this simmer gently for 5 minutes.
Bring the curry to a boil and add the chicken breast. Cook just until the chicken is about 70% done—approximately 1 to 2 minutes. Then add the bamboo shoots and bell peppers if you like them softer. Return to a boil and immediately remove from heat.
Adjust the seasoning, and stir in Thai basil and peppers until the basil wilts. Serve with jasmine rice.
For the Curry Paste:
Toast the cumin and coriander seeds in a dry pan over medium-high heat, stirring constantly until fragrant and slightly darkened—about 4 minutes. Cool and grind with white peppercorns using a mortar and pestle until powdery. Set aside.
Halve at least 8 of the green chilies and scrape out the seeds and pith. Finely chop all the chilies and begin pounding them with coarse salt until a smooth paste forms. Add ground spices if the mixture is too wet.
Add the Thai basil and pound again until smooth. Follow with lemongrass, galangal, lime zest, and cilantro roots, pounding each addition thoroughly.
Incorporate shallots and garlic, pounding into a cohesive paste. Finally, mix in the shrimp paste until fully blended.
Use immediately or refrigerate for up to 3 days.
Green Curry Chicken Recipe
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1¾ cups coconut milk divided
- 1 cup chicken stock unsalted
- 3½ tablespoons green curry paste store-bought or homemade
- 2 tablespoons finely chopped palm sugar or light brown sugar
- 1½ to 2 tablespoons fish sauce or to taste
- 4 makrut lime leaves also known as kaffir lime leaves
- 1 550 ml can bamboo shoot strips, drained and rinsed
- ¼ red bell pepper or another mild red pepper, julienned
- 1 cup fresh Thai basil leaves
- Steamed jasmine rice for serving
Homemade Green Curry Paste
- 15 green Thai chilies seeds removed from some or all to adjust heat
- 1 teaspoon coarse salt
- 15 Thai basil leaves finely chopped
- 3 tablespoons thinly sliced lemongrass bottom half only
- 1 tablespoon finely chopped galangal
- 2 teaspoons finely chopped makrut lime zest or substitute with lime zest
- 2 cilantro roots or 4 large cilantro stems finely chopped
- 3 tablespoons finely chopped shallots
- 2 tablespoons finely chopped garlic
- 1 teaspoon fermented shrimp paste gapi
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- ½ teaspoon white peppercorns
Instructions
- Begin by reducing ¾ cup of the coconut milk in a saucepan over medium heat. Let it simmer until thickened and you start to see the coconut oil separating from the milk—this signals a rich base is forming. If the oil doesn’t separate, don’t worry—continue with the next step.
- Add the green curry paste and sauté it in the thickened coconut milk for about 2 minutes. Stir continuously to prevent sticking. If the paste clings to the bottom of the pan, splash in a bit of the remaining coconut milk to deglaze.
- Toss in the chicken thigh pieces and mix thoroughly to coat them in the fragrant curry base.
- Pour in the chicken stock and the rest of the coconut milk, followed by the palm sugar and 1 tablespoon of fish sauce. Take the makrut lime leaves, gently crush them between your fingers to release their oils, then tear into large pieces and add to the pot. Discard the tough central veins beforehand. Let the mixture gently simmer for 10 to 15 minutes, or until the chicken is tender and fully cooked.
- Add the bamboo shoots to the pot and bring everything to a boil. At this point, if you prefer a softer bell pepper texture, add the julienned strips now. Once the curry reaches a boil, remove it from heat.
- Taste the curry and adjust the seasoning with more fish sauce or sugar as needed. If the curry’s flavor feels weak, heat a separate small pot with a bit of oil and sauté extra curry paste until aromatic. Ladle in some of the curry sauce to blend, simmer briefly, then stir this intensified mixture back into the main curry.
- Add the Thai basil and red pepper slices. Stir just until the basil wilts from the residual heat. Serve hot over freshly steamed jasmine rice.
For Chicken Breast Version:
- After sautéing the curry paste, add the makrut lime leaves, remaining coconut milk, chicken stock, palm sugar, and 1 tablespoon fish sauce. Let this simmer gently for 5 minutes.
- Bring the curry to a boil and add the chicken breast. Cook just until the chicken is about 70% done—approximately 1 to 2 minutes. Then add the bamboo shoots and bell peppers if you like them softer. Return to a boil and immediately remove from heat.
- Adjust the seasoning, and stir in Thai basil and peppers until the basil wilts. Serve with jasmine rice.
For the Curry Paste:
- Toast the cumin and coriander seeds in a dry pan over medium-high heat, stirring constantly until fragrant and slightly darkened—about 4 minutes. Cool and grind with white peppercorns using a mortar and pestle until powdery. Set aside.
- Halve at least 8 of the green chilies and scrape out the seeds and pith. Finely chop all the chilies and begin pounding them with coarse salt until a smooth paste forms. Add ground spices if the mixture is too wet.
- Add the Thai basil and pound again until smooth. Follow with lemongrass, galangal, lime zest, and cilantro roots, pounding each addition thoroughly.
- Incorporate shallots and garlic, pounding into a cohesive paste. Finally, mix in the shrimp paste until fully blended.
- Use immediately or refrigerate for up to 3 days.
