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This Thai Green Curry with Chicken is a beautiful fresh and fast meal for weeknight dinners. Packed full of flavour and loads of green veggies, this is a delicious and easy dinner that brings a little Thailand to your home!
Hey guys, Georgie here again! And I’m pretty stoked to be bringing you this Thai green curry recipe today! It’s exactly what I’ve been craving lately and it is one of my favourite quick and easy weeknight meals to make for my husband and I. Thailand would have to be one of my favourite countries I’ve visited and the food is unreal. I was lucky enough to do a Thai cooking class in Koh Samui while I was there many years back which is where I learnt how to make a similar dish to this!
I love that Thai flavours are so fresh and healthy. They use a lot of fresh veggies and everything is cooked quickly and on a hot stove. Thai curry is my favourite dish and one that I always order when I get Thai takeout, but now you can make Thai food at home with minimal effort! Using simple ingredients all available at your local supermarket or Asian grocery store, this Thai green curry with chicken can be on your plate in under 30 minutes!
How to Make Thai Green Curry with Chicken
There are a few key components of Thai cooking though that I’d like to address! The key thing with Thai cooking is the balance of flavors. Like a lot of Asian recipes, Thai cuisine requires a balance of flavor between the salty, spicy, sour and sweet. In this recipe, the different elements come from the key ingredients you use. The salt comes from the fish sauce, sweet from the brown sugar, spicy from the green curry paste and sour from the lime juice. Each of these elements needs to be balanced for a true, authentic Thai flavor.
In order to maintain this balance, it’s essential you keep tasting the sauce in different stages. Everyone’s taste buds are different so if you’re finding it’s too sour, add some more sugar. Too sweet, balance out the flavors with more lime. Not salty enough, add a touch more fish sauce and if you like it spicy, I’d suggest adding more green curry paste then the recipe recommends. Personally, I don’t like my curries so hot you can’t taste them, so I only add two or so tablespoons of green curry paste to this chicken curry
What are the ingredients for Thai Green Curry?
There are also some substitutes you can make in this recipe if you so wish. For the sugar, you can sub in coconut sugar, palm sugar or regular white sugar instead of brown sugar. Keep in mind, coconut sugar isn’t going to be as sweet as something like palm sugar however so you may need to adjust the quantities. If you’re not digging the green beans and zucchini, you can swap in asparagus or green bell pepper, and if you don’t have white pepper, regular black pepper is fine.
What is the best kind of green curry paste for this Thai green curry recipe?
Green curry paste is easy to find in supermarkets. I tend to go for the Thai Kitchen brand because it’s one I use often and trust. I do find it a little less spicy than some of the other green curry pastes I’ve tried, however, so once again, depending on your taste buds you can add more or less!
Note from Meghan: As I mentioned in my previous post, I LOVE the Mae Ploy brand of curry paste. However, the Mae Ploy Green Curry paste is VERY spicy, so unless you like very spicy curry, Thai Kitchen may be a better option for green curry paste.
Is Thai Basil the same as regular basil?
The other item that may be a little unfamiliar is Thai basil. Thai basil is slightly different to regular basil, in that it was a subtle aniseed taste and smell to it. Thai basil stands up to heat a lot better than Italian basil and can be incorporated into the dish in the final cooking phase. You may notice when using regular basil, that it wilts and goes brown very easily, Thai basil will not. Thai basil has a slight purple colour to it and will be a little more savoury in taste than Italian basil which is why it’s perfect for this curry. Thai basil was easy enough to find in our local supermarket in Portland in the basil section of the produce aisle.
Aside from that, this is a super easy, versatile recipe that is really quick to make. It’s best served with fresh lime wedges and rice and can be whipped up for a fast and fresh weeknight meal! The curry is so creamy and flavorful, you’ll feel like you’re being transported to a different place! This served two large portions but you can easily add in more chicken and vegetables to serve more people!
This Thai Green Curry is perfect with this Coconut Rice!
Love curry? Try this Chickpea Curry!
Thai Green Chicken Curry
- 1 tablespoon coconut oil
- 2-3 tablespoons green curry paste suit to your tastes
- 4 chicken thighs diced into bite-size pieces
- 14 ounces can coconut milk
- 3 teaspoons fish sauce
- 3 teaspoons brown sugar
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1/2 teaspoon white pepper
- 1 cup Thai basil
- 1 zucchini diced
- 10 green beans about 1 handful
- white rice for serving
- Heat coconut oil in a large fry pan over medium-high heat
- Add green curry paste (PSA it will spit, be careful!) and fry off 1 minute.
- Add the chicken and cook for 3-4 minutes until it's just starting to cook and brown (it'll continue to cook as you cook the curry).
- Add coconut milk, fish sauce, sugar, lime zest, lime juice and white pepper. Reduce heat and simmer for 5 minutes.
- Next, add in the zucchini and green beans and cook a further 10 minutes until the chicken is cooked through. Taste, and adjust flavors according to preferences.
- Stir in Thai basil.
- Serve on top of white rice and with a wedge of lime.
Nutrition information is automatically calculated, so should only be used as an approximation.