Thai Green Chicken Curry

Easy Thai green chicken curry made with homemade curry paste, tender chicken breast, coconut milk, and fresh vegetables. This flavorful Thai curry recipe is perfect for weeknight dinners, ready in under 30 minutes, and pairs perfectly with steamed jasmine rice. Adjust the spice level and ingredients to suit your taste. Great for meal prep or family meals, this Thai-inspired dish brings authentic flavor with simple ingredients.

A fragrant, creamy, and vibrant Thai-inspired curry packed with fresh herbs, vegetables, and tender chicken. This version includes a homemade green curry paste for a more authentic taste, with adjustable spice levels to suit your preference.

Ingredients

Thai Green Curry Paste

• 3–6 green chillies (adjust for heat; deseed for less spice)
• 6 spring onions, roughly chopped
• 2 lemongrass stalks (outer leaves removed, inner part chopped) or 2 tsp lemongrass paste
• 1 thumb-sized piece of ginger, peeled and chopped (or 2 tsp ginger paste)
• 4 garlic cloves, peeled and chopped
• 6 kaffir lime leaves
• Zest and juice of 1 lime
• ½ tsp salt
• ¼ tsp white pepper
• ½ tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp shrimp paste (ensure gluten-free if needed)
• 2 tsp fish sauce
• 1 large bunch of coriander (cilantro), including stalks

Chicken Curry

• 2 tbsp olive oil
• 4 chicken breasts, cut into bite-size pieces
• 4 heaped tbsp homemade Thai green curry paste
• 1 chicken stock cube, crumbled (or gluten-free bouillon)
• 400 ml (14 oz) full-fat coconut milk
• 1 bunch of broccoli, cut into small florets
• 150 g (1 cup) sugar snap peas or snow peas
• ½ cup bamboo shoots, drained
• 1 tsp light brown sugar

To Serve

• Steamed rice
• Thai basil leaves
• Fresh red chillies, chopped

---

Instructions

1. Make the Curry Paste
   In a high-powered blender, combine the chillies, spring onions, lemongrass, ginger, garlic, kaffir lime leaves, lime zest and juice, salt, pepper, cumin, coriander, shrimp paste, and fish sauce. Blend until well combined.
   Add the coriander (including stalks) and blend again until smooth. Scrape down the sides as needed. Set aside.
2. Cook the Chicken
   Heat the olive oil in a large pan over medium-high heat. Add the chicken and sauté for 5–6 minutes until fully cooked. Stir in 4 heaped tablespoons of the prepared curry paste and cook for another 2–3 minutes.
3. Add the Coconut Milk
   Sprinkle in the crumbled stock cube and pour in the coconut milk. Stir and heat gently until steaming hot (but not boiling).
4. Add Vegetables
   Stir in the broccoli, sugar snap peas, and bamboo shoots. Cook for 3–4 minutes until the vegetables are just tender but still crisp.
5. Finish the Curry
   Stir in the light brown sugar. Taste and adjust seasoning if needed.
6. Serve
   Spoon the curry over bowls of rice. Garnish with Thai basil and fresh red chillies.

---

Tips

• For a milder curry, use fewer chillies and remove their seeds.
• Make the curry paste in advance and freeze in portions for later use.
• Don’t overcook the vegetables; they should remain slightly crisp for the best texture.
• Full-fat coconut milk gives the creamiest texture—avoid light versions if possible.

---

Variations and Substitutions

• Protein: Swap chicken for prawns, tofu, or sliced beef.
• Vegetarian/Vegan: Use tofu and replace shrimp paste and fish sauce with soy sauce and a dash of miso or vegan fish sauce.
• Veggies: Add bell peppers, baby corn, or zucchini for more variety.
• Store-bought Paste: Use 3–4 tbsp of quality green curry paste if you’re short on time.

---

FAQs

Can I make it ahead of time?
Yes, this curry keeps well in the fridge for up to 3 days. Reheat gently before serving.

Is Thai green curry spicy?
It can be, depending on the amount and type of chillies used. Adjust to your taste.

Can I freeze it?
Yes, freeze the cooked curry for up to 2 months. Reheat thoroughly before serving.

---

Serving Suggestions

• Serve with jasmine or basmati rice for a complete meal.
• Add a squeeze of lime before serving for extra brightness.
• Pair with Thai spring rolls or a crisp cucumber salad for a refreshing contrast.

---

Why You’ll Love This Recipe

This Thai Green Chicken Curry is bold, vibrant, and deeply aromatic. The homemade paste gives you full control over the flavor and spice level, while the rich coconut broth brings everything together. It’s a perfect balance of freshness, heat, and creaminess—ideal for a weeknight dinner or a cozy weekend meal.