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This Thai Green Chicken Curry recipe is so creamy, very flavorful, gluten-free, dairy-free, paleo, and perfect for an easy weeknight meal that will impress your family and friends. Simple, easy to make, and ready in just 30 minutes.
If you love Thai cuisine, then nothing is more comforting than making a bowl of green Chicken Curry at home, that’s loaded with chicken and veggies, cooked in creamy coconut milk and Thai green curry sauce. It is filling, nourishing, and comforting, and comes together in no time. Best served with a side of basmati rice, jasmine rice, brown rice, or some noodles.
This Thai chicken curry is great to serve the family and is also perfect for meal prepping. Made without any heavy cream, lean chicken breasts, zucchini, and other green vegetables to make it fibrous and filling.
Why you will love this recipe
- Quick and easy to make: Only have a limited amount of time to make dinner for the family. This Thai coconut curry chicken can be ready in just 30 minutes. It is easy to put together and made in one pot.
- Tasty: Loaded with flavor, if you love anything curry flavored then this recipe for chicken Thai green curry will become a family favorite.
- Healthy: Made without heavy cream, loaded with lean chicken breasts, and packed with green veggies.
Thai Green chicken curry Ingredients
- Oil: We used Avocado Oil, but olive oil will also work, or any other oil like sunflower oil
- Chicken: Skinless boneless chicken breast is used to keep it as lean as possible, but boneless chicken thighs will work well.
- Kosher salt and pepper
- Garlic Cloves: we used finely grated fresh garlic cloves. Do not try to swap it for garlic powder. The flavor will vary.
- Fresh Ginger finely grated
- Lemongrass paste: gives it a unique taste* see recipe notes
- Coconut milk: this is the ones in the cans and not the coconut milk in cartons
- Fish Sauce
- Green veggies used: 1 Large Zucchini cut into half-moons, Green Peppers, Frozen green peas, Fresh or frozen green beans
HOW TO MAKE THAI GREEN CURRY CHICKEN
- Heat oil in a medium pot or skillet over medium-high heat.
- Add the chicken and season with salt and pepper to taste. Sear until golden on the sides, about 4-5 minutes.
- Add in garlic, ginger and lemongrass paste and continue to cook for 2-3 minutes stirring constantly.
- Add the coconut milk, fish sauce, mix and bring to simmer. Cook for 6-8 minutes, until chicken is cooked through and sauce is reduced.
- Stir in veggies, and continue to cook for 2-4 minutes, until just softens. Take off the heat and serve next to cooked brown rice.
- Add garnishes of choice and enjoy!
Frequently asked questions
Green curry paste is made of green chilies, shallots, garlic, lemongrass paste, kaffir lime leaves, and some Thai sweet basil. We didn’t use the green curry paste for this easy chicken curry recipe and used some of the ingredients that the curry paste is made of. Feel free to use curry paste if you are unable to find lemongrass paste.
Wondering what to serve with your Thai chicken curry? Try some brown rice or any rice of your choice as the side. It soaks up the curry sauce so well. You may also use some quinoa, bulgur, barley, couscous, and farro. Want to keep this curry dish low in carbs? Load it up with more veggies! Try some cauliflower rice or broccoli rice.
To thicken your curry sauce or soup, try adding some cornflour/cornstarch or arrowroot powder. Mix about a tablespoon of the thickener with some cold water or milk before adding it in. Also, you may use any other flour that’s suitable for your dietary needs. Or, you may simply allow it to cook more until it becomes thicker.
Place any leftover chicken curry into a container that can be tightly sealed before storing it in the freezer. Freeze for up to 2-3 months. Remove from the freezer the night before and reheat accordingly. You may either reheat in a saucepan or microwave. Whichever you prefer. Also, chicken curry will last in the fridge for about 3-5 days. Store in an airtight container.
Curry paste is naturally gluten-free. It is always safe to read the ingredients in the back of the jar to make sure no flour is added to the ingredients.
What vegetables go well with chicken curry
When making this chicken in green curry sauce or any other chicken curry recipe, oftentimes any veggies of your choice will pair well in the dish. Curry is one of those dishes that works well with whatever veggies you feel like adding to it.
To name a few, here are some options to consider:
- Zucchini
- Cauliflower
- Broccoli
- Chickpeas
- Peas
- Green beans
- Bell Peppers
- Asparagus
- Snow peas
- Potatoes
Optional Garnishes for Chicken Curry
Garnishes are always optional but could bring so much flavor to your Thai coconut chicken curry recipe. Try the following garnishes to spice up the flavors of your curry dish:
- Fresh Cilantro
- Freshly sliced green onions
- Lime or lemon wedges
- Thinly sliced jalapenos or Chilli pepper flakes
Recipe notes and tip
- Want to use store-bought green curry paste? Then you may skip the lemongrass paste and just use green curry paste. Look for either Maesri Green Curry Paste or Thai Kitchen Green Curry Paste which can be found at some local grocery stores or in most Asian grocery stores.
- We did not use heavy cream but used Thai coconut milk that usually comes in cans. Use full fat or go lighter and use lite coconut milk
- To keep this all green, we used green peppers but red bell peppers work if that’s all you have.
- Be sure to cut the chicken and veggies into bite-size pieces.
- You may skinless and boneless chicken thighs instead of chicken breasts. Don’t like chicken? You can use shrimp or make our shrimp green curry recipe
- Use frozen or fresh green beans. Consider adding broccoli florets as well.
Storing and Reheating
- Storing: allow leftovers to cool before storing. Place in a sealed container and store in the fridge for up to 3 days. You can freeze for up to 3 months.
- Reheating: Reheat leftovers in the microwave for 60-90 seconds or place in a saucepan and heat over medium heat until heated through.
More dinner recipes you may like
- Healthy Chicken Alfredo Zoodles
- Creamy Chickpea Cauliflower Curry
- Easy Stuffed Bell Peppers
- Creamy Chicken Broccoli Soup
- Citrus Garlic Butter Shrimps
- Baked Teriyaki Salmon
More chicken recipes
- Creamy Tuscan Chicken Pasta
- Healthy Kung Pao Chicken Recipe
- Grilled Chicken Kafta
- Cowboy Chicken Skillet
- Taco Rice Stuffed Chicken Breast
- Creamy Ranch Chicken Recipe
- Honey Mustard Grilled Chicken
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Thai Green Chicken Curry
Ingredients
- 2 Tbsp Avocado Oil, or olive oil
- 1 lb Skinless boneless chicken breast, sliced
- Kosher salt and pepper, to taste
- 2-3 Garlic Cloves, finely grated
- 2 Tsp Fresh Ginger, finely grated
- 1 Tbsp Lemongrass paste
- 14 oz Coconut milk, 1 can
- 1 Tbsp Fish Sauce
- 1 Large Zucchini, cut into half-moons
- 1 Green Pepper, chopped
- 1 Cup Frozen green peas, thawed
- 1 Cup Fresh or frozen green beans, (thawed if frozen), cut into 1.5'' pieces
OPTIONAL GARNISHES:
- 1-2 Scallions, thinly sliced to garnish
- 1-2 Freshly chopped cilantro, to garnish
- 1 Jalapeño or green chili thinly sliced, to garnish
- Lime wedges, to serve
Instructions
- Heat oil in a medium pot or skillet over medium-high heat.
- Add the chicken and season with salt and pepper to taste. Sear until golden on the sides, about 4-5 minutes.
- Add in garlic, ginger and lemongrass paste and continue to cook for 2-3 minutes stirring constantly.
- Add coconut milk, fish sauce, mix and bring to simmer. Cook for 6-8 minutes, until chicken is cooked through and sauce is reduced.
- Stir in veggies, and continue to cook for 2-4 minutes, until just softens. Take off the heat and serve next to cooked brown rice.
- Add garnishes of choice and enjoy!
Notes
- Use green curry paste instead of ginger and lemongrass paste.
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks for the feedback