I’m excited to share my Thai Green Curry Recipe that uses pantry-friendly ingredients to get dinner on the table in just over 30 minutes and includes a clever pantry swap you won’t expect.

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I love how a quick Thai Green Curry Recipe can flip dinner from boring to wow in about half an hour with pantry friendly stuff. The sauce comes alive with green curry paste and coconut milk, creamy yet bright, and it clings to juicy chicken so every forkful pops.

I usually end up tweaking the heat and somehow that little mistake becomes the best version, you know? This Green Chicken Curry is one of those recipes that feels fancy but is stupid easy, and yes you will want to lick the pan, dont say I didnt warn you.

Ingredients

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Coconut milk: rich, creamy, add healthy fats, a little sweet, boosts calories.
Chicken thighs: great protein, iron rich, juicy, more forgiving then breasts.
Green curry paste: spicy aromatic, has herbs, adds salt and umami.
Bell pepper: crunchy, vitamin C source slightly sweet, adds color.
Zucchini: low calorie, some fibre, soaks up curry flavours well.
Fish sauce: salty, umami punch, no carbs, just a few minerals.
Lime juice: bright acidic kick, makes it sour, balances rich coconut milk.
Thai basil: sweet peppery herb, aroma forward, adds freshness not many calories.

Ingredient Quantities

1 tablespoon vegetable oil

2 to 3 tablespoons green curry paste (store bought or homemade)

1 can 13.5 oz full fat coconut milk

1/2 cup chicken broth or water

1 pound boneless skinless chicken thighs, cut into bite sized pieces (or breasts)

1 medium red bell pepper, sliced

1 medium zucchini, halved lengthwise and sliced

1 cup snap peas or sugar snap peas

1 can 8 oz bamboo shoots, drained (optional)

2 cloves garlic, minced (optional if your paste is garlicky)

1 small shallot, thinly sliced (optional)

1 to 2 tablespoons fish sauce

1 tablespoon brown sugar or packed palm sugar

2 tablespoons lime juice, about 1 to 2 limes

4 to 6 kaffir lime leaves, torn (optional)

1/2 to 1 cup fresh Thai basil leaves, packed

Fresh cilantro for garnish, a small handful (optional)

Cooked jasmine rice to serve, about 2 to 3 cups cooked

How to Make this

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1. Start the jasmine rice first so its ready when the curry is done, cook about 2 to 3 cups cooked rice. While that cooks, prep everything: cut the chicken into bite sized pieces, slice the bell pepper, halve and slice the zucchini, trim the snap peas, drain the bamboo shoots, mince garlic and thinly slice the shallot if using, tear the kaffir lime leaves, and pick the Thai basil and cilantro.

2. Heat one tablespoon vegetable oil in a large skillet or wok over medium high heat. Scoop a little of the thick cream from the top of the 1
3.5 ounce coconut milk can if it separated and add it to the pan to fry the paste, this helps bloom the flavors.

3. Add 2 to 3 tablespoons green curry paste and fry with the oil and cream for about 30 seconds to one minute until fragrant, stir constantly so it does not burn. If using shallot and garlic add them now and cook a minute more till soft.

4. Add the chicken pieces, toss to coat in the paste and sear for 3 to 4 minutes until the outside is mostly cooked, scraping any browned bits from the pan into the sauce.

5. Pour in the rest of the coconut milk and about half a cup chicken broth or water, bring to a simmer. Stir in one to two tablespoons fish sauce and one tablespoon brown sugar or packed palm sugar, taste and adjust later.

6. Add the red bell pepper, zucchini, snap peas and bamboo shoots if using, plus the torn kaffir lime leaves if you have them. Simmer gently 5 to 8 minutes until the chicken is cooked through and the vegetables are tender but still bright.

7. Turn off the heat and stir in two tablespoons lime juice and half to one cup packed Thai basil leaves. Let the curry sit a minute so the basil wilts and flavors meld. Taste and finish with more fish sauce, sugar or lime if needed; add more curry paste if you want it hotter.

8. Serve the curry over cooked jasmine rice, garnish with fresh cilantro if you like. Leftovers keep well, the flavors actually get better next day, you can thin with a splash of water or broth when reheating if it thickens.

Equipment Needed

1. Medium saucepan or rice cooker for the jasmine rice
2. Large skillet or wok for frying the curry and searing the chicken
3. Chef’s knife and cutting board to prep chicken and veg
4. Measuring cups and measuring spoons for coconut milk, broth, paste, fish sauce, sugar etc
5. Wooden spoon or silicone spatula to stir and scrape up browned bits
6. Tongs or slotted spoon to turn and lift the chicken pieces
7. Can opener for the coconut milk and bamboo shoots
8. Colander or small sieve to drain bamboo shoots and rinse snap peas if needed
9. Small bowls or ramekins for mise en place (paste, sugar, fish sauce, lime juice)
10. Citrus juicer or a fork and small bowl to squeeze the limes quickly

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, breasts work fine but they cook faster and can dry out. Cut into even bite sized pieces, cook a little less time and stop when just done. I sometimes use breasts, theyre leaner but thighs are more forgiving and juicy.

Q: How do I make it less or more spicy? A: Start with 1 tablespoon of curry paste then taste. Add more paste to heat it up or more coconut milk to calm it down. Lime juice and a bit of sugar also balance heat. Tweak slowly, its easier to add than take away.

Q: Can I make this vegetarian or vegan? A: Sure, swap chicken for firm tofu, tempeh or extra vegetables like eggplant and mushrooms. Use vegetable broth and replace fish sauce with soy sauce, tamari or a vegan fish sauce. Frying tofu first helps it hold texture and soak up the sauce.

Q: How do I thicken or thin the sauce? A: To thicken simmer gently to reduce it, or stir in a little coconut cream. To thin, add a splash of chicken broth or water. If it looks split, cook gently and whisk it back together, dont boil hard or it will separate more.

Q: Can I make this ahead or freeze it? A: Yes, it keeps in the fridge for three to four days. You can freeze for up to two months but coconut milk texture may change a bit. Thaw overnight and reheat gently, add fresh basil and cilantro at the end since herbs lose their color when frozen.

Q: What should I serve it with and how to garnish? A: Serve over jasmine rice or brown rice, even cauliflower rice works. Top with lots of Thai basil, a handful of cilantro, and lime wedges. Tear basil leaves with your hands at the end for max aroma, dont chop them early or you lose fragrance.

Thai Green Curry Recipe Substitutions and Variations

Green curry paste: use red curry paste (similar texture, different flavor), or blitz 3–4 green chilies with garlic, shallot, lemongrass and cilantro for a quick homemade paste, or mix 1 1/2 tsp green curry powder with a little oil to make a paste.
Coconut milk (full fat): swap for coconut cream thinned with water 1:1, or use light coconut milk if you want less richness, or try 1 can evaporated milk plus 1 tsp coconut extract in a pinch.
Fish sauce: replace with soy sauce plus a squeeze of lime and a pinch of sugar, or use tamari for gluten free, or dilute 1 tsp miso in a little water with lime for umami.
Fresh Thai basil: use regular sweet basil if you cant find Thai basil, or try a mix of basil and cilantro for that bright note, or if available use holy basil for a spicier, clove-like twist.

Pro Tips

1. Scoop some of the thick coconut cream to fry the curry paste in, it really wakes up the flavors but keep the heat medium so the paste doesnt burn. If it starts to brown too fast add a splash of broth or water to cool the pan.

2. Dont crowd the pan when you add the chicken, sear in a single layer for color and flavor then finish in the sauce. Overcrowding makes the meat steam and the texture gets mushy.

3. Stagger the veggies by cook time so they stay bright and crisp, add tender ones like snap peas and basil right at the end. If you like more char on the zucchini or pepper, give them a quick high heat toss separately first.

4. Taste and tweak at the end instead of guessing: add fish sauce for salt, lime for acid, and a little brown or palm sugar to round bitterness. Make small adjustments one at a time so you dont overdo any one thing.

Thai Green Curry Recipe

Recipe by Jot Punji

0.0 from 0 votes

I'm excited to share my Thai Green Curry Recipe that uses pantry-friendly ingredients to get dinner on the table in just over 30 minutes and includes a clever pantry swap you won't expect.

Servings

servings

Calories

658

kcal

Equipment: 1. Medium saucepan or rice cooker for the jasmine rice
2. Large skillet or wok for frying the curry and searing the chicken
3. Chef’s knife and cutting board to prep chicken and veg
4. Measuring cups and measuring spoons for coconut milk, broth, paste, fish sauce, sugar etc
5. Wooden spoon or silicone spatula to stir and scrape up browned bits
6. Tongs or slotted spoon to turn and lift the chicken pieces
7. Can opener for the coconut milk and bamboo shoots
8. Colander or small sieve to drain bamboo shoots and rinse snap peas if needed
9. Small bowls or ramekins for mise en place (paste, sugar, fish sauce, lime juice)
10. Citrus juicer or a fork and small bowl to squeeze the limes quickly

Ingredients

1 tablespoon vegetable oil
2 to 3 tablespoons green curry paste (store bought or homemade)
1 can 13.5 oz full fat coconut milk
1/2 cup chicken broth or water
1 pound boneless skinless chicken thighs, cut into bite sized pieces (or breasts)
1 medium red bell pepper, sliced
1 medium zucchini, halved lengthwise and sliced
1 cup snap peas or sugar snap peas
1 can 8 oz bamboo shoots, drained (optional)
2 cloves garlic, minced (optional if your paste is garlicky)
1 small shallot, thinly sliced (optional)
1 to 2 tablespoons fish sauce
1 tablespoon brown sugar or packed palm sugar
2 tablespoons lime juice, about 1 to 2 limes
4 to 6 kaffir lime leaves, torn (optional)
1/2 to 1 cup fresh Thai basil leaves, packed
Fresh cilantro for garnish, a small handful (optional)
Cooked jasmine rice to serve, about 2 to 3 cups cooked

Directions

Start the jasmine rice first so its ready when the curry is done, cook about 2 to 3 cups cooked rice. While that cooks, prep everything: cut the chicken into bite sized pieces, slice the bell pepper, halve and slice the zucchini, trim the snap peas, drain the bamboo shoots, mince garlic and thinly slice the shallot if using, tear the kaffir lime leaves, and pick the Thai basil and cilantro.
Heat one tablespoon vegetable oil in a large skillet or wok over medium high heat. Scoop a little of the thick cream from the top of the 1
5 ounce coconut milk can if it separated and add it to the pan to fry the paste, this helps bloom the flavors.
Add 2 to 3 tablespoons green curry paste and fry with the oil and cream for about 30 seconds to one minute until fragrant, stir constantly so it does not burn. If using shallot and garlic add them now and cook a minute more till soft.
Add the chicken pieces, toss to coat in the paste and sear for 3 to 4 minutes until the outside is mostly cooked, scraping any browned bits from the pan into the sauce.
Pour in the rest of the coconut milk and about half a cup chicken broth or water, bring to a simmer. Stir in one to two tablespoons fish sauce and one tablespoon brown sugar or packed palm sugar, taste and adjust later.
Add the red bell pepper, zucchini, snap peas and bamboo shoots if using, plus the torn kaffir lime leaves if you have them. Simmer gently 5 to 8 minutes until the chicken is cooked through and the vegetables are tender but still bright.
Turn off the heat and stir in two tablespoons lime juice and half to one cup packed Thai basil leaves. Let the curry sit a minute so the basil wilts and flavors meld. Taste and finish with more fish sauce, sugar or lime if needed; add more curry paste if you want it hotter.
Serve the curry over cooked jasmine rice, garnish with fresh cilantro if you like. Leftovers keep well, the flavors actually get better next day, you can thin with a splash of water or broth when reheating if it thickens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.