Green Thai Chicken Curry (Spicy, Coconut Milk-Based)

Green Thai Chicken Curry is one of Thailand’s most beloved comfort foods, known for its bold flavors, aromatic herbs, and creamy coconut milk base. This spicy curry perfectly balances heat, sweetness, saltiness, and richness—making it a favorite not only in Thai households but also in Thai restaurants around the world. If you’re searching for an authentic Thai green curry recipe that’s easy to make at home, this dish delivers restaurant-quality results with simple ingredients.

The heart of this recipe lies in green curry paste, a fragrant blend of green chilies, garlic, lemongrass, galangal, kaffir lime zest, and coriander roots. When gently fried, the paste releases intense aromas that define the flavor profile of this curry. Coconut milk adds a luxurious creaminess that tempers the heat of the chilies while enhancing the overall depth of the dish.

Chicken is traditionally used in green curry because it absorbs flavors beautifully and remains tender when simmered in coconut milk. Boneless chicken thighs are especially recommended, as they stay juicy and flavorful throughout cooking. However, chicken breast can also be used for a leaner option. Fresh vegetables such as Thai eggplants, bamboo shoots, and bell peppers add texture and freshness, making the dish both hearty and vibrant.

One of the secrets to an authentic Thai green chicken curry is the use of fish sauce and palm sugar. Fish sauce adds savory umami notes, while palm sugar provides a gentle sweetness that balances the spice. Fresh Thai basil leaves are added at the end for a slightly peppery, herbal aroma that elevates the curry to another level.

This green Thai chicken curry is naturally gluten-free and can easily be adapted for different dietary needs. You can substitute chicken with shrimp, tofu, or mixed vegetables for a vegetarian version (using soy sauce instead of fish sauce). Serve it with steamed jasmine rice to soak up every drop of the rich, flavorful sauce.

Perfect for weeknight dinners or special occasions, this dish is surprisingly simple yet impressive. With its vibrant green color, creamy texture, and bold Thai flavors, green Thai chicken curry is guaranteed to become a staple in your home cooking rotation.

Ingredients

• 500g (1 lb) boneless chicken thighs or breast, sliced
• 2 tablespoons green Thai curry paste
• 400ml (14 oz) full-fat coconut milk
• 1 cup chicken broth
• 1 tablespoon vegetable oil
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar (or brown sugar)
• 1 cup Thai eggplants or zucchini, sliced
• ½ cup bamboo shoots (optional)
• 1 red bell pepper, sliced
• 3–4 kaffir lime leaves, torn
• ½ cup fresh Thai basil leaves
• 1–2 red or green chilies (optional, for extra heat)
• Steamed jasmine rice, for serving

Directions

1. Heat the vegetable oil in a large pan or wok over medium heat.
2. Add the green curry paste and stir-fry for 1–2 minutes until fragrant.
3. Pour in half of the coconut milk and simmer until the oil begins to separate on the surface.
4. Add the sliced chicken and cook for 4–5 minutes until lightly browned.
6. Add the remaining coconut milk and chicken broth. Stir well.
7. Toss in kaffir lime leaves, eggplants, bamboo shoots, and bell peppers.
8. Season with fish sauce and palm sugar. Simmer for 10–15 minutes until chicken is fully cooked and vegetables are tender.
9. Taste and adjust seasoning as needed. Add chilies if you want extra spice.
10. Turn off the heat and stir in fresh Thai basil leaves.
11. Serve hot with steamed jasmine rice.