Name: Thai green chicken curry recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 1/2 cups (300g) SunRice Long Grain Jasmine Rice; 2 tbsp Alfa One Rice Bran Oil; 1 brown onion, cut into thin wedges; 1/2 x 210g jar Valcom Authentic Thai Green Curry Paste; 400ml coconut milk; 300ml chicken stock; 450g Coles RSPCA Approved Chicken Breast Fillets, cut into 1cm-thick strips; 1 green capsicum, seeded, thinly sliced; 100g snow peas, trimmed (optional); 1/2 bunch coriander, leaves picked; 1 tbsp fish sauce; 1 tbsp brown sugar; 1 cup (65g) bean sprouts (optional); 2 limes, cut into wedges

Jump to Recipe· 4.9 from 28 reviews

If you adore vibrant flavors and crave a dish that feels like a warm hug from Thailand, this Thai green chicken curry recipe is going to become your new go-to. It perfectly balances creamy coconut milk, aromatic green curry paste, and fresh herbs, resulting in a rich, comforting, and beautifully colorful meal. Whether you’re a seasoned cook or a kitchen newbie, this recipe breaks down the process into simple, delightful steps that bring authentic Thai flavors right to your table.

Ingredients You’ll Need

Thai green chicken curry recipe - Recipe Image

Ingredients You’ll Need

This Thai green chicken curry recipe relies on a handful of simple yet essential ingredients. Each one plays a crucial role in creating the dish’s harmonious balance of taste, texture, and color, making your cooking experience straightforward and satisfying.

SunRice Long Grain Jasmine Rice (1 1/2 cups / 300g): The fragrant jasmine rice perfectly soaks up the luscious curry sauce and rounds out the meal.
Alfa One Rice Bran Oil (2 tbsp): Ideal for frying, it adds a neutral base without overpowering the curry’s delicate flavors.
Brown onion (1, thin wedges): Adds a subtle sweetness and depth once softened.
Valcom Authentic Thai Green Curry Paste (1/2 x 210g jar): The heart of the dish, bursting with fresh herbs, spices, and heat that define the green curry aroma.
Coconut milk (400ml): Creates the creamy, rich sauce that balances the curry paste’s spice.
Chicken stock (300ml): Enriches the sauce with savory depth.
Coles RSPCA Approved Chicken Breast Fillets (450g, 1cm-thick strips): Tender protein that cooks quickly and absorbs all those amazing curry flavors.
Green capsicum (1, seeded, thinly sliced): Adds a mild crunch and vibrant green color to the curry.
Snow peas (100g, trimmed, optional): Gives a fresh snap and bright contrast to the creamy curry.
Coriander (1/2 bunch, leaves picked): Fresh herbaceous bursts that elevate the dish to the next level.
Fish sauce (1 tbsp): The umami secret that subtly enhances savory notes without overpowering.
Brown sugar (1 tbsp): Balances the heat and acidity with a touch of sweetness.
Bean sprouts (1 cup / 65g, optional): Adds a fresh crunch when mixed in or sprinkled on top.
Limes (2, cut into wedges): The final tangy brightness, squeezed just before serving.

How to Make Thai green chicken curry recipe

Step 1: Cook the Rice

Start by cooking the jasmine rice according to the packet instructions. This fragrant rice is the perfect canvas that will soak up every drop of the luscious curry sauce, so be sure to get it fluffy and tender.

Step 2: Sauté Onion and Curry Paste

While the rice is cooking, heat the rice bran oil in a large frying pan over medium-high heat. Add the sliced onion and stir for around 2 minutes until it begins to soften and release its natural sweetness. Then stir in the green curry paste, cooking for another 2 minutes until it becomes fragrant—this step really unlocks those fresh herbal and spicy notes that make this dish so special.

Step 3: Add Coconut Milk, Stock, and Chicken

Pour in the creamy coconut milk and chicken stock, bringing the mixture to a gentle simmer. Now it’s time to add the chicken strips, green capsicum, and optional snow peas. Cook for about 2 to 3 minutes or until the chicken is cooked through and tender. Adding the veggies here keeps them crisp and fresh, perfectly complementing the rich sauce.

Step 4: Season and Finish

Chop half of the coriander leaves and stir them into the curry. Then add the fish sauce and brown sugar, which balance the flavors, along with half the bean sprouts if you’re using them. Squeeze the juice from half the lime wedges into the curry to brighten all those flavors. Give the sauce a taste and adjust fish sauce, sugar, or lime juice as you like. Finally, top with the remaining fresh bean sprouts and coriander leaves to add texture and a burst of herbal freshness before serving alongside the fluffy jasmine rice and extra lime wedges.

How to Serve Thai green chicken curry recipe

Garnishes

Fresh garnishes are key to making your curry come alive on the plate. The leftover bean sprouts add a delightful crunch, while the coriander leaves bring a fresh, green aroma. Don’t forget lime wedges on the side to provide that bright citrus burst that cuts through the creamy curry.

Side Dishes

This curry is hearty enough on its own, especially served with jasmine rice, but you can elevate your meal by pairing it with simple sides like steamed greens or a light cucumber salad. These add refreshing contrast and keep the meal balanced without competing with the bold flavors of the curry.

Creative Ways to Present

Try serving this Thai green chicken curry recipe in an elegant bowl with a sprinkle of toasted coconut flakes or a few thinly sliced red chili rings for a pop of color. For a casual twist, consider stuffing it into lettuce cups or serving alongside warm flatbreads for dipping up every bit of that delicious sauce.

Make Ahead and Storage

Storing Leftovers

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen beautifully overnight, making every bite even more satisfying the next day.

Freezing

If you want to save it for later, this curry freezes well. Just cool completely, transfer to a freezer-safe container, and it will keep for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop or microwave.

Reheating

When reheating your Thai green chicken curry recipe, do so slowly over low heat to avoid curdling the coconut milk. Stir occasionally until warm throughout. Add a splash of water or coconut milk if the sauce thickens too much during reheating.

FAQs

Can I use different chicken cuts for the curry?

Absolutely! While chicken breast strips are lean and quick to cook, you can also use thigh fillets for a juicier, more tender result. Just adjust cooking time to ensure they are fully cooked.

Is it possible to make this curry vegetarian?

Yes! Simply replace the chicken with firm tofu or mixed vegetables like eggplant, zucchini, and mushrooms. Swap chicken stock for vegetable stock and skip the fish sauce or use a vegetarian alternative.

How spicy is this Thai green chicken curry recipe?

The spice level is moderate thanks to the green curry paste, but it can be adjusted by using more or less paste according to your heat tolerance. Adding sugar and coconut milk also helps balance the heat beautifully.

What can I substitute if I cannot find green curry paste?

If you can’t find authentic green curry paste, look for store-bought Thai curry pastes labeled “green curry” which often work well. Alternatively, you could make your own paste using fresh herbs, chilies, and spices for a truly authentic touch.

Can I prepare this curry in advance?

You can prep the ingredients ahead of time, but it’s best to cook the curry fresh when ready to ensure the vibrant flavors and textures remain at their best.

Final Thoughts

There’s something truly joyful about making this Thai green chicken curry recipe at home. It’s a celebration of simple ingredients coming together to create a dish bursting with authentic flavors that feel both exotic and comforting. Once you try this recipe, it’s sure to become a cherished staple for cozy dinners or impressing friends with your culinary chops. So go ahead, gather your ingredients and enjoy the delicious adventure of cooking a classic Thai green chicken curry!