This Green Thai Chicken Coconut Curry Recipe is creamy, flavorful and easy to make. It combines tender chicken, coconut milk and green curry paste. The dish has a perfect balance of spicy, sweet and savory flavors.
You can make it at home with simple ingredients. This Green Thai Chicken Coconut Curry Recipe is great for lunch or dinner. Serve it with rice or noodles for a complete meal.
Everyone loves the rich coconut flavor mixed with aromatic herbs. If you want a quick, tasty and authentic Thai dish, try this Green Thai Chicken Coconut Curry Recipe today.
My Experience With This Green Thai Chicken Coconut Curry
I love this recipe because it is easy and tastes like restaurant curry. The chicken stays tender and juicy. The curry is creamy and flavorful, not too spicy. I enjoy how simple it is to make at home.
The aroma of lemongrass and green curry fills the kitchen. It takes about 30 minutes and feels like a special meal. I serve it with steamed rice and fresh cilantro on top. My family always asks for seconds. It is one of my favorite quick Thai meals.
Recipe Card Info
- Recipe Name: Green Thai Chicken Coconut Curry
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Course: Main Course
- Cuisine: Thai
- Calories: 400 kcal per serving
Equipment List
- Large skillet or wok
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl
Ingredients You Need for Green Thai Chicken Coconut Curry
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
- 2 tablespoons green curry paste
- 1 can (14 oz / 400 ml) coconut milk
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice, to serve
Step-by-Step Guide
- Heat Oil
Heat vegetable oil in a large skillet over medium heat. Stir gently to prevent burning. - Cook Onion
Add chopped onion. Sauté for 3–4 minutes until soft and translucent. - Add Garlic and Ginger
Add minced garlic and grated ginger. Cook for 1–2 minutes until fragrant. - Add Green Curry Paste
Stir in green curry paste. Cook for 1 minute to release aromatic flavors. - Cook Chicken
Add chicken pieces. Stir well to coat with curry paste. Cook for 5 minutes until lightly browned. - Pour Coconut Milk
Add coconut milk and stir gently. Bring to a simmer over medium heat. - Add Vegetables
Add red bell pepper and snap peas. Stir and cook for 5 minutes until tender. - Season the Curry
Add fish sauce, brown sugar and lime juice. Stir to combine evenly. Taste and adjust flavor. - Simmer Until Cooked
Simmer curry for another 5 minutes until chicken is fully cooked and sauce thickens. - Garnish and Serve
Garnish with fresh cilantro. Serve hot with steamed jasmine rice or noodles.
Tips to Make the Best Green Thai Chicken Coconut Curry
- Use fresh ingredients for stronger flavors.
- Adjust green curry paste for your preferred spice level.
- Slice vegetables evenly to cook uniformly.
- Use full-fat coconut milk for creamier curry.
- Stir occasionally to prevent sticking.
Common Mistakes to Avoid
- Overcooking chicken, which makes it dry.
- Boiling curry too fast, thinning the sauce.
- Adding too much fish sauce; it can taste salty.
- Skipping lime juice; it balances flavors.
- Not tasting and adjusting seasoning at the end.
Serving Suggestions
Serve this curry with steamed jasmine rice, brown rice or noodles. Add a side of fresh cucumber salad for freshness. Garnish with chopped cilantro and lime wedges. It is perfect for lunch or dinner. Enjoy it hot for the best flavor.
Variations You Can Try
- Substitute chicken with shrimp or tofu for a different protein.
- Add zucchini, carrots, or baby corn for more vegetables.
- Use light coconut milk for a lower-calorie option.
- Garnish with Thai basil leaves for extra aroma.
Storage and Reheating Tips
- Store leftover curry in an airtight container in the fridge for 2–3 days.
- Reheat gently on the stove or microwave to prevent coconut milk from separating.
- Add a splash of coconut milk when reheating if the sauce is too thick.
- Do not freeze for long periods; texture may change.
Nutrition Information
| Item | Amount per Serving |
|---|---|
| Calories | 400 kcal |
| Protein | 30 g |
| Fat | 25 g |
| Carbohydrates | 20 g |
| Sugar | 8 g |
| Fiber | 4 g |
Health Benefits
This curry is rich in protein from chicken. Coconut milk adds healthy fats that boost energy. Vegetables provide fiber and vitamins.
Ginger and garlic help digestion and immunity. Lime juice gives vitamin C and freshness. The curry is flavorful and nourishing for a balanced meal.
Green Thai Chicken Coconut Curry Recipe
Ingredients
- 1 lb 450 g chicken breast, cut into bite-sized pieces
- 2 tablespoons green curry paste
- 1 can 14 oz / 400 ml coconut milk
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 tablespoon ginger grated
- 1 red bell pepper sliced
- 1 cup snap peas or green beans
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Cooked jasmine rice to serve
Instructions
Heat Oil
- Heat vegetable oil in a large skillet over medium heat. Stir gently to prevent burning.
Cook Onion
- Add chopped onion. Sauté for 3–4 minutes until soft and translucent.
Add Garlic and Ginger
- Add minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add Green Curry Paste
- Stir in green curry paste. Cook for 1 minute to release aromatic flavors.
Cook Chicken
- Add chicken pieces. Stir well to coat with curry paste. Cook for 5 minutes until lightly browned.
Pour Coconut Milk
- Add coconut milk and stir gently. Bring to a simmer over medium heat.
Add Vegetables
- Add red bell pepper and snap peas. Stir and cook for 5 minutes until tender.
Season the Curry
- Add fish sauce, brown sugar, and lime juice. Stir to combine evenly. Taste and adjust flavor.
Simmer Until Cooked
- Simmer curry for another 5 minutes until chicken is fully cooked and sauce thickens.
Garnish and Serve
- Garnish with fresh cilantro. Serve hot with steamed jasmine rice or noodles.
Notes
- Use fresh ingredients for stronger flavors.
- Adjust green curry paste for your preferred spice level.
- Slice vegetables evenly to cook uniformly.
- Use full-fat coconut milk for creamier curry.
- Stir occasionally to prevent sticking.
FAQs about Green Thai Chicken Coconut Curry Recipe
1. Can I make this curry mild instead of spicy?
Yes, use less green curry paste. You can also remove seeds from bell peppers to reduce heat.
2. Can I use chicken thighs instead of breast?
Yes, chicken thighs stay juicy and tender. Adjust cooking time slightly to ensure fully cooked.
3. Can I make this curry ahead of time?
Yes, make it a day ahead. Store in the fridge and reheat gently before serving.
4. What can I serve with this curry besides rice?
You can serve it with noodles, quinoa or steamed vegetables for a complete meal.
5. Can I use canned vegetables instead of fresh?
Yes, but fresh vegetables taste better and keep a crisp texture. Adjust cooking time accordingly.
Final Thoughts
This Green Thai Chicken Coconut Curry Recipe is quick, flavorful and satisfying. It is easy to make at home with simple ingredients. The combination of tender chicken, creamy coconut and fresh vegetables is perfect.
Serve it with rice or noodles for a complete meal. It is a family favorite and perfect for weeknight dinners. Try this recipe to enjoy authentic Thai flavors in your own kitchen.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!