Go Back
Easy Thai Green Curry Recipe with Chicken and Coconut Milk

Easy Thai Green Curry Recipe

A quick Thai green chicken curry made with coconut milk, fragrant curry paste, crisp red pepper, and fresh lime. It serves four and comes together in approximately 30–40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Curry
  • 1 tablespoon Vegetable or other neutral oil
  • 1 medium Medium onion, thinly sliced
  • 1 medium Red bell pepper, deseeded and sliced
  • 2 cloves Garlic, finely chopped or crushed
  • 1 tablespoon Fresh ginger, grated
  • 3–4 tablespoons Thai green curry paste
  • 400 ml can Coconut milk
  • 250 ml Chicken stock
  • 500 g Boneless, skinless chicken breast or thigh, cut into bite-size pieces
Seasoning
  • 2 teaspoons Fish sauce
  • 1 teaspoon Light brown sugar
  • 1 lime Fresh lime juice
Optional Additions
  • 100–150 g Green beans, sugar snap peas, or sliced bamboo shoots
  • 1–2 chilies Fresh green chilies, sliced
Garnish and Serving
  • 1 small handful Fresh coriander or Thai basil
  • As needed Cooked jasmine rice

Method
 

Step-by-Step
  1. Prepare the onion, bell pepper, garlic, ginger, chicken, and any optional vegetables. Cut the chicken into even bite-size pieces so it cooks at the same rate.
  2. Heat the oil in a large frying pan or saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened.
  3. Add the garlic, grated ginger, and green curry paste. Stir-fry for 1–2 minutes until fragrant and the paste has bloomed in the oil.
  4. Pour in the coconut milk and chicken stock, stirring well to dissolve the curry paste. Add the chicken and any firm vegetables, then bring the mixture to a gentle simmer.
  5. Cook uncovered for approximately 10–15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has slightly thickened.
  6. Stir in the fish sauce and brown sugar. Taste and adjust the saltiness, sweetness, or heat, then add the lime juice just before serving.
  7. Garnish with fresh coriander or Thai basil and serve immediately with steamed jasmine rice. Add lime wedges or sliced green chili if desired.

Notes

Chicken thigh stays especially tender, while chicken breast cooks more quickly and should not be overcooked. Simmer the coconut milk gently rather than boiling it hard to help prevent a greasy or split sauce. Refrigerate leftovers promptly and reheat gently.