Authentic Thai Green Curry Chicken Recipe with Rich, Creamy Flavors

Why You’ll Love This Green Thai Chicken Curry

If you’re looking for a quick and flavorful meal, this Green Thai Chicken Curry stands out as a go-to dish for home cooks. This recipe combines tender chicken, fresh herbs, and creamy coconut milk to create a balanced mix of spice, sweetness, and aroma that’s hard to resist. With a preparation time of just around 20 minutes and cooking for about 15 minutes, it’s ideal for busy parents and working professionals who want something delicious without spending hours in the kitchen.

Beyond its ease, Green Thai Chicken Curry offers health benefits that appeal to diet-conscious individuals and seniors. It’s packed with lean protein from 1 lb of boneless, skinless chicken thighs, along with vegetables like Thai eggplant and herbs such as Thai basil, providing vitamins and antioxidants. You can easily adapt it for various preferences, making it versatile for students or newlyweds experimenting with new flavors.

What truly makes this Green Thai Chicken Curry special is its rich, creamy texture from 1¾ cups of coconut milk and the depth added by ingredients like 5 bruised kaffir lime leaves. The dish’s distinctive taste comes from 3½ tablespoons of green curry paste, balanced with 2 tablespoons of palm sugar or light brown sugar and 1½ to 2 tablespoons of fish sauce. Whether you’re a food enthusiast or a traveler seeking authentic tastes, this recipe will inspire you to create memorable meals at home, using simple steps that fit into everyday life.

Essential Ingredients for Green Thai Chicken Curry

Gathering the right ingredients is key to making an authentic Green Thai Chicken Curry. This section lists everything you need, based on the recipe’s core components for a delicious outcome. We’ll break it down into a structured list to ensure you have precise measurements and can prepare with ease.

• 1¾ cups of coconut milk (divided)
• 1 cup of unsalted chicken stock
• 1 lb of boneless, skinless chicken thighs, cut into 1-inch pieces (or substitute with chicken breast with adjustments)
• 3½ tablespoons of green curry paste
• 2 tablespoons of finely chopped palm sugar or light brown sugar
• 1½ to 2 tablespoons of fish sauce
• 5 bruised kaffir lime leaves (stems removed)
• ½ lb Thai eggplant, cut into bite-sized pieces (or 19 oz of drained and rinsed bamboo shoots)
• 1 cup of Thai basil leaves
• ¼ of a red bell pepper, julienned
• 15 finely julienned Thai basil leaves (optional, for more depth)
• 1 piece of fingerroot (optional, for added aroma)
• 1 teaspoon of fermented shrimp paste (optional, for umami)

This structured list covers all the essentials, making it simple for beginners to follow. For special dietary options, you can swap chicken with tofu or use gluten-free alternatives as needed. Remember, fresh ingredients like these help create the rich, creamy flavors that define this Green Thai Chicken Curry.

Special Dietary Options

For those adapting the recipe, consider vegan swaps like tofu in place of chicken, and use tamari instead of fish sauce to keep things plant-based.

How to Prepare the Perfect Green Thai Chicken Curry: Step-by-Step Guide

Making Green Thai Chicken Curry at home is straightforward and rewarding, especially if you’re a beginner. Start by preparing your ingredients to ensure everything flows smoothly. For added depth, you can optionally pound the 3½ tablespoons of green curry paste with 15 finely julienned Thai basil leaves, a piece of fingerroot, and 1 teaspoon of fermented shrimp paste into a fine paste before cooking. For more guidance on herbs, check out our fresh herbs guide on the blog.

1. First, bring ¾ cup of coconut milk to a boil over medium heat in a pot.
2. Next, add the green curry paste and sauté for 3 to 5 minutes until the coconut oil separates from the paste, releasing its fragrant aroma.
3. Then, add the 1 lb of chicken pieces, coating them well with the paste for even flavor infusion.
4. Pour in the remaining coconut milk, 1 cup of unsalted chicken stock, 2 tablespoons of palm sugar or light brown sugar, and 1 tablespoon of fish sauce, then add the 5 bruised kaffir lime leaves.
5. Simmer gently for 10 to 15 minutes until the chicken is tender and fully cooked.
6. Stir in the ½ lb of Thai eggplant pieces, pressing them into the curry for a minute to prevent browning, and cook for 2 more minutes until tender. If using 19 oz of bamboo shoots instead, add them and cook for 1 minute.
7. Turn off the heat, stir in the ¼ of julienned red bell pepper to warm it slightly, then fold in the 1 cup of Thai basil leaves.
8. Finally, adjust seasoning with extra fish sauce if needed, and serve immediately with jasmine rice. The whole process takes about 35 minutes total.

If you’re using chicken breast, marinate the pieces with 1 tablespoon of fish sauce beforehand, add them after the vegetables have cooked for a minute, and cook for about 2 minutes to keep them tender. This Green Thai Chicken Curry recipe not only tastes amazing but also provides around 527 calories per serving, with 16 grams of carbohydrates, 24 grams of protein, and 42 grams of total fat, making it a nutritious option for health-focused cooks. For more on the benefits of the main ingredients in this recipe, visit health benefits of chicken.

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Dietary Substitutions to Customize Your Green Thai Chicken Curry

Adapting Green Thai Chicken Curry to fit different needs is easy and keeps the dish’s core flavors intact. For protein swaps, try replacing the 1 lb of chicken with tofu or tempeh for a vegan version, which absorbs the creamy coconut milk base just as well. You can also use shrimp for a seafood twist, ensuring it cooks quickly to match the 10-15 minute simmer time.

When it comes to vegetables and seasonings, swap the ½ lb of Thai eggplant with other options like green beans if they’re in season. To make it gluten-free, use tamari in place of fish sauce, and adjust the spice by reducing the green curry paste amount. These changes help maintain the balance of sweet palm sugar and aromatic kaffir lime leaves while catering to busy parents or diet-conscious individuals.

Mastering Green Thai Chicken Curry: Advanced Tips and Variations

Once you’re comfortable with the basics, take your Green Thai Chicken Curry to the next level with some pro techniques. Use homemade green curry paste for a fresher taste, toasting the spices before blending to deepen the flavor profile. For variations, add elements like pineapple for sweetness or extra kaffir lime zest to boost the citrus notes from the leaves.

Presentation is key for food enthusiasts; garnish your dish with fresh Thai basil and a drizzle of coconut cream for visual appeal. If you’re planning ahead, prepare the curry base ahead of time and store it for up to 3 days, adding fresh ingredients like the red bell pepper just before serving to keep textures vibrant.

This Green Thai Chicken Curry is all about experimentation, so feel free to tweak the 1¾ cups of coconut milk for creamier results based on your taste.

How to Store Green Thai Chicken Curry: Best Practices

Proper storage helps keep your Green Thai Chicken Curry fresh and flavorful for later. Place leftovers in airtight containers and refrigerate for up to 3 days to maintain the creamy texture from the coconut milk. For longer storage, freeze in portion-sized containers for up to 2 months, ensuring you thaw overnight in the fridge before reheating.

When reheating, do it gently on the stovetop or in the microwave, adding a bit of coconut milk to restore creaminess. This approach works well for meal prep, allowing working professionals to have ready meals throughout the week without losing the dish’s authentic taste.

FAQs: Frequently Asked Questions About Green Thai Chicken Curry

Green Thai Chicken Curry

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🍛 Experience the vibrant and authentic flavors of Thai Green Curry Chicken, rich with creamy coconut and fresh herbs.
🌿 This recipe delivers a perfectly balanced combination of savory, sweet, and aromatic spices for a comforting yet exciting meal.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

– 1¾ cups coconut milk (divided)

– 1 cup unsalted chicken stock

– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (or substitute with chicken breast with adjustments)

– 3½ tablespoons green curry paste

– 2 tablespoons finely chopped palm sugar or light brown sugar

– 1½ to 2 tablespoons fish sauce

– 5 bruised kaffir lime leaves (stems removed)

– ½ lb Thai eggplant, cut into bite-sized pieces (or 19 oz drained and rinsed bamboo shoots)

– 1 cup Thai basil leaves

– ¼ red bell pepper, julienned

– 15 finely julienned Thai basil leaves (optional, for more depth)

– 1 piece fingerroot (optional, for added aroma)

– 1 teaspoon fermented shrimp paste (optional, for umami)

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Instructions

1-First, bring ¾ cup of coconut milk to a boil over medium heat in a pot.

2-Next, add the green curry paste and sauté for 3 to 5 minutes until the coconut oil separates from the paste, releasing its fragrant aroma.

3-Then, add the 1 lb of chicken pieces, coating them well with the paste for even flavor infusion.

4-Pour in the remaining coconut milk, 1 cup of unsalted chicken stock, 2 tablespoons of palm sugar or light brown sugar, and 1 tablespoon of fish sauce, then add the 5 bruised kaffir lime leaves.

5-Simmer gently for 10 to 15 minutes until the chicken is tender and fully cooked.

6-Stir in the ½ lb of Thai eggplant pieces, pressing them into the curry for a minute to prevent browning, and cook for 2 more minutes until tender. If using 19 oz of bamboo shoots instead, add them and cook for 1 minute.

7-Turn off the heat, stir in the ¼ of julienned red bell pepper to warm it slightly, then fold in the 1 cup of Thai basil leaves.

8-Finally, adjust seasoning with extra fish sauce if needed, and serve immediately with jasmine rice. The whole process takes about 35 minutes total.

Last Step:

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Notes

🌿 Use fresh Thai basil for authentic aroma and flavor.
🍚 Serve with jasmine rice to balance the rich, creamy curry.
🍲 Adjust fish sauce levels gradually to suit your taste preference.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Sautéing and Simmering
• Cuisine: Thai
• Diet: Dairy-Free, Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 527 kcal
• Sugar: 6 g
• Sodium: 900 mg
• Fat: 42 g
• Saturated Fat: 35 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 24 g
• Cholesterol: 70 mg