Introduction

Best Thai Green Curry Chicken is rich, aromatic, and bursting with bold Thai flavors—tender chicken simmered in creamy coconut milk with green curry paste, fresh herbs, and vibrant vegetables. This classic Thai dish balances heat, sweetness, and savory depth in every spoonful. Fragrant, comforting, and surprisingly easy to make at home, it’s perfect for weeknight dinners or impressing guests without complicated techniques.

Why you’ll love this recipe

Creamy coconut curry with bold flavor
Customizable heat level
One-pan stovetop meal
Better than takeout at home
Perfect with rice or noodles

Ingredients (serves 4)

1½ lb boneless chicken thighs or breasts, sliced
2 tbsp green curry paste
1 tbsp vegetable oil
1 (13.5 oz) can full-fat coconut milk
½ cup chicken broth or water
1 tbsp fish sauce
1 tsp sugar (palm sugar or brown sugar)
1 cup bell peppers, sliced
1 cup zucchini or bamboo shoots
½ cup green beans (optional)
1 cup Thai basil leaves
Optional garnish: sliced red chilies, lime wedges

Essential Tools and Equipment

Large skillet or wok
Wooden spoon or spatula
Knife + cutting board
Measuring spoons

Step-by-step process (detailed)

1. Heat the oil

Heat vegetable oil in a large skillet or wok over medium heat until shimmering. Proper heat helps bloom the curry paste without burning.

2. Bloom the curry paste

Add green curry paste to the hot oil. Stir constantly for 1–2 minutes until fragrant and slightly darker in color. This step releases the essential oils and deepens flavor.

3. Add coconut milk

Stir in about ½ cup of the coconut milk. Simmer gently 2–3 minutes, stirring often, until the oil begins to separate slightly on the surface.

4. Add the chicken

Add sliced chicken and stir to coat evenly in the curry mixture. Cook 3–4 minutes until chicken begins to turn opaque.

5. Build the sauce

Pour in the remaining coconut milk and chicken broth. Stir in fish sauce and sugar. Bring to a gentle simmer.

6. Add vegetables

Add bell peppers, zucchini, and green beans. Simmer 6–8 minutes until vegetables are tender-crisp and chicken is fully cooked.

7. Taste and adjust

Taste the curry and adjust seasoning with more fish sauce (saltiness), sugar (sweetness), or curry paste (heat).

8. Finish with basil

Turn off the heat and stir in Thai basil. The residual heat wilts the basil and releases its aroma.

9. Serve

Serve hot over steamed jasmine rice or rice noodles with lime wedges on the side.

Mistakes to avoid

Boiling aggressively — split coconut milk
Skipping paste blooming — flat flavor
Overcooking chicken — dry texture
Too much curry paste at once — overpowering heat
Forgetting to taste and adjust — unbalanced curry

Variations of Best Thai Green Curry Chicken

Extra Spicy — add sliced Thai chilies
Vegetarian — use tofu and vegetable broth
Seafood — swap chicken for shrimp
Low-Carb — serve with cauliflower rice
Creamier — add extra coconut milk

Tips for storage & make-ahead

Refrigerate up to 3 days
Flavors improve overnight
Reheat gently over low heat
Freeze up to 1 month (texture may soften slightly)

Frequently Asked Questions

Is green curry very spicy?
It can be—adjust curry paste to taste.

Can I use light coconut milk?
Yes, but the curry will be less rich.

What vegetables work best?
Bell peppers, bamboo shoots, zucchini, and eggplant.

Can I make this ahead?
Yes—great for meal prep.

Conclusion

Best Thai Green Curry Chicken delivers restaurant-quality flavor with minimal effort. Creamy coconut sauce, tender chicken, and aromatic herbs come together in a dish that’s comforting, bold, and endlessly satisfying. Once you make it at home, takeout becomes optional.