Thai Green Curry Chicken

I’ve been craving a Thai green curry chicken recipe ever since I shared my simple red curry one.

If red curry is the prom queen, then green curry is her quiet, awkward best buddy. Similarly satisfying, if slightly less brisk. My food metaphors shall now cease.

Green curry chicken is a great meal to have on hand because it uses up all the leftovers in the fridge. I was going to the shop to get some items after I decided to blog about this dish at the last minute. But, lo and behold, I found that I already had chicken thighs in the freezer, as well as green curry paste, bamboo shoots, and coconut milk in cans.

I sifted through the refrigerator and came up with a few zucchini, a single broccoli crown, and a few carrots. I quickly understood that I could improvise a solution out of the materials at hand rather than go out and buy anything. Forgiving as that may be, the green curry chicken recipe will nonetheless turn out delicious. Whatever vegetables you have on hand will work wonderfully in this dish.


  • 900g of chicken thighs
  • 115g of green curry paste
  • 5 lightly bruised kaffir lime leaves
  • 1 thinly sliced medium onion
  • 5 cups of mixed vegetables
  • 1 2/3 cups of coconut milk
  • 1 ½ cups of chicken stock
  • 1/4 cup of basil leaves
  • 3 tablespoons of neutral oil
  • 2 tablespoons of fish sauce
  • 1 tablespoon of cornstarch
  • 2 teaspoons of sugar
  • 1 teaspoon of de-seeded and chopped chili oil
  • steamed jasmine rice
  • cilantro (to garnish)


  1. Pour 2 tablespoons of oil into a big pan and heat it over medium heat. In a mixing bowl, stir together 1 tablespoon of cornstarch and 1 tablespoon of oil with the chicken pieces. Brown the chicken in a pan. Take out of the frying pan.
  2. A deglazing with a quarter cup of water will help loosen the chicken parts stuck to the bottom of the pan. After that, throw in some sliced onions and sauté them until they become translucent. Cook the curry paste for 5 minutes after adding it.
  3. Throw in the veggies, and let them simmer for 30 seconds. Sear the chicken and add it to the pan along with the coconut milk, chicken stock, lime leaves (optional), and chili (if using). Reduce the heat and simmer for a while. Ten minutes of simmering covered should be sufficient. The curry is done when the fish sauce, sugar, and basil are incorporated after simmering. Accompany with a side of steamed rice.
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