Thai Green Chicken Curry
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This Thai green curry chicken is a fast, flavorful weeknight meal made with tender chicken breast, green curry paste, coconut milk, crisp vegetables, and fresh basil simmered into a rich, fragrant sauce. The creamy coconut milk balances the heat and herbaceous flavor of the curry paste, creating a comforting dish that feels both vibrant and satisfying. Ready in about 30 minutes, this easy green curry recipe is perfect for busy nights when you want bold flavor with minimal effort. Serve it with steamed jasmine rice and spring rolls for a complete meal. For more Thai-inspired dishes you’re bound to love, check out my two-step Thai lemongrass coconut clams or these Thai chicken wings.
Why You’ll Love This Recipe
- Quick weeknight dinner – Ready in about 30 minutes with simple ingredients.
- Bold, balanced flavor – Creamy coconut milk softens the heat of green curry paste.
- Customizable – Easy to swap proteins or vegetables based on what you have.
Key Ingredients in This Recipe
- Green curry paste – Whereas red curry paste is typically made with roasted red chilies, green curry is made with green chilies and feature fresh ingredients like lemongrass, ginger, keffir lime leaves and shallots. Green curry is typically sweeter than red curry. I typically opt to use store-bought curry paste for ease in this recipe.
- Chicken – I use boneless, skinless chicken breasts in this recipe though they can easily be swapped with boneless, skinless chicken thighs. Because they are cooked in the sauce the chicken breasts remain tender.
- Coconut milk – Coconut comes from the creamy liquid inside mature coconuts. It creates a rich, creamy sauce with a bit of coconut flavor. It complements the green curry in this recipe.
- Bamboo shoots – Bamboo shoots are the edible parts of young bamboo. They come canned and can be found in the Asian section of most grocery stores. They add a slightly woody, earthy flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For deeper flavor, sauté the curry paste in the oil and garlic until fragrant before adding the coconut milk—this helps bloom the aromatics and creates a richer, more developed curry base.
Swaps and Substitutions
- Chicken breast: Substitute with boneless chicken thighs for richer flavor.
- Green beans: Swap with zucchini, snap peas, or broccoli.
- Bamboo shoots: Omit if unavailable or substitute with mushrooms.
- Basil: Use Thai basil for a more traditional flavor or regular basil for convenience.
- Green curry paste: Adjust the amount based on your preferred spice level.
How to Make Thai Green Chicken Curry (Step-by-Step)
- Cut the chicken. Cut the cut chicken breasts into 1-inch pieces and set aside.
- Cook the garlic & curry paste. Heat a large sauté pan over medium heat. Add the oil and heat through. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the green curry paste and stir to combine.
- Add the chicken. Add the chicken to the pan. Cook the chicken in the curry mixture for 3 minutes, then add the green beans and sauté until they are just tender, about an additional 2 minutes.
- Cook with half the coconut milk. Pour in half of coconut milk, lower the heat and simmer until the chicken is cooked through, about 10 minutes.
- Add remaining ingredients for broth. Add the rest of the coconut milk, fish sauce, bell pepper and bamboo shoots, stirring to combine.
- Simmer the green curry. Let simmer until heated through and slightly thickened, about 10 minutes. Stir half of the basil into he curry mixture.
- Serve. To serve, ladle the chicken and sauce over basmati rice and garnish with the remaining basil. To add a little more heat, add Sriracha over the top (optional).
How to Serve Thai Green Chicken Curry
- With rice: Serve over jasmine or basmati rice to soak up the sauce.
- For added heat: Top with Sriracha or sliced Thai chilies.
- With sides: Pair with spring rolls, cucumber salad, or steamed vegetables.
- For meal prep: Portion with rice for easy lunches throughout the week.
How to Store Thai Green Chicken Curry
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months, though vegetables may soften slightly.
- Reheating: Warm gently on the stovetop or microwave until heated through.
FAQ – Frequently Asked Questions
Thai green curry chicken is typically made with chicken, green curry paste, coconut milk, fish sauce, vegetables, and fresh herbs simmered into a flavorful sauce.
Thai green curry can range from mild to quite spicy depending on the brand and quantity of green curry paste used, since the heat comes primarily from green chilies in the paste. Coconut milk helps mellow the spice, creating a creamy balance, so you can easily adjust the heat level by starting with less curry paste and adding more to taste.
Yes, Thai green curry chicken stores well and often tastes even better the next day as the flavors develop.
Thai green curry is usually more herbaceous and slightly sweeter, while red curry tends to be smokier and often spicier.
This recipe is Thai-inspired and designed for quick home cooking using accessible ingredients like store-bought curry paste, rather than a fully traditional Thai green curry made from scratch with fresh curry paste.
Other Recipes to Try
If you loved this Thai green chicken curry recipe, check out some of my other favorites below:
- Thai Red Curry Shrimp with Jasmine Rice
- Green Curry Noodle Soup with Chicken
- Red Coconut Curry with Pumpkin
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Thai Green Chicken Curry
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Ingredients:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 4 tablespoons green curry paste*
- 3 ounces trimmed green beans, cut into 1” pieces
- 1 (13-ounce) can coconut milk (shake vigorously before opening)
- 3 tablespoons fish sauce*
- 2 tablespoons chopped red bell pepper
- 1 (8-ounce) can sliced bamboo shoots, drained and rinsed*
- ¼ cup chopped basil leaves
- Cooked basmati rice, for serving
- Sriracha, for serving (optional)
Instructions:
- Cut the cut chicken breasts into 1-inch pieces and set aside.
- Heat a large sauté pan over medium heat. Add the oil and heat through. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the green curry paste and stir to combine.
- Add the chicken to the pan. Cook the chicken in the curry mixture for 3 minutes, then add the green beans and sauté until they are just tender, about an additional 2 minutes.
- Pour in half of coconut milk, lower the heat and simmer until the chicken is cooked through, about 10 minutes.
- Add the rest of the coconut milk, fish sauce, bell pepper and bamboo shoots, stirring to combine.
- Let simmer until heated through and slightly thickened, about 10 minutes. Stir half of the basil into he curry mixture.
- To serve, ladle the chicken and sauce over basmati rice and garnish with the remaining basil. To add a little more heat, add Sriracha over the top (optional).
Notes:
Nutrition:
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Wow! I am so impressed with how easy this dinner was and how AMAZING it tastes!!! I even by accidentally had to double it by using 2 lbs of chicken and so glad to have leftovers!
Thank you so much! So glad you enjoyed!!