Green Thai Chicken Coconut Curry is sweet and creamy, spicy to taste, and pungent with just the right amount of salt… it’s a recipe that you’ve got to try.
Thomas and I had a best friend couple in college (and we still love them though they live way too far from us). It was one of those relationships that you just cherish. They were our next door neighbors, we were both newly weds, our husbands were both in the Engineering program and studied constantly together, and we ate dinner at our place 3-5 nights a week together. It was awesome! I’d call Rivka to see what she had in the fridge and I’d make something based on our mutual ingredients. Some days one of us would cook the main dish and the other make the bread, salad, and/or dessert. It was such a fun arrangement and worked really well for us all.
I had never tried curry, in any form, until after this wonderful nightly dinner party plan was hatched. I don’t think there were a lot of curry joints in Southern Indiana and it is certainly something my mom never made. One magical day Rivka made this curry, served over hot rice, with cilantro and lime. Magic, I tell you. I’ve loved curry, in all forms, ever since.
This was a recipe that I never made for years. I would always ask Rivka to make it and it was often what I requested for my birthday dinner. It wasn’t until after they moved to Chicago from BYU that I had to make it on my own, and I dare say, I make it very well now. This is one of our favorite dishes and we eat it at least once a month. It takes a few oddball ingredients, but I don’t mind finding and buying them because I know I’ll use them over and over again, even if they are just for this dish.
The recipe is very flexible, so read the notes in the recipe if you are curious about substituting veggies and things. You can’t really go wrong with this one.
Tips and Tricks for making Green Thai Chicken Coconut Curry:
- The cilantro, lime, and fish sauce aren’t optional garnishes, they really make the dish and it wouldn’t taste nearly as good without them.
- Curry is one of those things that only improve with time. The longer it can cook the better. It’s always phenomenal the second day, so plan on left overs.
- I’ve never been to Thailand, and I have no idea what vegetables traditional curry has in it. Potatoes are a great base, but feel free to add just about anything else you have on hand. Sometimes I don’t add chicken either… just skip that step and add lots more veggies.
- Curry pastes varies from brand to brand. Ask around for suggestions of friends, hit up the local Asian market, and when you find a good one stick with it!
What makes curry spicy?
The spiciness comes from the curry paste, so if you don’t like it hot start with less. If you like a little heat add a bit more. We like a medium heat and I’ll normally do about 3 tablespoons of curry paste. It has a kick but isn’t so hot my kids won’t eat it, it would be way too hot for my Mother-in-law though.
Green Thai Chicken Coconut Curry
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8 1x
Description
Green Thai Chicken Coconut Curry is sweet and creamy, spicy to taste, and pungent with just the right amount of salt… it’s a recipe that you’ve got to try.
Ingredients
- 1/4 cup oil (oil, peanut, coconut)
- 2–5 Tablespoons green curry paste
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 pounds chicken breast cut into bite sized pieces
- 1 Tablespoon fresh ginger, minced
- 2 cans coconut milk
- 3 Tablespoons fish sauce
- 3 Tablespoons soy sauce
- 2 Tablespoons sugar
- 4 potatoes, cubed
- 4 carrots, sliced
- 1/2 cup peas, fresh or frozen
- 1 bunch cilantro, chopped
- 2 limes cut into wedges
- hot cooked rice
Instructions
- In a large soup pot or dutch oven heat the oil and green curry paste over medium heat. Stir to combine and cook for 3-5 minutes. You are giving the oil and curry paste a chance to marry and this is an important step. Add the onions and garlic and cook for an additional 5 minutes over medium heat. If the mixture seems to be sticking to the bottom of the pan just add a little more oil as needed. A little sticking is ok, but you don’t want to burn it.
- Add the raw chicken and cook until the chicken is cooked through and no longer pink, about 10 minutes. Add the ginger, coconut milk, fish sauce, soy sauce, and sugar. Stir to combine. Add the potatoes and carrots. Allow the the curry to gently simmer, uncovered, until the mixture thickens and the vegetables are cooked through, 45 minutes to an hour. Add the pea 5 minutes before serving.
- To serve, dish the hot curry on top of hot rice and then sprinkle with chopped cilantro, fresh lime juice, and if it needs more salt, additional fish sauce on top.
Notes
The cilantro, lime, and fish sauce aren’t optional garnishes, they really make the dish and it wouldn’t taste nearly as good without them.
Curry is one of those things that only improve with time. The longer it can cook the better. It’s always phenomenal the second day, so plan on left overs.
I’ve never been to Thailand, and I have no idea what vegetables traditional curry has in it. Potatoes are a great base, but feel free to add just about anything else you have on hand. Sometimes I don’t add chicken either… just skip that step and add lots more veggies.
Curry pastes varies from brand to brand. Ask around for suggestions of friends, hit up the local Asian market, and when you find a good one stick with it!
The spiciness in this dish comes from the curry paste, so if you don’t like it hot start with less. If you like a little heat add a bit more. We like a medium heat and I’ll normally do about 3 tablespoons of curry paste. It has a kick but isn’t so hot my kids won’t eat it, it would be way too hot for my Mother-in-law though…
- Category: Dinner
- Method: Stove-Top
- Cuisine: American
Nutrition
- Calories: 728
- Sugar: 9.7g
- Sodium: 781.7mg
- Fat: 24.9g
- Carbohydrates: 89.2g
- Protein: 37.3g
- Cholesterol: 82.7mg
Keywords: Curry, Thai, Chicken, Coconut
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If you liked this recipe, try these too:
- Simple Lentil Curry with Butternut Squash
- Quick and Easy Sweet Potato Curry (meatless)
- Easy Pumpkin Cauliflower Curry
- Curried Coconut Chicken with Squash and Dried Cherries
Have a great day and thanks so much for reading.
Recipe looks delicious but, if you describe flavors that come together harmoniously, they “marry”, not “merry”. Can’t wait to try the recipe!
First of all, I LOVE this recipe! I haven’t looked through the other comments but I was wondering how many calories per serving? And how big is a serving? Thanks!!
★★★★★
Not sure, I’ll add it to my list to do the nutritional information for. So glad you liked it!
We loved this dish!! I also have had mixed success with curries at home, but this was just fantastic and even better the second day. It was probably my particular brand of fish and soy sauces at work, but I found it a bit too salty at first and added about a cup of chicken stock to balance it out. I will just cut back a touch on the soy and fish sauces next time. I like that (while also flexible), this recipe calls for vegetables I always have on hand. That means I can whip this up last minute!… Read more »
Yay! We love this one too and make it often. Good call on adding a little chicken stock, and thank you for noting that in case anyone else runs into that issue. Enjoy from my kitchen to yours friend!
It is very strange! I used normal coconut milk. I will plan on making it again because it does taste good its just not as saucy now. 🙂 Thanks for the recipe though !! I love your blog, I made the best baked chicken legs and they were delicious!!
Help!! I was so excited about this recipe and it was going so perfectly until I added the peas and then all of the sudden my sauce separated and became an oily mess. I don’t know if I overcooked it but it seemed to happen right after I added the peas. It still tastes amazing, just does not look as pretty. Any tips?
That is crazy! I’m so sorry! I make this dish all of the time (we had it Tuesday of this week) and have never ever had is separate. Did you use a light coconut milk? Mine is a full fat and it’s always stayed together. Hmmm… skip the peas next time (does a rush of cold normally make things separate?) If you can’t tell I don’t know what happened, but that’s the pits. I do hope you make it again though, it’s so good!
My husband is such a picky eater… I always say he could order off the kids’ menu at restaurants. I didn’t tell him much about the recipe when I made this, other than “chicken, coconut milk, and rice.” Anyway, he loved this! Such a simple meal to make! My two little boys (ages 4 & 6) ate it as well without a fuss. Definitely keeping this recipe! Thank you!!
this was excellent! I will definitely make this again. I used Thai Kitchen Green Curry paste and it was very good. Thank you for the recipe!
My hubby was nervous about this as I’ve not had the best results with curry dishes in the past, but this turned out fantastic! It’s a keeper!
Do you buy the green curry paste, or make it yourself?
I pick it up at the Asian market… ask around and see what’s good in your area because they can vary a lot!
I made this last night and it was great!! I’ve made other recipes before that do not compare to restuarants, but this one was awesome! Thank you, thank you. My go-to green curry recipe now. 🙂
Thank you! Good for you for making it in the summer… Husband has been begging for it and it’s just too hot for me to want it. LOL. He’ll be happy when I’m in the mood again because we LOVE this recipe too!
Just wondering what brand of curry you have been using?
I’ve been using Mae Ploy Green Curry Paste for a few years now. It’s the only kind I can get unless I want to drive over 2 hours to another curry paste carrying store 🙂 It’s pretty normal! I like it just fine. There was another brand that my friend’s sister used to send us from Seattle and it was amazing. I’ll ask her what it was 🙂
Your curry looks so good! I love green thai chicken curry, but I’ve never tried making it myself, think I’m going to have to now!