Green Thai Chicken Coconut Curry

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Thai food is such a delight. It is intense in flavor and tastes exotic in the best way. Green Thai Chicken Coconut Curry is sweet, creamy, spicy to taste and has the most fragrant sauce. It’s a recipe that you've got to try.

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 cilantro, lime, and fish sauce aren't optional garnishes, they really make the dish and it wouldn't taste nearly as good without them.

Green Thai Curry

The recipe is very flexible and I have some suggestions if you are curious about substituting veggies or anything else. 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! I recommend Thai Kitchen Green Curry Paste. It tends to be little bit spicier than others but you can pick it up from Walmart or Target today.

top view of green curry in a red dutch oven with a wooden spoon

Ingredients

Oil
Green curry paste
Onion and garlic
Chicken breast
Ginger
Coconut milk
Fish sauce
Soy sauce
Sugar
Potatoes
Carrots
Peas
Cilantro
Limes
Rice

Recipe Instructions

In a large pot heat the oil and green curry paste over medium heat.
Add the onions and garlic and cook for an additional 5 minutes
Next, add the raw chicken and cook until the chicken is cooked through.
Then 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 peas 5 minutes before serving.
To serve, dish the hot curry on top of hot rice and then sprinkle with chopped cilantro and fresh lime juice.

Frequently Asked Questions:

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.

What is the difference between red curry and green curry?

Red curry is traditionally hotter and gets it’s color from using a lot of chilies. Green curry tends to be less spicy, more subtle and sweet and obviously green in color from the ingredients that are in it.

What goes with Thai green curry chicken?

I highly recommend serving green curry chicken over rice. The rice is so delicious with the sauce and completes the meal. You could also put Thai green curry chicken over rice noodles or a salad but rice is always my go-to.

close up of green curry in a red dutch oven

More Recipes

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