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.
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:
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.
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.
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.
More Recipes
- 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
If you’ve tried this Green Thai Chicken Coconut Curry Recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
PrintGreen Thai Chicken Coconut Curry
- Total Time: 1 hour 40 minutes
- Yield: Serves 8
Description
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.
Ingredients
- ¼ 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
- ½ 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 5 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 peas 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.
- 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...
- Prep Time: 20
- Cook Time: 1 hour 20 minutes
- 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
I’m excited for you to try your hand at making Green Thai Curry Chicken at home. I promise that it rivals your favorite Thai restaurant and will be a recipe you want to cook time and time again.
M
Great recipe. I halved it. Delicious!
★★★★★
Mary Cambridge
Recipe looks delicious but, if you describe flavors that come together harmoniously, they "marry", not "merry". Can't wait to try the recipe!
Liza
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!!
★★★★★
Melissa
Not sure, I'll add it to my list to do the nutritional information for. So glad you liked it!
Laura
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! Thanks so much for a great recipe!
Melissa
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!
Amanda
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!!
Amanda
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?
Melissa
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!
Renee
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!!
Lori
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!
Heather @ What Does She Do All Day?
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!
Dana
Do you buy the green curry paste, or make it yourself?
Melissa
I pick it up at the Asian market... ask around and see what's good in your area because they can vary a lot!
Anna
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. 🙂
Melissa
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!
Kathi
Just wondering what brand of curry you have been using?
Melissa
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 🙂
Rosie @ Blueberry Kitchen
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!
Emily
Okay everyone, I made this tonight and it is AMAZING! I followed the recipe almost exactly, using chicken thighs instead of breast (all I had) and subbing snow peas for regular peas. I used the minimum 2 Tbsp of curry paste and it wasn't hardly spicy at all, which was good for my kids. I'm telling you guys, this recipe is EXCELLENT! Don't let the fish sauce's smell scare you. It all comes together for a taste explosion. Thanks, Melissa!
Emily
Melissa, I had it on my menu for last night to go w/ taco salad . . . and completely forgot. I was so bummed. But we have mexican food every week so i'll bump it to next week. This mom brain of mine. I also forgot the lasagna noodles and that was for lasagna for the elders! Whoops!
Natasha
Green curry is my favorite food ever! I made this last night, it was soooo good! Thanks!
JESS44903
This looks delicious! I pinned it for later! 🙂
I would love for you to join my Link Up!
http://www.pluckys-secondthought.com/pluckys-link-up-and-blogiversary-celebration-giveaway/
Melissa
Thanks for the invite! I don't have a party page though and always feel like I can't link up... what do people without a page normally do?! Thanks! M.
Emily
would you recommend olive oil or vegetable oil? I usually use vegetable when i do stir fry. i don't have peanut or coconut . . .
Melissa
Either or! I've used olive oil before and I'm sure vegetable oil would work great too. Did you ever make the mexican rice in the rice cooker?!
bakeaholicmama
Don't you love going back and redoing pictures? Look how far your photography has come! And that bowl..... want it so bad.
Melissa
I actually thought of you when I made this. I leave out the chicken a lot and it is so good. Do vegetarian husbands eat curry paste and fish sauce?! That bowl is so fun and like $3 at Ikea 🙂 I can mail you one if you need it...
Anne @The Cooking Campaign
There's something about Lime and Cilantro together that make me willing to try anything!