Green Thai Chicken Coconut Curry
on Sep 17, 2022
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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.
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.
Green Thai Chicken Coconut Curry
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 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…
Nutrition
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.
My 6-year-old wasn’t sure about the way it smelled at first, but told me he was ready to try it. Then he exclaimed, “That is the best thing I have ever *tasted*!” Delicious recipe, Melissa, as usual. I will confess I did throw in a bag of cubed hashbrowns because I didn’t have time to cut and cook potatoes, but it was simply lovely, anyway. I took your advice and did not skimp on the fish sauce, lime, cilantro, etc.