Thai green chicken curry definitely wasn’t on the menu tonight. When asked if I wanted anything from the shops, my first response was a firm “No thanks”… quickly followed by “Maybe some chicken breasts”… and then, “Actually, let’s go with chicken thighs.” Safe to say, dinner had no clear direction at that point!
The lemongrass, broccoli and green beans already in the fridge made it a close call between stir-fry and curry… but curry won in the end. Although judging by the requests for ‘seconds’ I think the family were happy with that result.
More Easy Chicken Curry Recipes
- Thai red chicken curry (with lychees)
- Beef Massaman
- Healthy chicken & vegetable curry
- 30 minute butter chicken
- Satay chicken curry
- Butter-free butter chicken
How to Make Green Curry Paste Better?!
I’m a big fan of shortcuts, but I just can’t resist giving them a little boost. A store-bought base keeps things easy, and a few extra touches take the dish to a whole new level. A little garlic, ginger and lemongrass along with some kaffir lime leaves are flavours you can never have too much of!
How to Make Thai Green Chicken Curry
Step one: Heat the oil in a large pot over medium heat. Add the onion, garlic, ginger and lemongrass. Cook, stirring often, until the onion softens and becomes fragrant.
Step two: Add the curry paste and cook for another minute, stirring constantly so the flavours deepen and become aromatic.
Step three: Pour in the stock and add the kaffir lime leaves. Bring to a simmer and cook until the liquid reduces by about half.
Step four: Add the chicken, coconut milk, fish sauce and sugar. Simmer uncovered until the chicken is cooked through and the sauce has reduced slightly, about 15 minutes.
Step five: This curry is naturally quite brothy, so don’t keep reducing the sauce expecting a thick, creamy curry. The lighter consistency is exactly how it should be.
Step six: Stir through the lime juice and remove the kaffir lime leaves. Taste and adjust the flavours if needed – extra sugar for sweetness, more lime juice for tang or a little more fish sauce for saltiness.
Step seven: Serve over steamed rice and finish with your favourite toppings, if using.
FAQs on Thai Green Curry
Is Thai green chicken curry spicy?
Thai green chicken curry can range from mild to quite spicy depending on the curry paste and the amount used. However, it’s easy to adjust the heat to suit your taste.
What vegetables go well in Thai green chicken curry?
Vegetables like capsicum, zucchini, green beans, bamboo shoots and broccoli all work beautifully in Thai green chicken curry.
Can I use store-bought curry paste?
Absolutely. Store-bought curry paste is a great shortcut and makes Thai green chicken curry quick and convenient for weeknight cooking.
How can I make Thai green chicken curry milder?
Use less curry paste or add a little extra coconut milk to soften the heat while still keeping plenty of flavour.
Is green curry paste vegetarian?
It depends on the brand. Some have shrimp paste included, but I prefer using Maesri which is a vegetarian version and more flavoursome.
What vegetables go in Thai green curry?
There are too many to name, but greens are always safe. Mushrooms and eggplant work well too. But broccoli is my absolutely favourite – soaking up all that delicious sauce!
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If you enjoyed this recipe, you might like some of my other curries or Asian-style dishes. For more tasty ideas and new recipes from The Tasteful Pantry, join me on Instagram, Facebook and Pinterest.
Thai Green Chicken Curry
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 tbsp canola oil - or vegetable
- 1 onion - finely chopped
- 2 cloves garlic - minced
- 15 grams fresh ginger - minced
- 2 tsp lemongrass - finely chopped
- 3 tbsp Thai green curry paste - Maesri is my go-to brand
- 240 ml chicken stock - reduced salt
- 4 kaffir lime leaves
- 850 grams chicken thighs - lean and cut into bite-sized pieces
- 400 ml coconut milk
- 20 ml fish sauce
- 2 tsp white sugar
- 150 grams green beans - left whole or cut into 3 cm pieces
- 120 grams broccoli - cut into florets
- 20 ml lime juice
To Serve (Optional)
- fresh Thai basil or coriander
- fresh chilli
- steamed rice
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, ginger and lemongrass and cook, stirring, for 2 minutes or until the onion has softened.
- Add the curry paste and cook for a further minute.
- Stir in the stock and kaffir lime leaves and simmer until the liquid has reduced by half.
- Add the chicken, coconut milk, fish sauce and sugar. Continue on a fast simmer, uncovered, until the chicken is cooked through and the sauce has reduced slightly – about 15 minutes. Note: This is a runny curry, so don't continue trying to reduce the sauce to get a 'creamy' version.
- Stir in the lime juice, remove the kaffir lime leaves and taste the sauce. Add more sugar for sweetness, more lime for tang and more fish oil for saltiness.
- Serve over steamed rice and sprinkle with toppings, if using.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Easy and really good – I also used a range of greens and capsicum.