thai green curry chicken recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▌

The Best thai green curry chicken recipe

This Thai green curry chicken recipe is one of my go-to comfort dishes—simple enough to make on a weeknight when I need something flavorful but not overly complicated, yet it feels like a special meal when served at the dinner table. My kids love it because it’s packed with bright, zesty flavors that keep them reaching for seconds, and honestly, I don’t blame them. The coconut milk and fresh herbs give it a rich, creamy depth, while the spice levels let everyone adjust to their taste. It’s the kind of dish that feels celebratory without needing a fancy occasion—whether it’s a weekend family dinner or a quick weeknight meal, it always makes the table feel warm and inviting.

I also appreciate how balanced this recipe is for health-conscious cooking. The lean chicken provides protein, the coconut milk adds healthy fats, and the veggies—like bell peppers and snap peas—bring in vitamins and fiber. Plus, it’s naturally gluten-free and low in carbs if you skip the rice or use cauliflower rice. My family doesn’t mind the spice, but if someone’s sensitive, a splash of lime juice at the end lets them adjust. It’s the kind of meal that feels nourishing and satisfying, without feeling like a chore to prepare. And honestly? The kids won’t even notice how good it is for them.

Thai Green Curry Chicken with Jasmine Rice

Thai Green Curry Chicken with Jasmine Rice

4.8 from 1374 votes

A fragrant, spicy Thai green curry chicken dish featuring tender chicken in a rich coconut milk-based sauce, served with fragrant jasmine rice and fresh vegetables. Perfect for a weeknight dinner with bold flavors.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

đŸ„˜Ingredients

For the Curry Sauce
  • 1 tbsp coconut oil
  • 1 tbsp Thai green curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 cup Thai basil leaves
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 cup bamboo shoots, drained
  • 1 lb boneless chicken thighs, cut into bite-sized pieces
For Serving
  • 2 cups jasmine rice, rinsed
  • 1 lime, cut into wedges

👹‍🍳Directions

  1. 1
    Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain well.
  2. 2
    In a large skillet, heat coconut oil over medium heat. Add the Thai green curry paste and stir for 1 minute until fragrant.
  3. 3
    Pour in the coconut milk and chicken broth, then bring to a simmer. Stir in the chicken thighs and cook for 10 minutes, until the chicken is cooked through and the sauce thickens slightly.
  4. 4
    Add the sliced bell pepper, snap peas, and bamboo shoots. Simmer for another 5 minutes until the vegetables are tender-crisp.
  5. 5
    Remove from heat and stir in the Thai basil leaves. Taste and adjust spice levels if desired.
  6. 6
    Cook the jasmine rice in a pot of boiling salted water for about 15 minutes, or until tender. Fluff with a fork and let it sit covered for 5 minutes.
  7. 7
    Serve the chicken curry over the jasmine rice, garnished with lime wedges.

🔧Equipment

  • Large skillet or pot
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons

📊Nutrition Facts (per serving)

đŸ”„Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 14❀Cholesterol: 120🧂Sodium: 750đŸŒŸTotal Carbs: 40đŸ„ŠDietary Fiber: 4🍬Sugars: 8đŸ„©Protein: 35

📝Notes

  • For extra depth, add a pinch of turmeric or a dash of fish sauce to the curry paste.
  • If you prefer a lighter sauce, reduce the coconut milk to half its volume.
  • Ensure your curry paste is authentic for the best flavor profile.

Watch Video Of How Thai Green Curry Chicken with Jasmine Rice Works

This Thai green curry chicken is always a crowd-pleaser for family gatherings because it’s flavorful, hearty, and easy to adapt with whatever ingredients you’ve got on hand. The aromatic spices and tender chicken make it feel special, no matter if you’re serving it over rice or alongside steamed veggies. Plus, it’s perfect for any occasion—whether you’re feeding a big group or just want a comforting meal that feels like a little vacation.

❓ Frequently Asked Questions About Thai Green Curry Chicken with Jasmine Rice

What is the best way to prepare the chicken for this Thai green curry?

Use boneless, skinless chicken thighs for the most flavorful results—they stay juicy longer than breasts. Pat them dry with paper towels before seasoning to ensure even browning. Cut them into bite-sized pieces for quicker cooking and better absorption of the curry paste.

Can I substitute coconut milk with another dairy-free milk?

Yes, but keep in mind that coconut milk adds richness and depth. For a lighter version, use full-fat unsweetened coconut milk (14 oz can). If you prefer a dairy-free alternative, unsweetened almond or oat milk can work, but expect a thinner consistency. Stirring in a splash of heavy cream at the end can restore richness.

How do I adjust the spice level if I don’t like it too hot?

The curry paste controls heat—simply reduce the amount used. Start with half the recommended paste (about 1–2 tablespoons) and adjust to taste. For extra mildness, add a spoonful of sugar or a pinch of salt to balance flavors. If you prefer a milder sauce overall, simmer longer to mellow the spices.

Why does the curry taste bland after cooking?

Blandness often comes from under-seasoning or missing key ingredients. Double-check that you’ve added the curry paste, garlic, ginger, and fish sauce (if using). If the dish lacks depth, stir in a teaspoon of soy sauce or a pinch of turmeric for brightness. Also, let the sauce simmer undisturbed for 2–3 minutes to let flavors meld.

Can I make this ahead of time and reheat?

Yes, but reheat gently to avoid breaking the sauce. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pot over medium-low heat, stirring occasionally, until hot through. Avoid microwaving directly—transfer to a bowl and warm slowly to preserve texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts