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Creamy Thai Green Curry with Chicken

Creamy Thai Green Curry with Chicken - featured image
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A rich and aromatic Thai green curry featuring tender chicken thighs simmered in creamy coconut milk with fresh herbs and vegetables. This easy homemade recipe delivers bold, balanced flavors perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons green curry paste (homemade or store-bought)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup sliced bamboo shoots
  • 1 cup sliced bell peppers (red or yellow)
  • ½ cup green beans, trimmed
  • 4–5 kaffir lime leaves, torn into pieces
  • 1 tablespoon fresh Thai basil leaves
  • 1 tablespoon fish sauce (or soy sauce for vegetarian option)
  • 1 teaspoon palm sugar or brown sugar
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 stalk lemongrass, bruised and sliced (optional)
  • 1 tablespoon vegetable or coconut oil
  • Juice of 1 lime

Instructions

  1. Cut chicken thighs into bite-sized pieces. Slice bell peppers and green beans, and drain bamboo shoots. Set aside.
  2. Heat oil in a large skillet or wok over medium heat until shimmering.
  3. Add minced garlic, chopped shallot, and sliced lemongrass to the oil. Cook for 1-2 minutes until fragrant but not browned.
  4. Stir in green curry paste and fry for 1-2 minutes, stirring constantly until aromatic and deepened in color.
  5. Add chicken pieces, stirring to coat with the paste. Cook for 3-4 minutes until chicken starts to brown but is not fully cooked.
  6. Pour in coconut milk and stir to combine. Bring to a gentle simmer.
  7. Add bamboo shoots, bell peppers, green beans, and torn kaffir lime leaves.
  8. Season with fish sauce and palm sugar. Stir well to balance flavors.
  9. Cover and simmer gently for 10-12 minutes until chicken is cooked through and vegetables are tender but vibrant.
  10. Remove lemongrass stalks and lime leaves. Stir in lime juice and fresh Thai basil leaves just before serving.
  11. Serve hot over steamed jasmine rice or alongside warm naan.

Notes

Keep the curry at a gentle simmer to prevent coconut milk from separating. If too thick, add a splash of water or chicken broth. Use fresh herbs for best flavor. Adjust spice level by varying curry paste amount or adding more coconut milk. Leftovers taste better after a day and can be refrigerated for up to 3 days or frozen for 2 months.

Nutrition

Keywords: Thai green curry, chicken curry, creamy curry, homemade curry paste, coconut milk curry, easy Thai recipe, weeknight dinner, spicy curry

Find it online: https://junomeals.com/creamy-thai-green-curry-with-chicken-easy-homemade-recipe-for-bold-flavor/