Thai Green Curry with Chicken

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Creamy, fragrant, and bursting with vibrant flavors, Thai Green Curry with Chicken is one of those comfort meals that feels both exotic and familiar. This classic Thai dish brings together tender chicken pieces simmered in a rich coconut milk-based curry infused with green curry paste, fresh herbs, and crisp vegetables. The vibrant green color comes from a blend of green chilies and fresh aromatics, delivering a delicious heat without overpowering the senses.

Paired with fluffy jasmine rice, this curry is the ultimate fusion of savory, sweet, spicy, and creamy. Whether you’re looking to impress guests or make a flavorful weeknight dinner, Thai Green Curry with Chicken is surprisingly simple to prepare with the right ingredients—and it’s sure to become a repeat favorite.

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Why You’ll Love This Thai Green Curry with Chicken

• It’s packed with bold, authentic Thai flavors.
• Perfect balance of spice, sweetness, and creaminess.
• Quick to prepare, yet feels like a gourmet meal.
• Customizable with your favorite vegetables or protein swaps.
• Pairs beautifully with jasmine rice or rice noodles.

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Preparation Phase & Tools to Use

To create an authentic Thai green curry, a few essential tools will make a big difference:

• Wok or Deep Skillet: Ideal for evenly cooking the curry and allowing flavors to develop.
• Sharp Chef’s Knife: Helps prep your chicken and vegetables with ease and precision.
• Cutting Board: A sturdy surface to safely slice and chop ingredients.
• Saucepan (for rice): To cook your jasmine rice to fluffy perfection.
• Measuring Cups & Spoons: To get the balance of curry paste, coconut milk, and seasonings just right.

Each tool plays a key role in maintaining texture, consistency, and flavor throughout the cooking process.

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Preparation Tips

Use full-fat coconut milk for a creamy, rich texture that balances the heat of the green curry paste. Slice the chicken thinly to ensure it cooks quickly and absorbs the curry flavor well. Always sauté your curry paste in a bit of oil first to activate the spices—this is crucial for a deeply flavorful base. If using fresh herbs like Thai basil or kaffir lime leaves, add them near the end of cooking to preserve their aroma. Don’t forget a squeeze of lime juice before serving—it adds brightness that lifts the whole dish.

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Ingredients for this Thai Green Curry with Chicken

• 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
• 2 tablespoons green curry paste (adjust to taste)
• 1 tablespoon vegetable oil or coconut oil
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1/2 cup chicken broth or water (optional for thinner curry)
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 1 cup green beans, trimmed and halved
• 1/2 cup broccoli florets
• 1/2 cup sliced green bell pepper
• 4-5 Thai basil leaves (plus extra for garnish)
• 3-4 kaffir lime leaves (optional, torn into pieces)
• 2 small red chilies (optional, for garnish and heat)
• Juice of 1/2 lime
• Cooked jasmine rice, to serve
• Fresh chopped cilantro or scallions, for garnish

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Step 1: Prepare Your Ingredients

Start by prepping everything before turning on the heat. Slice the chicken into bite-sized pieces, chop your vegetables, and set all ingredients within reach. This makes the cooking process seamless and prevents overcooking any one component.

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Step 2: Sauté the Green Curry Paste

Heat 1 tablespoon of oil in a wok or deep skillet over medium heat. Add the green curry paste and sauté for 1–2 minutes until fragrant. This step releases the natural oils and aromatics in the curry paste, forming a flavorful foundation.

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Step 3: Add Coconut Milk

Slowly pour in the coconut milk while stirring. Let it simmer for about 3 minutes to allow the flavors to meld and the curry to thicken slightly. If you prefer a thinner sauce, add 1/2 cup chicken broth or water at this stage.

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Step 4: Cook the Chicken

Add the sliced chicken to the pan and cook for 5–7 minutes until it’s no longer pink and fully cooked through. Stir occasionally to ensure the chicken pieces are evenly coated and infused with the curry.

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Step 5: Add Vegetables & Simmer

Toss in the green beans, broccoli, and bell pepper. Let everything simmer together for 5–6 minutes until the vegetables are just tender but still vibrant. Don’t overcook them—you want a slight crunch for texture.

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Step 6: Season and Balance Flavors

Add fish sauce, sugar, and kaffir lime leaves if using. Stir well and taste the curry. Adjust seasoning by adding more fish sauce for saltiness, sugar for sweetness, or curry paste for more heat.

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Step 7: Add Fresh Herbs and Finish

Turn off the heat and stir in the Thai basil leaves. Add a squeeze of fresh lime juice to brighten the dish. Garnish with chopped cilantro, scallions, and red chilies if desired.

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Step 8: Serve

Spoon the curry into bowls alongside freshly cooked jasmine rice. Serve hot and enjoy the explosion of flavor in every bite.

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Notes

Thai green curry is all about balance—spicy, sweet, salty, and creamy. Don’t be afraid to tweak quantities slightly to suit your palate. Use high-quality green curry paste (homemade or store-bought from a reputable Thai brand) to get the most authentic flavor. If you’re vegetarian or vegan, this curry can easily be adapted by swapping the chicken with tofu or hearty vegetables like eggplant, zucchini, or mushrooms and using soy sauce instead of fish sauce.

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Watch Out for These Mistakes While Cooking

• Skipping the curry paste sauté: This step is crucial for bringing out deep flavor. Adding curry paste directly to the coconut milk results in a flat taste.
• Overcooking the vegetables: The vibrant crunch of green beans or bell peppers is part of what makes this dish so enjoyable.
• Boiling the coconut milk: High heat can cause the coconut milk to split or become grainy. Keep it at a gentle simmer.
• Using low-fat coconut milk: The richness from full-fat coconut milk is essential for texture and mouthfeel.
• Adding fresh herbs too early: Thai basil and lime juice should be added at the end to maintain their brightness and aroma.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the curry has thickened. It’s not recommended to freeze this curry as coconut milk may separate upon thawing, altering the texture.

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Estimated Nutrition

• Serving Size: 1 bowl (without rice)
• Calories: ~350 kcal
• Protein: 25g
• Carbohydrates: 10g
• Fat: 24g
• Saturated Fat: 15g
• Sugar: 4g
• Fiber: 3g
• Sodium: 750mg

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Frequently Asked Questions

What’s the difference between green and red curry?

Green curry uses green chilies and tends to be more herbal and slightly sweeter, while red curry uses dried red chilies for a deeper heat.

Can I make this curry less spicy?

Yes! Start with 1 tablespoon of curry paste and gradually increase. You can also add more coconut milk to tone down the spice.

Is Thai green curry gluten-free?

Generally, yes. Just ensure your fish sauce and curry paste don’t contain wheat or additives with gluten.

Can I freeze Thai green curry?

It’s not recommended, as coconut milk can separate after freezing, affecting the texture. Fresh is best!

What vegetables can I use in place of the ones listed?

Try zucchini, eggplant, snap peas, baby corn, or bamboo shoots—anything that can hold up to simmering.

Can I use curry powder instead of green curry paste?

No. Curry powder and Thai curry paste are very different in flavor and purpose. Stick with Thai green curry paste for authenticity.

How long does it take to make this dish?

From prep to finish, it typically takes 30–35 minutes.

Can I use tofu instead of chicken?

Absolutely! Firm tofu works well—press it first to remove moisture, then cube and pan-fry before adding it to the curry.

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Conclusion

Thai Green Curry with Chicken is a delicious harmony of spicy, sweet, and creamy that brings authentic Thai flavor right to your home kitchen. It’s fast enough for weeknights but flavorful enough to impress guests. Whether you’re new to Thai cuisine or a curry connoisseur, this dish promises satisfaction with every bite. Serve it with jasmine rice and enjoy the warmth of a comforting, soul-satisfying meal.

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