Thai Green Chicken Curry

If you’re curious about Thailand but haven’t been, (or want to go back) this will tell you EXACTLY how Thailand tastes! This Easy Green Curry Chicken is one of the most popular dishes across the country, the traditional name is Kaeng Khiao Wan which translates to sweet green curry.

There is no reason to re-invent this dish, it’s meant to be easy, simple and totally local. So that’s what i’ve done with this recipe!

Authentic But Fast Curry

Don’t be fooled by the 12 ingredients, this curry comes together fast and tastes like it’s been simmering for hours. Using chicken thighs keeps the meat tender and juicy, while a good-quality green curry paste (like Mae Ploy in particular) helps give it the authentic Thai flavour without the extra prep. It’s the same authentic vibe you’ll find in our salmon panang curry!.

In just 30 minutes, you get a curry that’s perfectly spiced, tastes straight from a street vendor in Phuket, right from your own kitchen.

Everything In Thai Green Chicken Curry

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

• Chicken Thigh: I always wonder between chicken thigh and breast, breast is more protein packed but the fat in thigh helps give flavour, because this is a quick recipe especially with no marination, thigh is the clear choice. Remember that for your future recipes.
• Green Curry Paste: Ever wondered why green, red or yellow curry pastes differ in heat and spice? The reason for this is the main ingredient in the paste comes from the color of the chili. When it comes to curry pastes green curry is always the hottest due to the fact it’s fresher and sharper, followed by red and then yellow is the mildest and least spicy. So if you want to reduce the heat stick to yellow curry paste. Please note I have tried to make this with yellow curry and the flavor will change to a warmer, sweeter and milder flavor, basically this won’t be traditional anymore.
• Coconut Milk: This is an important ingredient that is crucial in a traditional thai green chicken curry. It helps balance out the spicy flavor of the spicy green curry paste. This is the ingredient that gives the dish a sweet taste. If you are worried about calories, you can buy the reduced fat version. It will lower the calories, but reduce the authentic taste.
• Bamboo Shoots: Because we’re not marinating the meat, bamboo shoots soak up the sauce and take all that flavour in. You can buy these in a can but I always prefer the fresh variety found in your produce department, fresh have a crisper texture that works perfectly in this dish and gives you a satisfying crunch which the canned variety just does not have. It elevates the dish to a whole fresh level.

Note: Find the full list of ingredients and measurements in the Recipe Card.

The Step By Step Guide

1. Heat 1 tbsp oil in a medium-sized pan over medium-high heat.

2. Add chicken pieces and sauté for 2–3 minutes until lightly golden.

3. Stir in curry paste and cook for 1 minute.

4. Add chicken stock, coconut milk, palm sugar, fish sauce, and kaffir leaves. Reduce heat and simmer gently for 10 minutes.

5. Add bamboo shoots and snow peas, stir well, and cook for another 3 minutes.

6. Finish with lime juice and Thai basil leaves. Stir and serve hot.

What to serve with Green Chicken Curry

Of course you need some sides with this like my Garlic butter Rice, Fried Rice With Bacon, Buttery Sautéed Green Bean Recipe, Cheesy Garlic Roasted Asparagus. If you want to make this authentic, serve this with jasmine rice, as it’s the most aromatic, perfectly sticky and fluffy at the same time. Some street vendors in thailand serve this curry with kanom jeen. This is a type of Thai rice noodle that looks like thin vermicelli noodles and are chewy to eat, a great alternative to traditional rice.

Recipe FAQ’s

Watch It Being Made