Thai Green Chicken Curry

5 from 1 vote

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! Green Curry Chicken is one of the most popular dishes across the country

Prep Time5

Cook Time25

Total Time29

Course: Dinner

Cuisine: Thai

Keyword: Chicken Curry

Servings: serves

Author: Karina Carrel

Ingredients

1 tbsp oil (for frying)
1.5 lbs chicken thigh cut into bite-sized pieces
4 tbsp green curry paste Mae Ploy or similar
1 1/2 cup chicken stock unsalted
2 1/2 cups coconut milk
2 tbsp palm sugar
2 tsp fish sauce
5 kaffie lime leaves
1 cup bamboo shoots
1 cup snow peas
2 tsp lime juice
1 1/2 cups Thai Basil Leaves

US - Metric

Instructions

Heat oil in a medium-sized pan over medium-high heat.
Add chicken pieces and sauté for 2–3 minutes until lightly golden.
Stir in curry paste and cook for 1 minute.
Add chicken stock, coconut milk, palm sugar, fish sauce, and kaffir lime leaves. Reduce heat and simmer gently for 10 minutes.
Add bamboo shoots and snow peas, stir well, and cook for another 3 minutes.
Finish with lime juice and Thai basil leaves. Stir and serve hot.

Notes

Curry Paste: Mae Ploy is quite strong and flavourful. If using a milder brand, add an extra tablespoon to intensify the flavour.
Adjusting Spice: The heat of Thai curry paste varies by brand. Start with less and taste after simmering before adding more.
Coconut Milk Tip: Use full-fat coconut milk for a creamy, restaurant-style curry. Light versions will make the sauce thinner.
Protein Options: Substitute chicken with prawns, tofu, or sliced beef. Adjust the cooking time so the protein doesn’t overcook.
Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop and add a splash of coconut milk if the sauce thickens too much.
Freezing: The curry base (without vegetables and basil) can be frozen for up to 2 months. Add fresh vegetables when reheating.

Nutrition