I fell in love with this Delicious Green Thai Chicken Coconut Curry the first time I made it at home — it’s bright, creamy, and quick enough for a weeknight. The curry balances fragrant green chili and herbs with rich coconut milk, and I’ll show you the simple techniques I use to get restaurant-quality texture and depth. I often tweak the aromatics and sear the chicken for extra flavor, which I’ll explain below (and I sometimes pair it with a quick homemade flatbread like these red curry with chicken for a weeknight twist).
Why Make This Recipe
- Bright, layered flavor: herbaceous green curry paste plus toasted coconut richness makes every bite lively and satisfying.
- Fast and convenient: about 35 minutes from start to table, perfect for busy evenings or a cozy weekend meal.
- Flexible and nutritious: lean protein from chicken, healthy fats from coconut milk, and room to add vegetables for fiber and color.
- Crowd-pleaser for special occasions: elegant enough for dinner guests but simple to scale up.
- Personal insight: I love this curry because searing the chicken first and gently simmering the coconut milk produces a silky sauce that clings to the meat — a small extra step that pays off every time.
Recipe Overview
- Prep time: 15 minutes.
- Cook time: 20 minutes.
- Total time: 35 minutes.
- Servings: 4.
- Difficulty: Easy–Medium.
- Method: Stovetop sear, simmer, and finish — brown the chicken, sweat aromatics, deglaze, then simmer in coconut milk until silky. Check out similar creamy techniques I use in other dishes like creamy coconut chicken curries for inspiration.
My Experience Making This Recipe
I tested this curry multiple times, adjusting the paste-to-coconut ratio and searing technique to get the best flavor and texture. The biggest discovery was that a short high-heat sear on the chicken (30–45 seconds per side in a hot pan) adds deep brown bits that enrich the sauce when you deglaze. I also learned to finish with fish sauce and lime juice off the heat for a bright balance.
How to Make Delicious Green Thai Chicken Coconut Curry You’ll Love
Start by seasoning and searing bite-sized chicken pieces in a heavy skillet until golden; remove and set aside. In the same pan, lightly toast and then soften your green curry paste with a splash of oil until fragrant, add garlic and ginger, then pour in coconut milk and bring to a gentle simmer. Return the chicken, add vegetables (like baby eggplant or snap peas), and simmer until the chicken reaches 165°F (74°C) and the sauce thickens slightly, about 8–10 minutes; finish with fish sauce, palm sugar, and lime juice to taste. For plating, spoon over steamed jasmine rice or rice noodles and garnish with fresh Thai basil and sliced chilies.
Expert Tips for Success
- Use a heavy skillet or Dutch oven: it gives even heat for a good sear and steady simmer. A 10–12 inch skillet or 4–6 quart Dutch oven works well.
- Sear in batches at high heat: avoid overcrowding the pan so the chicken browns instead of steaming; aim for 30–45 seconds per side on medium-high heat.
- Control coconut milk texture: start with the thicker part of canned coconut milk and simmer gently (small bubbles, about 180–190°F) so it doesn’t split; reduce heat if it begins to separate. See how I treat rich, simmered sauces in recipes like rich, simmered sauces.
- Taste and adjust at the end: balance salt (fish sauce), sweet (palm or brown sugar), and acid (lime) after cooking — heat dulls flavors, so final seasoning matters.
- Fresh herbs matter: Thai basil and cilantro added off-heat keep their aroma; add them just before serving for the best brightness.
How to Serve Delicious Green Thai Chicken Coconut Curry You’ll Love
- Classic: serve over steamed jasmine rice with a squeeze of lime and extra Thai basil on top.
- Low-carb option: serve over cauliflower rice or zucchini noodles for a lighter plate.
- Shareable feast: pair with cucumber salad, crunchy papaya salad, or simple roti/flatbreads to soak up the sauce — wraps work great for leftovers, as with these cheesy garlic chicken wraps.
- Presentation tip: finish with a drizzle of coconut cream and a few thinly sliced red chilies for color contrast.
Storage and Reheating Guide
- Refrigerate: store in an airtight container for up to 3–4 days. Use a shallow container to cool the curry quickly before refrigerating.
- Freeze: cool completely, then freeze in a freezer-safe container for up to 2 months. Leave a bit of headspace for expansion. Thaw overnight in the refrigerator before reheating.
- Reheat gently: warm on the stovetop over low–medium heat, stirring occasionally until just simmering (internal temp 165°F). Add a splash of water or coconut milk if the sauce has thickened or separated. Avoid high heat, which can cause coconut milk to split.
Recipe Variations
- Gluten-free: this curry is naturally gluten-free if you use gluten-free fish sauce (most are) and check the curry paste ingredients.
- Vegetarian: swap chicken for firm tofu or seitan and use vegetable stock instead of fish sauce, plus a pinch of salt and soy-free tamari if needed.
- Spicier or milder: increase or decrease green curry paste by 1–2 tablespoons depending on your heat tolerance, and remove seeds from fresh chilies to tame the spice.
- Coconut-forward: for a richer sauce, use one full can of full-fat coconut milk plus 1/4 cup coconut cream; for a lighter version, use light coconut milk and add a tablespoon of cornstarch slurry (1:1 water to cornstarch) to thicken.
Nutritional Highlights
- Protein-rich: chicken delivers lean protein to keep the meal satisfying and balanced.
- Healthy fats: coconut milk provides medium-chain triglycerides (MCTs) and a creamy texture — moderate portion sizes balance calories.
- Allergen note: contains coconut and usually fish sauce (anchovy); check labels if you have shellfish or fish allergies. Adjust servings: plan about 1 to 1.25 cups of curry per person when serving with rice.
Troubleshooting Common Issues
- Sauce is grainy or split: reduce heat and whisk in a small splash of warm coconut milk or water to bring it back together. Avoid boiling coconut milk vigorously.
- Chicken dry or overcooked: cut chicken into larger pieces and pull from heat when internal temp hits 160°F, letting carryover cooking finish to 165°F (74°C). Sear quickly and finish simmering gently.
- Not enough flavor: finish off-heat with extra fish sauce, a teaspoon of palm sugar, and 1 tablespoon lime juice; taste and adjust gradually.
Frequently Asked Questions
Q: Can I use store-bought green curry paste or should I make my own?
A: Store-bought paste is a big time-saver and works well; choose a quality brand with recognizable ingredients (lemongrass, galangal, kaffir lime). If you make your own, toast the spices and pound fresh herbs in a mortar for a brighter, more aromatic result.
Q: What cut of chicken is best for this curry?
A: Boneless, skinless chicken thighs are ideal because they stay moist and handle simmering well. Chicken breasts work if you cut them into larger cubes and avoid overcooking. Use a probe thermometer to hit 165°F (74°C).
Q: Can I prep parts of this recipe ahead of time?
A: Yes — make the green curry paste and chop vegetables up to 1 day ahead. You can also sear the chicken and refrigerate separately; just finish simmering in the sauce for 8–10 minutes when ready to eat.
Q: How do I keep the curry vibrant green?
A: Use fresh herbs in the paste and finish with fresh Thai basil; avoid overcooking the vegetables. A quick blanch of green vegetables (30–60 seconds) before adding to the curry helps maintain color and crispness.
Conclusion
If you want a classic reference while making this dish, check out this detailed recipe for comparison and traditional technique at Authentic Thai Green Curry Recipe (แกงเขียวหวาน) by My Mother-In ….
Delicious Green Thai Chicken Coconut Curry
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A vibrant, creamy Thai chicken curry with rich coconut milk and fragrant green chili, perfect for weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp oil (for cooking)
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- Juice of 1 lime
- Vegetables (baby eggplant, snap peas, etc.)
- Steamed jasmine rice or rice noodles (for serving)
- Fresh Thai basil and sliced chilies (for garnish)
Instructions
- Season and sear chicken pieces in a heavy skillet until golden; remove and set aside.
- In the same pan, toast and soften the green curry paste with a splash of oil until fragrant.
- Add minced garlic and ginger; pour in coconut milk and bring to a gentle simmer.
- Return the chicken to the pan, add the vegetables, and simmer until the chicken reaches 165°F (74°C) and the sauce thickens slightly.
- Finish with fish sauce, palm sugar, and lime juice to taste.
- Serve over steamed jasmine rice or rice noodles, garnished with fresh Thai basil and sliced chilies.
Notes
Sear chicken in batches to avoid steaming. Control the heat to prevent coconut milk from splitting. Finish with fresh herbs for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai