Creamy Thai Green Curry with Chicken Best Easy Dinner Recipe

Let me set the scene: you walk into your kitchen, and within minutes, the aroma of sizzling garlic and ginger mingling with creamy coconut milk and vibrant Thai green curry paste fills the air. It’s that unmistakable, mouthwatering scent—the kind that stops you in your tracks and makes you close your eyes for a second, just to soak it all in. The bright green hue, flecks of fresh basil and cilantro, and silky sauce clinging to tender pieces of chicken? Oh, it’s pure magic. The first time I made this creamy Thai green curry with chicken and fresh herbs, I was honestly trying to recreate the flavors from a tiny, family-run Thai restaurant I used to sneak off to during college. You know the kind—their curry was so good, you’d swear there was some secret ingredient (maybe love, or maybe just a heavy hand with the coconut milk).

Years ago, when I was knee-high to a grasshopper, I remember my mom pulling together “international night” dinners. Thai green curry was always a crowd-pleaser, but I never thought I could get that depth of flavor at home. Fast-forward to today, and, well, let’s just say this recipe has become a staple—my family’s sneaky hands are a constant presence around the pot, especially when they think I’m not looking. My kids practically inhale it over fluffy jasmine rice, and friends always ask for seconds (and the recipe—though some claim they’ll never get it to taste quite like mine). It’s the sort of dish you whip up for a cozy night in, a last-minute dinner party, or just because you’re craving something that feels like a warm hug in a bowl.

Honestly, I wish I’d discovered how achievable this creamy Thai green curry with chicken is years ago—it’s dangerously easy, endlessly customizable, and brings a burst of Thai flavor to even the busiest weeknight. After testing and tweaking (in the name of research, of course), I can say this is the curry recipe you’ll want to keep on speed dial. It’s a little bit nostalgic and a whole lot delicious. Trust me, you’re going to want to bookmark this one for your next dinner party or when you need a comforting bowl of something truly special.

Why You’ll Love This Creamy Thai Green Curry with Chicken

If you’re anything like me, you crave recipes that check all the boxes: flavor-packed, easy to pull off, and guaranteed to win over even the pickiest eaters. After years of cooking Thai green curry (and eating my way through a few too many takeout containers), I’ve landed on this version for good reason. Here’s why this creamy Thai green curry with chicken is a cut above the rest:

• Quick & Easy: From first chop to final simmer, you’ll have dinner on the table in under 40 minutes. Perfect for those nights when you’re short on time, but big on flavor cravings.
• Simple Ingredients: No wild-goose chases for specialty items. Most of these ingredients are probably in your fridge or pantry already, with the exception of the green curry paste (which most supermarkets stock now!).
• Perfect for Any Occasion: This curry shines at weeknight dinners, but it also feels fancy enough for hosting friends. I’ve served it at everything from casual family meals to impromptu Saturday dinner parties.
• Crowd-Pleaser: There’s something about the creamy coconut sauce, the pop of fresh herbs, and the gentle heat that makes everyone ask for seconds—even my spice-sensitive seven-year-old devours it.
• Unbelievably Delicious: The balance of creamy, savory, slightly sweet, and aromatic is just right. The sauce is so good, you’ll want to spoon it over everything (rice, noodles, even roasted veggies).

What makes this creamy Thai green curry with chicken different from the rest? For starters, I blend in a little fish sauce and brown sugar for that elusive umami depth, and I always finish with a generous shower of fresh herbs right before serving. The chicken stays ultra-juicy thanks to a quick sear, and simmering everything in a single pan means less mess and more flavor. Plus, you can make it as mild or as spicy as you want—just tweak the curry paste to your liking.

This isn’t just a good curry—it’s the kind of recipe that lingers in your memory. The first bite is always a moment: you pause, close your eyes, and just let the flavors wash over you. Whether you’re serving it to impress, looking for a comforting dinner, or need something fast but special, this creamy Thai green curry with chicken is your new go-to. It’s comfort food with a bright, herby twist—easy enough for a weeknight, but impressive enough for guests. Honestly, it’s a little bit of weeknight magic, and I can’t wait for you to try it.

What Ingredients You Will Need

This creamy Thai green curry with chicken uses simple, wholesome ingredients that come together for a seriously bold flavor punch. Most of these are pantry staples, and the rest are easy to find at your local grocery store. Here’s what you’ll need:

• For the Curry:
  • Chicken breast or thighs (1.5 lbs/680g), cut into bite-sized pieces (I prefer boneless, skinless thighs for extra juiciness, but breasts work well too!)
  • Thai green curry paste (3-4 tbsp/45-60g), Maesri or Mae Ploy brands are my favorites for authentic flavor. Adjust for your preferred spice level.
  • Coconut milk (2 cans/28 oz or 800ml), full-fat for the creamiest sauce (lite works if you want it lighter, but the sauce will be thinner)
  • Yellow onion (1 small/100g), thinly sliced
  • Garlic cloves (3), minced
  • Fresh ginger (1 tbsp/15g), grated
  • Bell pepper (1 large/150g), sliced (red, yellow, or green—your call)
  • Carrot (1 medium/60g), sliced thinly on the diagonal
  • Broccoli florets (1 cup/100g), bite-size
  • Snow peas or green beans (1 cup/100g), trimmed
  • Fish sauce (2 tbsp/30ml), for that signature depth (Red Boat is my go-to!)
  • Brown sugar (1 tbsp/13g), or coconut sugar
  • Kosher salt (to taste)
  • Neutral oil (1 tbsp/15ml), like canola or avocado oil
• For the Fresh Herbs & Garnishes:
  • Fresh Thai basil (1/2 cup/10g), torn (or regular basil if you can’t find Thai basil)
  • Fresh cilantro (1/2 cup/10g), chopped
  • Lime wedges, for serving
  • Optional: Sliced red chili, for extra heat; Chopped green onions
• For Serving:
  • Cooked jasmine rice or rice noodles, hot and fluffy

Substitution tips: You can use tofu or shrimp instead of chicken for a different spin. Swap in whatever seasonal veggies you have on hand—zucchini, eggplant, or snap peas are all delicious. If you need a gluten-free version, double-check that your fish sauce is certified gluten-free. Want it dairy-free? The recipe is naturally so, thanks to coconut milk! And if you’re all about shortcuts, pre-chopped stir-fry veggie blends work perfectly in a pinch.

Equipment Needed

You don’t need a fancy setup to make creamy Thai green curry with chicken—just a few basic kitchen tools:

• Large skillet or wok: I love using a nonstick wok for even heat and easy clean-up, but any deep skillet or sauté pan works.
• Chef’s knife and cutting board: You’ll want a sharp knife for slicing veggies and chicken. If you have a dedicated meat board, even better.
• Wooden spoon or heatproof spatula: For stirring and scraping up those tasty browned bits.
• Measuring cups and spoons: For accuracy—especially with the curry paste and fish sauce.
• Rice cooker or pot: For making fluffy jasmine rice. If you’re a rice lover, a rice cooker is worth every penny (mine has seen better days, but still works like a charm!).

Alternative tools: If you don’t have a wok, a Dutch oven or heavy-bottomed saucepan is a solid substitute. For slicing, a mandoline can speed up the veggie prep (just watch those fingers—been there, done that). On a budget? Thrift stores often have sturdy pans and utensils for a steal. Just remember to give them a good scrub before use!

How to Make Creamy Thai Green Curry with Chicken and Fresh Herbs

1. Prep your ingredients:
   
   Slice the chicken (1.5 lbs/680g) into bite-sized pieces. Slice the onion, bell pepper, and carrot; chop the broccoli into small florets and trim the snow peas or green beans. Mince the garlic (3 cloves) and grate the ginger (1 tbsp/15g). It’s worth setting everything out in bowls (“mise en place”—fancy term, but it really helps!).
2. Sear the chicken:
   
   Heat 1 tbsp (15ml) oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed to avoid overcrowding). Sear for 2-3 minutes per side, just until lightly golden. The chicken doesn’t need to be fully cooked through yet. Remove to a plate and set aside.
3. Sauté aromatics:
   
   In the same pan, add a little more oil if needed. Add the sliced onion and sauté for 2-3 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant—don’t let it burn, or it’ll turn bitter.
4. Bloom the curry paste:
   
   Add 3-4 tbsp (45-60g) green curry paste to the pan. Stir constantly for 1-2 minutes, letting the paste sizzle and release its oils. This step is key for unlocking all that bold flavor.
5. Add the coconut milk:
   
   Pour in 2 cans (28 oz/800ml) of coconut milk. Stir well, scraping up any browned bits from the bottom (that’s where the flavor hides). Bring to a gentle simmer.
6. Add the vegetables:
   
   Toss in the bell pepper, carrot, broccoli, and snow peas (or green beans). Stir to combine. Simmer for about 5 minutes, uncovered, until the veggies just begin to soften. They should still be bright and a little crisp.
7. Season and simmer:
   
   Add 2 tbsp (30ml) fish sauce, 1 tbsp (13g) brown sugar, and a pinch of salt. Return the chicken (and any juices) to the pan. Reduce the heat to low and simmer gently for 8-10 minutes, until the chicken is cooked through and the sauce thickens slightly.
8. Finish with herbs:
   
   Just before serving, stir in half the fresh Thai basil and cilantro (reserve the rest for garnish). Squeeze in juice from half a lime, tasting as you go. Adjust seasoning: add more fish sauce for extra savoriness, or a little sugar if you like it sweeter.
9. Serve:
   
   Spoon the creamy Thai green curry with chicken over hot jasmine rice or rice noodles. Top with extra herbs, lime wedges, and sliced red chili if you want some heat.

Prep notes: If the sauce gets too thick, add a splash of water or chicken broth. If it’s too thin, simmer uncovered for a few more minutes. Don’t skip the “blooming” step with the curry paste—it makes all the difference for a truly aromatic curry. And, honestly, don’t worry if your veggies aren’t perfectly cut—rustic is good!

Cooking Tips & Techniques

After many rounds of testing (and a few curry mishaps), I’ve picked up a few tricks for the best creamy Thai green curry with chicken every single time:

• Bloom the curry paste: Always cook the paste in oil before adding coconut milk. It brings out the essential oils and makes the flavor so much deeper. I skipped this once, and my curry tasted flat—never again!
• Don’t rush the simmer: Let the curry gently bubble after adding the chicken and veggies. Too high heat will split the coconut milk and turn it oily. Low and slow keeps the sauce creamy and lush.
• Veggie timing matters: Add quick-cooking veggies (like snow peas) at the end so they stay bright and crisp. Heartier veggies (like carrots or green beans) go in earlier for even cooking.
• Taste as you go: Everyone’s palate is different! Adjust the fish sauce, sugar, or lime juice until it’s just right for you—don’t be shy.
• Protein swap tip: If using tofu, press it dry and brown first. For shrimp, add near the end so they don’t overcook. I once tossed shrimp in too soon—ended up rubbery (lesson learned the hard way!).
• Rice trick: Add a splash of coconut milk to your rice water for extra flavor. It’s a small step, but wow, does it up the comfort factor.

Consistency is all about a gentle hand—don’t let the curry boil fiercely, and don’t overcook the veggies. Multitask by prepping your rice while the curry simmers. And, honestly, don’t stress if it’s not restaurant-pretty—homemade curry is all about the love (and that irresistible aroma wafting through your kitchen)!

Variations & Adaptations

• Vegetarian/Vegan: Swap chicken for extra-firm tofu or tempeh. Use soy sauce or coconut aminos instead of fish sauce for a vegan-friendly version. The coconut milk and fresh herbs bring loads of flavor, even without meat.
• Low-Carb/Keto: Serve the curry over cauliflower rice or zucchini noodles instead of jasmine rice. You can also add more low-carb veggies (think spinach, bok choy, or mushrooms) to bulk it up.
• Spice Level: Amp up the heat with extra green curry paste or fresh Thai chilies. For milder curry, start with less paste and add a splash of coconut cream right at the end.
• Different Proteins: Try shrimp, sliced beef, or even leftover rotisserie chicken. Adjust cooking times so the protein doesn’t overcook.
• Seasonal Veggies: In summer, I toss in fresh zucchini and sweet corn. In winter, kale or sweet potato is a cozy addition.
• Allergen swaps: Use tamari (instead of fish sauce) for gluten-free or soy allergies. Double-check your curry paste label for shrimp or shellfish if needed.

One of my favorite personal twists? A handful of baby spinach stirred in right before serving—it wilts instantly and adds a pop of color and nutrition. Don’t be afraid to riff on this creamy Thai green curry with chicken and make it your own. The base recipe is forgiving and always delicious, even with a few creative changes!

Serving & Storage Suggestions

This creamy Thai green curry with chicken is best served piping hot, ladled generously over fluffy jasmine rice or slurpy rice noodles. If you want to get fancy, garnish with extra fresh herbs, a squeeze of lime, and thinly sliced red chilies for a pop of color (very Pinterest-worthy, if I say so myself!).

Pair with a cool cucumber salad, Thai iced tea, or a simple stir-fried veggie dish to round out the meal. For leftovers, let the curry cool completely, then store in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day—the flavors develop and deepen overnight.

To freeze, portion the curry into freezer-safe containers (skip the rice—it gets mushy) and freeze for up to 2 months. Thaw overnight in the fridge. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water if the sauce thickens too much.

Honestly, cold curry straight from the fridge is a guilty pleasure of mine for lunch the next day. For the best results, always reheat slowly to keep the coconut milk smooth and creamy. And if you’re prepping for a crowd, this curry doubles beautifully—just use a bigger pot!

Nutritional Information & Benefits

Here’s the scoop: a generous serving (about 1 1/2 cups curry with chicken and veggies, without rice) is roughly 350-400 calories, with 22-25g protein, 25g fat (thanks to coconut milk), and 10-15g carbs. It’s naturally gluten-free and dairy-free, making it friendly for lots of dietary needs.

The fresh herbs, garlic, and ginger bring antioxidants and anti-inflammatory benefits, while the chicken packs in lean protein. If you opt for extra veggies, you’ll boost the fiber and vitamin content even more. Allergens to watch: fish sauce (contains fish), and some curry pastes may have shrimp paste—always check your labels if you have shellfish allergies.

From a wellness standpoint, I love that this creamy Thai green curry with chicken feels indulgent but is full of real, whole foods. It’s hearty, nourishing, and leaves you feeling satisfied (not weighed down).

Conclusion

If you’re searching for a dinner that’s quick, flavorful, and guaranteed to bring some excitement to your weeknight routine, creamy Thai green curry with chicken and fresh herbs is it. It’s a recipe that’s as forgiving as it is delicious—swap in your favorite veggies, adjust the heat, or tweak the protein to suit your taste. What you get is a bowl of pure comfort that always gets rave reviews.

I love this recipe for its balance of cozy nostalgia and fresh, vibrant flavors. It’s become my go-to for impressing guests (and myself, honestly), and I hope it finds a spot in your regular rotation too. If you give it a go, let me know how it turns out in the comments—did you mix up the veggies? Add extra spice? I can’t wait to hear your delicious adaptations.

So grab your biggest spoon, gather around the table, and enjoy every last bite. You deserve a dinner this good!

Frequently Asked Questions

Can I use red curry paste instead of green?

Absolutely! The flavor will be a bit different—red curry tends to be a little sweeter and less herbal than green, but it still works beautifully. Just swap the same amount and adjust the spice to your preference.

Is this creamy Thai green curry with chicken very spicy?

It depends on your green curry paste and how much you use. For mild curry, start with less paste and add more to taste. You can always spice it up with fresh chilies if you want more heat!

Can I make this recipe ahead of time?

Yes! In fact, the flavors deepen after a night in the fridge. Just reheat gently and add a splash of coconut milk or water if the curry thickens too much.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat slowly to keep the sauce creamy and smooth.

Can I make this without fish sauce?

Yes, you can substitute soy sauce or tamari for a similar salty depth. If you’re vegan or allergic to fish, coconut aminos work too. The flavor will be slightly different but still delicious!

Print