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Creamy Thai Green Curry with Chicken

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This creamy Thai green curry with chicken is a quick, flavor-packed dinner featuring tender chicken, vibrant vegetables, and a silky coconut sauce infused with fresh herbs. It’s easy to make, endlessly customizable, and perfect for cozy nights or entertaining guests.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 3–4 tbsp Thai green curry paste (Maesri or Mae Ploy recommended)
  • 2 cans (14 oz each) full-fat coconut milk
  • 1 small yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 large bell pepper (red, yellow, or green), sliced
  • 1 medium carrot, sliced thinly on the diagonal
  • 1 cup broccoli florets, bite-size
  • 1 cup snow peas or green beans, trimmed
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar or coconut sugar
  • Kosher salt, to taste
  • 1 tbsp neutral oil (canola or avocado oil)
  • 1/2 cup fresh Thai basil, torn (or regular basil)
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges, for serving
  • Optional: Sliced red chili, chopped green onions
  • Cooked jasmine rice or rice noodles, for serving

Instructions

  1. Slice the chicken into bite-sized pieces. Prepare and slice all vegetables, mince garlic, and grate ginger.
  2. Heat oil in a large skillet or wok over medium-high heat. Sear chicken pieces for 2-3 minutes per side until lightly golden. Remove and set aside.
  3. In the same pan, sauté sliced onion for 2-3 minutes until soft. Add garlic and ginger, cooking for 1 minute until fragrant.
  4. Add green curry paste and stir constantly for 1-2 minutes to bloom the flavors.
  5. Pour in coconut milk, stirring well and scraping up any browned bits. Bring to a gentle simmer.
  6. Add bell pepper, carrot, broccoli, and snow peas (or green beans). Simmer for about 5 minutes until veggies begin to soften.
  7. Add fish sauce, brown sugar, and a pinch of salt. Return chicken and any juices to the pan. Reduce heat and simmer gently for 8-10 minutes until chicken is cooked through and sauce thickens.
  8. Stir in half the Thai basil and cilantro just before serving. Squeeze in juice from half a lime and adjust seasoning as needed.
  9. Serve curry over hot jasmine rice or rice noodles. Garnish with extra herbs, lime wedges, and sliced red chili if desired.

Notes

Blooming the curry paste in oil is essential for deep flavor. Adjust spice level by varying the amount of curry paste or adding fresh chilies. Swap chicken for tofu or shrimp for a different protein. Use seasonal veggies as desired. For gluten-free, ensure fish sauce is certified gluten-free. Leftovers taste even better the next day and can be frozen for up to 2 months.

Nutrition

Keywords: Thai green curry, chicken curry, coconut curry, easy dinner, weeknight meal, gluten-free, dairy-free, spicy curry, Asian recipes

Find it online: https://elvafood.com/creamy-thai-green-curry-with-chicken-best-easy-dinner-recipe/