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Thai Green Chicken Curry - Bright, Fragrant, and Comforting

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1–1.25 lb (450–560 g) boneless, skinless chicken thighs, sliced into thin strips (or breasts if you prefer)
  • 2–3 tablespoons Thai green curry paste (adjust to taste and brand strength)
  • 1 tablespoon neutral oil (vegetable, canola, or coconut oil)
  • 1 can (13.5–14 oz) full-fat coconut milk
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 small onion or 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or galangal if you have it)
  • 1–2 cups mixed vegetables (bell peppers, zucchini, green beans, or bamboo shoots)
  • 1–2 teaspoons fish sauce (to taste)
  • 1 teaspoon palm sugar or brown sugar (optional, to balance)
  • 1–2 tablespoons Thai basil, torn (or regular basil if needed)
  • 6–8 kaffir lime leaves, torn (optional but excellent)
  • 1 lime, cut into wedges
  • Cooked jasmine rice, for serving
  • Optional add-ins: sliced red chili for heat, a handful of spinach, or a few cherry tomatoes for brightness

Method
 

  1. Prep your ingredients. Slice the chicken thin so it cooks quickly and stays tender. Chop your vegetables into bite-size pieces. Mince garlic and grate ginger.
  2. Sauté aromatics. Heat oil in a large skillet or pot over medium heat. Add onion (or shallots) and cook 2–3 minutes until softened. Stir in garlic and ginger for 30 seconds, just until fragrant.
  3. Bloom the curry paste. Add the green curry paste to the pan and stir for 1 minute. This step wakes up the spices and deepens the flavor.
  4. Add coconut milk and broth. Pour in coconut milk and chicken broth, whisking to dissolve the curry paste. Bring to a gentle simmer.
  5. Season the base. Add fish sauce, sugar (if using), and kaffir lime leaves. Taste the sauce—it should be savory, slightly sweet, and lightly spicy. Adjust fish sauce or sugar as needed.
  6. Cook the chicken. Add sliced chicken to the simmering sauce. Keep the heat medium-low and cook 6–8 minutes, stirring occasionally, until the chicken is just cooked through.
  7. Add vegetables. Stir in your chosen vegetables. Cook 3–5 minutes more, until they’re tender-crisp. Avoid overcooking; you want color and a little bite.
  8. Finish with herbs and lime. Turn off the heat. Stir in Thai basil and a squeeze of lime. Taste again and adjust salt (fish sauce), brightness (lime), or heat (extra curry paste or sliced chili).
  9. Serve. Ladle the curry over warm jasmine rice. Garnish with extra basil, lime wedges, and sliced chili if you like.