Thai Green Chicken Curry

Creamy and spicy Thai Green Chicken Curry is the best healthy recipe to cozy up with! Coconut milk and homemade curry paste create a thick base and add amazing flavor to chicken, zucchini, carrots, and peppers. Once you know how easy it is to make this 30-minute dinner, it will be on the menu every week!

Authentic Green Curry Recipe

Creamy, cozy, and oh-so-comforting.

There is nothing like snuggling up on the couch with a big ole’ bowl full of a Thai-style green chicken curry.

The only problem with store-bought versions (and many restaurants, as well) is they are full of not-so-good-for-you ingredients.

So, I set out to recreate those spicy, a little sweet, and authentic Thai flavors in an easy homemade curry recipe. (Taking a little inspo from this Thai Yellow Chicken Curry, of course!)

It has a beautiful yellow-green color, the main ingredient (the green curry sauce) gives it SO much flavor, AND you can feel good eating it.

And y’all, I’m so PUMPED to tell you that this green chicken curry will rival any local Thai restaurants you’ve had – promise!

Ingredients

The simple ingredients to make this Thai green curry chicken recipe include:

• Chicken. Boneless skinless chicken breasts are pounded down to 1 inch thick and thinly cut into ½-inch thick slices. Chicken thighs would also taste incredible if you want a meat with more fat and juiciness.
• Thai green curry paste. It is super simple to make your own at home or opt for a store-bought paste. Be sure to check the spice level before adding it in, however. You might have to check an Asian market to find a bottle.
• Carrots. Peel 2 to 3 large carrots and then chop into ¼-inch pieces. Cut them at a bias, or at an angle, for a prettier presentation.
• Zucchini. These can be prepared a little larger than the carrots since they cook up quickly. You can also slice these diagonally, for a more authentic look.
• Bell Pepper. Red peppers add a nice color contrast, but yellow, orange, or green can also be used. Create long strips of bell peppers that are about ¼ to ½-inch thick.
• Coconut Milk. Full-fat coconut milk is the best if you want to make sure to end up with a thick and creamy curry. A lite coconut milk can be substituted if you’d prefer to limit your fat and calories.
• Soy sauce. This salty sauce is poured in at the end. Add as much or as little as you’d like until you reach your desired saltiness.
• Lime. Fresh lime juice is squeezed in after cooking. You can even serve the green curry with additional lime wedge so each guest can add more if they’d like.

How to Make Green Curry

These are the steps to follow to make this Thai green chicken curry recipe:

Make the Thai Curry Paste

The first step is making the homemade green curry paste from scratch is key to getting all of those incredible and authentic Thai flavors!

While you can use a store-bought kind, you have SO much more control over how much spice, sugar, and the flavor is in your own homemade paste.

You can learn more information about how to make green curry paste. (It’s ready in less than 10 minutes!)

Simply combine the prepared paste ingredients in a food processor and pulse until everything comes together.

Prep the Ingredients

Use a sharp knife and a cutting board to slice the carrots, zucchini, and bell peppers.

Use a plastic cutting board, a meat mallet, and a bag or cling wrap to pound chicken breast to 1-inch thick and then slice with a knife. Never use a wooden cutting board with raw meat as it’s hard to properly sanitize the porous surface.

Always be careful when you handle raw chicken.

Cook the Veggies

Sauté carrots for 2-3 minutes over medium heat. Drizzle oil in a large skillet or Dutch oven before adding carrots.

Add sliced bell pepper and fresh curry paste and continue sautéing for an additional 2-3 minutes. Stir to coat everything with the paste

Add the Coconut Milk and Chicken

Pour in the coconut milk and the broth into the veggies. Stir to combine.

Add chicken and zucchini. Stir, cover, reduce to low heat, and simmer for 15 minutes. Separate the chicken pieces when adding them to the pot so they do not clump together while cooking.

Finish and Serve

Stir in soy sauce, salt, and lime juice. Adjust the amount of salt to taste.

Serve with fresh basil or cilantro for a pop of flavor and color.

Pour over a bed of white rice, Jasmine rice, brown rice, or cauliflower rice.

Meal Prep and Storage

• To Prep-Ahead: Make up this curry in advance for an easy heat and serve meal.
• To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To Freeze: Place leftovers in a freezer-safe container and freeze for up to 6 months.
• To Reheat: Warm on the stovetop or in the microwave.

Dietary Modifications

The recipe you’ll find below is already gluten-free and dairy-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Vegan: Substitute tofu or chickpeas for the chicken.
• Low-carb: Serve over cauliflower rice instead of white rice.
• Keto: Replace carrots with another low-carb veggie and serve over cauliflower rice.

What meat is best with green curry?

Chicken is the most common meat used in green curry. Shrimp can also be added. Tofu and chickpeas make great vegetarian and vegan protein-packed additions.

How do you thicken a curry?

Use full-fat coconut milk instead of lite, and only as much broth or water as needed. To thicken a runny curry, add a little extra coconut cream. You can also mash up some of the heartier vegetables (carrots, potatoes, etc.) to add a little extra bulk to the sauce.

Is green curry healthy?

Green curry is made with real and wholesome ingredients and is often gluten-free, Whole30, and Paleo friendly. However, since coconut milk makes up the bulk of the curry, those who are on a low-fat diet may need to limit their portions.

Is red or green curry hotter?

Traditionally green curry is spicier than red or yellow due to its addition of Bird’s Eye chilies.

Thai yellow curry is the least spicy, mild-medium heat, red curry is normally medium heat, while green curry is medium-hot on the spice scale. You should always taste Thai red curry paste along with any curries before cooking with them.

Expert Tips and Tricks

• Make it fancy. Cut the veggies diagonally for a more upscale look.
• Add freshness. Garnish with fresh herbs and a lime wedge.
• Go low-carb. Serve over a bed of cauliflower rice for extra nutrition.
• Thicken it up. If you’re not using a full-fat coconut milk, mash some of the veggies to enhance the texture.
• Do it yourself. Mixing up homemade curry paste is easy to do and allows for customization.
• Add veggies. You can toss in anything you like, try green beans, snow peas, green onions, or even sweet potato.

More Curry Recipes

Curry is such a distinct flavor, and you can do so many things with it. If you can’t get enough Thai dishes, try one of these recipes next.

Curry Chicken Salad is the perfect lunch just like this Chickpea Curry Recipe.

For more traditional recipes, stick with this Slow Cooker Chicken Curry with Coconut Milk, Chicken Korma Curry, or Thai Yellow Chicken Curry.