Green Thai Chicken Coconut Curry

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This Green Thai Chicken Coconut Curry is my weeknight savior when I’m craving something warm, fragrant, and full of flavor but don’t want to spend more than half an hour in the kitchen. It comes together in one skillet and always hits that sweet spot between cozy comfort food and something that tastes like it came from a proper Thai restaurant.

What I love most? It’s forgiving. You can use chicken breasts or thighs, switch up the veggies based on what’s in your fridge, and the curry paste does most of the heavy lifting in terms of flavor. If you’re into Thai food, this one’s definitely worth making at home — it’ll surprise you how easy it is.

What Makes This Green Curry a Staple in My Kitchen

Some dishes become regulars without you realizing it. This curry is one of those. I made it on a whim once when I had a half-can of coconut milk left from another recipe and didn’t want to waste it. Tossed in some green curry paste, garlic, leftover veggies, and chicken — and before I knew it, I had a new favorite.

It’s rich but not heavy, spicy in a gentle way, and layered with flavors that build with every bite — the kind of dish you don’t want to stop eating. Plus, it’s one of those meals that tastes even better the next day, which is always a bonus.

Ingredients You’ll Need (And How I Pick Them)

Here’s the list of what goes in — and a few quick notes from my own cooking experience:

• Coconut oil – Adds that gentle sweetness and richness that pairs beautifully with Thai flavors. I’ve used olive oil in a pinch, but coconut oil is better here.
• Sweet onion – I usually go with Vidalia or red onion if I want a bit more bite.
• Chicken – Breasts are great if you want leaner curry; thighs if you like it juicier.
• Garlic and ginger – I grate them fresh. You’ll smell the difference.
• Ground coriander – Just a pinch adds a citrusy, earthy note.
• Coconut milk – I always use full-fat for the richness. Lite coconut milk makes it thinner, and you lose that creaminess.
• Veggies – Carrots and zucchini are a great base, but bell peppers, snap peas, or baby corn also work well.
• Thai green curry paste – Store-bought works fine. Just taste as you go; some brands are hotter than others.
• Lime juice and cilantro – These go in at the end to brighten it up.
• Sugar, salt, and pepper – Don’t skip the sugar — it helps balance the heat and acidity.

How I Make This Thai Green Curry (Step-by-Step)

1. Start With the Aromatics

Heat a bit of coconut oil in a big skillet and add your onions. I like to let them soften slowly until they’re almost translucent. Then in goes the chicken — cook until it’s no longer pink.

2. Add the Garlic, Ginger, and Spices

This is the point where your kitchen starts to smell incredible. I stir in freshly grated garlic and ginger along with a sprinkle of coriander. It only takes about a minute for the flavor to come alive — don’t walk away during this part.

3. Bring It All Together

Now it’s time to add the coconut milk, curry paste, and chopped veggies. Stir it well, lower the heat, and let it gently bubble for 5–7 minutes. That’s when the chicken soaks up all that curry flavor and the veggies get perfectly tender.

If I have kaffir lime leaves or Thai basil, I toss them in at this stage — they add that unmistakable Thai restaurant aroma. Not required, but a nice touch if you can find them.

4. Finish With Freshness

Right before serving, I squeeze in some fresh lime juice and add a handful of chopped cilantro. It wakes everything up and keeps the flavors from feeling too heavy.

What to Eat This With

In my house, it’s always jasmine rice. There’s something about how that fluffy rice soaks up the curry that makes it hard to stop eating. If I’m out of jasmine rice, basmati is a decent backup. And sometimes, if we’re going bread-over-rice, I’ll warm up some naan and tear pieces to scoop up the curry.

Want something light on the side? A cucumber salad with a little rice vinegar dressing or even steamed edamame works well.

Cooking Tips From My Kitchen

• Taste as you go. Some green curry pastes are fiery; others are milder. I usually start with a tablespoon and build up.
• Cut your veggies evenly. That way they all cook at the same rate. Zucchini especially can turn mushy if it’s too thin.
• Don’t skip the sugar. Just a small spoon helps balance the saltiness and heat from the curry paste.
• Leftovers are amazing. I always make a little extra — it reheats beautifully the next day.

Make-Ahead and Storage Notes

This curry keeps well, which is why I love making a double batch:

• Fridge: Store in an airtight container for up to 3 days. Reheat gently over the stove or in the microwave.
• Freezer: You can freeze it for a month. Let it cool first, then portion into containers. Thaw in the fridge before reheating.
• Reheating tip: Add a splash of water or coconut milk when reheating if the sauce thickens too much.

Questions I Get About This Curry

Is green curry spicy?
It depends on the curry paste. Thai green curry tends to have a bit of kick, but it’s usually milder than red curry. Taste and adjust with coconut milk or sugar if needed.

Can I use different veggies?
Definitely. Broccoli, bell peppers, snap peas, mushrooms — all work. Just keep an eye on cooking times.

Can I make this vegetarian?
Yes, just skip the chicken and use tofu or extra veggies. Tofu works best if you press and pan-fry it first before adding it in.

Can I use lite coconut milk?
You can, but the curry won’t be as creamy or flavorful. I use full-fat for the best texture.

This curry makes it into our dinner rotation every couple of weeks. It’s fast, full of flavor, and makes me feel like I’m eating something special without needing to go out. If you give it a shot, let me know how it turns out — especially if you try it with different veggies or your own twist.

Try other Thai recipes:

• Chè Thái (Vietnamese Fruit Cocktail)
• Tom Yum Soup (Thai Soup)
• Thai Crunch Salad with Peanut Dressing