Thai food is such a delight. It is intense in flavor and tastes exotic in the best way.Green Thai Chicken Coconut Curryis sweet, creamy, spicy to taste and has the most fragrant sauce. It’s a recipe that you’ve got to try. If you love curry like I do, try mypumpkin chicken curry, or myvegetable curry!

Green Thai Chicken Curryis of our favorite dishes and we eat it at least once a month. It takes a few oddball ingredients, but I don’t mind finding and buying them because I know I’ll use them over and over again, even if they are just for this dish.The cilantro, lime, and fish sauce aren’t optional garnishes, they really make the dish and it wouldn’t taste nearly as good without them.

Why You’ll Love this Recipe:

Very delicious flavorful recipe!
Can be made to your liking of spiciness
Makes amazing leftovers
Stores well in the fridge or freezer!

The recipe is very flexible and I have some suggestions if you are curious about substituting veggies or anything else. Curry is one of those things that only improve with time. The longer it can cook the better. It’s always phenomenal the second day, so plan on left overs.

Curry pastes varies from brand to brand. Ask around for suggestions of friends, hit up the local Asian market, and when you find a good one stick with it! I recommend Thai Kitchen Green Curry Paste. It tends to be little bit spicier than others but you can pick it up from Walmart or Target today.

Ingredients:

top view of green curry in a red dutch oven with a wooden spoon

Oil –essential to any curry.
Green curry paste– the base of the flavor. Can be spicy so use as much or as little as you want.
Onion and garlic– adds a bitter and robust dimension of flavor
Chicken breast
Ginger– a kick of flavor
Coconut milk– adds a creaminess and helps bring the flavors together
Fish sauce– like stated above, this is not an optional ingredient. It makes the dish taste so flavorful.
Soy sauce– a little saltiness
Sugar– just a little sweetness to balance the spice
Potatoes– these will soften and absorb so much flavor
Carrots– color and crunch
Peas– a delicious addition
Cilantro– another non optional ingredient.
Limes– lime juice marries all the flavors together
Rice– you choose what kind

See recipe card below for full information on ingredients and quantities.

Recipe Instructions

Heatthe oil and green curry paste over medium heat in a large pot.
Add the onions and garlicand cook for an additional 5 minutes
Add the raw chickenand cook until the chicken is cooked through.
Stir inthe ginger, coconut milk, fish sauce, soy sauce, and sugar.
Add the potatoes and carrots. Allow the the curry to gently simmer, uncovered, until the mixture thickens and the vegetables are cooked through, 45 minutes to an hour.Add the peas 5 minutes before serving.
Serveon top of hot rice and then sprinkle with chopped cilantro and fresh lime juice.

Frequently Asked Questions:

What makes curry spicy?

The spiciness comes from the curry paste, so if you don’t like it hot start with less. If you like a little heat add a bit more. We like a medium heat and I’ll normally do about 3 tablespoons of curry paste.

What is the difference between red curry and green curry?

Red curry is traditionally hotter and gets it’s color from using a lot of chilies. Green curry tends to be less spicy, more subtle and sweet and obviously green in color from the ingredients that are in it.

What goes with Thai green curry chicken?

I highly recommend serving it over rice. The rice is so delicious with the sauce and completes the meal. You could also put Thai green curry chicken over rice noodles or a salad but rice is always my go-to.