Thai Green Curry Chicken Recipe
Fragrant Green Curry with Coconut Milk and Thai Basil
Chicken simmers in coconut milk with green curry paste, bell pepper, onion, bamboo shoots, and Thai basil for a fragrant weeknight curry.
About This Recipe
Thai Green Curry Chicken is a fragrant, comforting dinner with enough brightness to keep a creamy sauce from feeling heavy. Chicken simmers with green curry paste, coconut milk, peppers, onion, and bamboo shoots until the sauce is lush and the vegetables still have some bite. A handful of Thai basil at the end gives the bowl a fresh, peppery lift.
The flavor profile follows the familiar Thai balance of aromatic chile, rich coconut, salty seasoning, gentle sweetness, and fresh herbs. Green curry paste supplies much of the dish's character, while fish sauce deepens the broth and brown sugar rounds the edges. The result is a home-kitchen curry that can be adjusted easily for heat, sweetness, or a looser sauce.
Curry pastes are at their best when they have a brief moment in warm oil before liquid is added. That short bloom wakes up the aromatics and gives the finished sauce a deeper base than stirring the paste straight into coconut milk. Keep the heat moderate so the paste becomes fragrant without scorching.
Cut the chicken and vegetables before you start cooking because the curry moves in quick stages. Browning is not the goal here; gentle simmering keeps the chicken tender while the coconut milk carries the curry paste through every bite. Check the thickest piece with an instant-read thermometer rather than relying on time alone.
Add the fish sauce and sugar after the coconut milk and vegetables have come together so you can taste the balance as it develops. Bamboo shoots add a pleasant snap, but green beans, zucchini, or snow peas can take their place when that is what you have on hand. Fold in the basil after the heat is off to preserve its perfume.
Serve the curry with jasmine rice or rice noodles and let the grains catch the extra sauce. A crisp cucumber salad or fresh lime wedges make a cool contrast to the warm coconut broth. Cool leftovers within two hours, refrigerate them in shallow airtight containers, and reheat gently until the chicken and sauce reach 165 degrees F (74 degrees C).
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces (450g)
- 2 tablespoons Thai green curry paste (30g)
- 1 can unsweetened coconut milk, 14 oz (414mL)
- 1 cup low-sodium chicken broth (240mL)
- 1 bell pepper, thinly sliced (150g)
- 1 small yellow onion, sliced (150g)
- 1 cup bamboo shoots, drained (140g)
- 2 tablespoons fish sauce (30mL)
- 1 tablespoon light brown sugar (12g)
- 1 tablespoon neutral vegetable oil (15mL)
- 2 tablespoons fresh Thai basil leaves, plus more to finish
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
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Step by Step Instructions
- Bloom the curry paste Heat the oil in a large skillet or Dutch oven over medium heat. Add the green curry paste and cook for 1 minute, stirring, until fragrant.
- Season and cook the chicken Season the chicken with the kosher salt and black pepper, add it to the skillet, and cook for 5 to 7 minutes, stirring occasionally, until the thickest piece reaches 165 degrees F (74 degrees C).
- Add the coconut milk and broth Pour in the coconut milk and chicken broth and bring the curry to a gentle simmer.
- Add the vegetables Stir in the bell pepper, onion, and bamboo shoots. Cook for 5 to 6 minutes, until the vegetables are tender-crisp.
- Balance the sauce Stir in the fish sauce and brown sugar, then taste and adjust the seasoning with a little more fish sauce or sugar if needed.
- Simmer until finished Simmer for 8 to 10 minutes, stirring occasionally, until the sauce is fragrant and the thickest piece of chicken remains at 165 degrees F (74 degrees C).
- Add the basil Remove the skillet from the heat and fold in the Thai basil leaves so they soften in the warm sauce without losing their aroma.
- Serve the curry Serve the Thai Green Curry Chicken with steamed jasmine rice or rice noodles and finish with additional basil.
Utensils
- Large skillet or Dutch oven
- Chef's knife
- Cutting board
- Measuring spoons
- Liquid measuring cup
- Wooden spoon or spatula
- Can opener
- Tongs
- Instant-read thermometer
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Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 505 kcal | 25% |
| Protein | 35 g | 70% |
| Fat | 25 g | 32% |
| Saturated Fat | 18 g | 90% |
| Carbohydrates | 27 g | 10% |
| Sugars | 10 g | |
| Fiber | 4 g | 14% |
| Sodium | 1410 mg | 61% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Use red bell pepper, green beans, or snow peas in place of the listed vegetables.
- Start with 1 tablespoon of curry paste for a milder curry and add more after tasting.
- Serve with jasmine rice, rice noodles, lime wedges, or a crisp cucumber salad.
Storage & Reheating
Within two hours of cooking, divide leftover Thai Green Curry Chicken into shallow airtight portions and refrigerate them at 40 degrees F (4 degrees C) or below. Use refrigerated leftovers within three to four days.
Reheat the curry gently in a covered saucepan over medium-low heat, stirring occasionally, until the chicken and sauce reach 165 degrees F (74 degrees C). Add a splash of broth or coconut milk if the sauce has thickened in the refrigerator.
Practical Cooking Notes
Cook the green curry paste briefly in oil so its aromatics open before the coconut milk goes in.
Use an instant-read thermometer and look for 165 degrees F (74 degrees C) in the thickest piece.
Fold in Thai basil after the heat is off so its fresh fragrance stays noticeable in the sauce.
Frequently Asked Questions
How do I know when the chicken is done?
Check the thickest piece with an instant-read thermometer; chicken is ready when it reaches 165 degrees F (74 degrees C).
What gives Thai green curry its characteristic flavor?
Green curry paste provides the aromatic chile base, while coconut milk, fish sauce, brown sugar, and Thai basil build the savory, creamy, sweet, and herbal balance.
Can I make the curry less spicy?
Start with 1 tablespoon of green curry paste, then add more after tasting. Extra coconut milk and a few additional vegetables can also soften the heat.
What should I serve with Thai Green Curry Chicken?
Serve it with steamed jasmine rice or rice noodles. Cucumber salad, lime wedges, and additional Thai basil add a fresh contrast to the warm coconut sauce.