Green Chicken Curry stands as one of Thailand’s most beloved culinary exports, delivering an intoxicating blend of fresh herbs, aromatic spices, and creamy coconut milk that creates pure comfort in a bowl. This vibrant curry gets its distinctive color and complex flavor from fresh green chilies, lemongrass, galangal, and fragrant Thai basil, all harmoniously balanced with rich coconut milk and tender chicken pieces. Unlike its milder counterparts, green curry packs a spicy punch that builds with each spoonful, while the coconut milk provides a cooling, creamy backdrop that mellows the heat. The beauty of this dish lies in its perfect balance of sweet, spicy, salty, and aromatic elements that dance on your palate. Served over jasmine rice, this curry transforms a simple meal into an exotic culinary journey that brings the vibrant flavors of Thai street food right to your dinner table.
Serving Quantity
This recipe serves 4-6 people when served with jasmine rice and makes enough for generous portions with leftovers.
Ingredients
- 2 pounds boneless chicken thighs, cut into bite-sized pieces
- 3-4 tablespoons green curry paste
- 2 cans (14 ounces each) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 1 bell pepper, sliced
- 1 small eggplant, cubed (or 6-8 baby eggplants, quartered)
- 4-5 kaffir lime leaves, torn
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 1 inch piece galangal or ginger, sliced
- 3-4 Thai chilies, sliced (optional, for extra heat)
- 1 cup fresh Thai basil leaves
- 2 tablespoons lime juice
- Salt to taste
Preparing the Ingredients
Start by cutting the chicken thighs into uniform, bite-sized pieces, removing any excess fat. Chicken thighs work better than breasts for curry as they stay tender and juicy during cooking. Pat the chicken pieces dry and season lightly with salt.
Prepare all your vegetables by slicing the onion into half-moons, cutting the bell pepper into strips, and cubing the eggplant. If using baby eggplants, quarter them lengthwise. Tear the kaffir lime leaves by removing the central stem and tearing the leaves in half to release their aromatic oils.
Bruise the lemongrass stalks by hitting them with the back of a knife to release their fragrance, then cut into 2-inch pieces. Slice the galangal or ginger into thin rounds. Having everything prepared beforehand makes the cooking process smooth and enjoyable.
Building the Curry Base
Heat the vegetable oil in a large, heavy-bottomed pot or wok over medium-high heat. Open one can of coconut milk and scoop out the thick cream that has separated at the top. Add this thick coconut cream to the hot oil and cook for 2-3 minutes, stirring constantly.
Add the green curry paste to the coconut cream and fry for 3-4 minutes, stirring continuously. The paste should become fragrant and darken slightly. This step is crucial for developing the deep, complex flavors that make Thai curry so distinctive. The oil will start to separate from the paste, which is exactly what you want.
Adding the Chicken
Add the chicken pieces to the fragrant curry paste and stir to coat each piece thoroughly. Cook for 5-6 minutes, stirring occasionally, until the chicken is mostly cooked through and has absorbed the flavors of the paste.
The chicken will release some juices, which will mix with the curry paste to create a rich, flavorful base. Don’t worry if the mixture looks a bit dry at this point – the coconut milk will add plenty of moisture.
Creating the Curry Sauce
Pour in the remaining coconut milk from both cans, along with the chicken broth. Stir well to combine all the ingredients and bring the mixture to a gentle boil. Add the lemongrass pieces, galangal slices, and torn kaffir lime leaves.
Reduce the heat to medium-low and let the curry simmer for 10-15 minutes. The flavors will meld together beautifully, and the sauce will develop a rich, creamy consistency. Stir occasionally to prevent sticking and ensure even cooking.
Seasoning and Balancing Flavors
Add the fish sauce and palm sugar to the simmering curry. These ingredients provide the essential sweet and salty balance that makes Thai cuisine so appealing. Taste the curry and adjust the seasoning as needed – it should have a harmonious balance of spicy, sweet, salty, and aromatic flavors.
If you prefer more heat, add sliced Thai chilies at this point. Remember that the curry will continue to develop heat as it cooks, so add chilies gradually and taste as you go.
Adding the Vegetables
Add the sliced onion and cubed eggplant to the curry. These vegetables need more cooking time to become tender. Simmer for 8-10 minutes until the eggplant starts to soften and the onions become translucent.
Add the bell pepper strips and continue cooking for another 5-7 minutes. The vegetables should be tender but still retain some texture. Overcooking will make them mushy and less appealing.
Final Touches
Remove the curry from heat and stir in the fresh Thai basil leaves. The residual heat will wilt the basil and release its distinctive aroma. Add the lime juice, which brightens all the flavors and adds that final touch of authenticity.
Taste one final time and adjust seasoning if needed. The curry should be creamy, aromatic, and have a pleasant heat that builds gradually. Remove the lemongrass pieces and galangal slices before serving, as they’re used for flavoring but aren’t meant to be eaten.
Serving and Presentation
Serve the Green Chicken Curry hot over steamed jasmine rice, which absorbs the flavorful sauce beautifully. Garnish with additional Thai basil leaves and thin slices of red chili for color and extra heat if desired.
Traditional accompaniments include lime wedges for those who want extra acidity, and sometimes sliced cucumber to help cool the palate between bites. The curry pairs wonderfully with other Thai dishes like pad thai or spring rolls for a complete Thai feast.
Storage and Reheating Tips
Green curry actually improves in flavor after a day in the refrigerator, as all the ingredients have more time to meld together. Store leftovers for up to 4 days in the refrigerator. When reheating, do so gently over low heat, stirring occasionally. You may need to add a splash of coconut milk or broth if the curry has thickened too much.
The curry can also be frozen for up to 3 months, though the texture of the vegetables may change slightly. Fresh Thai basil should be added after reheating for the best flavor and aroma.
