Thai Green Curry with Chicken
Fragrant, creamy Thai green curry simmered with tender chicken pieces, bamboo shoots, and Thai basil in a luscious coconut milk sauce. The homemade green curry paste pounded from fresh green chilies, lemongrass, and galangal gives this dish its signature vibrant color and deep aromatic kick. Ready in under 40 minutes, it tastes just like your favorite Thai restaurant.
For 4 servings
- prep · ~10 min
Make the green curry paste.
1.In a dry pan, toast cumin seeds and coriander seeds over medium heat until fragrant (1-2 min).2.Pound toasted seeds with white peppercorns in a mortar until finely ground.3.Add green chilies, shallots, lemongrass, galangal, garlic, cilantro root, lime zest, and salt. Pound to a coarse paste.4.Add shrimp paste and pound until a smooth, uniform paste forms (5-7 min total pounding).TIPPound fibrous ingredients like lemongrass and galangal very finely — large chunks will be unpleasant to chew. - saute · ~4 min
Fry the curry paste.
1.Heat oil in a large pan or wok over medium heat.2.Scoop in all the green curry paste and stir-fry continuously until deeply fragrant (3-4 min).3.The paste will darken slightly and the oil will start to separate.TIPDon't rush this step — frying the paste blooms the spices and deepens the flavor. - simmer · ~5 min
Add coconut milk and simmer.
1.Pour in half the coconut milk and stir until the paste dissolves completely.2.Let it bubble gently until the oil surfaces and forms a sheen on top (3-4 min).3.Add the remaining coconut milk and water. Bring back to a gentle simmer. - simmer · ~12 min
Cook the chicken.
1.Add chicken pieces to the simmering curry. Stir to coat evenly.2.Cook until chicken is opaque and cooked through (8-10 min).3.Add bamboo shoots and bell pepper. Simmer until vegetables are tender-crisp (3-4 min).TIPKeep the heat on a gentle simmer — a rolling boil makes chicken tough. - mix · ~2 min
Season the curry.
1.Stir in fish sauce, coconut sugar, and lime juice.2.Taste and adjust — it should be a balance of salty, sweet, sour, and spicy.3.Turn off the heat. Fold in Thai basil leaves until just wilted.TIPAdd fish sauce gradually — you can always add more but cannot take it out. - serve
Serve hot with steamed jasmine rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the lemongrass and galangal thoroughly in a mortar to avoid chewy, fibrous bits in the final curry.
- 2Fry the curry paste in oil until it darkens and oil beads appear — this blooms the spices for a deeper flavor.
- 3Use full-fat coconut milk for the richest, creamiest sauce; light versions will break and taste thin.
- 4Simmer the chicken gently — a rolling boil firms up the meat and makes it tough.
- 5Season the curry in layers: taste after adding fish sauce, then adjust with sugar and lime for balance.
- 6Add Thai basil off the heat so it wilts gently without turning bitter or losing its aroma.
- 7Prep all curry paste ingredients before pounding — the process goes fast once you start.
Adapt it for your goals.
Vegetarian
Replace chicken with firm tofu or extra-firm paneer (pan-fried until golden), and swap fish sauce for soy sauce or tamari. Great for plant-based eaters who still want the full Thai flavor.
seafoodSeafood
Swap chicken for 400g of peeled prawns or firm white fish fillets (like barramundi or cod). Add them in the last 3-4 minutes of simmering to avoid overcooking, and finish with extra lime juice.
low oilLow-oil
Reduce oil to 1 teaspoon and fry the paste in a non-stick pan with a splash of water instead. Use light coconut milk to cut calories while keeping the aromatic base.
high proteinHigh-protein
Double the chicken to 800g or add a handful of cooked edamame alongside the bamboo shoots. Great for post-workout meals or meal-prep lunches that need to stay filling.
jainJain
Omit garlic, onion, and shallots from the curry paste; use asafoetida (hing) for depth. Replace shrimp paste with a pinch of salt and a splash of tamari. Use firm paneer instead of chicken and skip the bamboo shoots if not permitted.
Why this is on our healthy list.
Rich in Healthy Fats
Coconut milk provides medium-chain triglycerides (MCTs) which are easily metabolized for quick energy and support heart health.
Anti-Inflammatory Spices
Galangal, lemongrass, and fresh green chilies contain compounds that help reduce inflammation and support digestion.
Lean Protein Source
Chicken thigh offers a good dose of high-quality protein and essential B vitamins for muscle repair and energy production.
Low in Added Sugar
A small amount of coconut sugar provides sweetness without refined sugar, keeping the dish's glycemic impact moderate.
Hydrating Vegetables
Bamboo shoots and bell pepper add fiber, vitamin C, and water content, supporting hydration and digestive health.
Frequently asked questions
Yes, but homemade paste gives a fresher, more vibrant flavor. Use about 3 tablespoons of a good-quality Thai brand (like Mae Ploy or Thai Kitchen) if short on time.
