Thai Green Curry with Chicken

ThaiGluten-FreeLow CarbChicken Thigh

This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. You'll have a stunning dish to admire, smell, and taste!

Photography Credit: Elizabeth Stark

Few dishes are as satisfying as a freshly made green curry.

The curry paste itself, made here with fresh cilantro stems, lemongrass, shallot, chilies, and ginger, is a treat to inhale.

Our Favorite Videos

Made into an easy rich curry dish with chicken, coconut milk, fresh herbs, and lime, you’ll have a stunning dish to admire, smell, and taste.

Thai Green CurryFresh curry paste requires home cooks to source a few obscure ingredients, but the prep is quite simple. The reward for this work lies in the flavor – fresh green curry has a vibrant flavor that a store-bought paste just can’t match.

Makrut (aka kaffir) lime leaves will likely be the trickiest ingredient to find. They lend a ton a of citrusy pop to the curry paste. They are available in many specialty stores mixed in with the fresh spices that are sold in clam shells. There’s really no substitution for this ingredient, so just leave them out if you have trouble finding them.

For ease, this recipe uses skinless, boneless chicken thighs. Even though they are without skin, I like to sear the chicken thighs at the start of cooking to render some of the fat and give the chicken some color and flavor.

Thai Green Curry with Chicken Recipe

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: 4 servings

You can substitute 2 heaping tablespoons of store-bought green curry paste for the homemade paste in this recipe.

You can also substitute regular sweet basil if Thai basil is hard to find.


For the green curry paste:

  • 2 teaspoons cumin seed, lightly toasted
  • 2 teaspoons coriander seed, lightly toasted
  • 2 medium mild green chilies, seeded and chopped
  • 1 medium shallot, chopped
  • 3-inch piece ginger, peeled and chopped
  • 2 cloves garlic
  • Zest of 1 lime
  • 4 fresh makrut (kaffir) lime leaves, torn
  • 1 5-inch piece lemongrass, pale yellow portion only, chopped
  • 1 bunch cilantro stems (reserve the leaves for the curry)
  • 1 teaspoon fish sauce

For the chicken curry:

  • 1 pound boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil
  • 1 shallot, sliced thin
  • 1 can whole coconut milk, shaken
  • 1 medium bell pepper, cut into strips (or use a mix of colors as I did here)
  • 1/2 pound green beans, ends trimmed
  • 1/4 cup chopped Thai basil leaves, plus whole leaves for garnish
  • 1/4 cup chopped cilantro leaves
  • 4 large lime wedges, to serve
  • Cooked white or brown rice, to serve (optional)


1 Toast the spices for the curry paste: Set a small skillet over medium heat. Add the cumin and coriander seeds and toast, shaking the pan often until the spices have darkened slightly and are fragrant, 1 to 2 minutes.

Set aside to cool, and then grind with a mortar and pestle or in a spice grinder.

2 Make the green curry paste: Pulse to combine the cumin, coriander seed, and remaining curry paste ingredients in the bowl of a food processor. Scrape down sides, then process continuously until the mixture is smooth. Spoon into a container with a lid and refrigerate until needed.

This paste is best used right away, but will keep in the fridge for 3 days; it makes enough for two recipes and can also be frozen.

3 Sear the chicken: Salt the chicken on both sides, then slice across the grain into 1/2-inch thick strips. Set a large skillet over high heat. Add the coconut oil, and then chicken.

Sear until golden on all sides, about 5 minutes total. (It's fine if the chicken is not totally cooked through at this point.) Transfer the chicken to a plate.

4 Prepare the coconut curry: Lower the heat to medium high. Add shallot and cook for 1 minute. Stir in 2 heaping tablespoons of the green curry paste and cook 1 minute more.

Add 1/4 cup of the coconut milk, stirring well to scrape up any brown bits. Then add remaining coconut milk and bring mixture to a gentle boil.

Thai Green Curry Thai Green Curry

5 Simmer the curry with chicken and veggies: Add chicken pieces, sliced peppers, and green beans. Reduce the heat to medium-low and cook at a gentle simmer for 20 minutes.

At the end of cook time, stir in cilantro and basil.

Thai Green Curry

6 Serve the curry: Serve over rice. Garnish with fresh basil leaves and a lime wedge.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Thai Green Curry

Elizabeth Stark

Elizabeth Stark, along with her husband Brian Campbell, shares her passion for simple, seasonal recipes on the award-winning food blog, Brooklyn Supper. Though Brooklyn will always have a place in her heart, she now lives with her family in the Blue Ridge Mountains in Virginia.

More from Elizabeth

20 Comments / Reviews

No ImageThai Green Curry with Chicken

Did you make it? Rate it!

  1. Amy

    Pretty darn good! Tough to satisfy my family with some loving spice/heat and some not at all.


  2. pam

    This is so good. However, you must be kidding in stating that 5 min is required in preparation? (i spent 30 min which did not include cleaning up)


  3. Sarah

    I cheated and used Maestri green curry paste. I also subbed broccoli for the green beans, skipped the basil and added a skosh of brown sugar and fish sauce at the end. Turned out great, just the right amount of spice. Super easy.


  4. Eric

    Great recipe. I added 3 tbsp fish sauce, a tbsp of salt to give it more depth, and for veggies, I added Japanese eggplant. Did not have lemongrass, but it still tasted great. Made extra curry paste and froze it, so that this dish comes together much faster.


  5. mhaq

    I made this and it turned out great. However, when I bought the coconut milk I bought the carton (not the can) and it may have been sweetened so it was a bit sweeter than I desired! Thai food is a bit sweeter so it worked out in the end!


View More
Thai Green CurryThai Green Curry with Chicken