If you’re craving something warm, creamy, vibrant, and packed with flavor, this Green Thai Chicken Coconut Curry is going to hit every note. It’s rich, comforting, and bursts with that unmistakable fragrance of Thai cuisine—all without needing hours in the kitchen. The coconut milk creates a silky, luscious sauce that hugs every bite of tender chicken and fresh vegetables. Best of all? It comes together fast, making it the perfect solution for those hectic weeknights when you need something easy and utterly satisfying.

Why You’ll Love This Recipe

Quick Weeknight Hero: This curry is ready in under 30 minutes, yet it tastes like it’s been simmering all day.
Big Flavor, Simple Ingredients: With just a few pantry staples and fresh ingredients, you’ll create layers of flavor that rival your favorite Thai takeout.
Customizable: Whether you like it spicy, mild, meaty, or full of veggies, this curry bends to your taste and whatever you have on hand.
Comforting Yet Fresh: The balance of creamy coconut milk, bright lime, and fresh herbs makes this dish feel both indulgent and refreshing.

Ingredients You’ll Need

Here’s everything that goes into creating this Thai-inspired masterpiece—and why each ingredient matters:

Chicken: Boneless, skinless chicken thighs or breasts work great. Thighs add more flavor and stay juicier during cooking.
Green Thai Curry Paste: This is the flavor backbone of the dish—look for a good-quality paste for the best taste. Adjust the amount based on your heat preference.
Coconut Milk: Full-fat canned coconut milk makes the sauce rich and silky. Avoid light coconut milk—it won’t deliver the same texture or depth.
Garlic and Ginger: These aromatics build the base flavor and make everything smell incredible. Use fresh for the best punch.
Onion: Sautéed onion adds sweetness and body to the sauce.
Fish Sauce: Just a splash adds umami and authentic depth. Don’t skip it!
Lime Juice: Brightens everything up at the end and balances the richness of the coconut milk.
Brown Sugar: Adds a subtle sweetness that contrasts beautifully with the spice and salt.
Vegetables: Bell peppers and zucchini are great choices, but you can toss in green beans, baby corn, or spinach.
Fresh Basil or Cilantro: For that final aromatic touch that ties it all together.

Variations

Vegetarian Version: Swap chicken for tofu or chickpeas and use soy sauce instead of fish sauce.
Different Proteins: Shrimp, beef, or even leftover roasted chicken can work well.
Extra Heat: Stir in fresh Thai chilies or a bit of sriracha if you love things spicy.
Noodle Twist: Serve over rice noodles instead of rice for a slurpable twist.
Add More Veggies: Try eggplant, snap peas, carrots, or mushrooms for even more texture and color.

How to Make Green Thai Chicken Coconut Curry

Step 1: Sauté the Aromatics

In a large skillet or wok, heat a bit of oil over medium heat. Add chopped onion, garlic, and ginger. Cook until the onion softens and everything is fragrant.

Step 2: Add the Curry Paste

Stir in the green curry paste and let it fry for a minute or two. This helps it bloom and intensifies the flavor.

Step 3: Add the Chicken

Toss in the chicken pieces and coat them in the curry paste. Cook until they start to brown slightly.

Step 4: Pour in Coconut Milk

Add the coconut milk and stir to combine. Bring it to a gentle simmer.

Step 5: Season the Sauce

Add fish sauce, brown sugar, and lime juice. Let the curry simmer for 10 minutes, until the chicken is cooked through and tender.

Step 6: Add Vegetables

Throw in your chopped vegetables and simmer for another 5–7 minutes, just until tender but still vibrant.

Step 7: Garnish and Serve

Turn off the heat and stir in fresh herbs. Serve hot with rice or noodles.

Pro Tips for Making the Recipe

Fry the Curry Paste: Always sauté the curry paste before adding liquids—it unlocks deeper flavor and makes a huge difference.
Don’t Boil the Coconut Milk: Keep it at a gentle simmer to avoid curdling and maintain that silky texture.
Balance is Key: Taste as you go. If it’s too spicy, add more coconut milk or a touch more sugar. Too mild? Add more paste or a chili.
Cut Veggies Evenly: For consistent cooking, chop your vegetables to roughly the same size.

How to Serve

This curry begs for something to soak up that creamy, aromatic sauce. Here are a few perfect pairings:

With Rice:

Serve it over a fluffy bed of jasmine or basmati rice—nothing soaks up the sauce better.

With Noodles:

Rice noodles or udon add a lovely chewy contrast and turn it into a hearty one-bowl meal.

With Flatbread:

Warm naan or roti makes an excellent, if non-traditional, curry companion.

Toppings:

Top with chopped cilantro, Thai basil, or a squeeze of lime for extra freshness.

Make Ahead and Storage

Storing Leftovers

Cool the curry to room temperature and store it in an airtight container in the fridge for up to 4 days.

Freezing

This dish freezes beautifully! Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat in a saucepan over medium heat, stirring occasionally. You can also microwave it, but do so in intervals to prevent the coconut milk from separating.

FAQs

Can I make this curry less spicy?
Absolutely. Start with a smaller amount of curry paste and build up. You can also add more coconut milk to mellow out the heat.

What if I can’t find Thai basil?
No worries—regular basil or cilantro will work just fine. Thai basil has a more licorice-like flavor, but the dish will still taste amazing.

Is this curry gluten-free?
Yes, just make sure your curry paste and fish sauce are gluten-free (most are, but always double-check the labels).

Can I use light coconut milk?
You can, but it will result in a thinner, less creamy sauce. For best results, stick with full-fat coconut milk.

Final Thoughts

This Green Thai Chicken Coconut Curry is a total flavor bomb—and it’s surprisingly simple to pull off. Whether you’re feeding the family or just craving something cozy and bold, this dish brings everything to the table: creaminess, spice, freshness, and comfort. Don’t be afraid to make it your own, and most importantly—enjoy every single bite.

Green Thai Chicken Coconut Curry Recipe