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Thai Green Curry Chicken - A Fragrant, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds (680 g) boneless, skinless chicken thighs or breasts, sliced thin
  • 2 tablespoons neutral oil (canola or vegetable)
  • 3–4 tablespoons Thai green curry paste (adjust to taste)
  • 1 can (13.5–14 oz / 400 ml) full-fat coconut milk
  • 1 cup low-sodium chicken broth (or water)
  • 1–2 tablespoons fish sauce, to taste
  • 1–2 teaspoons palm sugar or brown sugar
  • 1 small onion, sliced
  • 2 cups vegetables (choose a mix: bell peppers, zucchini, green beans, bamboo shoots, or baby corn)
  • 1–2 Thai bird’s eye chilies, sliced (optional for extra heat)
  • 1 tablespoon fresh lime juice, plus extra wedges for serving
  • 1 cup Thai basil leaves (or regular basil if needed)
  • Fresh cilantro for garnish (optional)
  • Cooked jasmine rice, for serving

Method
 

  1. Prep the chicken and veggies: Slice the chicken thin so it cooks quickly and stays tender. Cut your chosen vegetables into bite-size pieces so everything cooks evenly.
  2. Warm the oil and bloom the paste: Heat oil in a large skillet or saucepan over medium heat. Add the green curry paste and stir for 1–2 minutes until fragrant. This step wakes up the spices and boosts flavor.
  3. Add the coconut milk: Pour in half the coconut milk and stir until the paste is fully mixed. Let it simmer gently for 2–3 minutes to create a smooth base.
  4. Cook the chicken: Add the sliced chicken to the pan. Stir and simmer for 5–6 minutes, or until the pieces are mostly cooked through.
  5. Build the sauce: Add the remaining coconut milk and the chicken broth. Bring to a gentle simmer. Stir in fish sauce and sugar to balance the heat and richness.
  6. Add vegetables: Stir in onions and your chosen vegetables. Simmer 5–7 minutes, until the vegetables are tender but still crisp. If using bird’s eye chilies, add them now for extra kick.
  7. Finish with herbs and lime: Turn off the heat. Stir in lime juice and most of the Thai basil. Taste and adjust seasoning: add more fish sauce for saltiness, sugar for balance, or lime for brightness.
  8. Serve: Spoon the curry over warm jasmine rice. Garnish with extra basil, cilantro, and lime wedges. Serve immediately.