Creamy Green Thai Chicken Coconut Curry: A Flavorful Weeknight Delight

Green Thai Chicken Coconut Curry is a vibrant, aromatic dish that combines tender chicken, crisp vegetables, and a rich coconut milk base infused with bold green curry flavors. This recipe captures the essence of authentic Thai cuisine while remaining simple enough for a quick weeknight dinner. With its creamy texture, balanced heat, and fresh herbs, this curry is a crowd-pleaser that’s ready in under 30 minutes. Whether you’re new to Thai cooking or a seasoned curry enthusiast, this dish will become a staple in your kitchen.

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Why You’ll Love This Recipe

• Authentic Thai Flavors: The combination of green curry paste, coconut milk, and fresh ingredients creates an explosion of taste in every bite.
• Quick and Easy: From prep to plate, this dish takes just 30 minutes—perfect for busy evenings.
• Customizable: Swap out proteins or veggies to suit your preferences.
• Versatile Serving Options: Serve it over rice, noodles, or even cauliflower rice for a low-carb option.
• Delicious Leftovers: This curry tastes even better the next day as the flavors meld together.

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs (sliced thin)
• Green curry paste (store-bought or homemade)
• Coconut milk (full-fat for best flavor)
• Onion (sliced)
• Garlic (minced)
• Ginger (grated or minced)
• Bell peppers (red and green, sliced)
• Zucchini or green beans (optional)
• Fish sauce
• Brown sugar
• Lime juice
• Fresh Thai basil or cilantro (for garnish)
• Cooked jasmine rice or rice noodles, for serving
• Optional: sliced red chili for heat, kaffir lime leaves for extra aroma

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Step-by-Step Instructions

1. Preparing the Base

Start by heating a tablespoon of coconut oil or vegetable oil in a large skillet or wok over medium-high heat. Add thinly sliced onions, minced garlic, and grated ginger. Sauté for 2–3 minutes until fragrant and slightly softened. These aromatics form the foundation of the curry, adding depth and complexity to the dish.

Pro Tip: If you’re using fresh ginger, take a moment to peel it with a spoon—it’s easier than using a knife!

2. Cooking the Curry Paste

Once the aromatics are ready, stir in 2–3 tablespoons of green curry paste. Cook for another minute, stirring constantly, to release its oils and intensify its flavor. Be careful not to burn the paste, as it can turn bitter if overheated.

Customization Idea: Adjust the amount of curry paste based on your spice tolerance. Start with 2 tablespoons and add more gradually if you prefer a spicier dish.

3. Browning the Chicken

Add the sliced chicken to the pan and cook for 5–6 minutes, stirring occasionally, until lightly browned and mostly cooked through. Remove the chicken and set it aside temporarily.

Why Thinly Sliced Chicken? Cutting the chicken into thin strips ensures it cooks quickly and evenly, making this dish ideal for busy weeknights.

4. Building the Sauce

Pour in a can of full-fat coconut milk along with a splash of chicken broth or water to loosen the mixture. Stir well to dissolve the curry paste into the liquid. Add a tablespoon of fish sauce for umami and a teaspoon of brown sugar for sweetness. Bring the sauce to a gentle simmer, stirring occasionally.

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Coconut Milk Tips: For the creamiest texture, shake the can before opening it to mix the thick cream with the liquid. Alternatively, use a spoon to scoop out the cream first and whisk it into the sauce.

5. Adding Vegetables

Toss in sliced bell peppers, zucchini, or green beans. Simmer for 8–10 minutes, allowing the vegetables to soften while the chicken finishes cooking. Return the chicken to the pan during the last few minutes to reheat and absorb the flavorful sauce.

Vegetable Variations: Feel free to experiment with other veggies like broccoli florets, snap peas, or baby corn. Frozen vegetables work too—just add them directly without thawing.

6. Finishing Touches

Stir in a handful of baby spinach or Thai basil leaves, letting them wilt into the curry. Squeeze in fresh lime juice to brighten the flavors, then taste and adjust the seasoning as needed. Garnish with additional Thai basil or cilantro and optional sliced red chili for a pop of color and heat.

Serving Suggestions: Ladle the curry over steamed jasmine rice or rice noodles for a complete meal. For a fun twist, try serving it with crispy roti bread or naan for dipping.

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Servings and Timing

• Servings: 4 people
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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Variations to Try

• Vegetarian Option: Replace chicken with tofu or chickpeas and use soy sauce instead of fish sauce.
• Spicy Kick: Add fresh chopped Thai chilis or increase the amount of curry paste.
• Mild Version: Use less curry paste and add extra coconut milk to tone down the heat.
• Creamier Curry: Stir in a spoonful of peanut butter or extra coconut cream for added richness.
• Low-Carb Alternative: Serve over cauliflower rice or zucchini noodles for a keto-friendly option.

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Storage and Reheating Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Gently reheat on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of water or coconut milk to loosen the sauce if needed.
• Freezing: Freeze the curry for up to 2 months. Thaw overnight in the fridge before reheating.

Pro Tip: Avoid freezing dishes with delicate herbs like Thai basil, as they may lose their vibrant flavor and texture after thawing.

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Frequently Asked Questions (FAQs)

What is green curry made of?
Green curry paste typically includes green chilis, lemongrass, garlic, shallots, galangal, kaffir lime, and spices blended into a flavorful base.

Can I use red or yellow curry paste instead?
Yes! Red curry paste will give a sweeter, milder flavor, while yellow curry paste offers a turmeric-forward profile. Both are delicious alternatives.

Is green curry very spicy?
It has a medium to hot spice level, but you can control the heat by adjusting the amount of curry paste or adding more coconut milk.

Can I make this curry ahead of time?
Absolutely! This dish tastes even better the next day as the flavors develop further.

What’s the best coconut milk to use?
Full-fat canned coconut milk provides the creamiest texture and richest flavor.

Can I use frozen vegetables?
Yes, frozen bell peppers, green beans, or mixed stir-fry veggies work perfectly.

Is this dish gluten-free?
Yes, provided your curry paste and fish sauce are certified gluten-free.

What protein can I substitute for chicken?
Shrimp, beef, tofu, or tempeh all pair beautifully with this curry.

How do I thicken the curry sauce?
Simmer uncovered to reduce the liquid slightly, or stir in a bit of cornstarch mixed with water for a thicker consistency.

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Conclusion

Green Thai Chicken Coconut Curry is a delightful fusion of bold flavors, creamy textures, and fresh ingredients. Its simplicity makes it accessible for beginners, while its versatility allows experienced cooks to get creative. Whether you’re craving a comforting bowl of curry or looking to impress guests with a restaurant-quality meal, this recipe delivers on all fronts. With endless possibilities for customization and a prep time of just 30 minutes, it’s no wonder this dish has become a favorite among home cooks worldwide.

So grab your skillet, gather your ingredients, and get ready to savor the magic of Thai-inspired comfort food—all from the comfort of your own kitchen!

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