This authentic Thai green curry chicken recipe blends together fresh, aromatic ingredients to make one of the most flavorful and enjoyable chicken curry dishes.
I’ve been very excited to showcase some of the incredible, authentic Thai recipes that I discovered while traveling through the country with my family. Thai food is absolutely amazing. And one of my favorite dishes was this authentic Thai green curry chicken recipe that I learned from a woman named Vannee in Chiang Mai.
Food in Thailand is fresh, aromatic, and full of flavor. And creamy dishes like green curry chicken somehow bridge the gap as something I’d be happy to dress up and go out for or sit at home on the couch with a bowl full while watching Netflix.
This Thai green curry recipe uses my popular Thai green curry paste as a base. This way you can craft the recipe to the exact spice level that you love. Whether it involves flaming lips or just a warming of the tummy.
Thai Green Curry Chicken Ingredients
Making Thai green curry chicken from scratch is really easy. The whole process really just involves three key steps. But to get this recipe just right, you’ll need a few specific ingredients. Most of these are easy to find. For those hard-to-find ingredients, I’ve posted a link to help you find them.
- Chicken breast
- Green curry paste
- Coconut cream
- Coconut milk
- Cooking oil
- Kaffir lime leaf
- Fish sauce
- Coconut palm sugar (Can be substituted with granulated or light brown sugar)
- Green eggplant
- Fresh sweet basil leaves
- Red chili peppers
How to Make Authentic Thai Green Curry Chicken
This coconut-based recipe is one of the best dishes I ate while traveling in Thailand with kids. Everyone in my family loved it, even my little guy, who tends to be on the picky side.
Just follow the recipe below and you’ll have a dish that you’ll want to make over and over again.
Thai Green Curry Chicken
This authentic Thai green curry chicken recipe blends together fresh, aromatic ingredients to make one of the most flavorful and enjoyable chicken curry dishes.
Ingredients
- 4 oz boneless, skinless chicken breast (thinly sliced)
- 4 tbs green curry paste
- 2 cups coconut cream
- 2 cups coconut milk
- 4 tbs cooking oil
- 4-8 kaffir lime leaf (stem out, torn in half)
- 8 tsp fish sauce
- 1 tsp coconut palm sugar
- 2 large green eggplants (cut into bite-sized pieces)
- 1 cup fresh sweet basil leaves
- 6-12 red chili peppers (cut into thin strips)
Instructions
- Heat a wok (or large pan) over medium heat
- Add oil and curry paste. Cook until fragrant (approx 30-seconds)
- Add coconut cream. Heat until bubbling.
- Add chicken, fish sauce, and palm sugar. Cook until chicken is cooked through (approx 4-minutes)
- Add coconut milk.
- Raise heat to medium-high. Bring contents to a boil. Continue boiling for 5 minutes.
- Add sweet basil leaves and stir gently.
- Remove the pan from the heat.
- Garnish with red chilies and serve.
Can You Make Other Types of Green Curry With This Recipe?
What I love about curry dishes is that it’s so easy to change up the main protein and create a different dish. The chicken in this dish can easily be changed to make a beef green curry or a pork green curry. If you’d like a vegetarian green curry, simply change the chicken to firm tofu and switch the fish sauce for a light soy sauce.
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