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    Home » Recipes » Dinner » Curry

    Easy Thai Green Chicken Curry

    Published: Oct 7, 2021 · Updated: Nov 17, 2022 by Neil 8 Comments

    17 shares
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    A plate of easy Thai green chicken curry served with rice and a fork to the left hand side. Pin title text overlay at top.

    Easy Thai green chicken curry. Packed with flavour and perfect as a simple midweek meal. This delicious family dinner is sure to satisfy everyone!

    A plate of easy thai green chicken curry served with basmati rice and a fork to the side. Pan of cooked curry in the background.

    Folks, when it comes to a quick, easy and reasonably healthy curry after a long day at work look no further than this amazing Thai Green chicken curry!

    This delicious green curry recipe is simple to make and takes just 30 minutes to cook.

    My version here is made with a shop bought curry paste which I've added some extra ingredients to, just to "liven" it up a little.

    However, if you do have the time then I recommend making this green curry paste. I've made it several times and its my favourite "go-to" homemade green curry paste recipe.

    For this recipe it doesn't matter if its a shop bought paste or a home made paste. Just make sure it's a good quality paste if shop bought!

    A pan of cooked Thai green chicken curry.

    Most of my curry recipes are Indian.

    However, today this one is based on the classic green curry from Thailand which is one of their most popular culinary exports.

    There are many versions of green curry but the most popular one is usually chicken so that’s the one I’m making here.

    Although this is my own version I've tried to use as many ingredients as possible true to those used in South East Asian curries.

    For instance Kaffir Lime leaves. You should be able to get these from an Asian supermarket. They freeze well and I always have a batch in my freezer for curry making!

    A plate of easy Thai green chicken curry served with basmati rice.

    Sometimes green curry can be high in fat. I've lightened mine up here just by using a lighter coconut milk, less oil and more vegetables.

    This easy Thai green chicken curry is also a great source of protein and other essential vitamins and minerals.

    The dish combines chunks of chicken with vegetables, a broth of coconut milk, green curry paste and has an amazing deliciously aromatic creamy sweet taste!

    Birds eye view of a plate of Thai chicken curry served with basmati rice at the bottom. Pan of cooked green curry at the top.

    Step By Step How To Make Thai Green Chicken Curry

    1. Heat the vegetable oil and add the curry paste. Sauté the paste over a medium heat for about 1 minute until fragrant.
    2. Pour in the coconut milk and stir until the oil surfaces.
    3. Add the chicken and Kaffir lime leaves and allow to simmer until the chicken is cooked.
    4. Stir in the fish sauce, green pepper, red pepper, and mushrooms. Simmer for about 15 minutes.
    5. Turn off the heat and stir in the lime juice and coriander leaves. Remove kaffir lime leaves and serve.

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    Other Popular Chicken Curry Recipes You Might Also Like

    • Easy chicken cashew curry is a delicious creamy and rich tasting curry. It's a mildly spiced family dinner. Great with rice or naan bread!
    • Green chilli chicken curry is one lean mean dish. Lean as it’s lower in calories and fat than an average restaurant curry. Mean as you get bags of flavour from minimal ingredients!
    • Chicken curry in a hurry is quick, delicious and packed full of taste. Healthy and on the table in under an hour it serves up to four.
    • This easy chicken sharabi curry recipe shows you how to make a delicious chicken curry made with a kick of alcohol – in this case wine!

    Easy Thai Green Chicken Curry Recipe

    Although this recipe uses chicken you can make this meat free. You could easily omit the chicken and bulk it up with extra vegetables or swap the chicken for another protein of your choice. Turkey works equally well.

    I recommend serving your easy Thai green curry with boiled or steamed basmati rice.

    I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

    A plate of easy thai green chicken curry served with basmati rice and a fork to the side. Pan of cooked curry in the background.
    Print Recipe Save Recipe Saved Recipe!
    5 from 4 votes

    Easy Thai Green Chicken Curry Recipe

    Easy Thai green chicken curry. Packed with flavour and perfect as a simple midweek meal this delicious family dinner is sure to satisfy everyone!
    Prep Time15 mins
    Cook Time30 mins
    Course: Dinner
    Cuisine: Asian
    Servings: 4
    Calories: 284kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Saucepans
    • Kitchen scale
    • Kitchen knives
    • Chopping board
    • Wooden spoon
    • Measuring spoons
    • Juicer

    Ingredients

    • 1 tablespoon vegetable oil
    • 3 tablespoon green Thai curry paste
    • 1 400 ml can of reduced fat coconut milk
    • 500 g chicken breasts cut into bite size pieces
    • 2 kaffir lime leaves
    • 1 tablespoon fish sauce
    • ½ green pepper sliced
    • ½ red pepper sliced
    • 100 g button mushrooms sliced
    • Juice of ½ freshly squeezed lime
    • 2 tablespoon coriander leaves freshly chopped
    Metric - US Customary

    Instructions

    • Gently heat the vegetable oil over a medium heat in a large saucepan / casserole pot. Add the curry paste and sauté the Thai green curry paste over a medium heat for about 1 minute until fragrant.
    • Reduce the heat then gradually pour in the coconut milk. Stirring until the oil surfaces. About 3 minutes.
    • Add the chicken and kaffir lime leaves and allow to simmer for about 7 - 8 minutes until the chicken is cooked and no longer pink inside when cut in half.
    • Once the chicken is cooked stir in the fish sauce, green pepper, red pepper, and mushrooms. Simmer for about 15 minutes.
    • Turn off heat and stir in lime juice and coriander leaves. Remove kaffir lime leaves.
    • Serve with boiled or steamed basmati rice.
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    Notes

    *Nutrition label does not include suggested serving of Basmati rice.

    Nutrition

    Calories: 284kcal | Carbohydrates: 7g | Protein: 28g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 584mg | Potassium: 613mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2344IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 1mg

    Nutrition Facts
    Easy Thai Green Chicken Curry
    Amount Per Serving
    Calories 284 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 11g69%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 80mg27%
    Sodium 584mg25%
    Potassium 613mg18%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 28g56%
    Vitamin A 2344IU47%
    Vitamin C 34mg41%
    Calcium 27mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related

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    Slow Cooker Shredded BBQ Chicken Wraps »

    Reader Interactions

    Comments

    1. Charlie DeSando

      October 07, 2021 at 1:50 pm

      5 stars
      Looks absolutely delicious!!

      Reply
      • Neil

        October 08, 2021 at 6:22 am

        Thank you Charlie. Glad you like it! 🙂

        Reply
    2. David @ Spiced

      October 07, 2021 at 1:53 pm

      5 stars
      Oh, this is making my mouth water right now, Neil! Laura makes a similar Thai green curry dish using a store-bought paste - it's delicious. I've never tried making my own paste, though. I need to try that! Sometimes we do chicken in our version, but sometimes we keep it simple with eggplant. (I personally like the texture of the chicken as eggplant gets a bit mushy.) Either way, I'm trying your version next time!!

      Reply
      • Neil

        October 08, 2021 at 6:24 am

        I'm with you there David. Although eggplant (aubergine as we call it here) is a perfect substitute for chicken here, I really do prefer it with chicken for the texture and taste. As you say the aubergine can get a bit mushy!

        Reply
    3. Ben | Havocinthekitchen

      October 08, 2021 at 1:48 am

      5 stars
      Neil, you're the king of curry for sure! I'm not a huge fan of curry (can eat it 1-2 times a year), but all your variations are mouthwatering, and this one is no exception. Pass me a large spoon please:)

      Reply
      • Neil

        October 08, 2021 at 6:25 am

        We sure do love our curry in this house Ben! Passing you a large spoon over there to Canada. Hope you are well!

        Reply
    4. Laura

      October 11, 2021 at 10:07 pm

      5 stars
      Neil - Thai curries are among my very favorite dishes, and I'm always up for a green curry! I love your lime juice and leaf additions to this curry, I can almost taste this luscious sauce! Nice recipe!

      Reply
      • Neil

        October 12, 2021 at 6:12 am

        Thanks Laura. I definitely wouldn't "leaf" out the lime leaves here! 😉

        Reply

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