Thai Green Chicken Curry Recipe

Thai Green Chicken Curry Recipe

How To Make Thai Green Chicken Curry

Expect strong and delicious flavors from this green chicken curry dish. When you’re craving for Thai food, this recipe should be on your list of favorites.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 2tbspcoconut oilseparated
  • 1lbchicken thighsboneless, skinless, cut into thin slices
  • 2Thai green chilissliced lengthwise
  • 1 ½tbspfresh gingerminced
  • 1tbspgarlicminced
  • 1smallshallotsliced thinly
  • 1 ½cupsred bell peppersliced thinly
  • 5broccolini stalkssplit lengthwise if large so they are relatively the same size
  • 10sugar snap peassplit open
  • 1largecarrotsliced in thin rounds
  • 1green onionsliced on a bias (keep ends for garnish)
  • 3tbspthai green curry paste(found in the International aisle at the grocery store)
  • 1cancoconut milkfull fat
  • fresh basilthai, if you can find it
  • limeto taste, fresh squeezed
  • saltto taste
  • freshly ground pepperto taste
  • cucumberthinly sliced (optional garnish)
  • red thai pepperthinly sliced (optional garnish)


  1. Heat 1 tbsp of coconut oil in a wok or deep skillet. Add chicken thighs to the pan and cook for a few minutes until almost cooked all the way. Season to taste with salt and pepper. Remove from the pan and set aside.

  2. In the same pan, heat the remaining tablespoon of oil and add the green chilies, shallot, bell peppers, carrots, green onions. Cook for about 30 seconds, then add the ginger and garlic. Cook for another minute until everything gets fragrant. Vegetables should still be crunchy.

  3. Add the Thai Green Curry paste and cook for a minute until everything comes together.

  4. Add the coconut milk to the pan and mix thoroughly. Let the curry cook for a few minutes until bubbling hot. Squeeze in some fresh lime.

  5. Add in the broccolini and the snap peas along with the chicken that you par cooked earlier. Let everything poach in the hot curry until the chicken is finished cooking fully – approximately another 3 to 4 minutes. Take care not to overcook the vegetables. Stir in the basil leaves a few seconds before serving.

  6. Serve hot over jasmine rice. Top with all the garnishes – red Thai peppers, green onions, cucumbers, more basil and a squeeze of lime.


  • Calories: 1346.97kcal
  • Fat: 100.32g
  • Saturated Fat: 62.63g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 19.22g
  • Polyunsaturated Fat: 9.51g
  • Carbohydrates: 72.51g
  • Fiber: 21.03g
  • Sugar: 20.92g
  • Protein: 59.08g
  • Cholesterol: 224.47mg
  • Sodium: 2840.88mg
  • Calcium: 369.45mg
  • Potassium: 3137.00mg
  • Iron: 15.60mg
  • Vitamin A: 766.47µg
  • Vitamin C: 680.71mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!