Thai Green Chicken Curry

5 from 2 votes

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The scent of Thai curry cooking is very possibly one of the greatest kitchen smells ever. Lemongrass, chilies, garlic, ginger, coconut milk, coriander, and cumin mingle together to create a heady perfume that pulls people to the table.

Handled bowl of Thai Green Chicken Curry over rice.

The scent of Thai curry cooking is very possibly one of the greatest kitchen smells ever. Ingredients like lemongrass, chilies, garlic, ginger, and coconut milk, along with spices like coriander and cumin, all mingle together to create a heady perfume that pulls people to the table. And we always need to find ways to shake up the dinner routine.

Thai Green Chicken Curry and rice in bowls.

The scent of Thai curry cooking is very possibly one of the greatest kitchen smells ever.

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Thai Curry

Thailand is situated between China and India, at the center of Southeast Asia, surrounded by Burma, Cambodia, Malaysia, and Laos. All of those countries have influenced, and in turn been influenced, by Thai cooking.

Thai curries are different from Indian curries, so if you’ve not tried a Thai version, you’ll be in for a singular kind of a treat. Of course, there are as many versions of Thai curries as there are provinces of the country, and perhaps as many as there are Thai cooks. This one is so simple to make and comes together in about 30 minutes.

Spoon putting Thai Green Chicken Curry on rice.

Thai Green Chicken Curry Ingredients

  • Butter and oil – Used to sauté the aromatics. Use unsalted butter so you can control the salt in the dish. Vegetable or peanut oil are among the best options.
  • Garlic
  • Thai curry paste –While making your own curry paste is an interesting and rewarding experience, opening a jar of Thai curry paste is by far the easiest solution for a weeknight dinner. It’s available in the Asian section of supermarkets and online.
  • Lemongrass – The unique citrusy flavor of lemongrass adds another layer of flavor to this curry.
  • Ginger – Use fresh here!
  • Bell pepper – You can sub in another color for red.
  • Chicken broth – I prefer less-sodium.
  • Coconut milk – Make sure to buy coconut milk, not coconut cream, which is thicker and usually sweetened.
  • Fish sauce or soy sauce – Fish sauce is a very traditional ingredient used in Thai and other Southeast Asian cuisines. It is made from fermented anchovies or other seafood and has a very pungent smell. But, when a small amount is employed in a recipe, it adds a bracing salty flavor that definitely calls your taste buds to attention. If you like Thai food, you probably like fish sauce. Start with a small amount, and add more from there.
  • Sweet potatoes – Adds beautiful color and a nutritional boost.
  • Chicken thighs – Dark meat stays juicier, but you can use breasts if you prefer.
  • Chickpeas – More protein and texture!
  • Fresh basil – If you can find Thai basil, it will make this curry even more spectacular.
  • Lime juice – Fresh is always best! Save a few wedges for serving.
  • Rice – White, jasmine, basmati, all are good options here. You’ll want to serve it with plenty of rice to soak up the delicious sauce.
Woman stirring Thai Green Chicken Curry.

How to Make Thai Chicken Curry

  1. Sauté the aromatics: Sauté the onion and garlic and sauté until tender. Add the curry paste and ginger and stir until you can smell the spices. (See note below for a slow cooker version.)
  2. Make the curry base: Stir in the bell pepper, then add the broth and coconut milk and bring to a gentle simmer. Add the fish sauce or soy sauce and the sweet potatoes and simmer for 5 minutes.
  3. Finish the curry: Add the chicken and the chickpeas and simmer, stirring occasionally, for 7 to 10 minutes until the chicken is cooked and the sweet potatoes are tender.
  4. Serve: Stir in the basil and lime juice and serve over the hot rice, with the lime wedges on the side to squeeze over.
Handled bowl of Thai Green Chicken Curry over rice.

Variation: Slow Cooker Thai Green Chicken Curry 

It’s very easy to make this curry in a slow cooker. All you have to do is transfer the mixture to a slow cooker after you’ve stirred in the curry paste, lemongrass, and ginger.

You can just add the rest of the ingredients at this point, from the bell pepper to the chickpeas, and then set it on High for 4 hours. Then add the basil and lime juice, and serve as directed.

Woman adding fresh basil to slow cooker filled with Thai curry.

Thai Coconut Chicken Curry Tips

  • Make sure to use coconut milk instead of coconut cream, which might be sweetened. Shake the can before opening and adding to the curry.
  • When you bring the base of the stew to a simmer, do not let the mixture boil, or it might separate or curdle.
  • Add the basil and lime juice just before serving for the freshest flavor.
  • Serve over heaps of rice to soak up all the sauce. Try white, jasmine, or basmati.
  • The sauce of this curry is fairly thin. If you wanted a thicker sauce, you could stir a couple of teaspoons of cornstarch into 2 tablespoons of water and add it to the coconut milk.

What to Serve With Thai Green Chicken Curry

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5 from 2 votes

Thai Green Chicken Curry

The scent of Thai curry cooking is very possibly one of the greatest kitchen smells ever. Lemongrass, chilies, garlic, ginger, coconut milk, coriander, and cumin mingle together to create a heady perfume that pulls people to the table.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 People
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Ingredients 

  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable or peanut oil
  • 1 onion (halved and thinly sliced)
  • 2 garlic cloves (minced)
  • 3 tablespoons Thai green curry paste
  • 2 tablespoons minced lemongrass (from the bottom of the bulb outer layer removed)
  • 1 tablespoon minced fresh ginger
  • 1 red bell pepper (slivered)
  • 1 ½ cups chicken broth
  • 1 (14-ounce) can coconut milk
  • 1 tablespoon fish sauce or soy sauce
  • 2 cups diced sweet potatoes
  • 4 cups cubed chicken thighs
  • 1 (15-ounce) can chickpeas (rinsed and drained)
  • ¾ cup slivered fresh basil leaves (Thai Basil if possible!)
  • 1 tablespoon fresh lime juice
  • 6 cups hot cooked white or jasmine rice (to serve)
  • Lime wedges (to serve)

Instructions 

  • In a large pot over medium-high heat, melt the butter with the oil. Add the onion and garlic and sauté until tender, about 4 minutes. Add the curry paste, lemongrass, and ginger and stir until you can smell the spices. (See note below for a slow cooker version.)
  • Stir in the bell pepper, then add the broth and coconut milk and bring to a gentle simmer (do not let the mixture boil, or it might separate or curdle). Add the fish sauce or soy sauce and the sweet potatoes. Simmer for 5 minutes, until the sweet potatoes start to soften slightly. 
  • Add the chicken and the chickpeas and simmer, stirring occasionally, for 7 to 10 minutes until the chicken is cooked and the sweet potatoes are tender. Stir in the basil and lime juice and serve over the hot rice, with the lime wedges on the side to squeeze over.

Notes

Slow Cooker Thai Green Chicken Curry
To make this curry in a slow cooker, all you have to do is transfer the mixture to a slow cooker once you’ve stirred in the curry paste, lemongrass, and ginger. You can just add the rest of the ingredients at this point, from the bell pepper to the chickpeas, and then set it on High for 4 hours. Then add the basil and lime juice, and serve as directed.
Tips:
  • When you bring the base of the stew to a simmer, do not let the mixture boil, or it might separate or curdle.
  • Add the basil and lime juice just before serving for the freshest flavor.
  • Serve over heaps of rice to soak up all the sauce. Try white, jasmine, or basmati.

Nutrition

Calories: 902kcal, Carbohydrates: 80g, Protein: 39g, Fat: 48g, Saturated Fat: 23g, Cholesterol: 160mg, Sodium: 614mg, Potassium: 1013mg, Fiber: 8g, Sugar: 8g, Vitamin A: 8451IU, Vitamin C: 36mg, Calcium: 114mg, Iron: 6mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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2 Comments

  1. judith levy says:

    For medical reasons, I need to be on a low carb diet. Would it be best to not use the sweet potatoes, or just take them out once they’re cooked and leave them for others? In other words is it an essential ingredient that would affect the sauce. Thanks, Katie. It looks delicious. I am reacquainting myself with my slow cooker and just love it when you give recipes for it.

    1. Katie Workman says:

      you can either leave them out, or just remove them from your portion – the amount of natural sugar they would leave in the sauce is negligible, but if you don’t feel like fishing them out you can skip them sub in another vegetable like zucchini or summer squash (just cook for less time, until tender!)