Homemade Thai Green Curry delivers a punch of flavor with its aromatic curry paste, creamy coconut milk, and tender chicken, making it a weeknight dinner you won’t forget. Serve over white rice with some spring rolls and peanut sauce for a complete meal!
Need more homemade Thai deliciousness in your life? Try pad thai or pad kee mao! Both are noodle dishes that are ridiculously good.
Thai Green Curry Recipe
Thai curries are too good to resist. Massaman curry is always a hit, but it’s time that green curry gets the recognition it deserves! It’s earthy and aromatic, but still has a touch of spice. If you’re not a fan of curries that are too spicy, don’t worry! The coconut milk in this dish balances it out perfectly.
Besides that amazing green curry sauce, this dish boasts a tasty combination of juicy chicken pieces and veggies- all cooked until nice and tender! Mushrooms, bell peppers, and snow peas just to name a few. The texture is amazing! Serve this Thai green curry over some freshly steamed white rice and trust me, everyone will be begging for seconds. So good, and just as delicious as takeout.
Ingredients You’ll Need
A lot of these ingredients are pretty easy to find, besides the lemongrass paste and green curry paste. You can get these online or at your local Asian market!
- Green Curry Paste: This vibrant paste packs a punch of flavor with chilies, lemongrass, and spices. It’s the heart of the curry, adding heat and depth.
- Coconut Milk: Creamy and rich, coconut milk adds a smooth texture and sweetness to balance the spice. Use full-fat for the best flavor.
- Lemongrass Paste: So your green curry has an extra punch of earthy, delicious flavor.
- Garlic & Ginger: Aromatic duo to make your curry even more flavorful.
- Chicken Broth: Creates a savory base for the curry.
- Lime Juice: Brightens up the flavor of the dish.
- Fish Sauce: Savory and slightly salty, fish sauce adds umami depth to the curry.
- Thai Basil: Thai basil has a unique licorice-like, fresh flavor that’s perfect for finishing the curry with.
- Chicken Breast: Cut into bite-sized pieces that are relatively the same size so they cook at the same rate.
- Vegetables: I used brown mushrooms, red bell pepper, and snow peas.
Homemade Thai Green Curry
This green curry recipe checks all the boxes. It’s rich, savory, creamy, and best of all- easy to make! Once the smell hits your kitchen you won’t be able to resist taste testing it.
- Curry Base: In a medium saucepan, add the green curry paste, coconut milk, lemongrass paste, garlic, and ginger. Saute over medium heat until the sauce has reduced a bit and become aromatic.
- Add Remaining Ingredients: Add in the chicken broth, lime juice, fish sauce, and basil, bring to a simmer and cook for 3-4 minutes then remove from heat.
- Cook Chicken and Vegetables: In a large skillet, heat the vegetable oil over medium high heat. Salt and pepper the diced chicken and add it to the skillet with the mushrooms, red bell pepper, and snow peas. Sauté until all sides of the chicken have just seared but not fully cooked, 3-4 minutes.
- Combine: Add the curry sauce to the chicken and vegetables, stir to combine and bring it to a simmer, continue to cook until the chicken has fully cooked through and the vegetables are tender.
- Serve: Remove the curry from heat and serve over rice with additional basil for garnish.
Tips and Variations
The best part about making green curry from scratch is that you can tweak it to your liking. Here are a few ideas:
- Other Kinds of Basil: If you cannot find Thai basil, regular basil will work.
- Adjust the Spice: Green curry paste is pretty spicy on its own so if you aren’t a fan of spice, reduce the amount of green curry paste you use.
- Other Kinds of Protein: Swap the chicken out with strips of beef, pork, shrimp, or seared tofu for a vegetarian version.
- More Veggies: Homemade curry is a great way to load up on all of your favorite vegetables. Try adding broccoli, eggplant, or zucchini. You can also add chopped avocado for more creaminess!
Storing Leftover Green Curry
Store leftovers in the fridge in an airtight container for up to 4 days. Thai green curry can also be frozen for 2-3 months in an airtight bag. Just thaw before reheating!
To reheat, warm your curry over the stove at medium heat, stirring frequently to prevent scalding. You can also reheat individual servings in the microwave, stirring between each 1-minute interval until warmed through.
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Thai Green Curry
Ingredients
- 4 ounces green curry paste, 5 ½ tablespoons
- 2 cans coconut milk
- 1 tablespoon lemon grass paste
- 2 cloves garlic, minced
- 1 teaspoon ginger paste
- 1 cup chicken broth
- ¼ cup lime juice
- 2 teaspoons fish sauce
- ¼ cup thai basil, chopped
- 1 tablespoon vegetable oil
- 1 pound chicken breast, diced into ½ inch cubes
- Salt and pepper to taste
- 4 ounces brown mushrooms, sliced
- 1 red bell pepper, julienned
- 8 ounces snow peas
Instructions
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In a medium saucepan, add the green curry paste, coconut milk, lemongrass paste, garlic, and ginger. Saute over medium heat until the sauce has reduced a bit and become aromatic.
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Add in the chicken broth, lime juice, fish sauce, and basil, bring to a simmer and cook for 3-4 minutes then remove from heat.
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In a large skillet, heat the vegetable oil over medium high heat. Salt and pepper the diced chicken and add it to the skillet with the mushrooms, red bell pepper, and snow peas. saute until all sides of the chicken have just seared but not fully cooked, 3-4 minutes.
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Add the curry sauce to the chicken and vegetables, stir to combine and bring it to a simmer, continue to cook until the chicken has fully cooked through and the vegetables are tender.
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Remove the curry from heat and serve over rice with additional basil for garnish.
