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Easy Thai Green Chicken Curry

Thai green chicken curry that rocks the classic hot, sour, sweet and salty flavours that are complimented by loads of coriander & Thai basil.

This dish is wonderfully easy to make and takes around 15 minutes to prepare and a little under 15 minutes to cook, but it packs a big flavour for a quick recipe.

Overhead Thai green chicken curry with mangetout and baby corn.

Thai Chicken Curry

My love of a curry is hardly hidden under a bushel here on my website and this Thai green chicken curry joins a plethora of Thai curries.

I’ve got everything from Thai green fish curry, to a glorious Thai red duck curry and a wonderful Thai lamb massaman curry and even Thai red curry mussels.

Loaded with hot, sweet, sour and salty flavours that are all tempered by silky coconut milk, this recipe rocks all of the classic Thai flavours.

This dish is also wonderfully quick and easy to make! Chopping the veggies and herbs takes longer than cooking the dish.

But even then you can comfortably take this curry from your fridge to your table in around 30 minutes.

Close-up Thai green chicken curry with mangetout and baby corn.

Frequently Asked Questions

What Thai curry paste should I use?

Making homemade Thai Green Curry Paste is both easy and quick, it is also absolutely delicious!

However, I am not naive enough to believe that everyone wanting to make a quick curry is gonna start grinding ingredients for a curry paste.

As a result, I test all of my Thai curries using store-bought curry pastes. I usually use Mae Ploy as my base curry paste and I also test my recipes with Maesri as they are my favourites.

Lobo gets an honourable mention too, although it seems to be less readily available here in the UK.

Can I use low-fat coconut milk?

Low-fat coconut milk is not one of my favourite products, because it is just “watered down” coconut milk. It will work in this recipe but both the flavour and texture will not be as pleasing.

Why do you use low-salt/sodium chicken stock?

Store-bought Thai curry pastes tend towards being quite salty, and when you combine this with chicken stock it can become too much.

This means that you have less room to season with fish sauce, which makes a huge difference to the recipe.

Can I use something other than Thai basil?

If you are struggling to find Thai basil you can substitute a combination of regular basil and mint (3 parts basil 1 part mint). It is not quite the same but it is a pleasing addition to the dish.

You can also skip the basil and go to town with coriander and add more.

Overhead close-up Thai green chicken curry with mangetout and baby corn.

Serving Suggestions

I usually keep my side dishes for a Thai curry really simple.

I find Thai curries perfectly satisfying as a light meal. However, if you want to make it go further there are a couple of things that you can do.

Rice is always a solid option and I’ve served my Thai green chicken curry in these pictures with some simply cooked jasmine rice.

Some light and fluffy coconut rice would be perfect too!

This herby curry is also awesome garnished with a handful of crispy fried shallots.

Easy Thai green chicken curry with mangetout and baby corn.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/Stovetop.
  • Wok.
  • Chopping board.
  • Kitchen knife.
  • Stirring and serving spoons.
  • A combination of weighing scales a measuring jug or measuring cups and spoons.
Quick and easy Thai green chicken curry with jasmine rice.
Yield: 2 Servings

Thai Green Chicken Curry Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This delicious Thai Chicken Curry is a stark contrast to the typical view of a curry as being brown and rich. This is light, vibrant and full of lots of fantastic zingy flavours and a real kick of spice.


  • 300-350g (11-12oz) Boneless & Skinless Chicken Thighs
  • 1 Small (35g) Echalion (Banana) Shallot
  • 3 Garlic Cloves
  • 1 Small Stick Lemongrass
  • 6 Lime Leaves
  • 100g (1 Cup) Mangetout
  • 5-6 (100g) Baby Sweetcorn
  • 20g (⅓ Cup) Thai Basil
  • 30g (¾ Cup) Fresh Coriander
  • 50g (3 Tbsp) Thai Green Curry Paste
  • 200ml (¾ Cups + 2 Tbsp) Tinned Coconut Milk
  • 125ml (½ Cup) Low Salt/Sodium Chicken Stock
  • 1 Tbsp Oil
  • 2 Tsp Dark Brown Sugar
  • ½ Tbsp Fish Sauce
  • 1 Lime Juice Only


  1. Cut the chicken into bite-sized pieces.
  2. Cut the shallot in half, peel it and then slice it as finely as you can.
  3. Peel the garlic cloves and slice them as thin as you can.
  4. Trim the top and bottom of the lemongrass, peel off any tough outer leaves, then bash it with the blunt end of a knife and finely shred it.
  5. Remove the tough outer stalks from the lime leaves, discard them, then shred the leaves as finely as you can.
  6. Cut the mangetout into bite-sized pieces.
  7. Cut the baby sweetcorn onto bite-szied chunks.
  8. Finely chop the coriander and Thai basil, you can do this together, it all gets thrown in together.
  9. Heat a wok over a high heat and add the oil quickly followed by the shallot, garlic, lemongrass and lime leaves. Then stir fry for 1 minute.
  10. Add the curry paste and cook for a further minute, mashing the paste to start to cook out the spices.
  11. Pour in the coconut milk and boil hard until the oils in the paste start to split. This will take 2-3 minutes over a high heat.
  12. Throw in the chicken and pour in the chicken stock, stir and cook for 3-4 minutes. The chicken should be very nearly cooked at the point, remove a piece and cut it to double-check.
  13. Add the baby sweetcorn and cook for another 2 minutes.
  14. Throw in the mangetout, coriander and Thai basil, then add the brown sugar, lime juice and fish sauce. The last three of these ingredients should be added to taste, so be sure to start small and add more later.
  15. Bring everything to temperature and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 737Total Fat: 42gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 198mgSodium: 1667mgCarbohydrates: 50gFiber: 6gSugar: 12gProtein: 52g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Susan R

Monday 5th of August 2019

You can try using Lime rind (no white bitter pitch on of course) instead of kaffir lime leaves. I do that in my Thai curries with lemon rind if I have no lemongrass handy.

Brian Jones

Tuesday 6th of August 2019

That's interesting, I'll give that a try next time.

Pinelopi Kyriazi

Monday 29th of July 2019

I am totally in love with Thai cuisine! I will try this out! :)

Brian Jones

Friday 2nd of August 2019

Me too, enjoy!

Michelle Miller

Monday 29th of July 2019

Yes! I am always curious to see how different people make different curries. Like this one very much. Will definitely give it a try. One of my favorite things to have when it comes to Asian food.

Brian Jones

Friday 2nd of August 2019

The word "Curry" is such a broad description, very much like stew ;)

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