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.

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.

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.

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.

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.