Easy Thai Green Curry Chicken

This Thai Green Curry Chicken is quick and easy to make. Better still, it is delicious and perfect for a light meal. It’s made using a store-bought green curry paste, coconut milk, a little brown sugar, fish sauce, lime juice, and a whole lot of fresh herbs.

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When I want a quick, healthy, and deliciously satisfying meal, this simple chicken with Thai green curry sauce is one of my go-to recipes. It is so easy to make and it is absolutely bursting with flavor. Plus, the bright green color makes it pretty, too.

What Is the Difference Between Thai Green Curry and Red Curry Sauces?

The main difference between green and red curry is, obviously, their color, which comes primarily from the types of chilies used. Red curry uses red chilies and green curry uses green chilies.

There are other variations, too. Green curry usually contains cilantro (coriander) roots and other green herbs. Green curry also tends to be a bit milder than red curry.

Should You Make Your Own Curry Paste?

You can certainly make your own Thai curry paste, but it requires sourcing some difficult-to-find ingredients like makrut lime leaves, galangal, coriander roots, and shrimp paste. I like to use a good quality store-bought curry paste instead. That way, I don’t have to scout out so many individual ingredients, so my shopping list is a lot more manageable.

My favorite Thai green curry paste is this one from Mae Ploy. I buy it at 99 Ranch, my neighborhood Asian grocery, or even sometimes at the regular supermarket. Curry pastes vary widely in terms of spice level, so always start with a little and add more until you reach your preferred spiciness.

A Quick Thai Green Curry Sauce

This is not a traditional Thai green curry, but the flavors are totally authentic. Because it uses a store-bought curry paste, you don’t have to grind a dozen or more ingredients and then simmer the chicken in the seasonings for hours.

This recipe calls for steaming thin chicken breast fillets while you whip up the quick curry paste-based sauce. The sauce is rounded out with coconut milk, fresh herbs, and just a few other ingredients. This dish can be on your table in well under 30 minutes.

More Great Thai Recipes You’ll Love

If you love this Thai Chicken Satay, try some of my other favorite Thai recipes like Pad Kee Mao, Vegetarian Pad Thai, Thai Fish Cakes, or Thai Larb.

• Prik Nam Pla Dipping Sauce
• Thai Chicken Satay
• Thai Curry Puffs
• Black Rice Pudding with Coconut Milk

Thai Green Curry Chicken

Robin Donovan

When I want a quick, healthy, and deliciously satisfying meal, this is one of my go-to recipes. This chicken with Thai green curry sauce is super easy to make, but it is absolutely bursting with flavor. Serve over steamed white, brown, or mixed grain rice.

3.34 from 3 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Dish Recipes

Cuisine Thai

Calories 211 kcal

Ingredients

  

• 3 chicken breasts halved horizontally
• Kosher salt

• 1 tablespoon grapeseed oil
 or other neutral-flavored oil like safflower, sunflower, or canola
• 1 medium shallot diced
• 1 teaspoon to 2 tablespoons Thai green curry paste see note
• 1 15-ounce can coconut milk
• 1 tablespoon brown sugar

• 1 tablespoon fish sauce

• Juice of 1 lime
• 1 ½ cups fresh basil
• 1 ½ cups cilantro

Instructions

 

• Line a steamer basket with parchment paper. Season
  the chicken fillets with salt and arrange them in the steamer (you may need to do two batches or use a double-layer steamer). Place the steamer over simmering water and cover. Steam for 10 to 15 minutes, until the chicken is cooked through.
• While the chicken is steaming, make the sauce. Heat the oil in a medium saucepan. Add the shallot and cook, stirring occasionally, until softened, about 5 minutes.
• Add the curry paste, the thick cream from the can of coconut milk (about 2 tablespoons), and the brown sugar and cook, stirring, until the mixture comes to a boil. Add the remaining coconut milk and the fish sauce and bring to a boil. Lower the heat to medium and simmer, stirring occasionally, for about 5 minutes, until the mixture thickens.
• Remove the pan from the heat and add the lime
  juice, basil, and cilantro. Let stand for several minutes to cool and then puree the mixture either using a hand-held immersion blender or in a countertop blender.
• Return the sauce to the saucepan, if needed, and reheat over medium-low heat.
• When the chicken is done, slice it into strips and serve it over rice with the sauce spooned over the top.
  

Notes

Curry pastes vary widely in terms of their spice levels. Always start with the smaller amount and add more until you achieve your desired spice level.

Nutrition

Serving: 1Calories: 211kcalCarbohydrates: 5gProtein: 20gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 51mgSodium: 413mgSugar: 3g

Keyword curry paste, green curry, green curry paste, thai curry, thai green curry chicken

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