This Thai green curry is incredibly flavorful and quick! This version with chicken and crispy vegetables is made with the most delicious curry paste and can be on the table in 20 minutes. Curry in a hurry!
Table of Contents
Why this Recipe Works
Green curry is a well-known Asian dish, and I love it. It is known for its spicy, creamy flavor. The combination of creamy coconut milk, curry paste, fresh vegetables, and chicken is incredibly flavorful yet mild.
Ingredients for Thai Green Curry
You can find all the ingredients for this curry at your local supermarket. However, if you want an authentic Thai flavor, it’s worth visiting an Asian grocery store! Here are a few recommendations:
- Curry paste: I recommend using a good Thai green curry paste, which is deliciously spicy
- Jasmine rice: fragrant Thai jasmine rice from will complete your meal
- Coconut milk: for an extra creamy sauce, choose a rich, full-fat coconut milk
- Chicken: use either boneless chicken thighs or breasts for tender chicken
- Veggies: I used bell pepper, spring onions and crisp snow peas. You can add more vegetables if you desire, some bok choy or bean sprouts. Even shiitake or other mushrooms would work wonderfully!
- Lime juice and fish sauce: finally, season the curry with a squeeze of fresh lime and a dash of fish sauce
I like to serve the curry with rice, but it also goes well with naan bread! Looking for more flavorful recipes? Then try one of my other Asian recipes.
How to Make Green Curry with Chicken
I love that this curry is easy to make and ready in no time. Simply sautée the onion and garlic, then add the bell pepper and chicken. Next, stir in the coconut milk, fish sauce, and curry paste. Let it simmer, then add the snow peas. It’s ready to serve!
Of course, you can also vary this dish. Try using other vegetables, such as bok choy and/or bean sprouts. This easy Thai green curry with chicken meatballs is also highly recommended!
Green Curry Recipe: Make it Yourself
I chose to use a ready-made curry paste. If you can find a good one, they’re often really tasty, and of course, they’re easy to use. The spiciness varies depending on the brand and type, so it’s nice to find your favorite. For example, I love most authentic brands from the Asian supermarket. You can also adjust the amount of paste you add, depending on whether you like it spicy or not.
What should you Serve with Green Curry?
Delicious Thai drinks, of course! You can go for a refreshing Thai beer like the well-known Chang, or try one of the many non-alcoholic options. Homemade Iced Tea or Lemonade are great options too, as long as it’s a refreshing drink to balance out the spice, you’re good.
Other than refreshing drinks, some fragrant Jasmine rice and a nice refreshing Asian cucumber salad would make great side dishes. Enjoy!
Frequently Asked Questions
Can I prepare this curry in advance?
Yes, you can prepare curry well in advance. Let it cool, then store it in the refrigerator for one to two days. Reheat it over low heat before serving.
Is it possible to make it vegetarian?
Definitely, you can replace the chicken with a plant-based version, tofu or even some soft boiled eggs.
What curry paste is spicier: red, green or yellow?
Red curry is usually spicier than green curry, and yellow curry is often the mildest. These generalizations can vary somewhat depending on the brand.
Did you make this recipe? Let us know in a comment or leave a rating behind! Or follow us on social media here.
Ingredients
- 300 gram rice (preferably jasmine)
- 1 onion (chopped)
- 2 cloves garlic (crushed)
- 2 bell peppers (cut into strips – I used a mix of green and red)
- 400 gram chicken breast (diced)
- 300 ml coconut milk (full-fat)
- 50 gram green curry paste
- 2 tbsp fish sauce
- 250 gram snow peas
- Spring onion and lime for garnish
Equipment
- Large frying pan
INSTRUCTIONS (how to make this recipe):
- Cook the rice according to the package instructions.
- Heat a little oil in a wok or large frying pan. Fry the onion and garlic until they begin to turn translucent.
- Then, add the bell peppers and fry for a few minutes. Next, add the chicken and fry until almost done.
- Pour in the coconut milk, mix in the green curry paste, and season with fish sauce. Bring to a boil.
- Reduce the heat slightly so that it can simmer. Add the snow peas and cook briefly (they are best when they still have a little “bite”).
- Serve the curry with cooked rice and garnish with fresh spring onions and lime, if desired. Enjoy your meal!
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.
