Thai Green Chicken Curry

Authentic Thai Green Chicken Curry Recipe.

Thai green chicken curry is one of the most popular dishes in Thailand. It’s easy to make, delicious, and healthy.

Thai Curry is an easy curry to make for dinner & this recipe is great for people who want their meal to be different from normal curries. But still want to enjoy a comforting bowl of curry.  The creamy coconut milk balances out the spicy green curry paste and ginger. It’s also a good source of protein and calcium from the chicken, so it’s a meal that will keep you full for hours!

This Chicken Curry is a delicious blend of green curry paste, coconut milk, and chicken. It’s a quick and easy one-pot recipe that’s packed with flavor.

This curry dish is a popular dish in Thailand and has been enjoyed by Thai people for many years. This Thai green curry chicken can be made in 1h 40 minutes

This authentic Thai Green Chicken Curry Recipe can also be adapted via the below recipe. Changing the number of people the recipe is for will automatically change the ingredients required, without losing the balance of flavor in the dish.

Thai Green Chicken Curry

Recipe by Chris Cooper
0.0 from 0 votes
Course: MainCuisine: ThaiDifficulty: Medium


Prep time




Cooking time






Total time



Thai Green Chicken Curry


  • 1.5 kg 1.5 skinless boneless chicken breast

  • 3 tbs 3 Thai green curry paste

  • 830 ml 830 Thick coconut milk

  • 2 2 sprigs of citrus leaves

  • 1 tsp 1 salt

  • 2 tbs 2 fish sauce

  • 2 tbs 2 fresh green chili, finely chopped seeds removed

  • 4 tbs 4 fresh basil, or coriander leaves finely chopped


  • First, put the thick coconut milk in the refrigerator or in a cool place for an hour or so until the cream rises on the top spoon of the cream into a cup.
  • Heat the cup full of coconut cream in the large heavy saucepan stirring consistently until it comes to a boil.
  • Lower the heat and continue cooking stirring occasionally until the cream thickens and oil bubbles around it. By this time it should be reduced to a quarter of the original amount.
  • Add the curry paste and fry with the rich oily cream for about five minutes stirring constantly the curry paste will smell cooked and the oil will separate from it when it is ready.
  • Add the pieces of chicken and cook over medium-low heat stirring frequently and turning them for about 15 minutes.
  • Mix in the remaining coconut milk citrus leaves salt fish sauce and stir whilst the coconut milk comes to a boil.
  • Then turn the heat low and allow to simmer uncovered for 35 to 45 minutes until the chicken is well cooked and tender and the source is rich and oily.
  • Stir in the chopped fresh chilies and herbs and simmer for five minutes longer
  • Then turn into the serving dish– serve with rice


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Thai Green Chicken Curry

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