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    Category Home » Asian » Creamy Coconut Thai Green Chicken Curry

    Creamy Coconut Thai Green Chicken Curry

    Published: Feb 15, 2022 · Modified: Mar 3, 2023 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This fragrant and flavorful Thai green curry is made with creamy coconut milk, fresh ginger, garlic and green curry paste then finished with lime juice, cilantro and fish sauce! Serve over a bowl of steamed rice for a simple yet satisfying dinner thats equally delicious as leftovers the next day!

    a white ceramic bowl filled with green chicken curry. two glasses of water and a bowl of rice.

    My love and appreciation for Thai food runs deep. Living in Los Angeles we are so lucky to be just a few miles away from the bustling cultural enclave of Thai Town. Thai Town is home to some of my favorite restaurants in the city (hi Ruen Pair!) and the most incredible grocery stores stocked to the brim with fruits and vegetables from all over South East Asia, hundreds of varieties of fresh and dried noodles, fresh curry pastes and many, many more specialty ingredients.

    Even if you can’t pop over to the Thai market you can still make this Thai Green Chicken Curry! The brand Thai Kitchen makes a green curry paste that is available in most super markets. You can also order one of my favorite brands Mae Ploy on Amazon. You can even make your own from scratch if you’re feeling ambitious. Check out this recipe!

    Ingredients You’ll Need

    Here’s everything you need to make this recipe: chicken, thighs are best flavor-wise but breast will also work, coconut milk, green curry paste, shallot, garlic, ginger, lemongrass, brown sugar, fish sauce, lime juice. For serving: rice, cilantro, and Serrano chilis or jalapeños–if you like things spicy!

    recipe ingredients displayed on a marble counter top.

    Recipe Step by Step:

    Step 1. Saute the Aromatics

    The only real challenge in this recipe is gathering up all of the ingredient. Once you have your ingredients ready, making the curry is very straight forward. Begin by sautéing the shallot, garlic, ginger and curry paste in a bit of coconut oil just until they start to soften and you can really smell the aroma of the curry paste.

    left: a beige ceramic pot filled with coconut milk and spices. right: a beige ceramic pot with green curry sauce, coconut milk and lemon grass.

    Step 3. Simmer

    Next add in the coconut milk, chicken, brown sugar and lemongrass. Cover and simmer on low for 20 minutes.

    a pot of green coconut curry sauce, chicken, fresh cilantro and jalapeño

    Step 3. Serve

    Finish off the curry with fish sauce and lime juice. Serve over rice with fresh cilantro, lime wedges and sliced chilis.

    a white bowl filled with rice, green coconut curry sauce, chicken, cilantro, jalapeño slices and lemongrass.

    FAQs and Expert Tips

    Can I make this curry with shrimp, veggies or tofu?

    Yes! You can very easily switch up the protein in this curry. Shrimp or even a hearty white fish would be delicious. If you’d like to make this recipe vegetarian you can swap out the chicken for veggies and/or tofu.

    Where can I buy green curry paste?

    If you’re lucky enough to live near a Thai/Asian supermarket check there first! The brand Thai Kitchen makes a green curry paste that is available in most super markets. You can also order one of my favorite brands Mae Ploy on Amazon. You can even make your own from scratch if you’re feeling ambitious. Check out this recipe!

    Check Out More Delicious Recipes:

    • Pork and Crispy Rice Salad
    • Sautéed Cabbage with Garlic, Ginger and Chili Oil
    • Salmon Sashimi with Yuzu and Soy Sauce
    • Sheet Pan Honey-Soy Sticky Chicken

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a white ceramic bowl filled with green chicken curry. two glasses of water and a bowl of rice.

    Creamy Coconut Thai Green Chicken Curry

    This fragrant and flavorful Thai green curry is made with creamy coconut milk, fresh ginger, garlic and green curry paste then finished with lime juice, cilantro and fish sauce! Serve over a bowl of steamed rice for a simple yet satisfying dinner thats equally delicious as leftovers the next day!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 4
    Calories: 773kcal
    Author: Leigh Anderson

    Ingredients

    • 3 tbsp coconut oil or any neutral oil
    • 2 shallots thinly sliced
    • 1 inch piece fresh ginger grated or minced
    • 3 cloves garlic grated
    • ¼ c green curry paste see notes
    • 2 cans full-fat coconut milk
    • 1 lb boneless, skinless chicken thighs cut into quarters
    • ½ stalk lemon grass about a 4-inch piece
    • 2 tbsp brown sugar
    • 2 tbsp fish sauce
    • juice from one lime

    For Serving

    • 1 bunch cilantro roughly chopped
    • 1 serrano chili or jalapeño optional
    • lime wedges
    • steamed jasmine rice

    Instructions

    • Place a large skillet over medium heat then add the coconut oil, shallot, ginger, garlic and green curry paste. Sauté for 2-3 minutes, stirring frequently until the shallot and garlic have softened and the aromas from the curry paste intensify.
    • Next, pour in the coconut milk followed by the chicken. Cut the lemongrass in half lengthwise then add that to the pot along with the brown sugar. Bring the sauce up to a boil then turn the heat down to low, cover and simmer for 20 minutes.
    • To serve, remove the lid from the pot and stir in the fish sauce and lime juice. Discard the lemongrass stalks. Divide the curry between bowls, serve with steamed rice, fresh cilantro and lime wedges.

    Notes

    Ingredient Notes and Substitutions:
    • Chicken: As written, chicken thighs are the main protein in this recipe but you could easily swap chicken out for shrimp, veggies or tofu.
    • Green Curry Paste: Green curry paste can be pretty spicy. If that’s appealing to you, lay it on! If you prefer a more mild curry then star with just 2 tbsp of curry paste. You can always add more later on.
    • Lemon Grass: If you can’t find lemon grass feel free to omit it from the recipe.
    • Full-Fat Coconut Milk: I alway suggest full fat coconut milk over the low fat variety. That being said, if you want to lighten up this recipe you could substitute one of the two cans of coconut milk for chicken broth instead. 
    Storing and Re-heating Leftovers:
    • Leftover chicken curry can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.
    • Freezing Instructions: Cool, then freeze in airtight container for up to 3 months. Defrost overnight in fridge then reheat in microwave, or on the stove top until piping, stir well. 

    Nutrition

    Calories: 773kcal | Carbohydrates: 17g | Protein: 23g | Fat: 71g | Saturated Fat: 51g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 824mg | Potassium: 761mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2554IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 8mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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    Reader Interactions

    Comments

    1. Meg

      January 01, 2023 at 6:37 am

      Hello,

      What size cans for the coconut milk?
      Thanks!
      Meg

      Reply
      • Leigh Anderson

        January 02, 2023 at 9:48 am

        13.5 oz

        Reply

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    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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