Creamy Coconut Thai Green Chicken Curry

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

5 from 3 votes

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!

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Thai

Servings:

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
1/4 c green curry paste see notes
2 cans full-fat coconut milk
1 lb boneless, skinless chicken thighs cut into quarters
1/2 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