Thai Green Curry Chicken

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The Loon and I absolutely love Thai cuisine, and this is one of our favorite dishes.  

Of course, Thai food has some heat to it, but it’s the kind of heat that is just so satisfying.  Making the green curry paste from scratch is what puts this dish over the top.  Most ingredients can be found nowadays in the Asian section of most well-stocked supermarkets.  

An orange bowl filled with Thai Green Curry Chicken on an orange plate with chop sticks on it.
Thai Green Curry Chicken


This recipe truly is not difficult to prepare and the taste is authentic and so satisfying.

Start by preparing the green curry paste in your food processor or blender.

EXPERT TIP: The green curry paste can be made up to 1 day in advance and stored in an air-tight container in the refrigerator.

Green curry paste being poured out of a blender into a small brown bowl.

As mentioned, most of the ingredients can be found in the Asian section of your local market.

We also love heading to our favorite Asian food market to pick up any of the items, too.

Of course, they easily can be found online, too.

A bottle of Thai Kitchen kaffir lime leaves on a wooden cutting board.
You can find Thai kaffir lime leaves at specialty markets, or Asian markets


Thai Green Curry Chicken naturally has some heat to it, which is good.

The addition of zucchini is the perfect match for the heat from the curry paste.

We love zucchini

Chopped zucchini in a pot of cooked chicken and Thai ingredients all in a large skillet.
The zucchini is such a wonderful addition to the flavor profile

so much!

Now, it’s time to pour in the coconut milk into the curry paste. We finish the dish off in our wok.

You can almost taste the deepness of the classic Thai taste at this point.

Another amazing dish is our Thai Beef with Red Curry. It is over-the-top delicious!

A glass measuring cup filled with coconut milk is being poured into a wok filled with green curry paste.
The cooling sweet taste of the coconut is the perfect match for the kickin’ curry paste

Ready to stir up a little heat with this amazing Thai dish? Go for it!

And when you do, be sure to take a picture, post it to Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

An orange bowl filled with Thai Green Curry Chicken on an orange plate with chop sticks on it.

Thai Green Curry Chicken

This Thai Green Curry Chicken is so satisfying and so wonderful, it's just incredible. Making the green curry paste from scratch makes all the difference. Build the intensity of the heat by the types and quantity of chilies you use. I like some heat, so I go with 4 serrano chilies, but if you want it even hotter, go with true green Thai chilies, if you want less heat, reduce the number of chilies used. This version has enough heat that it feels so good, countered against the cooling coconut milk and even the zucchini. Incredible!!
5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: Asian / Thai
Keyword: Chicken, Soup, Thai green curry
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 462kcal


  • Wok, or large sturdy skillet


  • 1 can coconut milk unsweetened, divided
  • 2 tbsp vegetable oil
  • lbs chicken thighs boneless and skinless, roughly chopped
  • 1 zucchini cut into thick chunks
  • 8 kaffir lime leaves cut into thin strips
  • ½ cup basil fresh, roughly chopped


  • 4 green chilies such as Serrano, or Thai Green, or Jalapeno
  • 1 shallot diced
  • 4 cloves garlic minced
  • 1 tbsp ginger fresh, minced
  • 1 lemongrass fresh, chopped
  • tsp coriander ground
  • 1 tsp white pepper ground
  • 2 tbsp soy sauce
  • 3 tbsp fish sauce plus more, to taste
  • 1 tsp sugar


  • 1 cup Thai Jasmine rice
  • 2 cups water
  • 1 tbsp unsalted butter
  • 1 tsp salt


  • Place all green curry paste ingredients in a food processor plus 3 tablespoons of the coconut milk (leave the rest in the can, you'll use it in a moment)
  • Process until fragrant and smooth. Set aside.
  • Warm a wok or large frying pan over medium-high heat and add the oil. Swirl the heated oil around.
  • Add all of the green curry paste and stir-fry briefly to release the fragrance, about 1 minute.
  • Add about ¾ of the remaining coconut milk, leaving the rest for later.
  • Stir-fry together with the paste, blending the two.
  • Add the chicken, stirring to incorporate. When the curry sauce begins to boil, reduce the heat to a simmer.
  • Let simmer for about 8 minutes, until chicken is cooked through, stirring occasionally.
  • Add the zucchini and the strips of lime leaves, stirring well to incorporate.
  • Simmer for another 3 minutes.
  • Remove from heat and taste want a nice balance of salty, spicy, sweet and sour. Adjust flavors with fish sauce, or sugar...if too sweet, add a tablespoon of lime juice.
  • Portion out into individual serving bowls, topping each one with a generous sprinkling of the basil.
  • Finally, drizzle over 2-3 tablespoons (per bowl) of the reserved coconut milk.
  • Serve with jasmine rice


  • Rinse rice.
  • Combine the rice and water in a pot, add the butter and salt and bring to a boil.
  • Reduce heat, cover, and let simmer for 18 - 20 minutes.
  • Remove from heat, fluff with fork and serve.


Calories: 462kcal | Carbohydrates: 9g | Protein: 22g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 1633mg | Potassium: 530mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!



  • 5 stars
    Just wondering if no time to make the paste- how much would I need of bought Thai green curry paste? I’d like to try this using equivalent pre made. Will make from scratch when I can find ingredients and have more time!

    • Hi Anne! So sorry for the delayed response! You could go with about 1/2 cup of store-bough green curry pasta and be in good shape. Let us know how it turns out!! All the best, Kris & Wesley

      • Oh, the cup and half instead just about killed us lol… but half a cup would’ve been perfect! I find your recipes easy, flavourful and always a twice a week appearance in our house. Big fans- thank you so much!

      • LOL!! Well, it’s better to have too much sauce than not enough! That’s what we always say! Thank you so much and please stay in touch!! xoxo Kris & Wesey

  • The green curry paste was excellent. However, I might add less Coconut milk so it will be thicker. I also added bean sprouts and snow peas instead of zucchini. And I also used rice noodles instead of rice. Very tasty- Thanks!

  • Hi Kris,

    Thank you for sharing your green curry paste recipe.
    Have you ever made extra and kept it in the fridge? If so how long has it kept?

    I have always bought my green curry paste. I like having it on hand to throw in scrambled eggs or mix with other things.

    • Hi Cyndi! I love it so much, too. I do keep a batch on hand as much as possible. Keep it up to a week, week and a 1/2. Beyond that, probably would look at making a new batch, or freeze it, or use it on something delish…like scrambled eggs!

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