Thai Green Curry Chicken

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

HOW TO MAKE 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

ZUCCHINI AND COCONUT MILK TAME THE SPICE

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!!
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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

Equipment

  • Wok, or large sturdy skillet

Ingredients

  • 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

FOR THE GREEN CURRY PASTE

  • 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

FOR THE THAI JASMINE RICE

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

Instructions

  • 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 test...you 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

THAI 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.

Nutrition

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
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