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 now days in ‘foodie’ markets like Whole Foods, or Central Market, in the Asian section.   If not, seek out your local Asian market.  I love going to Asian markets…such an incredible array of spices, and pastes, and vegetables…and proteins of everything you could imagine (and then some).   This Thai Green Curry Chicken is not hard to make, and absolutely incredible to eat.   Serve with Thai Jasmine Rice, and you’ll flip over the results.  Loon Approved!!

Thai Green Curry Chicken
Prep time
Cook time
Total time
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!!
Recipe type: Entree
Cuisine: Asian - Thai
Serves: 4
  • 1 can of good-quality coconut milk, divided
  • 2 tablespoons of vegetable oil
  • 1½ lbs boneless chicken thighs, chopped
  • 1 zucchini, cut into thick chunks
  • 8 kaffir lime leaves, cut into thin strips
  • ½ cup fresh basil, roughly chopped
  • 4 green chilies (such as Serrano, or Thai Green, or Jalapeno)
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1 tablespoon of grated galangal OR pickled ginger OR minced ginger
  • 1 stalk minced lemongrass (or 2 tablespoons of pickled lemongrass, diced)
  • 1½ teaspoon ground coriander
  • 1 teaspoon of shrimp paste (optional)
  • 1 teaspoon ground white pepper
  • 2 tablespoons of soy sauce
  • 3 tablespoons fish sauce, plus more to taste
  • 1 teaspoon of sugar
  • 1 cup of Thai Jasmine rice
  • 2 cups of water
  • 1 tablespoon of unsalted butter
  • 1 teaspoon of salt
  1. Place all green curry paste ingredients in a food processor plus 3 tablespoon of the coconut milk (leave the rest in the can, you'll use it in a moment)
  2. Process until fragrant and smooth. Set aside.
  3. Warm a wok or large frying pan over medium-high heat and add the oil. Swirl the heated oil around.
  4. Add all of the green curry paste and stir-fry briefly to release the fragrance, about 1 minute.
  5. Add about ¾ of the remaining coconut milk, leaving the rest for later.
  6. Stir-fry together with the paste, blending the two.
  7. Add the chicken, stirring to incorporate. When the curry sauce begins to boil, reduce the heat to a simmer.
  8. Let simmer for about 8 minutes, until chicken is cooked through, stirring occasionally.
  9. Add the zucchini and the strips of lime leaf, stirring well to incorporate.
  10. Simmer for another 3 minutes.
  11. 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.
  12. Portion out into individual serving bowls, topping each one with a generous sprinkling of the basil.
  13. Finally, drizzle over 2-3 tablespoons (per bowl) of the reserved coconut milk.
  14. Serve with jasmine rice
  16. Rinse rice.
  17. Combine the rice and water in a pot, add the butter and salt and bring to a boil.
  18. Reduce heat, cover, and let simmer for 18 - 20 minutes.
  19. Remove from heat, fluff with fork and serve.



  • 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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