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

Thai Green Curry Chicken

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
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!!
Print Recipe


  • 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 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


  • 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