Thai green curry with chicken is a delightful blend of spicy, sweet, and savory flavors. This dish combines tender chicken breast with vibrant vegetables and aromatic herbs, all enveloped in a creamy coconut milk sauce. Perfect for a weeknight dinner, it brings the exotic tastes of Thailand right to your kitchen.
Some ingredients in this recipe might not be staples in your pantry. Green curry paste is a key component and can usually be found in the international aisle of your supermarket. Fish sauce adds a unique umami flavor and is also typically located in the same section. Fresh basil leaves are essential for the authentic taste, so be sure to pick them up in the produce section.

Ingredients For Thai Green Curry With Chicken
Chicken breast: Sliced into thin pieces for quick cooking and tender texture.
Green curry paste: A fragrant and spicy paste made from green chilies, herbs, and spices.
Coconut milk: Provides a rich and creamy base for the curry.
Red bell pepper: Adds sweetness and a pop of color to the dish.
Green bell pepper: Contributes a mild, slightly bitter flavor and vibrant color.
Onion: Adds a subtle sweetness and depth to the curry.
Fish sauce: A salty, umami-rich sauce that enhances the overall flavor.
Brown sugar: Balances the spiciness with a touch of sweetness.
Basil leaves: Fresh and aromatic, they add a burst of flavor and fragrance at the end.
Technique Tip for This Recipe
When cooking green curry paste, it's essential to heat it in the pot for 1-2 minutes until fragrant. This step helps to release the full aroma and flavors of the paste, which forms the foundation of your Thai green curry. Be sure to stir continuously to prevent burning.
Suggested Side Dishes
Alternative Ingredients
Chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs the flavors of the curry well.
Green curry paste - Substitute with yellow curry paste: Yellow curry paste has a milder flavor but can still provide a delicious curry base.
Coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the creamy texture and flavor of coconut milk.
Red bell pepper - Substitute with carrots: Carrots add a sweet crunch and vibrant color similar to red bell peppers.
Green bell pepper - Substitute with zucchini: Zucchini provides a similar texture and mild flavor, making it a good alternative.
Onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions.
Fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and is a good vegetarian alternative.
Brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, similar to brown sugar.
Basil leaves - Substitute with cilantro: Cilantro offers a fresh and aromatic flavor that complements Thai dishes well.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the Thai Green Curry with Chicken to cool completely before storing. This helps prevent condensation, which can lead to a watery curry.
Transfer the cooled curry into airtight containers. For portion control, consider using smaller containers to store individual servings.
Label each container with the date of preparation. This ensures you keep track of freshness and consume the curry within a safe timeframe.
Store the containers in the refrigerator if you plan to consume the curry within 3-4 days. The coconut milk and chicken will stay fresh and flavorful during this period.
For longer storage, place the containers in the freezer. The curry can be frozen for up to 2-3 months without significant loss of quality.
When ready to enjoy, thaw the frozen curry in the refrigerator overnight. This gradual thawing helps maintain the texture of the vegetables and chicken.
Reheat the curry gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.
If the curry appears too thick after reheating, add a splash of coconut milk or chicken broth to achieve the desired consistency.
Garnish with fresh basil leaves just before serving to revive the vibrant flavors and aroma.
Pair the reheated curry with freshly cooked rice or noodles for a complete and satisfying meal.
How to Reheat Leftovers
Stovetop Method:
- Place a large pot or saucepan over medium heat.
- Add the leftover Thai green curry and a splash of coconut milk or water to loosen the sauce.
- Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the chicken and vegetables are heated through.
- Serve hot with freshly steamed rice.
Microwave Method:
- Transfer the leftover curry to a microwave-safe container.
- Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
- Check if the chicken and vegetables are hot; if not, continue microwaving in 30-second intervals.
- Serve immediately with rice.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the leftover curry to an oven-safe dish and cover with aluminum foil.
- Bake for about 20 minutes, stirring halfway through to ensure even heating.
- Once the chicken and vegetables are hot, remove from the oven and serve with rice.
Slow Cooker Method:
- Transfer the leftover curry to your slow cooker.
- Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
- Once the chicken and vegetables are thoroughly heated, serve with rice.
Steamer Method:
- Place the leftover curry in a heatproof dish that fits into your steamer basket.
- Fill the bottom of the steamer with water and bring to a boil.
- Place the dish in the steamer basket, cover, and steam for about 10-15 minutes, or until the chicken and vegetables are heated through.
- Serve hot with rice.
Best Tools for This Recipe
Large pot: A large pot is essential for cooking the curry paste, chicken, and vegetables together, allowing for even heat distribution and ample space for stirring.
Wooden spoon: A wooden spoon is ideal for stirring the curry paste and other ingredients without scratching the pot.
Chef's knife: A chef's knife is necessary for slicing the chicken breast, bell peppers, and onion with precision.
Cutting board: A cutting board provides a safe and stable surface for chopping and slicing all the ingredients.
Measuring spoons: Measuring spoons are used to accurately measure the green curry paste, fish sauce, and brown sugar.
Measuring cup: A measuring cup is needed to measure the coconut milk and ensure the correct quantity is added to the curry.
Serving spoon: A serving spoon is useful for ladling the finished curry into bowls for serving.
Rice cooker: A rice cooker can be used to prepare the rice that will accompany the curry, ensuring it is cooked perfectly.
Tongs: Tongs can be helpful for handling the chicken slices while cooking, ensuring they are evenly cooked.
Bowl: A bowl can be used to hold the basil leaves until they are ready to be added to the curry.
How to Save Time on Making This Recipe
Pre-cut ingredients: Slice the chicken breast, bell peppers, and onion in advance and store them in the fridge.
Use pre-made curry paste: Opt for a quality store-bought green curry paste to save time on preparation.
Cook rice simultaneously: Start cooking your rice while preparing the curry to have everything ready at the same time.
One-pot cooking: Use a large pot to minimize cleanup and streamline the cooking process.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Thai Green Curry with Chicken
Ingredients
Main Ingredients
- 500 g Chicken breast, sliced
- 2 tablespoon Green curry paste
- 400 ml Coconut milk
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Onion, sliced
- 2 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 cup Basil leaves
Instructions
- Heat a large pot over medium heat. Add the green curry paste and cook for 1-2 minutes until fragrant.
- Add the sliced chicken breast and cook until no longer pink.
- Pour in the coconut milk and bring to a simmer.
- Add the bell peppers and onion. Cook for 5-7 minutes until the vegetables are tender.
- Stir in the fish sauce and brown sugar. Cook for another 2-3 minutes.
- Remove from heat and stir in the basil leaves. Serve hot with rice.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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