Green Thai Chicken Coconut Curry

Green Thai Chicken Coconut Curry is a vibrant and aromatic dish that perfectly balances creamy coconut milk with spicy green curry paste and fresh herbs. This curry features tender chicken thighs simmered in a rich sauce infused with ginger, garlic, and lemongrass, offering an authentic taste of Thailand’s beloved cuisine. The combination of flavors creates a comforting yet exciting meal that can be enjoyed any time of the year.

The recipe starts by gently sautéing shallots, ginger, and garlic in coconut oil, building a fragrant base. Green curry paste adds bold spice, while full-fat coconut milk brings creaminess and sweetness. Brown sugar and fish sauce provide depth and balance, complemented by a fresh squeeze of lime juice at the end for brightness. Served alongside steamed jasmine rice and garnished with fresh cilantro and optional chili, this curry is a complete and satisfying meal with layers of texture and flavor.

Why You’ll Love This Recipe

1. Authentic Thai Flavors: Combines classic Thai ingredients for a true taste experience.
2. Rich and Creamy Sauce: Coconut milk creates a luscious texture that coats every bite.
3. Easy One-Pot Meal: Minimal cleanup with most ingredients cooked in a single pan.
4. Customizable Spice Level: Add or omit chili to suit your heat preference.
5. Nutritious and Satisfying: Packed with protein and healthy fats for a balanced meal.

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Ingredients

• Coconut oil or neutral oil
• Shallots, thinly sliced
• Fresh ginger, grated or minced
• Garlic cloves, grated
• Green curry paste
• Full-fat coconut milk
• Boneless, skinless chicken thighs, cut into quarters
• Lemongrass stalk (about 4 inches)
• Brown sugar
• Fish sauce
• Lime juice

For Serving

• Cilantro, roughly chopped
• Serrano chili or jalapeño (optional)
• Lime wedges
• Steamed jasmine rice

Variations

• Vegetarian Option: Replace chicken with tofu and vegetable broth.
• Add Vegetables: Include bell peppers, snap peas, or zucchini for extra color and nutrition.
• Use Chicken Breasts: Substitute thighs with breasts, adjusting cooking time accordingly.
• Spicier Curry: Add extra green curry paste or sliced fresh chili peppers.
• Creamier Sauce: Use additional coconut milk or coconut cream for a richer texture.

How to Make the Recipe

Step 1: Sauté Aromatics

Heat coconut oil in a large skillet or wok over medium heat. Add sliced shallots, grated ginger, and grated garlic. Cook, stirring, until fragrant and softened, about 3-4 minutes.

Step 2: Add Curry Paste and Coconut Milk

Stir in green curry paste and cook for 1 minute to release the flavors. Pour in the coconut milk and bring to a gentle simmer.

Step 3: Add Chicken and Lemongrass

Add chicken thighs and the lemongrass stalk to the skillet. Cover and simmer for about 15-20 minutes until chicken is cooked through and tender.

Step 4: Season the Curry

Remove the lemongrass stalk. Stir in brown sugar, fish sauce, and lime juice. Taste and adjust seasoning if needed.

Step 5: Serve

Serve the curry hot over steamed jasmine rice. Garnish with chopped cilantro, sliced serrano chili (if using), and lime wedges on the side.

Tips for Making the Recipe

• Use fresh lemongrass for the best aroma and flavor; bruise it lightly before adding.
• Adjust the amount of green curry paste based on your preferred spice level.
• Stir the curry occasionally to prevent coconut milk from separating.
• Use full-fat coconut milk for a rich, creamy texture.
• Remove lemongrass before serving, as it is tough and fibrous.

How to Serve

• Serve hot with steamed jasmine rice to soak up the flavorful sauce.
• Garnish with fresh cilantro and sliced chili for added freshness and heat.
• Offer lime wedges for guests to add extra tanginess.
• Pair with simple side dishes like cucumber salad or steamed greens.
• Enjoy with naan or roti for a fusion twist.

Make Ahead and Storage

Storing Leftovers

Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze cooled curry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of water or coconut milk if sauce thickens too much.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, but chicken breast cooks faster and can dry out, so monitor closely.

2. What can I substitute for green curry paste?

Use red curry paste or yellow curry paste for a different flavor profile.

3. Is this recipe spicy?

It has moderate heat, but you can adjust by adding or omitting fresh chili.

4. Can I make this vegetarian?

Yes, replace chicken with tofu or vegetables and use vegetable broth.

5. What type of rice is best for serving?

Steamed jasmine rice is traditional and complements the curry well.

6. Can I use lite coconut milk?

Full-fat coconut milk gives the best creamy texture, but lite can be used with a thinner sauce.

7. How do I prepare lemongrass for cooking?

Trim the ends, peel tough outer layers, and lightly bruise or smash before adding.

8. Can I freeze this curry?

Yes, it freezes well and can be reheated without losing flavor.

9. What if I don’t have fish sauce?

Use soy sauce or tamari as a vegetarian alternative.

10. Can I add vegetables?

Yes, bell peppers, zucchini, and snap peas work well added during simmering.

Conclusion

Green Thai Chicken Coconut Curry is a beautifully balanced dish that delivers rich, creamy coconut flavors with a punch of green curry spice. Easy to prepare and customizable, it brings authentic Thai tastes to your kitchen with minimal effort. Whether you’re cooking for family or entertaining guests, this curry is a crowd-pleaser that satisfies cravings for warmth, spice, and comfort in every bite.

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