Description
Experience the vibrant flavors of Thailand with this creamy and fragrant Green Thai Chicken Coconut Curry. Tender chicken thighs simmered in rich coconut milk infused with green curry paste, fresh ginger, garlic, and lemongrass, balanced by lime juice and fish sauce. Serve with steamed jasmine rice for a comforting, authentic meal.
Ingredients
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3 tbsp coconut oil (or any neutral oil)
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2 shallots, thinly sliced
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1 inch piece fresh ginger, grated or minced
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3 cloves garlic, grated
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¼ cup green curry paste (adjust to taste)
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2 cans full-fat coconut milk
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1 lb boneless, skinless chicken thighs, cut into quarters
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½ stalk lemongrass (about 4-inch piece)
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2 tbsp brown sugar
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2 tbsp fish sauce
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Juice of 1 lime
For Serving:
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1 bunch cilantro, roughly chopped
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1 serrano chili or jalapeño (optional)
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Lime wedges
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Steamed jasmine rice
Instructions
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Heat coconut oil in a large skillet or wok over medium heat. Add shallots and sauté until translucent, about 3 minutes.
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Add grated ginger and garlic; cook for 1 minute until fragrant.
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Stir in green curry paste and cook for 2 minutes to release the flavors.
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Pour in coconut milk, stirring to combine. Add lemongrass stalk, brown sugar, and fish sauce. Bring to a simmer.
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Add chicken thighs and cook gently for 20–25 minutes, or until chicken is cooked through and tender. Remove lemongrass stalk before serving.
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Stir in lime juice. Adjust seasoning with more fish sauce or sugar if desired.
- Serve hot over steamed jasmine rice. Garnish with chopped cilantro, sliced serrano or jalapeño (if using), and lime wedges.
Notes
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Green curry paste varies in heat—adjust the amount based on your spice preference.
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Lemongrass adds a fragrant citrus note; if unavailable, you can substitute with lemon zest or omit.
- This curry keeps well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: Thai