Thai Green Chicken Curry
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Loading... - Choochai Thawan
- 19 Apr 2023
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Creamy and spicy Thai Green Chicken Curry is the best healthy recipe to cozy up with! Coconut milk and homemade curry paste create a thick base and add amazing flavor to chicken, zucchini, carrots, and peppers. Once you know how easy it is to make this 30-minute dinner, it will be on the menu every week!
AUTHENTIC GREEN CURRY RECIPE
Creamy, cozy, and oh-so-comforting.
There is nothing like snuggling up on the couch with a big ole’ bowl full of a Thai-style green chicken curry.
The only problem with store-bought versions (and many restaurants, as well) is they are full of not-so-good-for-you ingredients.
So, I set out to recreate those spicy, a little sweet, and authentic Thai flavors in an easy homemade curry recipe. (Taking a little inspo from this Thai Yellow Chicken Curry, of course!)
It has a beautiful yellow-green color, the main ingredient (the green curry sauce) gives it SO much flavor, AND you can feel good eating it.
And y’all, I’m so PUMPED to tell you that this green chicken curry will rival any local Thai restaurants you’ve had – promise!
INGREDIENTS
The simple ingredients to make this Thai green curry chicken recipe include:
Chicken. Boneless skinless chicken breasts are pounded down to 1 inch thick and thinly cut into ½-inch thick slices. Chicken thighs would also taste incredible if you want a meat with more fat and juiciness.
Thai green curry paste. It is super simple to make your own at home or opt for a store-bought paste. Be sure to check the spice level before adding it in, however. You might have to check an Asian market to find a bottle.
Carrots. Peel 2 to 3 large carrots and then chop into ¼-inch pieces. Cut them at a bias, or at an angle, for a prettier presentation.
Zucchini. These can be prepared a little larger than the carrots since they cook up quickly. You can also slice these diagonally, for a more authentic look.
Bell Pepper. Red peppers add a nice color contrast, but yellow, orange, or green can also be used. Create long strips of bell peppers that are about ¼ to ½-inch thick.
Coconut Milk. Full-fat coconut milk is the best if you want to make sure to end up with a thick and creamy curry. A lite coconut milk can be substituted if you’d prefer to limit your fat and calories.
Soy sauce. This salty sauce is poured in at the end. Add as much or as little as you’d like until you reach your desired saltiness.
Lime. Fresh lime juice is squeezed in after cooking. You can even serve the green curry with additional lime wedge so each guest can add more if they’d like.
