Green Thai Curry
Updated Apr 28, 2026
This easy Thai green chicken curry is made in one pot with green curry paste, coconut milk, chicken, and cauliflower. Simple, fast, and great over rice.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Green Thai Curry is soo good!
I used to assume green Thai curry was one of those things that required a special trip to an Asian grocery store and a long list of ingredients I’d only half recognize. It’s not. This green thai curry recipe is mostly pantry and produce, and the one ingredient worth tracking down if you don’t already have it is a good green curry paste. One pot, about 30 minutes, and the sauce is genuinely soo good over rice.
I add cauliflower here because it soaks up the coconut curry sauce really well and makes the whole dish more filling without having to add more chicken. The green pepper gives a little texture. I always serve with steamed white rice, naan, and have fresh basil and cilantro ready to stir in at the end. Those herbs are not optional in my house.
Happy Cooking!
– Yumna
Green Thai Curry Ingredients
- Chicken Breast: Sear the chicken in olive oil; avocado oil works as a swap if that’s what you have. I like to use boneless, skinless chicken breast cut into 1-inch pieces so it cooks quickly and stays tender in the curry. Pat it dry before seasoning, so it actually sears instead of steaming in the pan. Chicken thighs work well too, but they may need an extra minute or two of cooking.
- Green Curry Paste: Most grocery stores carry it in the international aisle. Different brands vary in heat level, so you can start with less and add more if needed.
- Coconut Milk: I prefer full-fat coconut to make my curry creamy and rich. You can use the low-fat version, too, but it’ll leave you with a thinner, more watery curry.
- Aromatics: Yellow onion, fresh garlic, and fresh ginger build the base flavor of this green Thai curry. Slice the onion thinly so it softens faster. Mince the ginger and garlic finely so they blend evenly into the sauce rather than sitting in clumps. If you don’t have fresh ginger, use ¾ teaspoon ground ginger in place of 1 tablespoon fresh ginger. If you don’t have fresh garlic, ½ teaspoon garlic powder in place of the 2 cloves works. Salt and pepper as you go. Once on the chicken before searing and again with the aromatics. Curry paste and coconut milk vary in saltiness by brand, so taste before adding more at the end.
- Vegetables: I use sliced green pepper and cauliflower to add some texture to this curry, but feel free to throw in any vegetables you have in the fridge. Try to cut your veggies into evenly sized pieces (discarding any pepper seeds), so they cook at the same rate. You can also swap in other quick-cooking vegetables, such as 1 cup of snap peas or chopped zucchini, or 1 small head of broccoli cut into florets.
- Finishing: Fresh lime juice, cilantro, and basil. Add all three after you take the pot off the heat. Lime juice turns bitter if it simmers, so off the heat is important. Thai basil is the more traditional choice, but regular sweet basil works fine here. If you don’t have cilantro, flat-leaf parsley is a decent swap.
- For serving: Steamed white rice. The sauce is generous enough to soak right into it. Jasmine or basmati rice is especially good here.
How to Make Green Thai Curry
Green Thai Curry Recipe
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breast cut into 1-inch pieces
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 small onion thinly sliced
- 1 tablespoon ginger minced
- 2 garlic cloves minced
- 1 jalapeño minced
- 2 tablespoons prepared green curry paste
- 2 (14.5 ounce) cans coconut milk
- 1 green pepper thinly sliced
- 1 small head cauliflower cut into florets
- 1 tablespoon fresh lime juice
- ¼ cup cilantro chopped
- ¼ cup fresh basil chopped
- Steamed white rice for serving
Instructions
- Add olive oil to a large, heavy-bottomed pot and set over medium-high heat. Season the chicken with salt and pepper. Add chicken and stir fry for about 6 minutes, or until golden brown. Remove from the pan with a slotted spoon and set aside. Chicken will not be cooked through.
- Add onion to the same pot and cook for 6 to 8 minutes, or until the onions are softened and golden brown. Add ginger, garlic and jalapeño (if using) and cook for 1 minute more, or until very fragrant. Season with ½ teaspoon salt and ¼ teaspoon pepper
- Add the green curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the coconut milk, and bring to a simmer.
- Add green pepper, cauliflower and chicken to the pot and cover and cook at a simmer for 5 to 7 minutes, or until the vegetables are tender and the chicken is cooked through.
- Remove from heat and stir in lime juice, cilantro and basil before serving with steamed rice or noodles.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Take your time sautéing. Before adding the coconut milk, make sure to sauté the green curry paste with the aromatics (onion, garlic, ginger) well. This step releases the oils in the curry paste and maximizes the flavor in the final dish! Plus, it smells great while you’re cooking.
- Simmer gently. Once you add the coconut milk, bring your curry to a gentle simmer rather than a boil. Boiling can cause the coconut milk to separate, which affects the texture and richness.
FAQs
Coconut milk can curdle if exposed to high heat. To prevent this, cook the curry over medium heat, and don’t let it come to a boil after adding the coconut milk. Stirring occasionally can also help.
If your curry is too runny, you can thicken it by simmering it uncovered to reduce the liquid. Alternatively, dissolve a tablespoon of cornstarch in two tablespoons of cold water and stir it into the curry, letting it simmer for a few more minutes until it thickens.
Comments
This is a great recipe. We love the butter chicken, so I thought this would be something a little different to try. We used chicken thighs because that’s what we had on hand. There weren’t jalapeños available at the store so we used a poblano, and I threw in some fresh lemongrass. The consistency was perfect and everyone said they would eat it again. Thank you for a wonderfully flavorful dish that we can add to the rotation so the kids don’t complain about having chicken again.
Aww, that makes me so happy to hear! I’m so glad it was a hit with your family. Thank you, Kelly!!
This was SO GOOD!! I followed the recipe pretty exactly (I added an extra jalapeño for an extra kick), and it came together quickly and easily. My husband and I were both very impressed. Will definitely be making this again!
Thanks so much, Colleen!
The curry turned out so good! I was licking my fingers. Personally, and because I enjoy spicy food, in the future I will add a serrano pepper (or two) instead of the jalapeño. I did it withe the gree curry paste brabd Thai, but had to add an additional tablespoon because it didn’t have enough flavor. I will try different brand next time. Lastly, to make it even lower in carbs al together w the rice, I used a blend of quinoa and farro. This was my lunch prep for the week and I am sure it will become a staple in my household! Yummy!
Looks amazing
Thank you!!