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This Green Thai Curry smells and tastes so good, making it a standout dish whenever I make it. It starts with the sizzle of chicken hitting the pan, followed by the smell of ginger and garlic, and finally, the addition of the green curry paste. Plus, the blend of creamy coconut milk with peppers and cauliflower creates a deeply flavorful green curry sauce that’s lick-the-bowl tasty!
Table of Contents
Recipe At a Glance
Cuisine Inspiration: Thai
Primary Cooking Method: Stovetop
Key Flavor: Green Curry, Coconut with a Hint of Heat
Skill Level: Intermediate
- Rich Flavor Profile: This green Thai curry delivers on taste. Its spicy green curry paste and sweet coconut milk are paired with fresh cilantro and basil, plus the ginger and garlic – it’s got all the flavor!
- One-Pot Dinner: From start to finish, the curry comes together in a single pot, so you aren’t left with a sink full of pans to wash after dinner.
- Versatile and Customizable: Easily switch out, increase, or decrease ingredients; you can adjust the heat level, swap in tofu for a vegetarian version, or use whatever veggies you have on hand.
Ingredients to Make Green Thai Curry
- Olive Oil: A little goes a long way to sauté the chicken, garlic, and ginger, creating a flavorful base for the curry.
- Boneless Skinless Chicken Breast: Cut into 1-inch pieces, chicken breast keeps the dish light and lean.
- Seasonings: Simple salt and black pepper enhance the natural flavors of the other ingredients.
- Onion and Garlic: These kitchen staples form the base of most curries.
- Ginger: Adds a warm, slightly spicy kick that pairs with the green curry paste perfectly.
- Jalapeño: Brings a mild, bright heat to the dish, but it can be adjusted depending on your spice preference.
- Green Curry Paste: This paste gives the curry its distinctive color and flavor.
- Coconut Milk: Two cans of coconut milk make the curry creamy and rich.
- Green Pepper and Cauliflower: Add some texture and help to balance out the meal with their mild, fresh flavors.
- Lime Juice: A splash brightens the entire dish, melding perfectly with the creamy coconut and spices.
- Fresh Herbs: Chopped cilantro and basil not only add a burst of color but also infuse the curry with freshness.
Popular Substitutions & Additions
- Swap the Protein: Instead of chicken, try using shrimp, beef, or tofu for different dietary preferences or just to switch things up.
- Vary the Vegetables: Beyond green peppers and cauliflower, other great vegetables include snap peas, carrots, or eggplant. These can add different flavors and textures to your curry.
- Adjust the Heat: For those who love their curry hot, increase the amount of jalapeño or add a bit of Thai chili. If you prefer it milder, reduce the jalapeño or use a sweet bell pepper in its place.
- Experiment with Herbs: While cilantro and basil are traditional, experimenting with mint or lemongrass could a twist and bring new flavor to the green curry.
How to Make this Thai-Inspired Green Curry
- Add chicken to the bottom of a large pot and stir fry until golden brown. Remove from the pan with a slotted spoon and set aside.
- Add onion to the same pot and cook until the onions are softened and golden brown. Add ginger, garlic and jalapeño (if using) and cook until very fragrant. Season with salt and 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.
- Cover and cook at a simmer until the vegetables are tender and the chicken is cooked through.
Tips for Making the Best Green Thai Curry
- Use Fresh Ingredients: Nothing beats the vibrancy and flavor of fresh ingredients. Use fresh garlic, ginger, and herbs, and opt for fresh green curry paste if available.
- Properly Prep Your Veggies: Cut all vegetables to a uniform size to ensure they cook evenly. This not only helps them blend better flavor-wise but also contributes to a more appealing texture throughout the curry.
- Sauté Spices and Paste Well: 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.
- 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.
- Add Protein Last: If you’re using protein that doesn’t require much cooking, like shrimp or tofu, add it towards the end of cooking. This prevents overcooking and ensures your protein is just right, tender and juicy.
- Adjust Consistency: If your curry is too thick, thin it out with a little bit of water or broth to reach your desired consistency. If it’s too thin, let it simmer a bit longer to reduce, or add a cornstarch slurry to thicken it up.
- Season Properly: Don’t forget to taste your curry as you cook! Adjust the seasoning with salt and a bit of sugar if needed, to balance the heat and enhance the flavors.
- Finish with Freshness: A splash of lime juice added after cooking can provide a nice hint of acidity which balances the richness of the coconut milk. Garnish with fresh herbs right before serving to maintain their vibrant color and flavor.
What to Serve With Green Thai Curry
Frequently Asked Questions
To store, cool the curry to room temperature, then refrigerate in an airtight container for up to 4 days; it can also be frozen for up to 2 months. For reheating, thaw if frozen, then warm on the stove over medium heat until simmering, or microwave in short bursts, stirring in between. Add a splash of coconut milk or water if the curry thickens too much upon reheating.
Coconut milk can curdle if exposed to high heat. To prevent this, cook the curry over medium heat, and do not 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.
Making this green Thai curry at home is easy and cost-effective, plus it tastes amazing. Serve on top of rice or even noodles or you can eat it on its own!
More Asian Inspired Recipes:
- Vegetarian Pad Thai
- Thai Peanut Chicken Stir Fry
- Red Curry Shrimp With Coconut
- Red Curry Noodle Soup
- Teriyaki Beef Stir Fry
- Easy Chicken Lo Mein
- Chopped Asian Chicken Salad
- Teriyaki Beef Stir Fry
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Green Thai Curry
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 minced ginger
- 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 chopped fresh cilantro
- ¼ cup chopped fresh basil
- 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.
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 turnedbout bomb! 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!!