Thai Green Curry with Chicken and Vegetables

Introduction

Thai Green Curry with Chicken and Vegetables is a fragrant, creamy, and spicy dish that captures the heart of Thai cuisine. With its vibrant green curry paste, coconut milk base, tender chicken, and colorful vegetables, this dish is both visually stunning and irresistibly flavorful. The balance of sweet, savory, spicy, and aromatic notes is what makes Thai curries so unique and beloved worldwide.

Green curry (known as Gaeng Keow Wan in Thailand) is one of the most popular Thai curries, prized for its fresh, zesty flavors. The green curry paste is made from ingredients like green chilies, lemongrass, kaffir lime leaves, galangal, and Thai basil, giving the dish its signature brightness.

This version combines chicken for protein, mixed vegetables for nutrition and color, and creamy coconut milk for that luscious, rich finish—perfect to serve over steamed jasmine rice.

Why I Love This Recipe

I love this recipe because it delivers restaurant-quality flavors right at home. The combination of coconut milk and green curry paste creates a silky, aromatic sauce that clings to every bite of tender chicken and crisp vegetables. It’s incredibly comforting yet feels fresh and vibrant.

Another reason I adore this dish is its versatility—you can customize the vegetables, adjust the spice level, and even swap proteins while still keeping the authentic Thai taste. It’s also a one-pan wonder, which means easy cleanup after an impressive meal.

Why It’s a Must-Try Dish

This dish is a must-try because:

• It’s authentic yet simple—a great introduction to Thai cooking.
• It’s healthy and balanced, with lean protein, lots of vegetables, and nutrient-rich coconut milk.
• It’s quick to prepare, perfect for weeknight dinners.
• It’s customizable—you can make it as mild or as fiery as you like.
• It’s a dish that will wow family and guests with its vibrant flavors.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories per Serving: ~400–450 kcal (without rice)
• Course: Main Course
• Cuisine: Thai

Ingredients

For the Curry:

1. 2 tbsp vegetable oil (or coconut oil)
2. 3 tbsp Thai green curry paste (store-bought or homemade)
3. 1 can (14 oz / 400 ml) coconut milk (full-fat for creaminess)
4. ½ cup chicken stock (or water)
5. 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
6. 1 medium zucchini, sliced
7. 1 red bell pepper, sliced into strips
8. 1 cup broccoli florets
9. 1 carrot, thinly sliced
10. 1–2 kaffir lime leaves (optional, for authentic flavor)
11. 1 tbsp fish sauce (or soy sauce for a milder version)
12. 1 tbsp palm sugar (or brown sugar)
13. Juice of ½ lime

For Garnish:

• Fresh Thai basil leaves
• Fresh cilantro (optional)
• Sliced red chilies (optional, for heat)

To Serve:

• Steamed jasmine rice or rice noodles

Cooking Directions

1. Cook the Curry Paste: Heat oil in a large pan or wok over medium heat. Add green curry paste and cook for 1–2 minutes until fragrant.
2. Add Coconut Milk & Broth: Stir in coconut milk and chicken stock. Simmer gently.
3. Add Chicken: Add chicken pieces, cooking until no longer pink (6–8 minutes).
4. Add Vegetables: Stir in zucchini, bell pepper, broccoli, carrot, and kaffir lime leaves. Simmer for 5–7 minutes until vegetables are tender-crisp.
5. Season the Curry: Add fish sauce, palm sugar, and lime juice. Adjust to taste.
6. Finish & Serve: Remove from heat, garnish with Thai basil, and serve with jasmine rice.

Step-by-Step Preparation Method

1. Chop chicken and vegetables.
2. Heat oil in pan, fry curry paste until aromatic.
3. Add coconut milk and stock, stir well.
4. Add chicken, simmer until tender.
5. Add vegetables and kaffir lime leaves, simmer until just cooked.
6. Season with fish sauce, sugar, and lime juice.
7. Garnish with Thai basil and serve hot.

How to Serve

• Best served hot over steamed jasmine rice, which soaks up the curry sauce.
• Alternatively, pair with rice noodles for a comforting twist.
• Serve with Thai side dishes like spring rolls or papaya salad for a complete meal.

Recipe Tips

• Use full-fat coconut milk for a creamy texture. Light coconut milk will make the curry thinner.
• Don’t overcook vegetables—keep them slightly crisp for better flavor and nutrition.
• Adjust spice level by using more or less curry paste.
• For extra richness, add a splash of coconut cream at the end.

Variations

• Vegetarian Version: Replace chicken with tofu and add more vegetables like eggplant, snap peas, or mushrooms. Use soy sauce instead of fish sauce.
• Seafood Curry: Swap chicken for shrimp, scallops, or white fish.
• Beef or Pork Curry: Use thinly sliced beef or pork instead of chicken.
• Spicier Curry: Add fresh Thai green chilies or a teaspoon of chili paste.
• Creamier Curry: Stir in an extra ¼ cup coconut cream before serving.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze curry without rice for up to 2 months. Coconut milk may slightly separate but can be stirred back together when reheated.
• Reheating: Warm on stovetop over low heat, adding a splash of broth or coconut milk if needed.

Special Equipment Needed

• Large wok or deep skillet
• Wooden spoon or spatula
• Rice cooker (optional, for perfectly cooked jasmine rice)

Conclusion

Thai Green Curry with Chicken and Vegetables is a fragrant, flavorful, and comforting dish that brings the essence of Thailand to your table. It’s creamy, spicy, and full of fresh vegetables, making it both satisfying and nourishing. Whether you’re cooking for a quick family dinner or impressing guests, this dish will surely become a favorite. Once you taste the harmony of coconut milk, curry paste, and aromatic herbs, you’ll want to make it again and again.