Irresistible Green Thai Chicken Coconut Curry Recipe

There’s a certain magic that wafts through the air when you prepare Green Thai Chicken Coconut Curry. The vibrant green hue of the curry, with its fragrant blend of lemongrass, ginger, and coconut milk, dances around your kitchen like a happy little elf, promising flavors that will sweep you off your feet. The creamy texture mingles delightfully with tender chicken pieces and an array of colorful veggies, creating a dish that is not just a feast for your taste buds but also a visual masterpiece.

I still remember the first time I made this dish. It was one of those unpredictable Friday nights where I decided to challenge myself in the kitchen. Friends gathered around, skeptical yet hopeful. One bite in, and suddenly we were all in a love affair with this curry. It became our go-to for cozy dinners and celebratory feasts alike. Now it’s your turn to create memories with this delightful recipe.

The first time I served this dish at a dinner party, my friends couldn’t stop raving about it and begged for seconds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Aim for 3-4 breasts for a hearty meal that feeds multiple hungry mouths.

• Coconut Milk: Use full-fat coconut milk for richness; light versions can be too watery.

• Green Curry Paste: Look for high-quality brands; they deliver the best flavor punch.

• Fresh Basil Leaves: Thai basil adds an aromatic kick; regular basil works in a pinch but lacks some depth.

• Bell Peppers: A mix of colors makes the dish pop visually while adding sweetness.

• Zucchini: Slice into half-moons for extra texture; it absorbs flavors beautifully!

• Lemongrass Stalks: Use fresh stalks for an authentic citrusy zing; dried won’t do it justice.

• Garlic and Ginger: Freshly minced garlic and ginger elevate the aromatic experience of this dish.

• Soy Sauce or Tamari: Low sodium options help balance saltiness without overwhelming flavors.

• Lime Juice: Fresh lime juice brightens up the curry with zesty acidity at the end.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Green Thai Chicken Coconut Curry

To dive into this culinary adventure, follow these steps:

Prep Your Ingredients: Start by chopping chicken into bite-sized pieces and slicing bell peppers and zucchini thinly. Mince garlic and ginger finely; set aside.

Sauté Aromatics: In a large skillet over medium heat, add oil. Once hot, toss in minced garlic and ginger until fragrant—about 1 minute—stirring frequently to prevent burning.

Add Chicken and Curry Paste: Toss in the chicken pieces along with green curry paste. Stir well until chicken is coated evenly; cook until chicken turns white on all sides.

Pour in Coconut Milk and Veggies: Add coconut milk slowly while stirring to combine everything smoothly. Then toss in bell peppers and zucchini; let it simmer for 10 minutes until veggies are tender.

Season It Up!: Stir in soy sauce or tamari along with lime juice to enhance flavors further. Taste and adjust seasoning if necessary—maybe add more lime juice if you’re feeling zesty!

Basil Finishing Touches!: Just before serving, stir in fresh basil leaves allowing them to wilt slightly from residual heat—this adds an aromatic freshness that ties everything together beautifully.

Now you’re ready to serve this sumptuous Green Thai Chicken Coconut Curry!

Enjoy it over jasmine rice or alongside warm naan bread for dipping!

Perfecting the Cooking Process

Sear the chicken first until golden brown, then simmer it with coconut milk and curry paste for maximum flavor.

Add Your Touch

Add vegetables like bell peppers or snap peas for extra crunch, or swap chicken for tofu for a vegetarian option.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat gently on the stovetop to preserve flavor and texture.

Sharing this recipe always brings back memories of my friends’ surprised faces when they realized I made this delicious dish from scratch.

FAQ

Can I use different proteins in this Green Thai Chicken Coconut Curry?

Absolutely! Tofu, shrimp, or even beef can be delicious alternatives.

What if I can’t find green curry paste?

You can substitute with red curry paste but adjust spice levels accordingly.

How spicy is this Green Thai Chicken Coconut Curry?

The spiciness varies based on the curry paste; start with less if you’re sensitive to heat.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Green Thai Chicken Coconut Curry

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Green Thai Chicken Coconut Curry is a vibrant and aromatic dish that brings the bold flavors of Thailand right to your kitchen. With its creamy coconut milk, fragrant green curry paste, and tender chicken, this curry is both easy to make and delightful to taste. Perfect for weeknight dinners or special occasions, it’s a comforting meal that will leave everyone asking for seconds.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp green curry paste
• 1 cup fresh basil leaves
• 2 bell peppers, sliced
• 1 medium zucchini, sliced into half-moons
• 2 lemongrass stalks, chopped
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 tbsp low-sodium soy sauce or tamari
• Juice of 1 lime

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Instructions

1. Prepare chicken by cutting it into bite-sized pieces. Slice bell peppers and zucchini thinly; mince garlic and ginger.
2. In a large skillet over medium heat, add oil and sauté minced garlic and ginger until fragrant (about 1 minute).
3. Add chicken pieces along with green curry paste; cook until the chicken is coated and turns white on all sides.
4. Pour in coconut milk while stirring gently. Add bell peppers and zucchini; let it simmer for about 10 minutes until veggies are tender.
5. Stir in soy sauce or tamari along with lime juice to enhance the flavors. Taste and adjust seasoning if desired.
6. Just before serving, fold in fresh basil leaves until slightly wilted.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: Approximately 1 cup (250g)
• Calories: 380
• Sugar: 5g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 16g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg