Thai Green Chicken Curry

If you're curious about Thailand but haven't been, (or want to go back) this will tell you EXACTLY how Thailand tastes! This Easy Green Curry Chicken is one of the most popular dishes across the country, the traditional name is Kaeng Khiao Wan which translates to sweet green curry.

There is no reason to re-invent this dish, it's meant to be easysimple and totally local. So that's what i've done with this recipe!

Authentic But Fast Curry

Don't be fooled by the 12 ingredients, this curry comes together fast and tastes like it's been simmering for hours. Using chicken thighs keeps the meat tender and juicy, while a good-quality green curry paste (like Mae Ploy in particular) helps give it the authentic Thai flavour without the extra prep. It's the same authentic vibe you'll find in our salmon panang curry!.

In just 30 minutes, you get a curry that's perfectly spiced, tastes straight from a street vendor in Phuket, right from your own kitchen.

What makes this recipe especially reliable is how those ingredients work together under high heat. Chicken thighs are more forgiving than breast meat, which means they stay moist even if the curry simmers a few minutes longer. That makes this a great option for weeknights when timing is not always good.

The green curry paste does most of the heavy lifting here. A well-made paste already contains green chilies, garlic, lemongrass, galangal, and spices in the right balance. We've tested this recipe with different brands over the years, and Mae Ploy consistently delivers depth without needing extra adjustments. It is the same paste we keep stocked at home because it saves time without sacrificing flavor.

Another reason this curry works is the order in which everything is cooked. Blooming the curry paste early allows the aromatics to release their flavor before the coconut milk is added. This step is quick, but it is what gives the curry that layered taste people usually associate with long simmering times.

Ingredients for a reliable Thai Green Chicken Curry

• Chicken Thigh: We always wonder between chicken thigh and breast, breast is more protein packed but the fat in thigh helps give flavour, because this is a quick recipe especially with no marination, thigh is the clear choice. Remember that for your future recipes.
• Green Curry Paste: Ever wondered why green, red or yellow curry pastes differ in heat and spice? The reason for this is the main ingredient in the paste comes from the color of the chili. When it comes to curry pastes green curry is always the hottest due to the fact it's fresher and sharper, followed by red and then yellow is the mildest and least spicy. So if you want to reduce the heat stick to yellow curry paste. Please note we have tried to make this with yellow curry and the flavor will change to a warmer, sweeter and milder flavor, basically this won't be traditional anymore.
• Coconut Milk: This is an important ingredient that is crucial in a traditional thai green chicken curry. It helps balance out the spicy flavor of the spicy green curry paste. This is the ingredient that gives the dish a sweet taste. If you are worried about calories, you can buy the reduced fat version. It will lower the calories, but reduce the authentic taste.
• Bamboo Shoots: Because we're not marinating the meat, bamboo shoots soak up the sauce and take all that flavour in. You can buy these in a can but we always prefer the fresh variety found in your produce department, fresh have a crisper texture that works perfectly in this dish and gives you a satisfying crunch which the canned variety just does not have. It elevates the dish to a whole fresh level.

Note: Find the full list of ingredients and measurements in the Recipe Card.

On the stove

1. Heat 1 tbsp oil in a medium-sized pan over medium-high heat.

1. Add chicken pieces and sauté for 2–3 minutes until lightly golden.

1. Stir in curry paste and cook for 1 minute.

1. Add chicken stock, coconut milk, palm sugar, fish sauce, and kaffir leaves. Reduce heat and simmer gently for 10 minutes.

1. Add bamboo shoots and snow peas, stir well, and cook for another 3 minutes.

1. Finish with lime juice and Thai basil leaves. Stir and serve hot.

Serve it with

Of course you need some sides with this like our Garlic butter Rice Fried Rice With Bacon Buttery Sautéed Green Bean Recipe Cheesy Garlic Roasted Asparagus and Tom Yum Kha Soup with Shrimp. If you want to make this authentic, serve this with jasmine rice, as it's the most aromatic, perfectly sticky and fluffy at the same time. Some street vendors in thailand serve this curry with kanom jeen. This is a type of Thai rice noodle that looks like thin vermicelli noodles and are chewy to eat, a great alternative to traditional rice.

Recipe FAQ's

Most recipes out there are medium-hotbut the heat depends on your curry paste brand. Mae Ploy is quite spicy and we use it to keep it Authentic. Maesri and Ayam are milder. Start with less paste and add more once you've tasted the sauce.

Honestly, we wouldn't, because this recipe doesn't call for marination and you'll loose some flavour

Absolutely! Curry actually tastes even better the next day as the flavours develop. Store in an airtight container in the fridge for up to 3 days and reheat gently over low heat.

Watch It Being Made

What you need

• 1 tbsp oil (for frying)
• 1.5 lbs chicken thigh cut into bite-sized pieces
• 4 tbsp green curry paste Mae Ploy or similar
• 1 1/2 cup chicken stock unsalted
• 2 1/2 cups coconut milk
• 2 tbsp palm sugar
• 2 tsp fish sauce
• 5 kaffie lime leaves
• 1 cup bamboo shoots
• 1 cup snow peas
• 2 tsp lime juice
• 1 1/2 cups Thai Basil Leaves

Method

1. Heat oil in a medium-sized pan over medium-high heat.
2. Add chicken pieces and sauté for 2–3 minutes until lightly golden.
3. Stir in curry paste and cook for 1 minute.
4. Add chicken stock, coconut milk, palm sugar, fish sauce, and kaffir lime leaves. Reduce heat and simmer gently for 10 minutes.
5. Add bamboo shoots and snow peas, stir well, and cook for another 3 minutes.
6. Finish with lime juice and Thai basil leaves. Stir and serve hot.