Easy Thai Green Curry — Weeknight Win is a vibrant, 20-minute Thai curry that brings together tender chicken, crisp vegetables, and aromatic Thai green curry paste simmered in creamy coconut milk for a restaurant-quality dinner any night of the week.
Chef Rachel fell in love with this recipe after a memorable trip to Chiang Mai, where street vendors stirred massive pots of fragrant green curry while calling out to hungry passersby, and she’s been recreating that magic in her own kitchen ever since.
Easy Thai Green Curry — Weeknight Win
Ingredients
Equipment
Method
- Heat 1 tablespoon oil in a large skillet or pot over medium-high heat. Add chicken pieces, season with ½ teaspoon salt, and cook for 4-6 minutes until lightly golden. Remove and set aside.
- In the same pan, add shallot or onion and cook for 1-2 minutes until softened. Add garlic and ginger and cook for 1 minute until fragrant.
- Reduce heat to medium-low and add the Thai green curry paste. Cook, stirring frequently, for 2-3 minutes until the paste darkens slightly and becomes very fragrant (don’t breathe in the fumes!).
- Pour in coconut milk and broth, scraping up any paste stuck to the bottom. Add lime juice, fish sauce, sugar, and lime leaves (if using). Stir well to dissolve the curry paste completely and bring to a gentle simmer.
- Add chicken back to the pot along with bell pepper and carrots. Lower heat to medium and simmer gently for 10-12 minutes, stirring occasionally, until chicken is cooked through and carrots are tender-crisp.
- Add snow peas and cook for 2-3 minutes until bright green and tender-crisp. Taste and adjust seasonings with more fish sauce (saltiness), sugar (sweetness), or lime juice (brightness).
- Remove from heat and stir through fresh Thai basil leaves. The sauce should be moderately thick but still pourable.
- Serve immediately over steamed jasmine rice, garnished with fresh cilantro, green onions, and lime wedges.
Notes
Approximately 295 kcal per serving without rice Protein
Approximately 26 g protein per serving from chicken thighs
The genius of easy Thai green curry lies in how store-bought curry paste transforms into something extraordinary with just a few fresh additions—minced garlic, grated ginger, and a splash of lime juice elevate jarred paste to taste almost homemade. Chef Rachel’s friend Mery, who grew up eating authentic Thai curries in her grandmother’s Bangkok kitchen, tested this weeknight Thai curry recipe and gave it her enthusiastic approval, noting how the technique of frying off the curry paste first creates depth that most home cooks miss.
Whether you’re meal prepping for busy work lunches or feeding a family that claims they don’t like spicy food (just use less curry paste!), this Thai green curry recipe adapts beautifully while delivering those complex layers of sweet, spicy, salty, and tangy that make Thai food so addictive. Plus, with only one pot to wash, this is exactly the kind of healthy dinner idea that makes weeknight cooking feel less like a chore and more like an adventure.
For more internationally-inspired quick dinners, explore our One-Pot Thai Coconut Chicken Curry or try our Vegan Moroccan Meal Prep Bowls for plant-based weeknight wins.
Summary
This Easy Thai Green Curry — Weeknight Win combines bite-sized chicken thighs with colorful bell peppers, crisp carrots, and tender snow peas in a luscious coconut milk sauce infused with Thai green curry paste, fish sauce, and makrut lime leaves. Unlike red curry which uses dried red chilies, green curry gets its vibrant color and signature heat from fresh green chilies blended with lemongrass, galangal, kaffir lime, and fragrant Thai basil.
Why this Easy Thai Green Curry works:
- Ready in 20-25 minutes from start to finish, perfect for busy weeknights
- Uses convenient store-bought curry paste “pimped up” with fresh aromatics for restaurant-quality results
- Naturally gluten-free, dairy-free, and easily adaptable for Whole30 and Paleo diets
- The essential step of frying off the curry paste creates depth that separates mediocre curry from extraordinary
- Incredibly versatile—swap proteins and vegetables based on what’s in your fridge
- Low in calories (under 300 per serving without rice) but packed with protein and vegetables
The recipe scales beautifully for meal prep, stores well for up to 5 days, and actually tastes better the next day as the flavors meld together. Serve over fluffy jasmine rice or cauliflower rice for a complete meal that will have everyone asking for seconds.
Equipment
Essential tools for making Easy Thai Green Curry:
- Large deep skillet, wok, or heavy-bottomed pot – A 12-inch skillet or 5-quart pot gives you room to cook the chicken and vegetables without crowding
- Sharp chef’s knife – For slicing chicken, chopping vegetables, and mincing aromatics
- Cutting board – Preferably one dedicated to raw meat
- Wooden spoon or silicone spatula – For stirring and scraping up the flavorful curry paste from the bottom
- Measuring spoons – Precision matters with curry paste to control heat levels
- Microplane or fine grater – For grating fresh ginger (game-changer for texture!)
- Ladle – For serving curry over rice
- Rice cooker or medium pot – For cooking jasmine rice while the curry simmers
Optional but helpful:
- Mortar and pestle if making homemade green curry paste (though store-bought works beautifully!)
- Kitchen scale for portioning chicken precisely
- Citrus juicer for maximum lime juice extraction
- Airtight meal prep containers for storing leftovers
Ingredients
For the Easy Thai Green Curry:
Protein & Aromatics:
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces (Note: thighs stay juicier than breasts)
- 1 tablespoon avocado oil or vegetable oil
- 4 cloves garlic, roughly chopped or minced
- 1 medium shallot, diced (or ¼ cup diced yellow onion)
- ½ to 1 tablespoon fresh ginger, finely grated or minced
- Optional: 2 teaspoons lemongrass paste or 1 stalk fresh lemongrass, finely minced
Curry Base & Seasonings:
- 2 to 4 tablespoons Thai green curry paste (adjust to your spice preference)
- 1 can (13.5-15 oz) full-fat coconut milk (don’t use lite!)
- 1 cup chicken or vegetable broth (low sodium)
- ¼ cup fresh lime juice (about 2 limes)
- 1 tablespoon fish sauce (or coconut aminos for vegan version)
- 1 to 3 teaspoons white or brown sugar (to balance heat and acidity)
- 1 to 2 makrut lime leaves, torn in half (optional but authentic)
- ½ teaspoon salt, or to taste
Vegetables:
- 1 small red bell pepper, thinly sliced
- 2 medium carrots, thinly sliced on the diagonal
- 1½ cups snow peas or snap peas, trimmed
- Optional additions: 2 small Japanese eggplants (sliced), 1 cup broccoli florets, 1 cup mushrooms, or 2 cups baby spinach
For Serving & Garnish:
- 12 to 16 fresh Thai basil leaves (or regular basil as substitute)
- Fresh cilantro leaves, chopped
- Green onions (scallions), thinly sliced
- Red or green Thai chilies, thinly sliced (optional, for heat lovers)
- Lime wedges
- Crispy fried shallots (optional but highly recommended!)
- Steamed jasmine rice or cauliflower rice
Ingredient notes:
- Thai green curry paste: Maesri brand is highly recommended and inexpensive (~$1.20 per can); Thai Kitchen and Mae Ploy are also good alternatives
- Curry paste heat levels: Start with 2 tablespoons if you’re sensitive to spice; use 3-4 tablespoons for authentic Thai restaurant-level heat
- Coconut milk: Full-fat is essential—fat carries flavor! Lite coconut milk will taste watery and bland
- Chicken: Thighs are preferred because they stay moist during simmering; if using breasts, add them later in cooking to avoid dryness
- Fish sauce: Essential for authentic Thai flavor (it doesn’t taste fishy once cooked!); use coconut aminos for vegetarian/vegan versions
- Vegetables: Use whatever you have! Green beans, zucchini, bok choy, sweet potatoes, and cauliflower all work beautifully
Directions
Step 1: Prep your ingredients (mise en place)
Before you start cooking, have everything ready: chicken cut into bite-sized pieces, vegetables sliced, garlic and ginger minced, and coconut milk shaken well. This Thai green curry comes together quickly once you start, so having everything prepped makes the process smooth and stress-free.
Step 2: Cook the chicken
Heat 1 tablespoon of oil in a large skillet or pot over medium-high heat. Once the oil shimmers, add the chicken pieces and season with ½ teaspoon salt. Cook for 4 to 6 minutes, stirring occasionally, until the chicken is lightly golden on the outside (it doesn’t need to be fully cooked through yet). Remove the chicken from the pan and set aside on a plate.
Step 3: Sauté the aromatics
In the same pan (don’t wipe it out—those browned bits add flavor!), add the diced shallot or onion and cook for 1 to 2 minutes until softened. Add the minced garlic, ginger, and lemongrass paste (if using), and cook for another minute, stirring constantly until fragrant. This step builds the aromatic foundation of your easy Thai green curry.
Step 4: Fry off the curry paste (the crucial step!)
Reduce heat to medium-low and add the Thai green curry paste directly to the aromatics. Cook the paste, stirring frequently, for 2 to 3 minutes until it “dries out” slightly and becomes very fragrant—you’ll notice the paste darken slightly and oil beginning to separate. Don’t breathe in the fumes directly—the chili vapors are intense! This frying step is absolutely essential and the single most important technique for taking your curry from “okay” to “incredible.”
Step 5: Add the coconut milk and broth
Pour in the coconut milk and chicken or vegetable broth, scraping up any paste stuck to the bottom of the pan. Stir well to completely dissolve the curry paste into the liquid—there should be no clumps. Add the lime juice, fish sauce, sugar, and torn makrut lime leaves (if using). Mix everything together and bring to a gentle simmer.
Step 6: Return the chicken and add hardy vegetables
Add the chicken back to the pot along with the sliced carrots and bell peppers. Lower the heat to medium so the curry is bubbling gently (not boiling hard). Let it simmer for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through completely and the carrots are tender-crisp. The sauce should reduce slightly and thicken just a bit during this time.
Step 7: Add tender vegetables and taste
Add the snow peas and any other quick-cooking vegetables like eggplant, mushrooms, or spinach. Cook for another 2 to 3 minutes until the snow peas are bright green and tender-crisp. Taste the curry sauce and adjust seasonings—add more fish sauce for saltiness, sugar for sweetness, or lime juice for brightness. Remember that green curry should be a balance of spicy, sweet, salty, and tangy.
Step 8: Finish with fresh herbs
Remove the curry from heat and stir through the fresh Thai basil leaves (they’ll wilt in the residual heat). The sauce should be moderately thick but still pourable—not as thick as red curry, but not watery either. If it’s too thick, add a splash more broth; if too thin, let it simmer uncovered for a few more minutes.
Step 9: Serve and garnish
Ladle the Easy Thai Green Curry over bowls of steamed jasmine rice. Garnish generously with fresh cilantro, sliced green onions, crispy fried shallots (if using), and lime wedges. For heat lovers, add sliced fresh chilies on top. Serve immediately while hot!
Pro cooking tips:
- Don’t skip frying off the curry paste—this single step transforms the entire dish
- The curry sauce should be thinner than red curry and shouldn’t be simmered too long or it will turn dark and lose its vibrant green color
- If you accidentally make it too spicy, add more coconut milk, a spoonful of peanut butter, or extra sugar to mellow the heat
- Leftover curry tastes even better the next day after flavors have melded
Tips and Variations
Customizing Your Easy Thai Green Curry
Protein swaps:
- Shrimp or prawns: Add raw shrimp in the last 3-5 minutes of cooking until just pink and cooked through
- Tofu (vegan): Use extra-firm tofu pressed and cubed; pan-fry until golden before adding to the curry
- Chickpeas (vegetarian): Use 2 cans of drained chickpeas for a plant-based protein option
- Fish: White fish like cod or halibut works beautifully—add in large chunks in the last 5 minutes
- Beef or pork: Use quick-cooking cuts sliced thin; sear first until browned outside but still rare inside, then add to finish cooking in the sauce
- Rotisserie chicken: Shred cooked chicken and add it at the very end just to heat through for the fastest version possible
Vegetable variations:
- Japanese eggplant: Classic green curry vegetable that soaks up sauce like a sponge—slice into rounds and add with chicken
- Green beans: Trim and add with carrots for a crisp-tender bite
- Zucchini or summer squash: Cut into half-moons and add in the last 5 minutes so they don’t get mushy
- Broccoli or cauliflower: Break into small florets and add with chicken
- Bok choy: Chop and add in the last 3 minutes for wilted greens
- Sweet potatoes or butternut squash: Cube small and add with chicken for a heartier curry
- Mushrooms: Shiitake, oyster, or button mushrooms add umami depth
- Bamboo shoots: Canned bamboo shoots add authentic Thai texture
- Baby corn: Adds sweetness and fun texture
Adjusting spice levels:
- Green curry is traditionally spicier than red curry because of the fresh green chilies
- Start with 2 tablespoons of curry paste and taste before adding more
- For mild green curry, use only 1-2 tablespoons paste and add extra sugar and coconut milk
- For extra spicy curry, use 4+ tablespoons paste and add sliced fresh Thai chilies
- Balance excessive heat by adding more coconut milk, brown sugar, or a spoonful of almond butter
Dietary adaptations:
- Whole30 compliant: Use coconut aminos instead of fish sauce, check curry paste for non-compliant oils (avoid soybean oil), and skip the sugar
- Paleo: Already naturally Paleo-friendly as written
- Keto/Low-carb: Skip the sugar, serve over cauliflower rice, and add extra healthy fats
- Vegan: Use tofu or chickpeas, coconut aminos instead of fish sauce, and check curry paste ingredients
Making it a complete meal:
- Serve over jasmine rice, brown rice, or sticky rice for traditional Thai experience
- Use cauliflower rice for low-carb/keto option that still soaks up the delicious sauce
- Serve with rice noodles or glass noodles stirred directly into the curry
- Add a side of fresh Asian slaw or cucumber salad for cooling contrast
- Serve with warm naan bread or roti for scooping
Meal prep strategies:
- This curry is perfect for meal prep and tastes even better the next day
- Store curry and rice in separate containers so rice doesn’t get soggy
- Portion into individual containers with rice, curry, and fresh garnishes on the side
- Freeze in freezer-safe containers for up to 3 months
- Reheat gently on stovetop or microwave, adding a splash of coconut milk or broth if needed
- Garnishes like herbs and lime wedges should be added fresh when serving, not stored with curry
Pimping up store-bought curry paste:
- Add 2 minced garlic cloves, 2 teaspoons grated fresh ginger, and 1 tablespoon lemongrass paste to jarred curry paste to freshen it up
- Stir in a handful of fresh cilantro stems (not leaves) when frying the paste for extra herbal notes
- Add a teaspoon of fresh lime zest when cooking the paste for brightness
- Use homemade curry paste for the ultimate authentic flavor, though quality jarred paste yields excellent results
Nutrition Facts
| Nutrient | Per Serving (without rice) |
|---|---|
| Calories | 295 kcal |
| Protein | 26 g |
| Total Fat | 18 g |
| Saturated Fat | 12 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugars | 7 g |
| Cholesterol | 75 mg |
| Sodium | 580 mg |
| Potassium | 620 mg |
| Vitamin A | 110% DV |
| Vitamin C | 85% DV |
| Calcium | 6% DV |
| Iron | 18% DV |
Nutritional analysis based on 4 servings using chicken thighs, full-fat coconut milk, 2 tablespoons curry paste, and mixed vegetables. Values are approximate and will vary based on specific ingredients used.
Nutritional Highlights
High-quality lean protein: With 26 grams of protein per serving, this Easy Thai Green Curry provides approximately 50% of the daily protein requirement for most adults. Chicken thighs offer more iron and zinc than chicken breasts while staying incredibly juicy during the simmering process.
Healthy fats from coconut milk: The medium-chain triglycerides (MCTs) in coconut milk are metabolized differently than long-chain fats and may support energy production and metabolism. While high in saturated fat, coconut milk also contains lauric acid, which has antimicrobial properties and may support immune function.
Powerful anti-inflammatory compounds: The fresh ginger and garlic in this curry provide gingerol and allicin respectively—compounds studied for their anti-inflammatory and immune-boosting properties. The turmeric often found in green curry paste contains curcumin, a potent antioxidant.
Vitamin powerhouse: One serving delivers 110% of your daily vitamin A requirement (from carrots and peppers) which supports eye health, immune function, and skin health. The 85% daily value of vitamin C from peppers and lime juice boosts collagen production and iron absorption.
Low in carbohydrates: At only 13 grams of carbs per serving (without rice), this curry fits easily into low-carb eating patterns. Serve over cauliflower rice for an even lower-carb option under 10 grams total carbs.
Balanced macros: The combination of protein, healthy fats, and fiber-rich vegetables creates a satisfying meal that stabilizes blood sugar and keeps you full for hours without the post-meal crash.
Dietitian Tips
For weight management: This Easy Thai Green Curry is naturally portion-controlled and satisfying due to its high protein and healthy fat content. One serving with ½ cup cooked jasmine rice comes to approximately 400 calories—a perfectly balanced meal that won’t leave you hungry an hour later.
For athletes and active individuals: The combination of protein for muscle recovery and carbohydrates from rice makes this an excellent post-workout meal. Add extra chicken or shrimp to boost protein to 35-40 grams per serving. The anti-inflammatory properties of ginger and turmeric may also support exercise recovery.
For blood sugar management: The fat and protein in this curry naturally slow carbohydrate absorption, preventing blood sugar spikes. Serve with brown rice or cauliflower rice instead of white jasmine rice, and increase the vegetable content for even more fiber. Consider adding a tablespoon of chia seeds to the rice for extra fiber and omega-3 fatty acids.
For heart health: While coconut milk is high in saturated fat, recent research suggests that coconut fat may not have the same negative cardiovascular effects as saturated fat from animal sources. To make this curry more heart-healthy, use lite coconut milk (which still has good flavor) and increase the vegetable-to-protein ratio.
For digestive health: The ginger in this recipe supports digestion and may help reduce nausea and bloating. Fish sauce provides probiotics that support gut health. Add extra fiber-rich vegetables like broccoli, cauliflower, or sweet potatoes to feed beneficial gut bacteria.
For picky eaters or kids: Start with minimal curry paste (just 1 tablespoon) to create a mild, creamy sauce that even spice-averse family members will enjoy. The natural sweetness from coconut milk and a touch of sugar makes this appealing to younger palates. Let everyone adjust their own spice level at the table with chili flakes or fresh chilies.
Allergen considerations:
- Naturally gluten-free (but check curry paste labels as some contain wheat)
- Dairy-free and suitable for lactose intolerance
- Can be made nut-free (check curry paste ingredients)
- Contains fish sauce (shellfish-free but not suitable for vegetarians unless substituted)
- Soy-free if using coconut aminos instead of soy sauce
FAQs – 6 Frequently Asked Questions
Q1: What’s the difference between Thai green curry and Thai red curry?
A: While many people assume red curry is spicier, Thai green curry is actually the spicier of the two! Green curry gets its vibrant color and heat from fresh green chilies, while red curry uses dried red chilies which are milder. Green curry also has a more pronounced herbal, fresh flavor from ingredients like Thai basil, cilantro roots, and kaffir lime, whereas red curry has a deeper, earthier flavor. The curry paste bases are different, which gives each curry its distinctive taste profile. Both are delicious, but green curry tends to be brighter, spicier, and more herbaceous, while red curry is richer and slightly sweeter.
Q2: Can I make Easy Thai Green Curry ahead of time for meal prep?
A: Absolutely! In fact, Thai green curry tastes even better the next day after the flavors have had time to meld together. Cook the curry completely, let it cool to room temperature, then portion into airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Store the rice separately from the curry to prevent it from getting soggy. When reheating, add a splash of coconut milk or broth since the sauce thickens as it sits. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add fresh herbs, lime juice, and garnishes just before serving for the best flavor and presentation.
Q3: What brand of Thai green curry paste should I buy?
A: Maesri brand is highly recommended by Thai cooking experts and yields results closest to homemade curry paste. It’s also surprisingly affordable at around $1.20 per can and is available at most major grocery stores and Asian markets (also on Amazon). Other good brands include Mae Ploy and Thai Kitchen. Avoid brands that are overly sweet or list sugar as one of the first ingredients. Check labels for soybean oil if you’re doing Whole30—look for brands using coconut or vegetable oil instead. You’ll typically find curry paste in the international aisle near other Asian ingredients and canned coconut milk.
Q4: Why do I need to “fry off” the curry paste, and what does that mean?
A: “Frying off” the curry paste means cooking it in oil over medium heat for 2-3 minutes until it darkens slightly, becomes very fragrant, and you see oil beginning to separate from the paste. This is the single most important step for authentic Thai curry flavor! It’s equivalent to sautéing garlic until golden—it transforms raw, harsh flavors into deep, complex, aromatic ones. This technique brings out the essential oils in the spices and aromatics, mellows any bitterness, and creates a flavor foundation that makes homemade curry taste restaurant-quality. Skipping this step results in a curry that tastes flat and “raw.” Just be careful not to breathe in the chili fumes directly—they’re intense!
Q5: Can I make Easy Thai Green Curry vegetarian or vegan?
A: Yes, this recipe is easily adaptable to vegetarian and vegan diets! For the protein, substitute the chicken with: (1) Extra-firm tofu that’s been pressed, cubed, and pan-fried until golden; (2) Two cans of drained chickpeas; (3) A combination of hearty vegetables like eggplant, cauliflower, and sweet potatoes; or (4) Cooked edamame or tempeh. Replace the fish sauce with coconut aminos (adds the same salty, umami depth without the fish) and use vegetable broth instead of chicken broth. Check your green curry paste label to ensure it doesn’t contain shrimp paste (some authentic brands do). The rest of the recipe remains exactly the same, and you’ll have a delicious plant-based curry that’s just as flavorful as the original!
Q6: How can I reduce the spiciness if my Thai green curry is too hot?
A: If your Easy Thai Green Curry turned out spicier than you expected, don’t worry—there are several ways to tame the heat! The easiest fix is to add more coconut milk, which dilutes the curry paste and adds cooling creaminess. You can also add 1-2 extra teaspoons of brown sugar or a spoonful of peanut or almond butter, both of which balance and mellow spicy flavors. Another option is to bulk up the curry with more vegetables or protein, which distributes the spice over more volume. For future batches, start with just 1-2 tablespoons of curry paste instead of 3-4, and remember you can always add more heat but can’t easily remove it! Serving with plenty of rice, a side of cucumber salad, and a cold beer or coconut water also helps balance the spice.
Conclusion
This Easy Thai Green Curry — Weeknight Win proves that incredible Thai restaurant-quality dinners don’t require hours of prep or a pantry full of obscure ingredients. With just 20 minutes of active cooking time, a can of Thai green curry paste, and fresh vegetables, you can create a vibrant, complex curry that tastes like you ordered takeout from your favorite Thai spot—except it’s healthier, cheaper, and you made it yourself.
What makes this recipe truly special is how it demystifies Thai cooking while respecting the traditional techniques that make Thai curries so extraordinary. That one crucial step of frying off the curry paste transforms everything, taking store-bought paste and elevating it to restaurant-caliber depth and complexity. Chef Rachel makes this curry at least twice a month now, often doubling the batch so she can enjoy leftovers for easy lunches throughout the week.
Her friend Mery, the Thai food purist, gives this weeknight Thai green curry her wholehearted endorsement—and coming from someone who grew up eating her grandmother’s authentic curries in Bangkok, that’s high praise indeed. The balance of creamy coconut milk, bright lime juice, aromatic curry paste, and fresh herbs captures the essence of what makes Thai cuisine so beloved around the world.
Ready to explore more globally-inspired one-pot wonders? Try our Moroccan Couscous One-Pot — Ready in 30 for North African flavors, or dive into our High-Protein Moroccan Stew for Meal Prep for another internationally-inspired weeknight win.
The beauty of this Easy Thai Green Curry is how it adapts to whatever you have in your fridge—chicken or shrimp, bell peppers or broccoli, spicy or mild—while always delivering those complex layers of flavor that make you feel like you’ve traveled to Thailand without leaving your kitchen. So grab your largest skillet, open that can of coconut milk, and let the intoxicating aromas of ginger, garlic, and green curry paste transform your weeknight dinner routine.
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