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Easy Thai green curry with bite-sized chicken pieces, red bell peppers, carrots, and snow peas in vibrant green coconut curry sauce, garnished with fresh Thai basil and cilantro

Easy Thai Green Curry — Weeknight Win

A quick 20-minute Thai green curry with tender chicken, colorful vegetables, and aromatic coconut milk sauce infused with Thai green curry paste for restaurant-quality weeknight dinners.​
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon avocado oil or vegetable oil
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • ½ teaspoon salt
  • 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
  • 2 to 4 tablespoons Thai green curry paste adjust to spice preference
  • 1 can 13.5-15 oz full-fat coconut milk
  • 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
  • 1 to 3 teaspoons white or brown sugar
  • 1 to 2 makrut lime leaves torn in half (optional)
  • 1 small red bell pepper thinly sliced
  • 2 medium carrots thinly sliced on diagonal
  • 1½ cups snow peas or snap peas trimmed
  • 12 to 16 fresh Thai basil leaves
  • Fresh cilantro leaves for garnish
  • Green onions scallions, thinly sliced
  • Lime wedges
  • Steamed jasmine rice or cauliflower rice for serving

Equipment

  • Large deep skillet, wok, or heavy-bottomed pot (12-inch or 5-quart)
  • Sharp chef's knife
  • Cutting Board
  • Wooden spoon or silicone spatula
  • Measuring spoons
  • Microplane or fine grater for ginger
  • Ladle
  • Rice cooker or medium pot for rice

Method
 

  1. 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.​
  2. 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.​
  3. 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!).​
  4. 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.​
  5. 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.​
  6. 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).​
  7. Remove from heat and stir through fresh Thai basil leaves. The sauce should be moderately thick but still pourable.​
  8. Serve immediately over steamed jasmine rice, garnished with fresh cilantro, green onions, and lime wedges.​

Notes

Curry paste heat levels: Start with 2 tablespoons if sensitive to spice; use 3-4 tablespoons for authentic Thai restaurant heat. Green curry is spicier than red curry!​
Frying off the curry paste (step 3) is the most important technique for authentic flavor—don't skip it!​
Coconut milk: Full-fat is essential for best flavor; lite coconut milk will taste watery.​
Chicken: Thighs stay juicier than breasts during simmering; if using breasts, add them later in cooking.
Protein swaps: Use shrimp (add last 3-5 min), tofu (pan-fry first), or chickpeas for vegetarian version.​
Vegetable additions: Japanese eggplant, green beans, zucchini, broccoli, mushrooms, bok choy all work beautifully.​
Whole30/Paleo: Use coconut aminos instead of fish sauce and skip the sugar.​
Storage: Keeps airtight in fridge for up to 5 days or frozen for 3 months. Tastes even better the next day!​
Reheating: Add a splash of coconut milk or broth as sauce thickens when stored.
Calories
Approximately 295 kcal per serving without rice​
Protein
Approximately 26 g protein per serving from chicken thighs​