Name: Thai Green Chicken Curry with Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 lb chicken breast or thighs, thinly sliced; 2–3 tbsp Thai green curry paste; 1 tbsp vegetable oil; 1 small onion or 2 shallots, thinly sliced; 2 cloves garlic, minced; 1 tsp grated fresh ginger or galangal; 1 (13.5 oz) can full-fat coconut milk; 1 bell pepper, sliced; 1 zucchini or 1 cup green beans, chopped; 1 carrot, julienned or thinly sliced; 1–2 tbsp fish sauce (to taste); 1 tsp brown sugar; Fresh basil or Thai basil leaves; Lime wedges, for serving; Steamed jasmine rice, for serving; Optional: chopped cilantro, sliced red chilies for garnish

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Thai Green Chicken Curry with Vegetables is a fragrant, creamy, and vibrant dish that brings bold flavor and comfort together in one bowl. Tender chicken pieces and fresh vegetables are simmered in a coconut-based green curry sauce, creating a spicy-sweet harmony that I can never get enough of. It’s surprisingly simple to make at home and comes together beautifully with steamed jasmine rice.

Why You’ll Love This Recipe

I love how this curry packs so much flavor in such a short time. The green curry paste is aromatic and punchy, the coconut milk adds richness, and the veggies bring color, texture, and balance. It’s a one-pan dish that’s endlessly flexible, easy to customize, and perfect for a cozy night in. Whether I want a quick weeknight meal or something impressive for guests, this recipe never fails. Thai Green Chicken Curry with Vegetables

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs, sliced thin
Thai green curry paste
Coconut milk (full-fat for richness)
Vegetable oil
Onion or shallots, thinly sliced
Garlic, minced
Fresh ginger or galangal, grated
Bell peppers, sliced
Zucchini or green beans
Carrots, julienned or sliced
Fish sauce
Brown sugar
Fresh basil or Thai basil leaves
Lime wedges (for serving)
Jasmine rice (for serving)
Optional: chopped cilantro, sliced red chilies for garnish

Directions

I heat oil in a large skillet or wok over medium heat and sauté the onions until soft.
I add the garlic and ginger, cooking until fragrant.
I stir in the green curry paste and let it cook for a minute to deepen the flavor.
I pour in the coconut milk and stir to combine, then bring it to a gentle simmer.
I add the chicken and cook until it’s just cooked through.
I toss in the vegetables and let them simmer in the sauce until tender-crisp.
I season with fish sauce and brown sugar to taste, adjusting the balance of salty and sweet.
I stir in fresh basil leaves just before turning off the heat.
I serve the curry hot over jasmine rice with lime wedges and optional garnishes.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 20–25 minutes to cook, so I can have it ready in around 35 minutes total.

Variations

Sometimes I use shrimp or tofu instead of chicken, depending on what I have. I also like adding baby corn, snap peas, or mushrooms for extra variety. If I want it spicier, I stir in some sliced Thai chilies or a spoonful of chili oil. For a richer texture, I reduce the sauce slightly before serving or stir in a splash of coconut cream at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove over medium-low heat or microwave in short intervals, stirring between each. If the sauce thickens too much, I add a splash of water or coconut milk to loosen it. The flavors often deepen overnight, making it even better the next day. Thai Green Chicken Curry with Vegetables

FAQs

Can I use store-bought green curry paste?

Yes, I usually use a good-quality store-bought paste to save time. Mae Ploy and Thai Kitchen are two options I’ve used with great results.

What’s the best coconut milk for curry?

I use full-fat canned coconut milk for the richest flavor and consistency. Light coconut milk works, but the sauce won’t be as creamy.

How spicy is Thai green curry?

It has a moderate to high heat level, but I can control the spice by adjusting how much curry paste I use or choosing a milder brand.

Can I make this dish vegetarian?

Absolutely. I use tofu or chickpeas for protein, skip the fish sauce (or use a vegan version), and load it up with extra vegetables.

What rice pairs best with this curry?

Jasmine rice is my go-to—it’s fragrant and balances the richness of the curry perfectly. Basmati or rice noodles also work in a pinch.

Conclusion

Thai Green Chicken Curry with Vegetables is a flavorful, comforting, and deeply satisfying dish that’s surprisingly easy to make at home. I love how the heat of the curry paste blends with the creaminess of coconut milk and the crunch of fresh vegetables. Whether I’m cooking for myself or a table full of guests, this curry is always a winning choice.