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Bowl of green chicken curry with jasmine rice

Thai Green Chicken Curry

Tender chicken simmered in a fragrant coconut milk curry with homemade Thai green curry paste, lemongrass, galangal, kaffir lime, zucchini, and fresh Thai basil.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

For the Quick Homemade Green Curry Paste (optional but worth it)
  • 3–4 Thai green chilies or serrano, roughly chopped
  • 2 stalks lemongrass tough outer layers removed, thinly sliced
  • 1- inch piece galangal or fresh ginger, peeled and chopped
  • 4 kaffir lime leaves stems removed, roughly torn
  • 1 shallot quartered
  • 4 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
For the Curry
  • 1 can 400ml / 14oz full-fat coconut milk, divided
  • 3 tablespoons green curry paste homemade above, or store-bought Thai green curry paste
  • 1½ lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces (700g)
  • 1 tablespoon fish sauce plus more to taste
  • 1 teaspoon brown sugar or palm sugar
  • 1 medium zucchini halved lengthwise and sliced into half-moons
  • 1 red bell pepper sliced into strips
  • 4 kaffir lime leaves torn
  • 1 cup Thai basil leaves plus extra for serving
  • 1 Thai green chili sliced (optional, for garnish)
  • Cooked jasmine rice for serving

Method
 

  1. Step 1: Make the Paste (if using homemade) — Pulse the chilies, lemongrass, galangal, kaffir lime leaves, shallot, garlic, cumin, coriander, and salt in a food processor until finely chopped. Add the fish sauce and brown sugar and blend into a thick paste.
  2. Step 2: Fry the Curry Paste — Spoon the thick cream from the top of the coconut milk can (about 3 tablespoons) into a large skillet or wok over medium-high heat. Add the green curry paste and fry 2–3 minutes, stirring, until deeply fragrant and slightly darkened.
  3. Step 3: Add the Chicken — Add the chicken pieces and toss to coat. Cook 3–4 minutes, stirring, until lightly sealed.
  4. Step 4: Build the Sauce — Pour in the remaining coconut milk, fish sauce, brown sugar, and torn kaffir lime leaves. Bring to a gentle simmer (not a hard boil), then reduce to medium-low.
  5. Step 5: Add the Vegetables — Stir in the zucchini and red bell pepper. Simmer 10–12 minutes until the chicken is cooked through (165°F / 74°C) and the vegetables are tender-crisp.
  6. Step 6: Finish with Thai Basil — Remove from the heat and stir in the Thai basil leaves. Taste and adjust: more fish sauce for saltiness, a pinch more sugar to balance heat. Serve over steaming jasmine rice with extra basil and sliced chili.

Notes

Fry the paste in coconut cream first; gentle simmer so coconut milk doesn't split; balance fish sauce/sugar/chili at the end; leftovers keep 4 days refrigerated or 3 months frozen.