Thai Green Curry with Chicken
A fuss-free chicken built around skinless chicken thigh fillets, thai green curry paste and fish sauce β roughly 65 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Cut the chicken thighs into bite-sized pieces. Bruise the lemongrass stalks with the back of a knife to release their aroma.
- Heat the vegetable oil in a wok or wide pan over medium heat, add the green curry paste, and fry for 1 to 2 minutes until fragrant.
- Spoon in the thick top layer of the coconut milk and stir until it splits and the oil shimmers, which deepens the flavour of the paste.
- Add the chicken pieces and stir to coat them in the paste, cooking for 3 to 4 minutes until they turn opaque on the outside.
- Pour in the remaining coconut milk along with the lemongrass, lime leaves, brown sugar and fish sauce, then bring to a gentle simmer.
- Add the aubergines or green beans and simmer uncovered for 12 to 15 minutes, until the chicken is cooked through to at least 74C and the vegetables are tender.
- Taste and adjust with a squeeze of lime, then remove the lemongrass stalks, scatter with coriander, and serve with steamed jasmine rice.
You'll use: Frying pan / skillet Β· Pan Β· Saucepan Β· Wok Β· Steamer
Ingredient substitutions
- Milk
- any unsweetened plant milk Β· Β½ cup evaporated milk + Β½ cup water
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
- Lime
- lemon
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
Tips & common questions
How long does Thai Green Curry with Chicken take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Thai Green Curry with Chicken is an original recipe developed in-house by Consomee. Photo: Thai green chicken curry and roti.jpg by Takeaway, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.