This Thai Green Chicken Curry is perfect for quick weeknight dinners, super fragrant, and guaranteed to warm you up with its spicy creamy deliciousness! It’s also extremely easy to make and naturally gluten-free and dairy-free. Feel free to customize it and make it vegetarian or with your favorite protein (tofu shrimp, pork, beef, etc.).
565ml Coconut Milk (I used 1 large and 1 small can)
Reserved coriander leaves
Reserved Thai sweet basil leaves
Reserved large red chili slices (optional)
A drizzle of juice from a freshly squeezed lime (optional)
Steamed white rice, rice noodles, garlic bread, etc.
Bring a pot of water to a boil. Skin and dice the potatoes into bite sized pieces. Toss in the potatoes and cook them for 5-6 minutes. They should become slightly tender but not completely soft since they will finish off cooking in the curry. Drain the water and set aside.
While the pot of water is coming to a boil/the potatoes are parboiling, chop up all the other fresh ingredients as indicated in the ingredients list: the garlic, red and green chilies, baby corn, large red chili, chicken breasts, coriander, and coconut sugar disc. Set aside.
For the Thai Green Chicken Curry:
Heat olive oil and chili oil (if using) in a wok or pot over high heat. Add the curry paste and fry for a minute until fragrant.
Add the chicken and sauté with the curry paste for 1 -2 minutes. Cook until the chicken is no longer pink and is well coated with the paste.
Add in the garlic, red and green chilies, baby corn, chopped coriander stem, and sliced strips of the large red chilies. Sauté for 30-40 seconds.
Reduce to medium-high heat and stir in 200ml of the coconut milk. Let simmer for a minute and then add the remaining coconut milk, kaffir lime leaves, fish sauce, coconut palm sugar, Thai dried red chilies and ground Thai red chili pepper (if using). Stir to combine.
Add the potatoes and stir. Then, reduce to medium heat and cover the wok with a lid. Let simmer for 6-8 minutes.
Remove the lid and give the curry a stir to make sure the coconut sugar has dissolved and blended into the curry.
Turn up the stove to high heat again and stir in the Thai sweet basil leaves.
Let simmer for a further 1-2 minutes, then turn off the heat and remove to a dish.
To Serve: Garnish with the reserved coriander, Thai sweet basil leaves, and large red chili slices. Drizzle juice from a freshly squeezed lime over the curry if desired. Serve with warm steamed white rice, rice noodles, or garlic bread, etc.
Adjust the quantity of the red and green chilies to taste according to your desired heat level. I’ve listed the Thai Dried Red Chilies, ground Thai Red Chili Pepper, and Chili Oil as optional and you can use as much or as little as you like, or omit them entirely if you’re eating with people who are not big on heat.
Start with 1-2 TBLS of Green Curry Paste if using May Ploy’s since it’s one of the spicier green curry pastes available. Add more paste after a taste test if you feel the curry needs more flavor. If you prefer a milder green curry paste, I recommend Thai Kitchen’s or De Siam’s green curry paste.
To make a completely vegetarian green curry: Use a vegetarian green curry paste such as Thai Kitchen’s as some contain shrimp. Make the curry with all veggies or with a combination of veggies and tofu. You can either eliminate the fish sauce, substitute with low sodium soy sauce, or use a vegetarian fish sauce such as Fortuna’s Vegetarian Fish Sauce (Nuoc Mam Chay) – which is made out of seaweed.
Serving Size:1 bowl
The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.