5 from 5 votes

Easiest Thai Green Curry

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This easy green Thai curry is the perfect weeknight meal featuring bold flavors. Make it with chicken or turn it into a vegan-friendly veg-packed recipe.
Prep time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
£2.10
Makes: 5
mains
THAI
Freezable

Here’s an easy weeknight meal packed with veggies and bold flavors. It’s easy to make at home, as it only requires a few steps. You can craft this yummy Thai green curry recipe with chicken or make it vegan-friendly by using tofu as the protein source. This recipe is favorite Thai restaurant-worthy, saving you money on takeout.

Thai green chicken curry in a bowl with mange tout, greens, a lime wedge and rice.

Why you’ll love this recipe

Bold flavors – This green curry is made with flavourful green curry paste, fresh herbs, and crushed red chilli flakes which create complex, bold flavours.

Easy to make – This green Thai curry recipe is ready in six steps and less than an hour.

Customizable spice level – You can easily adjust the spice level in this Thai green curry by adding more or less chili flakes or curry paste.

Restaurant quality – Even though this dish is easy, it’s so flavourful that your family will think you picked up an authentic dish from your favourite Thai takeout spot.

Try these Thai inspired recipes after you’ve tried this curry ; Thai Prawn Curry, Vegetable Thai Ramen and Thai Noodle Soup with Chicken

What is green curry?

Green curry (like what you’ll be using in this Thai green curry dish) is a type of curry popular in Thai cuisine. It’s made with green curry paste, coconut milk, fresh herbs like Thai basil, lime juice, chicken broth, and aromatics.

The main ingredients of green curry paste are green chillies, aromatics, limes, cumin seeds, and shrimp paste. These ingredients help create the pretty green colour in this Thai curry dish and give it heat and flavour.

What does it taste like? Is it spicy?
Green curry is known as one of the milder types of curry in Thailand. It has a good amount of heat but is also creamy, sweet, and salty. Because it’s made with fresh herbs, it offers a fresh flavour and is quite aromatic.

Ingredients

Ingredients to make a Thai green curry, laid out on a pale blue background and labelled.

Chicken Thighs – I love using boneless skinless chicken thighs for this Thai green curry, as they stay juicy while the curry simmers. You can also use chicken drumsticks and chicken breast if you prefer. However, the cook time will vary.

Coconut Milk – This delicious ingredient helps create the creaminess in green curry chicken. You can use other types of non-dairy milk as a replacement. However, with these swaps, you may need to add a cornstarch slurry to thicken the curry.

Mangetout – Mangetout is one of the typical Thai vegetables that you see in curries. However, you can swap it out with other veg like eggplant, snap peas, green beans, and asparagus. Use whatever veg is on hand for this recipe.

See the recipe card for full information on ingredients and quantities.

Variations/ Adaptations

Here are a few ways you can adjust this chicken Thai green curry to your liking! If you want to make vegan Thai green curry or vegetarian Thai green curry, you’ll need to find a vegan green curry paste since the traditional version includes shrimp paste. Use vegetable stock instead of chicken stock and soy sauce as a swap for the fish sauce. Instead of chicken, use tofu or paneer (depending on your dietary preferences).

You can also adjust the heat of this recipe in a few ways. If you want a bolder taste and spicier flavour, increase the amount of green curry paste or add more chilli flakes. For a milder heat, do the opposite. I chose to include chicken thighs in this recipe, but you can use chicken breasts instead if you want a leaner dish.

Try some delicious, spicy soup recipes ; Green Chili Chicken Soup and Chicken Pho (Vietnamese Inspired Noodle Soup)

How to make this Thai green curry

  1. Start by slicing the chicken thighs into bite-sized pieces, removing any visible fat. Coat the chicken in fish sauce, the juice of half a lime and brown sugar. If you have time to marinade this for an hour, that would be even better! (Image 1).
  2. Add 1 tbsp of olive oil to a large saucepan on a high heat. Wait until the oil is hot and then add the chicken, leave for around 4 minutes (Image 2).
2 step by step photos, the first with marinated chicken pieces in a plastic container and the second with pieces of chicken frying in a saucepan.

3. Allow the chicken to brown in the pan (Image 3).

4. Reduce the heat to medium, then add the green thai curry paste. Fry for a further 4 minutes to sweat out the aromatics (Image 4).

2 step by step photos, the first with chicken pieces in a browning in a saucepan and the second with pieces of chicken with thai curry paste added.

5. After around 4 minutes, add the coconut milk and chicken stock. Reduce to a low simmer for 20 minutes (Image 5).

6. After this time add the mangetout & cavolo nero (destemmed and torn into bite-sized pieces). Don’t worry- it might look like a lot of cavolo nero at the beginning but as it wilts down it will reduce in size. I do like my curry to be bulked out as much as possible though so if you don’t want the cavolo nero to be a prominent ingredient, add half the bag (Image 6).

2 step by step photos, the first with chicken pieces isubmerge in a pale sauce in a saucepan and the second withmangetout and greens added to the sauce.

7. Cook for a further 5 minutes, then add the juice of half a lime (Image 7).

8. Serve up with a portion of rice and top with fresh mint, spring onion & chilli flakes (Image 8). 

2 step by step photos, the first with a green hand juicer over the  saucepan with curry and the second withthe curry in a bowl with rice and a lime wedge.

Tips for the best result

Different curry brands yield different levels of spice and flavour. You’ll find the heat levels different with each curry brand. So, be prepared for varying spices/flavours depending on which store-bought curry paste you buy for this Thai green curry. As a generalization, store brands of curry tend to be lighter in flavour and less spicy than authentic Thai brand versions (like Mae Ploy curry paste). If you have a low heat tolerance and aren’t sure if you’ll like the option you bought, use a smaller amount of paste than noted in the recipe. Then, you can adjust it next time you make this dish.

Use canned coconut milk. Skip the boxed coconut milk, as it has more water content so it will make the curry too liquidy. I recommend using a low-fat coconut milk, but you can use full fat if you want a more decadent dish.

Let the curry sit for a few minutes. As the curry sits, the flavours meld together. This means you’ll have a tastier dish if you wait 20-30 minutes before digging into the curry.

Need something sweet for after? Try these recipes; Chocolate Chip Microwave Cookies, Baked Oats with Chocolate Chips and Lemon Drizzle Cake Recipe

Thai green chicken curry in a bowl with mange tout, greens, a lime wedge and rice, next to a chopping board with fresh min and a smal bowl of chilli flakes.

Serving Suggestions

My favourite way to serve Thai green curry is over white rice, as it helps soak up the flavourful sauce. This green curry chicken recipe is also delicious with noodles, roast potatoes, or veggie noodles (for a healthier dish). Serve an Asian-inspired salad on the side to boost the meal’s nutrients.

For extra veggie nutrients, serve a few side dishes with the curry; Roasted Tenderstem Broccoli, The Best Buttered Sauteed Leeks and Creamed Cabbage

Leftover Storage and Reheat Instructions

This yummy Thai green curry will last up to four days in the fridge if stored correctly. Allow the Thai curry recipe to cool fully. Then, pack it in an airtight container. Make it easier to take for lunches during the week by packing leftover Thai green curry chicken in multiple containers.

Is this freezable?
Yes, this green Thai curry is freezable. Once it has cooled, store it in an airtight container or bag. Then, keep it in the freezer for up to three months.

Let the container from the freezer thaw overnight in the fridge. Then, reheat in the microwave or stovetop on medium-low heat until warmed.

FAQs

Can I use red or yellow curry in this recipe?

You can use either curry paste for this Thai green curry. The main difference between the three is the spice level. Typically, red curry is the hottest, yellow is medium in heat, and green is mild.

Can I use something besides coconut milk if I don’t have it?

Yes, other non-dairy milks work great in a Thai green curry recipe. You can swap coconut milk with soy, cashew, oat, or almond milk.

Can I make this ahead?

Absolutely! This is preferred for curries, as their flavours mingle and get even more delicious while sitting in the fridge. So, you’ll get an even tastier dish the next day. Remember to eat the curry within four days of making it.

Could you make this in a slow cooker?

This recipe works great in a slow cooker. Be sure to brown the chicken and curry paste first. Then, add the ingredients to a slow cooker (except the coconut milk). You can cook it on low for about five hours or high for about three hours. Once the chicken reaches an internal temperature of 165°F (74°C), you can add in the coconut milk. If the green curry sauce is too thin after cooking it for another 10-15 minutes, add a cornstarch slurry and cook for another few minutes.

 

If you tried this Thai Green Curry recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

Easiest Thai Green Curry

Print
5 from 5 votes
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
£2.10
mains
THAI
Freezable
Servings: 5
This easy green Thai curry is the perfect weeknight meal featuring bold flavors. Make it with chicken or turn it into a vegan-friendly veg-packed recipe.

Ingredients

  • 600 g skinless/boneless chicken thighs, sliced into medium pieces (£3.50)
  • 800 ml (2 cans) cans of low fat coconut milk (£0.85/2)=(£1.70)
  • 100 g (½ jar) Thai green curry paste (£2.40/2)=(£1.20)
  • 160 g mangetout (£1.00)
  • 100 g 1 bag of cavolo nero, stems removed and sliced into small pieces (£1.50)
  • Bunch of fresh mint, torn to serve (£0.60)
  • 3 spring onions, thinly sliced to serve (£0.59)
  • 300 g white rice, cooked according to packet instructions (£0.52/3)=(£0.17)
  • Juice of half a lime (£0.25)

Cupboard Essentials

  • 400 ml chicken stock
  • 1 tbsp fish sauce
  • ½ tbsp brown sugar
  • 1 tbsp olive oil or coconut oil
  • Chilli Flakes

Method

  • Start by slicing the chicken thighs into bite-sized pieces, removing any visible fat. Coat the chicken in fish sauce, the juice of half a lime and brown sugar. If you have time to marinade this for an hour, that would be even better!
  • Add 1 tbsp of olive oil to a large saucepan on a high heat. Wait until the oil is hot and then add the chicken, leave for around 4 minutes so that the chicken has a chance to brown
  • Reduce the heat to medium, then add the green thai curry paste. Fry for a further 4 minutes to sweat out the aromatics.
  • After around 4 minutes, add the coconut milk and chicken stock. Reduce to a low simmer for 20 minutes.
  • After this time add the mangetout & cavolo nero (destemmed and torn into bite-sized pieces). Don’t worry- it might look like a lot of cavolo nero at the beginning but as it wilts down it will reduce in size. I do like my curry to be bulked out as much as possible though so if you don’t want the cavolo nero to be a prominent ingredient, add half the bag. Cook for a further 5 minutes, then add the juice of half a lime.
  • Serve up with a portion of rice and top with fresh mint, spring onion & chilli flakes.

Notes

  • Curry brands vary in spice and flavour, with store brands generally milder than authentic Thai brands like Mae Ploy.
  • Adjust curry paste amount based on your heat tolerance, starting with less if unsure.
  • Opt for canned coconut milk over boxed for a thicker consistency; low-fat coconut milk is recommended.
  • Allow the curry to sit for 20-30 minutes to enhance flavour as the ingredients meld together.

Nutrition

Servings: 5 servings
Fat: 30g
Calories: 647kcal
Carbohydrates: 57g
Protein: 38g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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