There are meals that simply hug your soul—and Thai Green Chicken Curry is one of them. It’s creamy, fragrant, mildly spicy, and absolutely delicious. Each bite lingers with rich coconut flavor and tender chicken, making it a perfect comfort dish any time of year.
This recipe was inspired by a sweet little Mother’s Day gift to myself: a new cookbook called “Cooking School – Thai Cuisine.” I’ve always adored Japanese, Korean, and Chinese food, but Thai cuisine holds its own special place in my heart. It’s vibrant, balanced, and often surprisingly simple to make.
👉 Click here for more Thai-inspired recipes
The book gave me a deeper appreciation for Thailand’s bold, aromatic ingredients. I decided to jump in with a simple curry that’s packed with flavor but totally approachable. And because I’m me—I served it in a coconut shell. Yes, I used a handsaw and then a giant knife to open the coconut… but it made for such a fun photo (and a great arm workout 😂).
💐 Mother’s Day Memories
This year’s Mother’s Day was full of love. My husband surprised me with a new camera lens, my daughter gifted me a handmade cookbook, and my boys made me thoughtful, heart-melting drawings. My kitchen felt full of joy—and curry.
I had originally planned to include baby eggplants (as the recipe suggested), but I didn’t feel like changing out of my PJ’s and heading to the store. So I tweaked the recipe using what I had on hand—and it turned out so good.
🛒 Where to Find Thai Ingredients (USA Shoppers!)
Finding Thai ingredients has become much easier:
Grocery stores like Kroger, Publix, and Walmart often carry Thai curry paste and coconut milk in the International Foods aisle.
Asian markets are treasure troves! You’ll find authentic curry pastes, Thai basil, lemongrass, and even baby eggplants.
Online shops work too—though I personally prefer picking out my ingredients in person.
🧡 Make it Your Own
This dish is very flexible:
Swap chicken for shrimp, tofu, or even chickpeas for a vegetarian version.
Add whatever veggies you have—bell peppers, mushrooms, zucchini, or bamboo shoots all work beautifully.
Prefer extra spice? Add sliced Thai chilies or a spoonful of chili oil.
📸 Don’t Forget to Tag Me!
If you make this Thai Green Chicken Curry, I’d love to see it!
Tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking. If your account is private, feel free to DM me your photo—I love seeing what you create in your kitchen!
Thai Green Chicken Curry
It is smooth and creamy, it is spicy but mild, and light coconut milk is just an amazing addition. Enjoy!
Ingredients
- 2 tbsp. Peanut chili Oil /I put chili flakes and made it spicy
- 2 tbsp. Green Curry Paste
- 2 skinless boneless chicken breasts, cubed
- 2 kaffir lime leaves coarsely torn (I got it in the international store)
- 1 Lemongrass stalk finely chopped
- 1 cup coconut milk
- 2 tbsp. Thai fish sauce
Garnish:
- Thinly sliced kaffir lime leaves
- Shaved fresh coconut
- Cilantro *optional or Thai Basil
Instructions
Heat a pan or/wok over high heat, and add Peanut chili oil.
Add the green curry paste and stir it until aromas are released.
Add cubed chicken, lime leaves, and lemongrass and cook it for about 5 minutes or until chicken begins to develop nice brown color.
Add coconut milk with just a pinch of salt and simmer on low heat for about 10 minutes.
Stir in the Thai Fish sauce and serve immediately, perhaps over some rice.
Now garnish is up to you, I had coconut so I garnished it by shaving few slices, didn’t have Thai basil, or any basil on hand so I used cilantro instead just to give you an example and contrast of the colors. I did change the recipe just a little bit but it still seemed very tasty.
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