Introduction

Fragrant, vibrant, and full of flavor, Thai Green Curry with Chicken and Vegetables is a deliciously comforting dish that brings the taste of Thailand into your kitchen. Tender pieces of chicken and a medley of fresh vegetables are simmered in a creamy, aromatic coconut milk-based green curry sauce, infused with lemongrass, ginger, garlic, and green chilies. Each bite delivers a perfect balance of spiciness, sweetness, and savory depth, creating a satisfying and wholesome meal.

This recipe celebrates authentic Thai flavors in a simple, approachable way. The colorful vegetables add freshness and texture, while the chicken soaks up the rich, flavorful sauce. Served over steamed jasmine rice, this green curry is a comforting yet exotic dish that’s perfect for weeknight dinners, casual meals, or whenever you crave a taste of Southeast Asia at home.

Why I Love This Recipe

I love Thai Green Curry with Chicken and Vegetables because it perfectly balances bold, aromatic flavors with tender, wholesome ingredients. The creamy coconut milk-based sauce is infused with fragrant herbs and spices, creating a rich, savory, and slightly spicy experience. Tender chicken and fresh vegetables absorb the sauce beautifully, making every bite flavorful and satisfying.

What makes this recipe special is how it combines comfort and complexity in a single dish. It’s vibrant, colorful, and packed with layers of flavor, yet simple enough to prepare at home. Each spoonful is a taste of authentic Thai cuisine that warms the soul and excites the palate.

Why This Dish is a Must-Try

Thai Green Curry with Chicken and Vegetables is a must-try because it delivers the perfect balance of flavor, texture, and aroma. Here’s why:

1. Fragrant, Spicy Sauce – A creamy, coconut milk-based sauce infused with green chilies, lemongrass, and aromatic herbs.
2. Tender Chicken and Fresh Vegetables – Protein and vegetables are perfectly cooked to soak up the flavorful curry.
3. Vibrant and Colorful – A visually appealing dish with bright vegetables and rich green sauce.
4. Quick and Easy to Make – Ready in minutes, ideal for weeknight dinners or casual meals.
5. Authentic Thai Flavor at Home – Brings the taste of Southeast Asia to your table without complicated techniques.

Trying this recipe guarantees a comforting, flavorful, and aromatic meal that’s both satisfying and memorable.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~420 per serving

Ingredients

Main Curry

• 1 tablespoon vegetable oil or coconut oil
• 2–3 tablespoons Thai green curry paste (adjust to spice preference)
• 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 can (14 oz / 400 ml) coconut milk (full-fat for creaminess)
• 1 cup chicken broth (or water)
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar or palm sugar
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1 cup snap peas or green beans
• 1 small carrot, thinly sliced
• Fresh Thai basil leaves, for garnish

For Serving

• Steamed jasmine rice or rice noodles
• Lime wedges

Step-by-Step Preparation Method

Step 1: Prepare Ingredients

• Cut chicken and vegetables as described so everything is ready to go before cooking.

Step 2: Start the Curry Base

1. Heat oil in a large skillet or wok over medium heat.
2. Add the green curry paste and sauté for 1–2 minutes until fragrant.

Step 3: Add Chicken

1. Add chicken pieces to the skillet.
2. Stir to coat with curry paste and cook for about 3–4 minutes until lightly browned.

Step 4: Add Liquids and Seasoning

1. Pour in coconut milk and chicken broth.
2. Stir in fish sauce and brown sugar.
3. Bring to a gentle simmer.

Step 5: Add Vegetables

1. Add bell pepper, zucchini, broccoli, snap peas, and carrots.
2. Simmer for 5–7 minutes until vegetables are tender-crisp and chicken is fully cooked.

Step 6: Adjust and Finish

• Taste and adjust seasoning: add more fish sauce for saltiness, more sugar for sweetness, or a squeeze of lime for brightness.

How to Serve

• Serve hot over steamed jasmine rice or rice noodles.
• Garnish with Thai basil leaves and lime wedges for extra freshness.

Additional Recipe Tips & Variations

• Make it vegetarian: Swap chicken for tofu and use vegetable broth.
• Add heat: Stir in fresh Thai chilies or a dash of chili oil.
• Extra herbs: Add cilantro along with Thai basil for a herbal boost.
• Protein options: Try shrimp, pork, or beef instead of chicken.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm gently on the stovetop; add a splash of broth or coconut milk if the sauce thickens too much.

Special Equipment Needed

• Large skillet or wok
• Sharp knife for prepping vegetables
• Wooden spoon or spatula

FAQ

Q: Can I use store-bought curry paste?
Yes, store-bought works great. Mae Ploy and Thai Kitchen are popular brands.

Q: Can I make this without fish sauce?
Yes, substitute soy sauce for a slightly different flavor.

Q: Is Thai green curry spicy?
It has a medium spice level, but you can adjust the amount of curry paste to control heat.

Q: Can I make this ahead of time?
Yes, it tastes even better the next day as the flavors meld together.

Conclusion

Thai Green Curry with Chicken and Vegetables is a quick, flavor-packed dish that delivers the perfect balance of creamy, spicy, and fresh. It’s easy to customize with your favorite vegetables, works for both weeknight dinners and special meals, and can be made as mild or as spicy as you like. Once you make this at home, you might find yourself skipping takeout because your version will taste even better.