Thai chicken green curry is a quick, easy and tasty main meal. Great with cauliflower rice!
Do you sometimes get tired of your regular lunch and dinner recipes, however delicious they are?
I do.
Well, it may be an idea to take a break from your food timezone.... and try this Thai chicken green curry.
In this house, sausages, burgers, salmon, fish pie and roast chicken make almost weekly appearances. They are like trusted old friends and eclipsed in frequency only by scrambled eggs (which are eaten over here for breakfast, lunch and dinner). In the last few weeks, we've had quite a few turkey days thrown in - understandably, as it's just been Christmas.
Guys, we needed to mix things up with something more exciting. Green curry!
If you happen to be Thai yourself, green curry might be one of those dull weekly regulars chez vous. You've just had one yesterday and another 3 days before that and right now, you're suppressing a yawn. Dear Thai reader, I apologise. This chicken green curry recipe is for the rest of us who are in desperate need of a taste explosion.
Thai food is the most wonderful mix of spicy, fresh and tangy. And even better, it's so easy and quick to prepare!
Red and green curry are my personal two favourites. The main ingredients you need to get hold of are meat or seafood, veggies, coconut milk and an authentic curry paste. You can make the paste yourself, of course, but to a palate relatively untrained in Thai haute cuisine, shop-bought is absolutely fine.
As a rule of thumb, green curry is milder than red curry, so if you intend to serve Thai curry to children, you may want to stick to green.
The rest is freestyle!
Meat: I used chicken thighs, cut into bite-sized pieces. Chicken breast tastes great here too - it comes up milder in taste and is softer, too. You could even use beef, pork or prawns.
Vegetables: I used sugarsnap peas and beansprouts, but I've made curry with green beans, broccoli, spinach leaves, green and yellow peppers, mushrooms, cabbage and cauliflower. Aubergine goes well with beef. I'm not saying these choices are authentic. But they work!
Coconut milk: No way around that. Next time you shop, stock a few cans next to your tuna and tomato tins. They always come in handy. Great for desserts, too!
And to finish: Get your paste. Some fresh chilli, if you like it hot. A bit of garlic. Get hold of some fresh lemongrass stalks. If you can't find those, use kaffir lime leaves. Most larger supermarkets stock them. You could add some Thai basil, or some fish sauce, as suggested in the recipe. Definitely add lime zest and juice (lime works better than lemon here). And don't forget a big handful of fresh coriander. Zzzzzzing!!!!
Chicken green curry tastes great over cauliflower rice (check out this linked post on how to prepare it - just leave out the Moroccan spices :)) - and it could be on your lunch or dinner table in 15 minutes.
If you love Asian chicken recipes, you should definitely also check out these Asian sticky wings by Dr. Davina's Eats.
Tried this recipe? Give it a star rating below!
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Chicken Green Curry Recipe (Thai)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 700 g chicken breasts (or thighs)
- 1 tablespoon groundnut oil
- 2 tablespoon Thai green curry paste
- 1 garlic clove
- 400 ml coconut milk from a tin (13.5 oz)
- 120 ml chicken stock (½ cup)
- 2 lemongrass stalks chopped
- juice of 1 lime
- zest of 2 limes
- 200 g sugarsnap peas or green beans
- 150 g beansprouts
- handful of fresh coriander to serve
- 1 teaspoon Thai fish sauce (optional)
Instructions
- Cut the chicken into bite-sized pieces and fry until browned.
- Remove the hard outer leaves of the lemongrass and discard. Chop lemongrass. Add together with the garlic, curry paste and lime zest and fry another couple of minutes.
- Pour in the coconut milk, chicken stock and lime juice (and fish sauce, if using). Turn down the heat, cover with a lid and simmer for 10 minutes.
- Add the sugarsnap peas and cook another 2 minutes. Then add the beansprouts and cook a further 1 minute (no longer, otherwise they become soggy).
- Sprinkle with coriander leaves before serving. Great with cauliflower rice.
Notes
Nutrition
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Vicki
Saw this on your FB page last week and made it for dinner last night — it was fabulous! The only thing I did differently was to simmer the chicken in the sauce for about an hour or so before adding the sugar snaps and sprouts. I have a feeling the leftovers will be even better. Truly a great, easy recipe. Thank you!
Fiona Kent
Great results with this recipe. Thank you!
lanie
hi,
What can i substitute for the green curry paste?
Katrin Nürnberger
It wouldn't be a Thai green curry without the curry paste! Let me know what exactly you mean... you can always use a can of coconut milk and add spices such as ginger, garlic, chili, fish sauce and maybe turmeric. But again- then it would be an Indian dish...
Paula Hayes
Hi - I wonder if you know why there is such a huge variance between the barb rating on this recipe and that on Carb Manager?
Your 7.5g to their 18g. Would love to make this again but concerned about the crab count.
Katrin Nürnberger
Hi Paula, you need to look at the individual carb counts of the ingredients you entered. Some ready-made products, such as the green curry past, for example, contain added sugars. Also, double-check your amounts. I re-calculated the recipe using the ketodiet App nutrition calculator and got an even lower carb count this way. There's nothing in this recipe that could bring the carb count to 18g per portion.
Lizie
Recipe looks great am going to try it tonight. Quick question, the nutritional information is that per serving or for the whole dish (4 servings)? I am at the stage of logging in my meals and need to figure out what my serving would be.
Thanks,
Katrin
I always calculate per 1 serving 🙂
Kristy
This was delicious! I didn't have green curry so used red instead and flavours were fantastic! Will definitely be making this again! So nice to have a low carb tasty dish. Will try with cauliflower rice next time.
Katrin
That’s great! And you MUST try cauliflower rice. It makes staying low carb so easy
Jamie
I've made this recipe a few times and it is perfection! My husband asks for it regularly. I add a bit more green curry for extra heat and do the chicken in the instant pot. Love it!
Ramona
Does this recipe freeze well ??
Katrin
I haven't tried freezing this particular dish, but regularly freeze main courses like this. The one thing that might happen is that the vegetables taste a little less crunchy. So, if you do meal planning and make a gigantic batch, I'd leave them out and add them after you defrosted. If you simply want to freeze leftovers - fine , too, nothing truly evil will happen 🙂
Rose
Really easy and very tasty. We made this curry for lunch. Will definitely be making it again!
Katrin
Glad you enjoyed the recipe!
Ramona Lukaschuk
If I can't find lemongrass is there something else I can substitute?
Katrin
You could use kaffir lime leaves, you can buy them dried. If you cannot get that, just leave them out - as long a you are using lime zest and juice, you are getting that zingy flavour 🙂
Magda B.
Great recipe! Made it for lunch today and used kaffir lime leaves instead of lemongrass. So fragrant and fresh!
Katrin
I'm glad you liked it! Thank you for your feedback
Charlotte
I haven't made green curry in ages. Your recipe looks absolutely mouthwatering. We're planning a trip to Thailand this year so this should get me in the mood!
Katrin
Oh, I love Thailand. How exciting you're going and what a great trip to look forward to!
Lisa
This looks so healthy and vibrant! LOVE the colors!
Katrin
Thank you. We all wanted something fresh and green after weeks of Christmas food 🙂