Thai green chicken curry is fast, fresh and fragrant with kaffir leaf infused coconut milk and fresh basil for extra flavour. Dinner in 30 minutes….faster than ordering take-out! This curry is probably the most popular of all Thai curries. The vegetables take only minutes to cook in the gently spiced curry paste that has been fried off in coconut milk. Thai cuisine is extremely popular in Australia and apparently, we have more Thai restaurants per capita, outside of Thailand! There’s no wonder as the cuisine is just so darned easy to cook. Thai green chicken curry recipe is just what you need to make a quick and easy delicious meal. We’ve used store-bought green curry paste here for the speed of having ‘curry in a hurry’. Try our Thai vegetable red curry for another winning Thai curry that is made in 30 minutes!
We love the Ayam brand coconut milk as it is 100% natural with no added colouring or emulsifiers. When cooking this Thai green chicken curry it is important not to shake the can before opening. The coconut cream in the milk is thick and scoopable for frying off the curry paste. A lot of branded coconut milks have a high water content so you’re paying for water, not coconut milk. These water added coconut milks dilute your curry flavours.
We have used pantry staples such as bamboo shoots and whole baby corn. Both add delicate flavours to the curry. Add a bunch of asparagus, a handful of sugar snap peas and some sliced zucchini and you’re on your way to a delicious curry. You can, of course, omit the chicken and just make this a vegetable curry adding some eggplant, snow peas or beans.
What’s your favourite ‘curry in a hurry’ recipePrint
Fresh, citrusy and oh so flavourful Thai green chicken curry is for nights you want dinner on the table in 30 minutes.
- 9 fl oz (270 ml) coconut milk – we used Ayam brand
- 1/3 cup store-bought green curry paste
- 1 lb (450 G) skinless, boned chicken thighs cut into bite-sized pieces
- 1 cup water
- 2 tablespoons fish sauce
- 2 tablespoons soft brown sugar
- 3 double kaffir lime leaves
- 1 medium zucchini chopped into even sized pieces
- handful sugar snap peas left whole
- 1 bunch asparagus cut into thirds – reserve tips for later
- 1 x 14 oz (410 g) tin baby corn spears drained
- large handful fresh basil leaves plucked
- steamed jasmine rice to serve
- fried shallots to serve – optional
- scoop 1/4 cup coconut cream from a can and fry in a wok on medium heat for 2-3 minutes till it ‘splits’ – see photo above
- add the curry paste and fry in cream for 2 minutes
- toss chicken through the paste and cook for 2-3 minutes
- add remaining coconut milk and 1 cup water
- stir till blended
- pour in fish sauce and add sugar stirring
- pop kaffir leaves into wok
- now add zucchini and asparagus but not the spear tips and cook for 2 minutes
- add sugar snap peas and asparagus tips cooking for 2 minutes
- then add baby corn and bamboo shoots
- stir basil through for a minute
- serve and enjoy!
- Category: ASIAN
- Method: Wok stir fry
- Cuisine: Thai