Chicken Thai Green Curry

Name: Chicken Thai Green Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 500g boneless, skinless chicken thighs, cut into bite-sized pieces; 2 white onions; ⅓ cup green curry paste (or more, to taste); 2 teaspoons fresh ginger, grated; 2 cloves garlic, minced; 400ml canned coconut milk; ¾ cup chicken or vegetable stock; 150g frozen green beans; 3 teaspoons fish sauce; ⅓ jalapeño pepper, sliced thin; Fresh cilantro, chopped

by Kiki Cooks

4 Serves

30 min

If you’re craving a dish that’s packed with bold flavors, creamy coconut richness, and just the right amount of spice, this Chicken Thai Green Curry is a must-try. It’s a perfect balance of heat, tang, and sweetness, thanks to the fragrant green curry paste and fresh herbs. Loaded with tender chicken, crisp green beans, and caramelized onions, this curry comes together in under 30 minutes, making it an excellent choice for a quick and satisfying weeknight meal. The beauty of this recipe lies in its versatility—you can adjust the spice level, swap in your favorite vegetables, or even make it vegetarian by using tofu. Serve it over a bed of fluffy rice, garnish with fresh cilantro and a squeeze of lime, and you’ve got a restaurant-quality meal made right in your own kitchen. Keep reading for the full recipe and step-by-step guide to making this delicious Thai-inspired dish!

Chicken Thai Green Curry

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Recipe details

Yield 4 Serves
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

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Ingredients

1 tablespoon vegetable oil
500g boneless, skinless chicken thighs, cut into bite-sized pieces
2 white onions
⅓ cup green curry paste (or more, to taste)
2 teaspoons fresh ginger, grated
2 cloves garlic, minced
400ml canned coconut milk
¾ cup chicken or vegetable stock
150g frozen green beans
3 teaspoons fish sauce
⅓ jalapeño pepper, sliced thin
Fresh cilantro, chopped

Instructions

Sauté the Chicken & Onion: Heat the oil in a large skillet over medium heat. Add the chicken and onion, cooking for 5-6 minutes until the chicken is lightly browned but not fully cooked.
Cook the Aromatics: Add the green curry paste, grated ginger, and minced garlic. Stir-fry for about a minute until fragrant.
Simmer the Curry: Pour in the coconut milk and stock, then add the and green beans. Bring to a simmer and let it cook for 4-5 minutes, allowing the sauce to thicken slightly.
Season the Curry: Stir in the fish sauce and pepper. and let simmer for a few more minutes.
Serve: Spoon the curry over rice and garnish with fresh cilantro.

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