Kitchen notes · a little help before you start
Thai Green Chicken Curry
Green curry paste and coconut milk make a fragrant sauce for tender chicken, with lime leaves lending their distinctive citrus note. Snow peas add a fresh bite near the end, and Thai basil gives the warm curry a lively finish.
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Thai · Asian
- Dish type
- Curries
A few quick notes
1. Bloom the paste with the chicken
After the chicken has a little color, stir in the curry paste and give it that minute in the pan. It helps the paste loosen into the oil before the stock and coconut milk go in.
2. Keep the simmer gentle
Once the coconut milk is in, turn the heat down and let the curry bubble softly. A gentle simmer gives the chicken time to cook through while keeping the sauce creamy.
3. Add the vegetables near the end
The bamboo shoots and snow peas only need a short cook in the sauce. Adding them after the main simmer keeps the snow peas from going dull and soft.
Get to know the ingredients
Green curry paste
Mae Ploy is strong and full-flavored, so the listed amount carries plenty of punch. If your paste is milder, you can add an extra tablespoon to deepen the flavor.
Coconut milk
Full-fat coconut milk gives the curry its creamier body. Light coconut milk will still work, but the sauce will be thinner than intended.
Thai basil
Thai basil goes in right at the finish, not during the simmer. That keeps its fresh, fragrant edge in the hot curry instead of cooking it away.
Let’s make it
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Original recipe: Serves 6. Original quantities shown.
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How to make it
0 of 6 steps completeMake room for Thai Green Chicken Curry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Stir in the lime juice and Thai basil after the vegetables have cooked. That final hit of sharpness and fresh herb is what makes the creamy curry taste lifted rather than heavy.
A little more help as you go
Taste the heat after simmering
Curry paste heat varies a lot by brand. If you’re unsure, use a lighter hand at first, then taste the sauce after it has simmered before adding more paste.
Why unsalted stock helps
The curry paste and fish sauce bring their own saltiness, so unsalted chicken stock gives you more control. Let the sauce simmer before deciding whether it needs anything adjusted.
A few questions you might have
Do I need to cook the chicken all the way through before adding the sauce?
No. The chicken just needs to get lightly golden at first. It finishes cooking during the gentle simmer with the stock, coconut milk, lime leaves, and seasonings.
Can I add the snow peas earlier with the coconut milk?
It’s better to wait. The snow peas are added for the final short cook so they stay brighter and more tender-crisp in the curry.
What should I do if my curry paste is very mild?
You can add an extra tablespoon if you're using a milder brand than Mae Ploy. Taste after the simmer so you can judge the sauce before adding more.
Why does the lime juice go in at the end?
Adding lime juice at the finish keeps its fresh tang clear. If it simmers with the sauce for the full cooking time, that bright edge can get lost.
Can I use a different protein?
Yes, you can use prawns, tofu or sliced beef instead of chicken. Adjust the cooking time so your chosen protein doesn't overcook.
Any more cooking tips?
Curry Paste: Mae Ploy is quite strong and flavourful. If using a milder brand, add an extra tablespoon to intensify the flavour. Adjusting Spice: The heat of Thai curry paste varies by brand. Start with less and taste after simmering before adding more. Coconut Milk Tip: Use full-fat coconut milk for a creamy, restaurant-style curry. Light versions will make the sauce thinner. Protein Options: Substitute chicken with prawns, tofu, or sliced beef. Adjust the cooking time so the protein doesn’t overcook. Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop and add a splash of coconut milk if the sauce thickens too much. Freezing: The curry base (without vegetables and basil) can be frozen for up to 2 months. Add fresh vegetables when reheating.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
