This delicious Thai green chicken curry can be on the table in less than 30 minutes! How's that for a quick and easy midweek dinner? It's a healthy meal with lots of green vegetables, full of flavour and ideal for curry lovers.
Is this an authentic Thai Curry?
I won't call this an authentic Thai green curry as I just threw in a few flavours that remind me of Thailand. I wasn't even planning to blog about it, but it was so delicious I soon changed my mind! All the green vegetables, green chilli pepper and coriander made it a lovely green colour and whenever I eat something that is green it makes me feel healthy.
A Quick Easy and Healthy Midweek Meal
Luckily this time I'm not just feeling healthy, this Thai green curry is healthy! As well as tasting lovely and creamy from the coconut milk, the best thing is how quick and easy it is to cook.
It takes less than half an hour and if your family love curries as much as mine do it will definitely be a hit.
What ingredients do you need for this Thai inspired curry?
I make my own simple paste for this curry with onion, garlic, ginger, coriander (cilantro) and a green chilli pepper.
Then for the rest of the curry you need chicken, coconut milk, stock, lemongrass, kaffir lime leaves, oil, green beans and a green pepper.
Can you adapt this Thai green chicken curry?
I don't want to be strict about this curry recipe. Feel free to adapt it to suit your tastes and what ingredients you have. Why not use different vegetables? You could add courgette, aubergine, mange tout or any other vegetables that go well in curries.
You don't even have to keep the chicken in it. You could add tofu instead of chicken for a vegetarian option.
To bump up the flavour even more you can add a little fish sauce and a squeeze of lime juice at the end.
Do you have to make your own curry paste?
No, not at all. If you have a jar of curry paste and want to substitute that for the homemade paste then go ahead. The great thing about making your own paste is that you can adapt the ingredients more easily. But, even if you don't make your own curry paste, you can still add extra chillies or ginger or whatever flavour you want to emphasize.
Is it easy to change the quantities?
Yes, if I'm serving more people I just increase the quantities of everything. It's a great meal for batch cooking and it tastes just as good if not better the next day.
Can you make it hotter or milder?
The chillies you use really do affect how hot this Thai green chicken curry is. I often add couple more chillies for a spicier kick, especially if the chillies I have are not very hot.
Sometimes I add some fresh sliced chillies as a garnish too.
How to store this Thai inspired curry
If you have any leftovers they can be kept in the fridge for up to three days or frozen for up to three months.
Defrost completely before reheating. You can reheat in the microwave, in a saucepan or in the oven.
What to eat with this green Thai chicken curry?
I love to serve it with Thai jasmine rice but any rice will do. It's also delicious with noodles.
I also love to top the curry with some extra coriander, a squeeze of lime and a dash of fish sauce. They are all totally optional though!
More easy curry recipes
Why not check out my collection of easy homemade curries from scratch? Or one of these recipes:
Thai Inspired Chicken Curry
Ingredients for the Curry Paste
- 1 tbsp ginger grated
- 3 garlic cloves
- 1 onion
- 1-3 green chilli peppers
- 15 g fresh coriander
Ingredients for the Curry
- 1 tbsp oil
- 300 g chicken breasts sliced
- 1 tbsp lemongrass paste
- 4 kaffir lime leaves
- 200 ml coconut milk
- 100 ml chicken stock
- 1 green pepper sliced
- 50 g green beans
- Roughly chop and put all the ingredients for the paste into the food processor.
- Heat a little oil in a wok and add the paste. Cook for a couple of minutes, stirring, then add the chicken.
- When the chicken has turned white on all sides, add the lemongrass paste, kaffir lime leaves, coconut milk and chicken stock. Bring to the boil and then lower the heat and simmer gently.
- Simmer for 7 minutes. Add the vegetables and continue to simmer for another 3 minutes.
- Serve with rice.