Thai Green Chicken Curry Recipe – Coconut Milk & Kaffir Lime Leaves

Last Updated on 2 months by Neha Deshmukh

Thai Green Chicken Curry Recipe – Coconut Milk & Kaffir Lime Leaves

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Thai Green Chicken Curry? It’s become a total staple in my kitchen. The fragrant aroma, the creamy coconut milk, the perfect balance of spicy, sweet, and savory… honestly, it’s comfort food at its finest. I first made this when I was craving something a little different, and it’s been a hit ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any Thai Green Curry. It’s relatively quick to make – ready in about 30 minutes! – and surprisingly easy, even for a weeknight. The combination of fresh ingredients like kaffir lime leaves and Thai basil really elevates the flavor. Plus, it’s a fantastic way to use up any veggies you have hanging around. You’ll love how the creamy coconut milk balances the spice, creating a truly unforgettable dish.

Ingredients

Here’s what you’ll need to whip up this delicious Thai Green Chicken Curry:

• 500 gms skinless & boneless chicken thighs
• 1 medium green bell pepper
• 1 medium onion
• 4 tbsp vegetable/canola oil
• 10-12 cloves garlic (grated)
• 400 ml thick coconut milk
• 1 cup fresh Thai basil leaves
• 4-5 dry kaffir lime leaves
• 1 tsp light soy sauce
• 2 tbsp fish sauce
• 1 tsp white vinegar
• 0.5 tsp turmeric powder
• 1 tsp sugar
• Salt to taste
• Freshly chopped cilantro, to garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Chicken Selection & Preparation: I prefer using chicken thighs for this curry because they stay nice and tender during cooking. But chicken breast works too, just be careful not to overcook it. Cutting the chicken into 1-inch cubes helps it cook evenly and absorb all those amazing flavors.

Coconut Milk Varieties: Using thick coconut milk is key for a rich and creamy curry. You can find this in most Asian grocery stores. If you only have regular coconut milk, you can simmer it for a bit to reduce the liquid and concentrate the flavor.

Kaffir Lime Leaves: Aromatic Powerhouse: Don’t skip these! Kaffir lime leaves add a unique citrusy aroma that’s essential to authentic Thai flavor. You can find them dried or frozen at Asian markets. If using dried, lightly crush them to release their fragrance.

Fish Sauce: Umami & Authenticity: Fish sauce might sound a little intimidating, but it’s what gives this curry its signature umami flavor. A little goes a long way, so start with the amount listed and adjust to your taste.

Turmeric Powder: Color and Health Benefits: Turmeric not only adds a beautiful golden hue but also boasts incredible health benefits. It’s a win-win!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your chicken thighs into 1-inch cubes. Give them a good wash, drain, and set aside.
2. While the chicken rests, slice your bell pepper into thin strips and your onion into thin slices. Prep work is key, right?
3. Heat the oil in a large skillet or wok over medium-high heat. Sauté 1 tsp of the grated garlic for about 30 seconds until fragrant. Add the chicken, sprinkle with salt, and cook for 10-15 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
4. Add the remaining garlic to the skillet and sauté for another 30 seconds.
5. Now, add the sliced onion and bell pepper. Fry them on high heat for about 2 minutes, until slightly softened. Stir in the turmeric powder.
6. Pour in the coconut milk and mix it well with the veggies and turmeric. Let it simmer for a minute or two.
7. Add the kaffir lime leaves, fish sauce, soy sauce, vinegar, and sugar. Give everything a good stir to combine.
8. Taste the sauce and adjust the salt if needed. Then, add the cooked chicken (and any accumulated juices) back into the skillet.
9. If the gravy is too thick, add a little water to reach your desired consistency. Let it simmer for a few minutes to allow the flavors to meld.
10. Finally, stir in the Thai basil leaves. Cover the skillet and cook on low heat for about 5 minutes, allowing the basil to wilt.
11. Stir gently one last time. Garnish with freshly chopped cilantro and serve hot with rice!

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Perfect Curry Consistency: Don’t be afraid to adjust the amount of water to get the gravy just right. Some people like it thicker, others prefer it more soupy.

Balancing Flavors: Sweet, Sour, Salty, and Spicy: Thai cuisine is all about balance. Taste as you go and adjust the sugar, vinegar, and fish sauce to achieve the perfect harmony of flavors.

Working with Kaffir Lime Leaves: Removing the central vein from the kaffir lime leaves can reduce bitterness.

Choosing the Right Chili Heat Level: This recipe is mild, but you can easily add a pinch of chili flakes or a chopped Thai chili to increase the heat.

Variations

Want to switch things up? Here are a few ideas:

Vegan Thai Green Curry: Simply substitute the chicken with firm tofu or your favorite vegetables like broccoli, cauliflower, or potatoes. Use a vegan fish sauce alternative or simply add a bit more soy sauce for umami. My friend, Priya, makes an amazing version with sweet potatoes!

Gluten-Free Thai Green Curry: This recipe is naturally gluten-free, just double-check that your soy sauce is gluten-free.

Spice Level Adjustments (Mild, Medium, Hot): Add a pinch of chili flakes for mild heat, a chopped Thai chili for medium, or a tablespoon of chili paste for a fiery kick!

Festival Adaptations (Songkran, Loy Krathong): This curry is perfect for festive occasions! During Songkran (Thai New Year), it’s often served as part of a larger feast.

Serving Suggestions

This Thai Green Curry is best served hot with a side of fluffy jasmine rice. A sprinkle of extra cilantro and a wedge of lime add a nice finishing touch. It also pairs well with a refreshing cucumber salad.

Storage Instructions

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What type of rice is best served with Thai Green Curry? Jasmine rice is the classic choice, but brown rice or basmati rice also work well.

Can I use frozen chicken thighs for this recipe? Absolutely! Just make sure to thaw them completely before cooking.

What can I substitute for fish sauce if I’m avoiding it? You can use soy sauce with a pinch of seaweed flakes for a similar umami flavor.

How can I make the curry paste from scratch? Making your own curry paste is a bit more involved, but it allows you to customize the flavors to your liking. There are tons of recipes online!

How do I store leftover Thai Green Curry and reheat it safely? Store in an airtight container in the fridge for up to 3 days. Reheat thoroughly until piping hot.

Can I add other vegetables to this curry? Definitely! Feel free to add bamboo shoots, eggplant, peas, or any other veggies you enjoy.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!