What makes Thai green curry creamy?

The creaminess of Thai green curry comes from using full-fat coconut milk . This ingredient not only gives the curry its rich texture but also helps tone down the spice from the chilies, allowing the other flavors to shine through. Stirring the coconut milk gently and avoiding boiling preserves its smooth consistency.

What does Thai green curry taste like?

Thai green curry tastes like a perfect balance of spicy, sweet, salty, and creamy. The green chilies provide heat, while coconut milk mellows the spice and adds a luxurious richness. Kaffir lime leaves and lemongrass give a citrusy freshness, making every bite aromatic and layered.

What is the key ingredient in Thai green curry?

The key ingredient in Thai green curry is the green curry paste itself. Made with green chilies, lemongrass, kaffir lime leaves, coriander, and other herbs and spices, this paste forms the backbone of the curry’s flavor profile. Without it, the dish wouldn’t have its signature heat, fragrance, and vibrant green color.

What goes in a Thai green chicken curry?

A traditional Thai green chicken curry includes bite-sized chicken pieces, homemade or high-quality store-bought Thai green curry paste, and full-fat coconut milk for creaminess. Fresh vegetables like broccoli, sugar snap peas, and bamboo shoots add texture and color. Garnishes such as Thai basil leaves and chopped red chilies bring a final aromatic touch.

Thai Green Chicken Curry: The Most Delicious Authentic Recipe 2025

Description

A fragrant and flavorful Thai green curry made with tender chicken thighs, fresh vegetables, coconut milk, and aromatic herbs, served with steamed jasmine rice.

Ingredients

Scale

3 tablespoons neutral oil (such as canola or vegetable oil, divided)
2 lbs chicken thighs (900g, cut into bite-sized pieces)
1 tablespoon cornstarch
1 medium onion (thinly sliced)
4 ounces green curry paste (115g)
5 cups mixed vegetables (such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers)
13.5 ounces coconut milk (about 1 2/3 cups)
1 ½ cups chicken stock (355 ml)
5 kaffir lime leaves (lightly bruised, optional)
1 teaspoon chili oil (or 1 red chili, de-seeded and chopped, optional)
2 tablespoons fish sauce
2 teaspoons sugar
1/4 cup basil leaves
Steamed jasmine rice (to serve)
Cilantro (to garnish, optional)

Instructions

Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well combined.
Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
If there are browned bits stuck to your pan, deglaze with 1/4 cup of water.
Add the sliced onions to the skillet and cook until translucent.
Stir in the green curry paste and cook for 5 minutes to release the flavors.
Add the mixed vegetables and cook for 30 seconds.
Pour in the coconut milk, chicken stock, kaffir lime leaves (if using), and chili (if using), then return the seared chicken pieces to the skillet.
Bring the mixture to a simmer, then lower the heat. Cover and simmer for 10 minutes.
After simmering, stir in the fish sauce, sugar, and basil leaves.
Serve hot with steamed jasmine rice, garnished with cilantro if desired.

Notes

Use fresh vegetables for the best flavor and texture.
Kaffir lime leaves add authentic aroma but can be omitted if unavailable.
Adjust the chili amount based on your spice preference.
Curry paste intensity can vary—taste and adjust as needed.
For a richer flavor, use full-fat coconut milk.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 8g
Sodium: 850mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 28g
Cholesterol: 95mg

Keywords: Thai green curry, chicken curry, coconut milk curry, Thai chicken recipe