Thai Green Curry with Chicken Recipe

Thai Green Curry with Chicken Recipe

You can substitute 2 heaping tablespoons of store-bought green curry paste for the homemade paste in this recipe.

You can also substitute regular sweet basil if Thai basil is hard to find.


For the green curry paste:

  • 2 teaspoons cumin seed, lightly toasted
  • 2 teaspoons coriander seed, lightly toasted
  • 2 medium mild green chilies, seeded and chopped
  • 1 medium shallot, chopped
  • 3-inch piece ginger, peeled and chopped
  • 2 cloves garlic
  • Zest of 1 lime
  • 4 fresh makrut (kaffir) lime leaves, torn
  • 1 5-inch piece lemongrass, pale yellow portion only, chopped
  • 1 bunch cilantro stems (reserve the leaves for the curry)
  • 1 teaspoon fish sauce

For the chicken curry:

  • 1 pound boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil
  • 1 shallot, sliced thin
  • 1 can whole coconut milk, shaken
  • 1 medium bell pepper, cut into strips (or use a mix of colors as I did here)
  • 1/2 pound green beans, ends trimmed
  • 1/4 cup chopped Thai basil leaves, plus whole leaves for garnish
  • 1/4 cup chopped cilantro leaves
  • 4 large lime wedges, to serve
  • Cooked white or brown rice, to serve (optional)


1 Toast the spices for the curry paste: Set a small skillet over medium heat. Add the cumin and coriander seeds and toast, shaking the pan often until the spices have darkened slightly and are fragrant, 1 to 2 minutes.

Set aside to cool, and then grind with a mortar and pestle or in a spice grinder.

2 Make the green curry paste: Pulse to combine the cumin, coriander seed, and remaining curry paste ingredients in the bowl of a food processor. Scrape down sides, then process continuously until the mixture is smooth. Spoon into a container with a lid and refrigerate until needed.

This paste is best used right away, but will keep in the fridge for 3 days; it makes enough for two recipes and can also be frozen.

3 Sear the chicken: Salt the chicken on both sides, then slice across the grain into 1/2-inch thick strips. Set a large skillet over high heat. Add the coconut oil, and then chicken.

Sear until golden on all sides, about 5 minutes total. (It’s fine if the chicken is not totally cooked through at this point.) Transfer the chicken to a plate.

4 Prepare the coconut curry: Lower the heat to medium high. Add shallot and cook for 1 minute. Stir in 2 heaping tablespoons of the green curry paste and cook 1 minute more.

Add 1/4 cup of the coconut milk, stirring well to scrape up any brown bits. Then add remaining coconut milk and bring mixture to a gentle boil.

5 Simmer the curry with chicken and veggies: Add chicken pieces, sliced peppers, and green beans. Reduce the heat to medium-low and cook at a gentle simmer for 20 minutes.

At the end of cook time, stir in cilantro and basil.

6 Serve the curry: Serve over rice. Garnish with fresh basil leaves and a lime wedge.


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