• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Home
  • Recipes
  • About
  • Contact
  • Press
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×
You are here: Home / All Recipes / Chicken / Thai Green Curry Chicken

Thai Green Curry Chicken

January 19, 2016 Updated September 15, 2021 by Lisa 5 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe
pinterest pin: thai green curry chicken in a cast iron skillet with sliced red peppers in the middle for garnish
Here's a quick and easy recipe for flavor-packed Thai Green Curry Chicken. A can of coconut milk and a jar of Thai green curry paste brings authentic Thai flavors to this simple, one pan, chicken and vegetable curry. A great dish for the weekly dinner rotation.
 
Cast iron skillet filled with Thai green curry chicken and snow peas. Garnished with red pepper rings.
 
After spending a week in the kitchen developing a recipe for Thai steamed fish  I wasn't quite ready to leave the land of coconut milk and curry and my thoughts turned to a longtime favorite dish: Thai green curry chicken. This dish has been a family dinner staple in our weekly rotation for years and I've shared the recipe with countless friends way before I had a food blog. It's about time I share it here!
 
It's saucy and flavorful and brings happiness to everyone at the table and also to the cook, because it's a cinch to throw together!

HOW TO MAKE THAI GREEN CURRY CHICKEN

Something I've learned over the years is that you can make a very delicious Thai green curry dish with little more than store-bought Thai green curry paste and a can of coconut milk. Adding aromatics like onions and ginger, and fresh herbs like basil and cilantro, takes the dish to even higher heights of deliciousness.
  • For this recipe everything is cooked in one pan. I use my cast iron skillet.
  • Sliced boneless chicken breasts are sautéed with onions, garlic and ginger and then simmered with coconut milk, basil, cilantro, ginger and a good amount of flavor-packed Thai green curry paste.
  • Fresh snow peas are added towards the end and cooked for a short time, so they are bright green and crisp
  • Once you have everything chopped and cans opened, it takes only 15 minutes to cook this curry dish
  • Serve Thai green curry chicken with steamed white rice on the side to soak up all the fragrant curry sauce.
 
Fresh ginger, coconut milk and basil are the base of this fragrant Thai green curry chicken recipe. Fluffy white rice is all you need to complete the meal. Perfect for weeknights when you want something quick and delicious.

Which Thai Green Curry Paste is the Best?

As I mentioned, I've been really pleased with using store-bought Thai curry paste for this recipe.
I've gotten great results with Maesri Thai Green Curry Paste and with Thai Kitchen Green Curry Paste. The Maesri is spicier than the Thai Kitchen so I recommend that you add a tablespoon at a time to your sauce and test for your desired degree of heat. 
 
There's a wonderful harmony of complex flavors in the sauce – a quality that is prized in Thai Cuisine.
 
Fresh ginger, coconut milk and basil are the base of this fragrant Thai green curry chicken recipe. Fluffy white rice is all you need to complete the meal. Perfect for weeknights when you want something quick and delicious.

If you’re a fan of Thai food, here are a few more delicious Thai recipes to try:

  • Royal Thai Crab Cakes
  • Thai Steak and Noodle Salad
  • Thai Coconut BBQ Ribs
  • Thai Noodle Salad Bowls with Spicy Peanut Sauce
 
Here's the Thai Green Curry Chicken Recipe. As always, I would love to hear back from you. If you try this recipe, I hope you'll come back to leave a star rating and a comment so I know how it turned out for you.
 
Print

Thai Green Curry Chicken with Snow Peas

Fresh ginger, coconut milk and basil are the base of this fragrant Thai green curry chicken recipe. Fluffy white rice is all you need to complete the meal. Perfect for weeknights when you want something quick and delicious.
Print Recipe

★★★★★

5 from 2 reviews

Chicken and snow peas in a fragrant spicy Thai curry sauce.

  • Author: Lisa
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4-5 1x
  • Category: Lunch or Dinner
  • Method: Sauté
  • Cuisine: Thai
  • Diet: Gluten Free

Ingredients

Scale
  • 2 tablespoons olive oil or coconut oil
  • 1 medium yellow onion, halved and thinly sliced
  • 1 ½ tablespoons minced fresh ginger root (from a 2-inch piece)
  • 1 ½ pounds boneless, skinless chicken breasts, sliced crosswise into ½-inch pieces
  • 1 can unsweetened coconut milk
  • ½ cup low salt chicken broth
  • 3 tablespoons store-bought Thai Green Curry Paste*
  • 1 teaspoon brown sugar
  • 1 teaspoon Thai fish sauce
  • 1-2 red chili peppers, seeds and ribs removed, finely chopped - I love using red fresno peppers. Thai red chilies or red jalapeño peppers are also great choices.
  • ⅓ cup packed fresh basil leaves, roughly chopped
  • 2 tablespoons chopped cilantro leaves
  • 8 ounces snow peas (about 2 ½ cups), stringed
  • 6 green onions, trimmed and thinly sliced crosswise
  • Optional Garnish:
  • Additional chili peppers, sliced crosswise
  • A sprinkle of slivered basil
  • Suggested Accompaniment
  • Cooked white rice
  • *Note: See post for green curry paste recommendations. Also note that store-bought curry pastes differ dramatically in heat, so add 1 tablespoon at a time and test for your desired amount of heat.

Instructions

  1. Heat oil in a large skillet or wok over medium-high heat until hot but not smoking. Stir-fry onion and ginger for two minutes or so, until fragrant. Add sliced chicken and stir fry for 3-4 minutes until it all loses its pink color. Transfer chicken and onions to a bowl and set aside.
  2. Add coconut milk, chicken broth and curry paste to the skillet. Bring to a boil. Lower to a gentle simmer and cook for 3 minutes or so, to thicken the sauce. Stir in sugar, fish sauce, basil, cilantro and chopped chili peppers. Return chicken to skillet and cook, stirring, for a minute. Add snow peas and simmer gently for 3-4 minutes longer, or until chicken is cooked through. Remove from heat. Stir in scallions. Season with a little salt, to taste.
  3. Serve with rice and garnish with chili peppers and basil, if you like.

Keywords: coconut curry chicken and snow peas, Thai green chicken curry with snowpeas

« Thai Steamed Fish in Coconut Sauce
Spicy Chicken Jambalaya with Sausages and Green Beans »

Filed Under: All Recipes, Asia, Chicken, Cooking Light, Lunch and Brunch, main course, Quick and Easy, Thailand Tagged With: dairy-free, easy weeknight dinner, gluten-free, stir-fry

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Roslyn

    June 04, 2021 at 3:32 am

    Have made a similar one in past yet I must say yours was more delicious Thank you happy camper now

    Reply
  2. Jeanne Mariaca

    February 16, 2017 at 9:23 pm

    This is the very first time I have felt compelled to leave a comment about a recipe. This was so incredibly amazing, and could not have been easier to prepare. My husband could not believe I made it. We regularly go to an Asian restaurant for this dish and now I can make it at home, for a lot less money ! Thanks for making my family so happy tonight ! Next I am going to make the white chicken chili for a party - I hope I have the same level of success!

    ★★★★★

    Reply
    • Lisa

      February 17, 2017 at 10:28 am

      I'm so happy to hear that you and your family enjoyed the Thai Green Curry. Thank you so much for taking the time to leave a comment Jeanne! It's so great to know when one of my recipes is appreciated. I hope you have the same experience with the chicken chili. I'd love to hear how it goes!

      Reply
  3. Julius Svoboda

    February 26, 2016 at 3:56 pm

    This was a real hit. The family loved it so much I tried it with red curry paste and it was again outstanding.

    ★★★★★

    Reply
    • Lisa

      February 26, 2016 at 4:25 pm

      Hi Julius! I'm so glad you and the family enjoyed the green curry chicken. I'm curious - did you find the red curry paste to be milder than the green or about the same level of heat? Thanks so much for letting me know how it turned out!

      Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

MOST POPULAR RECIPES

  • Ottolenghi's Roast Chicken with Za'atar and Sumac
  • Award Winning White Chicken Chili
  • Eddie's Award Winning Chili
  • Indian Lamb Biryani
  • The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • Healthy Shepherd's Pie
  • Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

  • 60
434 shares