If you love Thai food, this homemade Thai green chicken curry is one recipe you have to try! There’s something so special about making your own curry paste from scratch. The fresh lemongrass, garlic, ginger, cilantro, basil, and lime come together to create a fragrant, vibrant paste that gives this curry its beautiful flavour.
Simmered in creamy coconut milk with tender pieces of chicken and colourful vegetables, this dish is the perfect balance of savoury, sweet, zesty, and spicy. And the best part? You can adjust the heat to your liking and add whatever vegetables you have on hand.
I love serving this curry over fluffy jasmine rice, topped with fresh basil and a little extra chili for those who enjoy some heat. Homemade Thai comfort food at its best!
Making your own green curry paste is easier than you might think, and once you try it, you may never want to go back to store-bought. I hope you give this recipe a try and enjoy it as much as we do!
my favorite brand for coconut milk Chaokoh
Homemade Thai Green Curry Paste
Ingredients
- 2 stalks lemongrass
- 4 garlic cloves
- 1–2 jalapeños, seeded and chopped
- 1 medium shallot, sliced
- 1 handful fresh cilantro
- 1 handful fresh basil
- Zest and juice of 1 lime
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 pieces fresh ginger, approximately 1 cm each
- ¼ tsp turmeric
- 1 tsp fish sauce
- 2 tbsp vegetable oil
- 2 tbsp water
Instructions
- Prepare the lemongrass by smashing the stalks with the back of a knife to loosen the tough outer layers. Remove the outer layers, then finely chop the tender inner parts.
- Add the lemongrass and all the remaining ingredients to a food processor.
- Process until you have a fine, fragrant paste, scraping down the sides as needed.
Your homemade Thai green curry paste is ready!
Thai Green Chicken Curry
Ingredients
- 2.6 lb chicken thighs and chicken breast, cut into strips
- 2 tbsp vegetable oil
- 2 cans (13.5 oz each) coconut milk, divided
- 1 tbsp coconut palm sugar (or brown sugar)
- 2–3 tbsp fish sauce, plus more to taste
- 2 carrots, peeled and sliced into discs
- 8 oz brown mushrooms, sliced
- 1 red bell pepper, sliced into strips
For serving:
- Steamed jasmine rice
- Fresh basil leaves
- Fresh chili, optional
Instructions
- Cook the curry paste. Heat 2 tablespoons of vegetable oil in a large pan over medium-low heat. Add the homemade green curry paste and cook for about 30 seconds, stirring constantly to release its fragrant aromas without burning it.
- Add the first can of coconut milk. Pour in one 13.5 oz can of coconut milk. Stir well and let it simmer gently for 2–3 minutes, stirring occasionally, until the sauce begins to reduce slightly.
- Build the curry sauce. Add the second can of coconut milk, coconut palm sugar, and 2 tablespoons of fish sauce. Stir everything together, cover, and simmer gently for another 2–3 minutes.
- Add the chicken. Stir in the chicken strips and cook uncovered over low heat until the chicken is almost cooked through and no longer looks pink on the outside.
- Add the vegetables. Add the sliced carrots and mushrooms. Cover and simmer for another 3–5 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Add the bell pepper. Stir in the red bell pepper and cook uncovered until it is tender but still has a little bite. This helps preserve its colour and texture.
- Taste and adjust. Taste the curry and add more fish sauce if needed. I added an extra tablespoon to mine for a little more saltiness and depth of flavour.
- Serve. Spoon the curry over steamed jasmine rice and garnish with fresh basil and sliced chili, if desired.
Notes and tips
- Adjust the heat: Start with one seeded jalapeño for a milder curry, or use two if you prefer more heat.
- Make it your own: Thai green curry is wonderfully versatile. Baby eggplant is especially delicious, but you can also add eggplant, green beans, bamboo shoots, or other vegetables you enjoy.
- Season to taste: Fish sauce adds saltiness and that distinctive savoury flavour, so add it gradually until the sauce tastes just right.
- Don’t overcook the vegetables: Add quicker-cooking vegetables toward the end so they retain their colour and texture.
Serve with jasmine rice and enjoy every spoonful of this fragrant, creamy, homemade Thai green chicken curry!