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Home » Recipes » Green Curry Recipe

Green Curry Recipe

by Mike Hultquist · Jul 20, 2020 · 14 Comments

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Green Curry Recipe

This Thai green curry recipe is quick and easy and huge on flavor with lots of chicken, green curry paste, peppers, coconut milk and the perfect blend of seasonings.

Green Curry served hot and looking very delicious

We're cooking up a big pan of coconut curry in the Chili Pepper Madness kitchen, my friends. We love curries in our home because they're nice and spicy and really big on flavor. They're super easy to make when you have the proper ingredients on hand, and you can make them as spicy as you prefer.

I'll often whip up a quick curry chicken as a simple weeknight meal for days when we want to just sit in the backyard, stare out over the trees and catch up with each other about our days.

Today is one of our favorite curry recipes - Green Curry. If you've never tried green curry, this is one you'll want to add to your collection as a spicy food lover.

Green curry focus on lots of fresh flavors that builds from a pungent green curry, with ingredients like green chili peppers, lemongrass, basil, shallots, garlic and cilantro. You can find it in stores, though I like to make my own green curry paste recipe.

Green Curry Paste looking amazing.

So much fresher! So good in curries, stir fries, and more. Plus, I can control what goes into it. You'll find green curries in Thai restaurants, but it's so much more fun to make it at home.

So let's get cooking!

Let's talk about how we make spicy green curry, shall we?

Green curry in a pan for serving.

Green Curry Ingredients

  • Oil. 1 tablespoon olive oil, or use a neutral oil.
  • Chicken. I use 1 pound boneless chicken thighs, chopped into bite-sized pieces. Chicken breast is good to use as well.
  • Chili Peppers. Use 2-3 spicy green peppers of choice. I used a jalapeno and 2 serrano peppers, though you can use hotter or milder peppers.
  • Garlic and Ginger. Use 3 cloves garlic and 1 tablespoon thinly sliced or chopped ginger, though you can easily include more of each.
  • Green Curry Paste. I use 1/4 cup green curry paste, though you can adjust to your preferences. 
  • Coconut Milk. Use 1 can of your favorite brand, or 13.5 ounces coconut milk. Low-fat coconut milk is fine here, if preferred.
  • Stock. I use 1 cup chicken stock. You can sub in vegetable stock if you prefer.
  • Sugar. Use 1 tablespoon brown sugar, though palm sugar is more commonly used in Thai chicken curry, if available.
  • Fish Sauce. Big flavor builder. Use 2 tablespoons fish sauce, though you can add it a bit more if you'd like.
  • Peas. I use 1.5 cups snap peas, which I love, though you can use frozen peas if available.
  • Basil Leaves. I use 1 cup Thai basil leaves, chopped. If you're unable to find Thai basil leaves, use regular basil leaves.
  • To Serve. Cooked jasmine rice or cooked noodles, spicy chili flakes, fresh chopped basil or parsley
Steps to making green curry.

How to Make Green Curry - the Recipe Method

Brown the Chicken. Add the chicken and spicy chili peppers and cook for 5 minutes to brown the chicken pieces.

Cook the Vegetables and Curry Paste. Add the garlic, chopped ginger and green curry paste and cook for 1 minute, stirring, until the the flavors bloom and you can smell the wonderful curry paste and garlic.

Simmer. Add the coconut milk, chicken stock, sugar and fish sauce. Reduce heat and simmer the curry sauce for 15 minutes to let the flavors develop and the coconut milk to reduce and thicken, stirring occasionally.

Add the Peas. Stir in the snap peas and simmer for 2-3 minutes to soften them up.

Add the Basil. Stir in the Thai basil and spoon the green chicken curry over jasmine rice or prepared noodles.

Garnish and Serve. Garnish with spicy chili flakes and fresh chopped herbs.

Delicious green curry with lots of garnish.

Boom! Done! Spicy green curry is ready to serve! What do you think? Looks rather tasty, doesn't it? I love the way it smells. It drives me crazy as it sits and simmers in the pan. It's always hard for me to wait for the flavors to develop.

Makes me hungry!

Recipe Tips & Notes

  • Other Ingredients. Sometimes I like to finish my green curry with a bit of lime juice squeezed over the top for an additional pop of citrus. Bamboo shoots are a popular addition, as are Kaffir lime leaves, though they are an acquired taste. Use them if you prefer.
  • Spice and Heat Factor. The heat and overall spiciness can be controlled by your choice of chili peppers, as well as the amount of green curry paste used in the recipe. Go with hotter peppers or more of them for extra heat. You can easily double the amount of green curry paste in this recipe for extra flavor value. To your preference, my spicy food loving friends!

Storage & Leftovers

Storing your Green Curry in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate the curry promptly.

Spicy green curry in a bowl, ready to serve.

That's it, my friends. I hope you enjoy my spicy green curry recipe. Let me know if you make it. I'd love to hear how it turned out for you. Spice it up for sure.

Try Some of My Other Popular Recipes

  • Green Curry Paste
  • Chicken Saag
  • Masoor Dal – Red Lentil Curry
  • Red Curry
  • Chicken Korma
  • Spicy Chicken Vindaloo
  • Spicy Thai Curry Chicken Soup
  • Coconut Chicken Curry
  • Chickpea Curry
  • Check out all of my Curry Recipes
Spicy green curry in a bowl.

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Green Curry served hot and looking very delicious
Print

Green Curry Recipe

This Thai green curry recipe is quick and easy and huge on flavor with lots of chicken, green curry paste, peppers, coconut milk perfect seasoning blend.
Save Recipe Saved!
Course: Main Course
Cuisine: American, Thai
Keyword: chicken, curry, recipe, spicy
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Calories: 438kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
5 from 4 votes
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Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless chicken thighs chopped into bite-sized pieces (chicken breast is good to use as well)
  • 2-3 spicy green peppers I used a jalapeno and 2 serrano peppers, though you can use hotter or milder
  • 3 cloves garlic chopped
  • 1 tablespoon chopped ginger
  • 1/4 cup green curry paste
  • 13.5 ounces coconut milk 1 can
  • 1 cup chicken stock
  • 1 tablespoon brown sugar or use palm sugar, if available
  • 2 tablespoons fish sauce
  • 1.5 cups snap peas
  • 1 cup Thai basil chopped

FOR SERVING: Cooked jasmine rice or cooked noodles, spicy chili flakes, fresh chopped basil or parsley

Instructions

  • Heat the oil in a large pan or pot to medium heat.
  • Add the chicken and spicy chili peppers and cook for 5 minutes to brown the chicken pieces.
  • Add the garlic, chopped ginger and green curry paste and cook for 1 minute, stirring, until the the flavors bloom and you can smell the wonderful curry paste and garlic.
  • Add the coconut milk, chicken stock, sugar and fish sauce. Reduce heat and simmer for 15 minutes to let the flavors develop and the coconut milk to reduce and thicken.
  • Stir in the snap peas and simmer for 2-3 minutes to soften them up.
  • Stir in the Thai basil and serve over jasmine rice or prepared noodles. Garnish with spicy chili flakes and fresh chopped herbs.

Notes

Heat Factor: Medium. The heat will depend on your choice of added chili peppers.

Nutrition Information

Calories: 438kcal   Carbohydrates: 15g   Protein: 28g   Fat: 31g   Saturated Fat: 20g   Cholesterol: 110mg   Sodium: 911mg   Potassium: 750mg   Fiber: 2g   Sugar: 8g   Vitamin A: 3286IU   Vitamin C: 58mg   Calcium: 86mg   Iron: 6mg
Green Curry served hot and looking very delicious
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Scooping spicy green curry from the pan

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    Recipe Rating




  1. Kimberly says

    January 05, 2025 at 6:48 pm

    5 stars
    Made this tonight for dinner and it was absolutely delicious! I never alter a recipe until I try it as penned by the author first, but I did have to leave out the fish sauce due to family’s preference. Other than that, I would never change a thing! The green curry paste smelled so wonderful as it was cooking and tasted even better! Wow that is some good stuff! This is definitely a do-over for us! Served it over Basmati with Naan. Another fantastic recipe! Thank you!

    Reply
    • Mike H. says

      January 06, 2025 at 5:49 am

      Super. happy to hear it, Kimberly. Thanks a lot for leaving the review!

      Reply
  2. Stacy says

    April 24, 2022 at 6:36 am

    5 stars
    This the 2nd time I made this recipe. This time I used 2 jalapenos and doubled the curry amount and used chicken breast. Delicious and perfect kick. This is going in the regular rotation. My husband loves spicy food, so your website is one our main cooking site.

    Reply
    • Mike Hultquist says

      April 24, 2022 at 9:04 am

      Awesome! Thanks, Stacy!

      Reply
  3. Hanna says

    September 26, 2021 at 2:44 pm

    It was easy, but what can I use to tame down the fishy taste? The fish sauce I find is not a favorite…

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 26, 2021 at 2:57 pm

      Hanna, you can try simmering the curry sauce longer to cook out some of the fish sauce. You can also try adding in other ingredients to emphasize those over the fish sauce, like more coconut milk or brown sugar.

      Reply
  4. Paul Dunham says

    July 30, 2020 at 9:21 am

    Made this last night and used 1 jalapeño and 2 Aji Lemon chillies..!!
    Lovely bit of heat and so delicious, definitely gonna make this next time we have friends round for a meal
    Thx
    Paul

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 30, 2020 at 11:45 am

      Great! Thanks for sharing, Paul! Super happy you enjoyed it.

      Reply
  5. Jeremie says

    July 26, 2020 at 12:13 pm

    5 stars
    Hot stuff, Mike! My recipe is pretty the same, I just add Thai eggplant with it and one stem of fresh green peppercorns! yummy!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 26, 2020 at 12:27 pm

      Nice! I love the additions, Jeremie! Heading off to get myself some eggplant. =) =)

      Reply
  6. Lynette says

    July 23, 2020 at 11:32 am

    5 stars
    I had thai basil in the garden to use and made this dish last night. It was the best thai meal I've ever had! Like made me want to propose to the guy who created this recipe kind of good. The liquid reduces down and thickens to serve as a great compliment to jasmine rice. I only used 1 large jalapeno cause I'm not a hard-core pepper fanatic (sorry Mike, I know I just blew my chances with you), but it was soooo flavorful and perfect for my taste. This 5 star recipe will be in heavy rotation in my home!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 23, 2020 at 11:35 am

      Haha, thanks, Lynette! Super happy you enjoyed it! Perfect that you can easily adjust to your own preferred heat level.

      Reply
  7. Lillian Polley says

    July 20, 2020 at 3:10 pm

    Where does the chicken stock come in? This sounds delicious... can't wait to try it!
    Photography is great on your site.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 21, 2020 at 5:47 am

      Lillian, thanks! Add the chicken stock when you add the coconut milk. Enjoy!

      Reply

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