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.
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.
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 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
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.
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!
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
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 Recipe
- 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
- 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.