Thai green chicken curry
A vibrant Thai green chicken curry packed with tender vegetables and bold flavors, simmered to perfection in coconut milk.
Updated : 19 June, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Vegetable oil
2 tablespoon
Curry paste
6
Chicken thighs
400 milliliters
Coconut milk
2 tablespoon
Fish sauce
1 tablespoon
Sugar
handful
Green bean
handful
Asparagus
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat oil in a wok over high heat until it begins to smoke. Add the green curry paste and stir-fry for 1-2 minutes until the aroma intensifies.
Step 2
Remove bone and skin from chicken thighs and cut the meat in strips. Toss it in the pan and stir until they are fully coated in the paste. Continue stir-frying for another 1–2 minutes, allowing the chicken to brown on all sides.
Step 3
Pour in the coconut milk, fish sauce, and sugar, stirring everything together. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 8-10 minutes, or until the sauce has thickened.
Step 4
Stir in the green beans and asparagus and simmer for an additional 2-3 minutes until the vegetables are just tender. Adjust the seasoning with salt and pepper to taste.
Step 5
You can serve this curry with fluffy boiled rice.