Thai Green Chicken Curry | Restaurant Style Thai Green Curry Recipe
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Chicken thighs – 500 gms, skinless & boneless
  • Thai green curry paste – 50 gms / 3 tbsp
  • Coconut milk – 1 & ¾ cup
  • Brown sugar – 2 tbsp (can be substituted with white sugar)
  • Fish sauce – 2 to 3 tbsp
  • Kaffir lime leaves – 4 to 5 (I used dry)
  • Fresh Thai basil leaves – 1 cup, tightly packed, thinly sliced into juliennes (Please do not substitute with Italian basil)
  • Zucchini – 1, large
  • Red bell pepper – 1, medium
  • Chicken stock/water – 1 cup or as required
  • Vegetable/canola oil – 2 tbsp
  1. Cut the chicken thighs into 1-inch pieces. Wash and drain out all the water. Cut the zucchini into 2-inch long strips. Cut the bell pepper into 2-inch long strips.
  2. Heat the oil in a large skillet. Once oil is hot, add the chicken cubes and sauté them for 8 to 10 minutes on medium heat.
  3. Now add the Thai green curry paste and half a cup of coconut milk. Keep sautéing the chicken with curry paste and coconut milk on medium flame. Coconut milk will turn thicker and eventually get absorbed by chicken cubes.
  4. Continue sautéing until the chicken is browned on all sides. Then add the zucchini and bell pepper. Saute them on medium for 5 to 8 minutes.
  5. Now pour the remaining coconut milk and chicken stock. Stir to mix well. Bring it to boil.
  6. Add fish sauce, sugar and lime leaves. Give a good stir. Fish sauce will season the curry, hence no extra salt will be required.
  7. Simmer the Thai green chicken curry for 10 to 15 minutes or until the chicken is completely cooked and tender. Check the seasoning and adjust if needed by adding little more fish sauce.
  8. Remove from heat and add the Thai basil leaves. Give a good stir to mix the basil leave uniformly with the curry. Your flavorful Thai green chicken curry is ready! Serve it warm with Jasmine rice and extra chillies on the side! Enjoy!
Recipe by Flavor Quotient at