Go Back
Bowl of thai green curry with a wooden spoon in the bowl. A side of white rice and an eggroll are next to the bowl.

Thai Green Curry

5 from 1 vote
The easiest Thai green curry ever, and it tastes just as good as the restaurant!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 2 14 oz cans coconut milk see notes for link to coconut milk
  • 2 4 oz cans green curry paste see notes for link to curry paste
  • 1.5 lbs boneless skinless chicken thighs cut into 1 inch pieces
  • 1¼ cup chicken broth
  • 2 tbsp + 2 tsp brown sugar
  • 1½ tbsp fish sauce
  • 2 green bell peppers diced in larger chunks
  • 1 8 oz can sliced bamboo shoots
  • 1 8 oz can sliced water chestnuts
  • 1 cup fresh Thai basil chopped
  • salt as needed
  • jasmine rice for serving

Method
 

  1. To start, in a large cast iron pot bring 1 can of coconut milk to a simmer. Stir frequently until simmering and then add in 1 can of the green curry paste. Stir together until they are combined. At this point I add in my second can of green curry paste. However - this does make the curry pretty spicy in my opinion. You may want to wait and see how much you add of the second can. Start with half of the second can and work your way up.
  2. Once the coconut milk and curry are well combined and simmered for a few minutes, add in the cut up chicken thigh. Stir to coat the chicken in the milk/curry mixture.
  3. Next add in second can of coconut milk, chicken broth, sugar, and fish sauce. Bring to a simmer and let cook for 10-15 minutes until the chicken is cooked through. The internal temperature of your chicken should be 165 degrees Farenheit.
  4. Once the chicken is done, add in the green bell pepper, water chestnuts, and bamboo shoots. Cook for another 5 minutes so the veggies get heated up. *You can do other veggies here if you want. Think eggplant, canned baby corn, etc.
  5. Now turn off the heat and add in the Thai basil. I used my kitchen scissors to cut up the basil into small pieces and stirred them right in. Taste the broth and adjust the seasoning as needed, I added 1/2 teaspoon of salt to mine and it was perfect. If the curry flavor is not strong enough for you, add in more of the second can if you reserved any and let it mix through for a few minutes.
  6. Serve this delicious curry over jasmine rice and an egg roll on the side. Enjoy!

Notes

**Coconut milk I used: Aroy-D Coconut milk. Look at the top of this post for the link.
**Green Curry Paste: Maesri Green Curry paste. Look at the top of this post for the link.