Thai Green Curry – A flavorful mix of tender chicken, coconut milk, and aromatic spices, this curry comes together in under an hour for a comforting, restaurant-worthy dinner at home.

Thai green curry is one of those dinners that makes you feel like you’ve pulled off something special without spending hours in the kitchen.

 

The sauce is creamy, a little spicy, and packed with layers of flavor from coconut milk, curry paste, and fresh aromatics. You get tender bites of chicken in every spoonful, and the whole thing comes together in under an hour—perfect for a weeknight that still deserves a good meal.

I like to ladle it over a bowl of Instant Pot Jasmine Rice so the sauce soaks into every grain, then top it with a scatter of fresh cilantro for brightness.

What You’ll Need

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• Boneless Skinless Chicken Breasts – can use chicken thighs if you prefer
• Soy Sauce
• All-Purpose Flour
• Canola Oil
• Green Curry Paste
• Green Onions
• Garlic
• Fresh Ginger
• Coconut Milk
• Fish Sauce
• Soy Sauce
• Sugar
• Cilantro

How To Make Thai Green Curry

1. Coat the chicken – Toss bite-sized chicken pieces with soy sauce and flour until evenly covered.
2. Brown the meat – Sear the chicken in hot oil over medium-high heat until lightly golden, then remove from the pan.
3. Cook the aromatics – Lower the heat, stir in curry paste until fragrant, then add green onions, garlic, and ginger to soften.
4. Combine and simmer – Return chicken to the skillet, add coconut milk, fish sauce, soy sauce, and sugar, then let simmer until the chicken is cooked through and flavors meld.
5. Serve and garnish – Spoon over rice, sprinkle with fresh cilantro, and serve warm.

Recipe Tips & Tricks

• Cut chicken evenly – Keeping pieces the same size helps them cook at the same rate and stay tender.
• Adjust curry paste to taste – Use less for a milder dish or add extra for more heat and flavor depth.
• Don’t skip browning the chicken – A quick sear adds flavor and helps lock in moisture before simmering.
• Use full-fat coconut milk – It creates a richer, creamier sauce that coats the chicken and rice beautifully.
• Swap proteins if desired – Try shrimp, tofu, or thinly sliced beef for a different twist on the curry.
• Add vegetables for variety – Bell peppers, zucchini, or snap peas work well without altering the base flavors.
• Serve with fresh herbs – Cilantro or Thai basil adds brightness and balances the richness of the sauce.

Storage

 Store leftovers it in an airtight container in the refrigerator for up to 3 days, then warm gently on the stove or in the microwave. I like to reheat on the stove over medium heat, adding a splash of coconut milk if the sauce has thickened.

More Tasty Chicken Dinners

• Creamy Garlic Chicken
• Chicken Wild Rice Casserole
• Orange Chicken
• Spicy Chicken Stir Fry
• Butter Chicken