Drop the takeout menu and make this rich and creamy coconut chicken curry at home instead! Deliciously fragrant and full of punchy flavours, this homemade Thai green curry can be made in 20 minutes using either store bought or homemade curry paste and tastes better than what you’ll find in any restaurant!
This delicious Thai green curry recipe features tender pieces of chicken and vegetables, simmered in a vibrant coconut curry sauce. Made mild or spicy to suit your taste, the result is an incredibly aromatic dish that everyone will love. Perfect for a quick midweek meal or entertaining!
After taking a Thai cooking class a few years ago, I’ve become hooked on making Thai inspired dishes at home! With the right ingredients, it is surprisingly easy to make your own Thai food at home which will rival any good restaurant. Try this easy recipe with chicken, turkey or fish, or even entirely meat free! Whichever way you choose, the creamy coconut sauce is so irresistible, especially when served with steaming basmati rice or homemade fried rice.
Keep some homemade curry paste in the freezer for a speedy, 20-minute dinner whenever the craving hits. Or, use a store-bought curry paste with a few tweaks! You’ll love the colour, spice and fragrance in this tasty chicken curry.
Why you’ll love this recipe
- Quick and easy – you’ll need one pot and around 20 minutes.
- Dietary restriction friendly – this recipe is gluten free, dairy free and nut free.
- Healthy – made from scratch using fresh ingredients.
- Family friendly – mild enough for the whole family to enjoy, or increase the heat if that’s your thing!
What you’ll need
While I’ve made this recipe using chicken, there’s no rules about what goes into a Thai green curry. Switch the chicken out for your protein of choice, or skip the meat and replace it with your favourite vegetables! Please not that this dish uses both shrimp and fish paste, which is not suitable for vegetarians.
The green curry paste can be made ahead, or use a store bought jar if you’re short on time.
Ingredients for creamy coconut chicken curry;
(Ingredient quantities and the full method can be found in the recipe card below);
- Green curry paste. For a homemade version and tips on the type of ingredients to use, see the recipe here. My curry paste recipe yields enough for around 4-6 curries, depending on how hot you like it! Keep the excess in the freezer, portioned off for easy dinners when required. Store bought green curry paste works well here too, if you don’t have time for the homemade version. And you can tweak the ingredients to really bring out the flavours.
- Oil. Canola or vegetable oil, or ghee if available.
- Onion.
- Eggplant. I love the texture of eggplant in curries. They are also perfect for soaking in the flavour of the curry sauce!
- Bamboo shoots. These can be found in most supermarkets and Asian grocers.
- Other veggies of choice. Try snow peas, broccoli or baby corn!
- Coconut milk or cream. Full fat will give the sauce the most flavour and creaminess. Low fat coconut milk can be used if you are conscious of calories, however you will notice a difference in texture and flavour.
- Palm sugar is used to balance the salty and spicy flavours in the dish. Regular sugar can also be used in equal quantities, if palm is not available.
- Chicken. Breast or thigh can be used. Thigh fillets stay tender and juicy, even after simmering in the coconut curry sauce. Or, super-thin strips of breast can be used and added towards the end to keep them tender.
- Thai basil leaves. I use regular basil when I can’t get proper Thai basil.
- Kaffir lime leaves. I love my kaffir lime tree, it comes in so handy! But the leaves can also be found in most supermarkets and grocers. If you can’t find it, use a little extra lemongrass or some lime zest. You can also keep the leaves in the freezer!
- Fish sauce and soy sauce to add the salty flavour.
And, to serve;
- Rice – use basmati or jasmine rice. Or, try it with some homemade fried rice!
- Lime wedges – for freshness.
Step by step instructions
When making this creamy coconut chicken curry, it is easiest to have all of the ingredients pre-chopped and measured, ready to add to the sauce when required.
Step 1. Fry off the curry paste in a hot pan or wok with a little oil. Stir the curry paste over the heat for 1-2 minutes, until sizzling and fragrant.
Step 2. Add the chopped onion and eggplant and any other veggies and stir fry for 1-2 minutes. If using thigh fillets, add the chicken pieces and stir fry until browned, but not completely cooked through.
Step 3. Add the coconut milk, chopped kaffir lime, palm sugar and bamboo and simmer, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through. **If using chicken breast, paper-thin slices can be added to the simmering sauce towards the end, and cooked through in the sauce.
Step 4. Add the torn basil leaves and stir until wilted. Taste the sauce and add the fish sauce and soy sauce to taste.
The consistency of the sauce can be adjusted by the amount of coconut milk used. I add more coconut milk, because we like the extra sauce to soak into the rice! But you can add less, if you prefer. For a spicier curry, add more curry paste, to taste.
Handy tips
- Where possible, use a good quality, homemade curry paste. If using a store-bought curry paste, you may need to make a few tweaks to the overall flavour by adding some lemongrass, kaffir lime and maybe some additional ginger and garlic. Fish sauce and soy sauce are added at the end, to add a final balance.
- Make the curry sauce mild or hot, depending on your taste! The amount of curry paste added and the type of chillies you use will determine the heat. Regular, mild green cayenne peppers can be used for a milder flavour, and jalapeno and Thai chillies for more heat.
- To save time, make a large batch of curry paste (my recipe makes enough for around 4-6 curries) and store it in portions in the freezer, ready to throw into a quick curry in no time!
- Freeze excess curry paste in small containers or even ice cube trays for next time.
- If using chicken breast, slice the pieces almost paper-thin and add them to the simmering sauce to cook towards the end to avoid tough chicken. I learnt this trick when I took a Thai cooking class. It cooks the chicken through, while leaving it so tender.
- Taste the curry sauce at the end before adding the fish and soy sauce and add 2-3 tsp, tasting as you go until the sauce is balanced.
- If you prefer sweeter curry, add a little more palm sugar. For sauce that is too salty, add a squeeze of lime. And if your sauce is too spicy, add more coconut milk.
Related recipes
If you love this chicken curry, then you’ll love these other easy homemade takeaway-style recipes!
Or, try these other takeaway recipes that you can make at home!
If you try this creamy coconut chicken curry, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Creamy Coconut Chicken Curry
Ingredients
- 2 tbsp vegetable oil or ghee
- 4-5 large tbsp green curry paste see the recipe here, or use store bought green curry paste.
- 1 large brown onion peeled and sliced
- ½ eggplant diced
- 600 grams chicken breast around 2 medium sized chicken breast fillets (skin off) or use chicken thigh instead. Thighs are cut into small pieces, or breast into very thin pieces.
- 1 ½-2 cans coconut milk around 3-3 ½ cups.
- ½ cup bamboo shoots canned
- 2 tsp palm sugar crushed. Or, use white sugar instead
- 3 kaffir lime leaves finely chopped. Or, use some lime zest instead.
- handful Thai basil leaves roughly torn
- 4 tsp fish sauce
- 2-3 tsp light soy sauce
To serve
- steamed basmati, jasmine or homemade fried rice.
Instructions
- Heat the oil in a large saucepan over medium heat. Add the curry paste and cook until fragrant (around 1-2 minutes).
- Add the onion and eggplant and stir fry for 1-2 minutes. If using chicken thigh, add it to the pan and stir until browned, but not cooked all the way through. Add the coconut milk and bamboo shoots and bring to a simmer.
- Add the palm sugar and kaffir lime leaves. If using chicken breast, add the thinly sliced pieces and cook, stirring, until the chicken is completely cooked through in the sauce. Add the torn basil and stir.
- Taste the sauce and add the fish sauce and soy sauce to taste, until the sauce is balanced.
Notes
- Where possible, use a good quality, homemade curry paste. If using a store-bought curry paste, you may need to make a few tweaks to the overall flavour by adding some lemongrass, kaffir lime and maybe some additional ginger and garlic. Fish sauce and soy sauce are added at the end, to add a final balance.
- Make the curry sauce mild or hot, depending on your taste! The amount of curry paste added and the type of chilis you use will determine the heat. Regular, mild green cayenne peppers can be used for a milder flavour, and Thai chillies for more heat.
- To save time, make a large batch of curry paste (my recipe makes enough for around 4-6 curries) and store it in portions in the freezer, ready to throw into a quick curry in no time!
- Freeze excess curry paste in small containers or even ice cube trays for next time.
- If using chicken breast, slice the pieces almost paper-thin and add them to the simmering sauce to cook towards the end to avoid tough chicken.
- Taste the curry sauce at the end before adding the fish and soy sauce and add 2-3 tsp, tasting as you go until the sauce is balanced.
- If you prefer sweeter curry, add a little more palm sugar. For sauce that is too salty, add a squeeze of lime. And if your sauce is too spicy, add more coconut milk.
Andrea says
Thank you so much. Mine is still cooking but smells and tastes beautiful. Gracias
Andrea Geddes says
Hi Andrea! I’m so glad to hear that you’ve enjoyed this recipe. Thanks so much for trying it and for taking the time to let me know how you went 🙂