Easy Thai Green Curry made in just 30 minutes tastes just as good as takeout, with a rich, aromatic, sweet, spicy flavor and a creamy texture.
I love Thai Food, especially the classic recipes like Pad Thai, Pad See Ew and of course this tasty green curry!
Sabrina’s Thai Green Curry Recipe
Thai curries are my husband’s favorite curry because of the mild flavors and coconut milk. I’m a bigger fan of Indian curries (my heart skips a beat for Butter Chicken and Tikka Masala) because I love the strong warm spices and heavy cream. This Thai Green Curry is mild but still has so much other fresh, bold flavor, that it keeps a place in my heart I didn’t think I’d ever have. Try it today to fall in love too.
Recipe Card
Ingredients
- 1 pound chicken breast , boneless skinless, sliced thinly
- 1 tablespoon flour
- 1/4 cup canola oil , divided
- 1 carrot , peeled and thinly sliced into coins
- 1 cup snow peas
- 1 green bell pepper , thinly sliced
- 2 tablespoons green curry paste
- 2 green onions , minced (with tops)
- 3 cloves garlic , minced
- 2 teaspoons fresh ginger , minced
- 2 cups coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons white sugar
- 1 lime , juiced and zested
- 1 avocado , cut into 1" chunks
Instructions
- Toss the chicken with the flour and add to a large skillet on medium heat with half the canola oil.
- Cook for 3-4 minutes until cooked through then remove the chicken from the pan and add in the remaining canola oil.
- Add the carrots, snow peas and green bell peppers and cook for 2-3 minutes.
- Remove the vegetables to the plate with the chicken.
- Add the curry paste, cooking and stirring for 30-45 seconds.
- Add in the green onions, garlic, and ginger and keep stirring for another minute.
- Add the coconut milk, fish sauce, sugar, lime juice, and lime zest then whisk to combine.
- Cook for an additional 5-7 minutes over medium heat.
- Turn off the heat, add the chicken back into the pan with the avocado chunks and stir together gently before serving.
Nutrition
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Sabrina’s Tips
An easy trick to cut the chicken into wide, thin pieces, freeze the chicken for about one hour. Once you do, you can very easily slice the chicken very thinly against the grain. This results in chicken that looks like it was professionally sliced and since the slices are so thin, they will soften back to thawed quickly so your dish will still cook up in no time!
Table of contents
About this Recipe
For years and years I was strictly a Pad Thai girl when I went out to Thai restaurants. It wasn’t until I went with a big group of people for Thai food that we ordered family style and ordered every curry dish on the menu. The restaurant interestingly enough added avocado chunks to the green curry. Learning more about Thai curries I found that many restaurants also have Avocado curries on the menu. I tried both versions at home, but my favorite way to enjoy Thai curries is this classic green curry with added avocado chunks.
Frequent Questions
Traditional ingredients in Thai green curry paste include green birds eye chilis, galangal, garlic, shallots, lemongrass, kaffir lime peel or leaves and cilantro stems. With so many ingredients, it is highly preferable to buy a pre-made paste.
Traditionally green curry includes snow peas, carrots, baby corn and broccoli. This recipe also includes chunks of avocado.
No, of all the Thai curries, Thai green curry is among the milder of the curries. The spiciest Thai curry is red curry.
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More Delicious Styles of Curry
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One of the few recipes I’ve made that is perfect as is! Seasoning, flavor – just right.
This got RAVE reviews from my family!! They said “You definitely have to make this again!” “I hope there’s more.” and “BETTER than I’ve had at restaurants.” Now posted on my “Family 5 Star Favorites ” board!!! Easy enough for weeknights…fancy enough for special dinners. Thank you for sharing this winning recipe. AND I’m a Pinterest enthusiast making recipes daily from here…yet this is the FIRST review I’ve ever left!!!
Wow!! Thank you so much. It truly makes me happy when I see so many people enjoying the recipes. It’s a honor to make your Family 5 star Favorites board.
Very good – Thanks for sharing the recipe!
This is not only the best Thai I have cooked, but also the best I have eaten. My daughters’ Godmother is Lao and has cooked and taught me to cook some really amazing dishes. My family loved it, as well. Loaded with flavor. I will make this again and again.
Thank you so much for the kind words! I really appreciate the 5 star rating.
This is not only the best Thai I have cooked, but also the best I have eaten. My daughters’ Godmother is Lao and has cooked and taught me to cook some really amazing dishes. My family loved it, as well. Loaded with flavor. I will make this again and again.
I’m so glad you all enjoyed it, Leslie.
This is the best Thai Green Curry ever! I have made it dozen of times and its always great. Quick, easy and tasty!
Wow, I’m glad it’s such a hit with you! I appreciate you taking the time to come back and let me know, Rafal.
This was amazing! Been missing my favorite take out place for green curry so thought I’d try making it myself. This was exactly what I wanted. Doubled it for my family. So good!
That’s awesome! I’m so glad you decided to give it a try.
Do you use the canned coconut milk or the fresh in the carton coconut milk? Thanks!
Canned coconut milk, hope you enjoy it!
1. Where do you get your paste from? Every paste I try doesn’t have the right flavor and is way too spicy vs the mild sweetness of what I get at the restaurant
2. Did you add any coloring to make yours so green? Mine always comes out much more yellow orBland.
Thank you!
I use Mae Ploy curry paste. I didn’t add anything to the coloring, it all comes from the paste. Enjoy!
I don’t have green curry paste but I have the green curry simmer sauce from Trader Joe’s, I might have to try it with that so I can have it today! I have never had green curry and I love avocado so I am intrigued!
I’ve never used that before so I’d love to know how it turns out. Enjoy!
It’s much better without the chicken. Receipt is perfect, except for the chicken.
There is a correction to be made. The green curry itself is the spiciest of all the curries.
The red curry is simply red in color and is wrongly associated to spicy or danger because it is red, but it contains paprika that makes it very red and no spice to it. I make myself curries blends, many are red and non spicy for my wife.
Very upset I have been sitting here for a while trying to figure out this recipe I do not understand how step one is remove the chicken from the pan ????
Oh no! I’m so sorry. It looks like there was a glitch in the recipe card. Thanks for letting me know. I’ve edited it so hopefully it sticks.
Made this the other night- we were blown away at how good it is!
Sorry……I thought my first comment didn’t go through so I added a second one. The recipe deserves both of them anyway!!!
I’m so glad you guys enjoyed it! Thanks for the 5 star rating!
We made this for dinner a couple nights ago, and were blown away with how incredibly delicious it is! Thanks for a great recipe…….can’t wait to try the pad Thai.
Love all that green goodness! I have to try this out soon!
Thank you!
Get in my belly! This looks so good.
Thanks Erin!
Love quick and delicious meals!
So great in a pinch!
I love all the amazing flavors in this dish!! Can’t wait to try it!!
Enjoy!
I love the addition of avocado in this curry–that creaminess adds just the right amount.
We love takeout Thai food. I can’t wait to make our favorites at home!
I really like the ingredients in your Thai green curry. I’m positive I would love this dish!
Thanks Renee!
This sounds so good, love the flavor profile!