Thai Green Curry

Easy Thai Green Curry made in just 30 minutes, full of coconut milk, ginger, garlic, snow peas, avocado chunks and more is the perfect Thai takeout dish made at home!

We love Thai food including out two favorite Thai recipes, Easy Pad Thai and Pad See Ew (Thai Stir Fried Noodles).

 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 bold warm spices and heavy cream.

This Thai Green Curry is so mild and fresh though, that It keeps a place in my heart I didn’t think I’d ever have. For years and years I was strictly a Pad Thai girl when we’d go out to Thai restaurants. It wasn’t until we 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.

Thai Green Curry

How to cut chicken thinly:

To cut chicken thinly against the grain for 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 a piece of thick paper, wide but thin. Since the slices are so thin it will still soften back to thawed quickly.

What is in green curry paste?

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.

What vegetables can you put in a Thai Green Curry?

Traditionally thai green curry includes snow peas, carrots, baby corn and broccoli. This recipe also includes chunks of avocado.

Is Thai Green Curry spicy?

No, of all the Thai curries, Thai green curry is among the milder of the curries. The spiciest Thai curry is red curry.

Thai Green Curry

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Easy Thai Green Curry Recipe

Easy Thai Green Curry made in just 30 minutes, full of coconut milk, ginger, garlic, snow peas, avocado chunks and more is the perfect Thai takeout dish made at home!
Yield 4 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Author Sabrina Snyder

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 snowpeas
  • 1 green bell pepper thinly sliced
  • 2 tablespoons green curry paste
  • 2 green onions with tops minced
  • 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, cooking 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

Calories: 630kcal | Carbohydrates: 24g | Protein: 29g | Fat: 49g | Saturated Fat: 24g | Cholesterol: 73mg | Sodium: 517mg | Potassium: 1117mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4275IU | Vitamin C: 54.4mg | Calcium: 75mg | Iron: 5.5mg
Keyword: Thai Green Curry
Thai Green Curry Recipe
Quick and Easy Thai Green Curry

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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!!!

    1. 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.

  2. 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.

  3. 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.

  4. This is the best Thai Green Curry ever! I have made it dozen of times and its always great. Quick, easy and tasty!

    1. 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.

  5. 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!

  6. 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!

    1. I use Mae Ploy curry paste. I didn’t add anything to the coloring, it all comes from the paste. Enjoy!

  7. 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!

  8. 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.

  9. 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 ????

    1. 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.

    1. Sorry……I thought my first comment didn’t go through so I added a second one. The recipe deserves both of them anyway!!!

  10. 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.

  11. I love the addition of avocado in this curry–that creaminess adds just the right amount.

  12. We love takeout Thai food. I can’t wait to make our favorites at home!

  13. I really like the ingredients in your Thai green curry. I’m positive I would love this dish!