Skip to main content
All recipes

Thai Green Curry with Chicken

This classic Thai green curry features tender chicken thigh pieces simmered in a fragrant, spicy coconut milk base infused with green curry paste, fresh herbs, and vegetables. It embodies the vibrant flavors of Thailand, balancing heat, sweetness, and aromatic herbs, typically served over jasmine rice.

Intermediate
40 min
4 servings
Thai Green Curry with Chicken

Ingredients

  • 400g boneless chicken thighs, cut into bite-sized pieces
  • 200ml coconut milk
  • 2 tbsp green curry paste (30g)
  • 1 red bell pepper, sliced (150g)
  • •••See the full ingredient list and shop it in the app.

Method

  1. 1Rinse the jasmine rice under cold water until the water runs clear. Combine with 400ml of water in a pot, bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10-12 minutes until tender and water is absorbed. Remove from heat and let rest, covered, for 5 minutes.
  2. 2While the rice cooks, heat the vegetable oil in a large wok or deep skillet over medium heat.
  3. 3Add the green curry paste to the oil and sauté for 1-2 minutes, stirring constantly until fragrant.
  4. 4Add the chicken thigh pieces to the wok and cook, stirring frequently, for 5-6 minutes until browned on all sides.
  5. ••• Cook along hands-free with timers and step-by-step guidance in the app.