Easy Thai Green Chicken Curry Recipe – Restaurant Style

This easy Thai Green Chicken Curry recipe is all about making the amazing Thai classic in the vibrant, beautiful way you’ll find it in modern restaurants.

Ed Chef - Skip to recipe

Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


I went out for dinner recently to a restaurant not too far away. We’d never tried it before, but we had heard good things.

I’d actually always been led to believe it was a restaurant with a particularly healthy menu. With all the modern, largely millennial hip and healthy options.

It seemed to have toned that down a little by the time we got there. Gone were the kale and quinoa and in their place, a balance between the healthy offerings of their past and the more popular dishes currently well loved by the mainstream.

We chose from a selection of burgers, pizzas and loosely influenced exotic dishes. Of which I had a Thai Green Chicken Curry.


The Thai Green Chicken Curry is perhaps my favourite Thai dish. So it’s quite easy for them to get it wrong, but equally easy to get it right.

I normally like to seek out the smaller, independent restaurants, with a touch of tradition and authenticity.

In this instance, however, I was met with the Thai Green Chicken Curry at its most modernised and Westernised. A mish mash of Thai flavours with a vibrant array of beautiful fresh veg and a refreshing air of simplicity.

This is my attempt to emulate exactly that. Not the traditional Thai Green Chicken Curry as I know it best, but the one better known to my generation. One of equal value, equal merit and with absolutely its own place in the culinary world.

Easy, Healthy Thai Green Chicken Curry Recipe

About the dish

I don’t necessarily think I need to tell anyone what a Thai Green curry is all about. You found your way here after all!

But I will do my best to tell you what this Easy Thai Green Chicken Curry is all about. What makes it tick, what makes it different and what makes it so special!

As with all Thai Green curries, this dish is absolutely filled with the usual array of beautiful, fresh Thai ingredients. With green chilli, garlic, coriander, basil and lime, you just know it’s going to be a veritable powerhouse of beautiful, exciting flavours.


In this easy Thai Green Chicken Curry, those amazing flavours will remain. But they will be accompanied by a whole host of delicious, simple stir-fried vegetables, perfectly suited to both the Thai and Western palate.

We’ll add a few spices and a little ginger, although without sacrificing the galangal, and we’ll use chicken stock to deepen that wonderful, comforting flavour.

We’ll stick with the traditional Thai technique of reducing the coconut milk into an oil in which to fry our diced up chicken leg. Then we’ll top it all off with a little crispy chicken skin.

Easy Thai Green Chicken Curry Recipe - Restaurant Style

A quick guide – Thai Green Curry Ingredients

So, we’ll begin by reducing our coconut milk at a steady simmer until the milk splits from the oil. We’ll use that a little later to fry off our chicken. We’ll also tip just a little into the pan in which we’ll stir fry our vegetables later on.

As it reduces, we’ll dice up our chicken legs and crisp up our chicken skin in the oven. We’ll also dice up our pepper, courgette, baby corn and mangetouts.

Next up, we’ll make a really flavoursome paste with green chilli, kaffir lime leaves, lemongrass paste, garlic, shallots, coriander seeds, cumin seeds, shrimp paste and coriander stalks.

I’ve also thrown in some shrimp paste, some ginger and some galangal. But if you’d prefer, you can skip the shrimp paste and use one or the other of the ginger or galangal.


Once the coconut milk is fully reduced, we’ll throw in our chicken and colour it all over. When it’s nearly there, we can add the paste and cook that off as well.

We’ll add some stock and allow the chicken and sauce to simmer for a few minutes while we cook our rice in a separate pot. In a separate pan we’ll stir fry the remaining vegetables, which shouldn’t take long, since we want them nice and crisp.

We’ll season the sauce with either fish sauce or salt, then stir in a little sugar. Palm sugar is perfect, but caster sugar will do just fine. A little like juice at the very end will also give the dish a wonderful pop.

Finally, we’ll take the crispy chicken skin from the oven and break it up into smaller pieces. We’ll plate up the rice and around it the chicken and the sauce.

We’ll spoon the vegetables all around and we’ll plate in a few shards of the chicken skin. Then just a little bit of fresh coriander and basil and it’s ready!

Easy Thai Green Chicken Curry Recipe - Restaurant Style

A few final things to remember

  • I’ve listed a good few authentic Thai ingredients in this recipe. When I make this curry, I use fish sauce, shrimp paste, galangal and palm sugar. If you don’t have any of those, you’ll be just fine to replace them with more commonplace ingredients.
  • Fish sauce and shrimp paste do bring a certain something to the dish. But if you’d rather just use salt, you’ll still have a very delicious – some might say even more so – and much simpler meal.
  • Galangal, as well, brings a wonderful flavour to a dish, but it isn’t the easiest ingredient to get hold of. If you can’t, ginger alone is a perfect alternative, and very well suited to the restaurant style nature of this dish.
  • Palm sugar can easily be substituted with caster sugar. And if you can’t find any kaffir lime leaves, you’ll do just fine without them. They’re one of my very favourite flavours, but when I made the curry in these pictures, they’d forgotten to send kaffir lime leaves with my order, and I promise it was still perfectly delicious.
  • Crispy chicken skin is an amazing thing. It’s crispy, salty, fatty and delightfully savoury. But it can be a little unhealthy. Luckily, it’s far from being a core component of the dish. So if you want to go without, you won’t be missing out on a delicious, cohesive Thai Green chicken curry.

Similar Recipes & Useful Sides

Delicious Thai Yellow Curry – A fantastic curry that takes the fresh, vibrant flavours of Thailand and adds to them the complex flavours of dry spices and earthy turmeric.

Perfect Prawn Pad Thai – The national dish of Thailand. Quite possibly the perfect stir fry! With fresh seafood, paper thin rice noodles, crunchy peanuts, zingy tamarind and fiery chilli.

Thai Chicken Massaman Curry – An amazing Mughal dish that perfectly merges Thailand’s incredible, fresh, beautiful flavours with the most decadent richness and spiciness of India at its most indulgent.

Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!

Easy Thai Green Chicken Curry Recipe - Restaurant Style

Easy Thai Green Chicken Curry Recipe

Ed Chef
This easy Thai Green Chicken Curry recipe is all about making the amazing Thai classic in the vibrant, beautiful way you'll find it in modern restaurants.
Prep Time 1 hr
Cook Time 20 mins
Course Dinner, main, Main Course
Cuisine English, Thai
Servings 2


Main Ingredients

  • 2 Chicken Legs whole, with skin
  • 500 ml Chicken Stock
  • 1/2 Courgette
  • 2/3 cup Baby Corn
  • 2/3 cup Mangetouts
  • 1/2 Red Pepper
  • 1 cup White Rice
  • 1 can Coconut Milk


  • 1 lrg Shallot
  • 3 cloves Garlic
  • 1 – 2 inches Galangal optional
  • 1 – 2 inches Fresh Ginger
  • 4 – 8 sml Green Chillies
  • 5 Kaffir Lime Leaves
  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1/2 cup Coriander Stalks
  • 1 tsp Shrimp Paste optional


  • Fish Sauce or salt
  • 2 tsp Palm Sugar or caster sugar
  • Lime Juice
  • Fresh Coriander
  • Fresh Basil



  • Begin by reducing the coconut milk in a small pan on a low-medium temperature until the coconut milk splits and you’re left with nothing but oil. When you’re there, turn off the heat and add about a quarter to a third of the oil to a frying pan to be used later.
  • Cut the chicken skin from the chicken legs and bake it in the oven at 200c for 20 – 30 minutes, or as long as it takes to cook through. You’ll want to bake it on a tray lined with baking paper, with something flat on top to keep the skin from curling up as it cooks.
  • Bone the chicken legs and dice the meat into bitesize pieces, then set them aside to cook later on.
  • Remove the stalk from and halve your bell pepper and place one half back in the fridge. Remove any seeds from the piece you’re using and trim any rough edges. Set aside. Dice up a third of a courgette and the baby corn and set them aside separately with some mangetouts, which you can trim as well if you like.
  • Peel the outer layers of 2 sticks lemongrass and chop off the longer, thinner part at the top and the rough bit at the bottom, then add them to a blender. Peel your shallots and trim the ends, then peel the garlic and ginger and add them too. Remove the stalks from the chillies and add them. Toast 1 tsp coriander seeds and 1 tsp cumin seeds in a hot pan with no oil, then add them, along with 5 torn up kaffir lime leaves and a small handful of coriander stalks. Finally, if you’re going to, add your optional shrimp paste and galangal. If you need to loosen it up a little to blend, add a splash of oil. You could even add water, but it will make it a little trickier to cook later.


  • When the coconut milk is fully reduced, increase the heat to medium high and add the chicken. If you aren’t using shrimp paste or fish sauce, season the chicken with some salt. Once the chicken is coloured, add the paste and cook it through for a few minutes. Add some stock, enough to create a sauce that is neither too thick nor too thin, and simmer it on medium heat while you finish everything else off.
  • Add the rice to a small saucepan with enough water to submerge the rice and then the same amount again. On a high simmer, cook until the water has completely evapourated. You may want to give the rice a stir every now and again to stop it from sticking to the pan. Season very, very lightly with salt if desired.
  • Add the chopped courgettes and baby corn to the oiled frying pan on a medium-high heat and stir fry for a minute or two, before adding the mangetouts and chopped pepper. Cook for a further 3 – 5 minutes and then remove from the heat, seasoning with salt only if you aren’t using fish sauce or shrimp paste.
  • Stir a tsp or two of either palm sugar or caster sugar into your sauce, along with a splash of lime juice and any fish sauce or salt you might want to add.
  • Once the sauce is seasoned to your liking, plate up the rice and add the chicken and sauce all around it, then spoon the fried vegetables all around and add shards of the crispy chicken skin.
  • Garnish the dish with a little coriander and basil and serve
Keyword chicken curry, easy thai green curry, healthy thai green curry, Thai Cuisine, Thai Curry, Thai Food, thai green chicken curry, Thai Green Curry, thai green curry ingredients

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating