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Jump to RecipeThis Thai green curry with gingery chicken and vegetables is creamy, fragrant and packed with color. Tender slices of chicken are coated in fresh ginger and garlic, then simmered in a rich coconut milk sauce with green curry paste, crisp bell peppers, green beans, zucchini and bamboo shoots. Finished with fish sauce, lime juice and a handful of Thai basil, it tastes like your favorite Thai restaurant and comes together in one pan in about 40 minutes.
Serve it over steamed jasmine rice for a cozy, satisfying dinner. For more curries, try my Jamaican curry chicken, chicken tikka masala or Thai coconut shrimp soup.
Why You Will Love This Green Curry
- Restaurant flavor at home. Creamy, aromatic and balanced.
- Extra gingery. Fresh ginger adds warmth and brightness.
- Full of vegetables. Colorful and nutrient rich.
- One pan. Easy cooking and cleanup.
- Naturally gluten free and dairy free.
What Is Thai Green Curry?
Thai green curry, or gaeng keow wan, is one of the most popular curries in Thailand. Its name means sweet green curry, referring to its vivid green color rather than its sweetness. The color comes from a paste made with fresh green chilies, lemongrass, galangal, garlic, shallots, cilantro roots, kaffir lime zest, cumin and coriander seeds and shrimp paste. The paste is fried in coconut cream to release its aroma, then simmered with coconut milk, meat and vegetables and seasoned with fish sauce and palm sugar. Green curry is usually the spiciest of the common Thai curries, though its heat depends on the paste you use.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the gingery chicken
- Boneless, skinless chicken thighs or breasts: thinly sliced.
- Fresh ginger: a generous 2 tablespoons, grated.
- Garlic: minced.
- Coconut or neutral oil.
For the curry
- Thai green curry paste: 3 to 4 tablespoons, depending on brand and heat.
- Full fat coconut milk: two cans for a rich, creamy sauce.
- Chicken broth: thins the sauce slightly.
- Vegetables: red bell pepper, green beans, zucchini, bamboo shoots and Thai eggplant if available.
- Kaffir lime leaves: optional, for authentic aroma.
- Fish sauce: salty, savory seasoning.
- Coconut sugar, palm sugar or brown sugar: a touch to balance.
- Lime juice and Thai basil: to finish.
How to Make Thai Green Curry with Gingery Chicken
1. Marinate the chicken
Slice the chicken thinly with a sharp chef knife. In a bowl, toss it with half the grated ginger, half the garlic and a pinch of salt. Let it sit while you prepare the vegetables. A microplane grater makes quick work of the ginger.
2. Sear the chicken
Heat a tablespoon of oil in a large wok, deep skillet or Dutch oven over medium high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate. It will finish cooking in the curry.
3. Fry the curry paste
Reduce the heat to medium. Scoop the thick cream from the top of one can of coconut milk into the pan and simmer for 2 minutes until it begins to separate and look oily. Add the curry paste with the remaining ginger and garlic and fry for 1 to 2 minutes, stirring, until very fragrant. This step brings out the full flavor of the paste.
4. Simmer the curry
Pour in the rest of the coconut milk and the broth, add the lime leaves and bring to a gentle simmer. Add the green beans and bamboo shoots and cook for 4 minutes. Add the bell pepper and zucchini, return the chicken to the pan and simmer for 5 to 6 minutes, until the vegetables are tender crisp and the chicken reaches 165°F. Check with an instant read thermometer.
5. Season and serve
Stir in the fish sauce, sugar and lime juice. Taste and adjust the balance of salty, sweet and sour. Turn off the heat and stir in the Thai basil. Serve over steamed jasmine rice.
Tips for the Best Thai Green Curry
- Fry the paste. Cooking it in coconut cream unlocks its aroma.
- Use full fat coconut milk. It creates a creamy, silky sauce.
- Do not overcook the vegetables. They should stay bright and crisp.
- Taste as you go. Curry pastes vary widely in heat and salt.
- Add basil at the end. It keeps its fresh, peppery aroma.
Choosing a Green Curry Paste
The curry paste is the heart of this dish, and brands vary a lot. Thai brands sold in small cans or tubs, found at Asian grocery stores, tend to be the most authentic and the spiciest. Supermarket jar brands are usually milder and slightly sweeter. Start with 3 tablespoons, taste the sauce and add more if you want a stronger flavor. If you are sensitive to heat, use a milder brand or add an extra splash of coconut milk. Check the label if you need the curry to be vegetarian, as many pastes contain shrimp paste.
Why Add Extra Ginger?
Green curry paste already contains galangal, a close relative of ginger, but adding fresh ginger to the chicken gives the dish a lovely warm, zesty kick that balances the rich coconut milk. Ginger also pairs beautifully with the green chilies and lime. Marinating the chicken with ginger and garlic infuses it with flavor, so each piece tastes seasoned all the way through. If you love ginger, add a few thin matchsticks of fresh ginger with the vegetables for an extra punch.
Is Thai Green Curry Healthy?
This curry is full of lean protein and colorful vegetables that provide fiber, vitamin C and antioxidants. Ginger, garlic and chilies add flavor with almost no calories. Coconut milk is rich in saturated fat, so it is best enjoyed in reasonable portions; using one can of full fat coconut milk and one can of light coconut milk lightens the dish while keeping it creamy. Serving it over brown rice or cauliflower rice adds fiber or cuts carbohydrates.
Best Vegetables for Green Curry
Green curry is very forgiving, so it is a great way to use whatever vegetables you have. Traditional Thai versions often include small round Thai eggplants, pea eggplants and bamboo shoots. At home, bell peppers, green beans, zucchini, snap peas, broccoli, baby corn, carrots and mushrooms all work beautifully. Add firmer vegetables like green beans, carrots and broccoli first, since they take longer to cook, and softer vegetables like zucchini, peppers and spinach near the end. Aim for a mix of colors and textures so the curry looks vibrant and every bite has some crunch.
Make Ahead and Meal Prep
Green curry is a wonderful make ahead meal because the flavors deepen as it rests. Cook a batch on the weekend, cool it quickly and divide it into containers with rice for easy lunches. To keep the vegetables crisp, you can undercook them slightly, since they will soften a little when reheated. Add fresh Thai basil and a squeeze of lime after reheating to bring back the bright flavor.
Common Mistakes to Avoid
- Boiling the curry hard. Keep it at a gentle simmer so the coconut milk stays smooth.
- Adding all the vegetables at once. Add harder vegetables first and softer ones later.
- Skipping the fish sauce and lime. They balance the rich sauce.
- Overcooking chicken breast. Sear briefly and finish in the curry.
Variations
- Shrimp green curry: add shrimp for the last 3 minutes.
- Vegetarian: use tofu, vegetable broth, soy sauce and a vegetarian curry paste.
- Beef: use thinly sliced flank steak.
- Extra vegetables: add broccoli, snap peas, baby corn or spinach.
- Slow cooker: fry the paste first, then cook everything except the basil and lime in a slow cooker on Low for 4 to 5 hours.
What to Serve With Thai Green Curry
Serve green curry over steamed jasmine rice, sticky rice, rice noodles or cauliflower rice. Add a cucumber salad, spring rolls or roti on the side. For a Thai feast, pair it with my slow cooker Thai peanut chicken.
Storage and Reheating
- Refrigerator: store in airtight containers for up to 4 days. The flavor improves overnight.
- Freezer: freeze for up to 3 months. Vegetables will soften slightly.
- Reheating: warm gently on the stove over medium low heat, adding a splash of broth if needed.
Frequently Asked Questions
Is Thai green curry spicy?
It is usually the spiciest Thai curry, but you can control the heat with the amount of paste.
Can I use light coconut milk?
Yes, but the sauce will be thinner. Try one can of each.
Can I use chicken breast?
Yes. Slice it thinly and avoid overcooking.
What is the difference between green and red curry?
Green curry uses fresh green chilies and herbs; red curry uses dried red chilies and is often richer and milder.
Is green curry gluten free?
Usually yes, but check the curry paste and fish sauce labels.
Can I make it ahead?
Yes. It keeps for 4 days and tastes even better the next day.
Final Thoughts
This Thai green curry with gingery chicken and vegetables is creamy, colorful and full of fresh, fragrant flavor. It is an easy one pan dinner that brings the taste of Thailand to your table any night of the week.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 37 g |
| Carbohydrates | 16 g |
| Fat | 40 g |
| Saturated Fat | 28 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1180 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Thai Green Curry with Gingery Chicken and Vegetables
Ingredients
Method
- Toss the sliced chicken with half the ginger, half the garlic and the salt.
- Sear the chicken in oil over medium high heat 4 to 5 minutes. Remove.
- Simmer the thick coconut cream 2 minutes, then fry the curry paste with the remaining ginger and garlic 1 to 2 minutes.
- Add the remaining coconut milk, broth and lime leaves. Simmer the green beans and bamboo shoots 4 minutes, then add the pepper, zucchini and chicken for 5 to 6 minutes until 165°F.
- Stir in the fish sauce, sugar and lime juice, turn off the heat, add the basil and serve over rice.
