Classic Thai green curry featuring tender chicken breast simmered in creamy coconut milk, fragrant green curry paste, fresh herbs, and vibrant vegetables. Served with jasmine rice.
Thai Green Curry with Chicken Breast is a fragrant, creamy coconut-milk curry that’s quick to make and perfect for weeknight dinners. Tender chicken simmers with green curry paste, kaffir lime leaves, fish sauce, and palm sugar, then vibrant vegetables stay crisp-tender. Serve it over jasmine rice for a balanced, aromatic meal.
Active 25 minutesPassive 30 minutesTotal 55 minutesServes 4
Ingredients
For the Curry
600 g Chicken breast, bite-size pieces
2 tbsp Green curry paste, measure
400 ml Coconut milk, shake
1 tbsp Vegetable oil, measure
1 medium Red bell pepper, thin strips
100 g Bamboo shoots, drained and sliced
100 g Snap peas, trimmed
2 pieces Kaffir lime leaves, tear
1 tbsp Fish sauce, measure
1 tsp Palm sugar, measure
For Serving
15 g Thai basil leaves, roughly torn
10 g Cilantro, chopped
1 whole Lime, juice and wedges
300 g Jasmine rice, measure
Instructions
Rinse the jasmine rice until the water runs mostly clear, then drain.
Cut the chicken breast into bite-size pieces.
Slice the red bell pepper into thin strips; drain and slice the bamboo shoots; trim the snap peas; tear the kaffir lime leaves.
Roughly tear the Thai basil leaves, chop the cilantro, and juice the lime (reserve wedges for serving).
Cook the jasmine rice according to package directions; keep warm covered.
Heat the vegetable oil in a large pot over medium heat, then add the green curry paste and stir until fragrant, about 1 minute.
Add the chicken pieces and cook, stirring, until they start to turn opaque.
Pour in the coconut milk and bring to a gentle simmer; stir in the kaffir lime leaves, fish sauce, and palm sugar, then simmer until the chicken is cooked through.
Add the red bell pepper, bamboo shoots, and snap peas; simmer until vegetables are crisp-tender, about 3–4 minutes.
Turn off the heat and stir in the Thai basil and cilantro. Squeeze in lime juice to taste.
Serve the curry over jasmine rice and garnish with lime wedges.
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Chef's Notes
For best flavor, stir the curry paste in oil until fragrant (it helps bloom the aromatics). If the curry tastes too sharp, add a little more palm sugar; if it tastes flat, add a touch more fish sauce. For a thicker curry, simmer 2–3 minutes longer; for a thinner curry, add a splash of water or extra coconut milk. Substitute chicken thigh for juicier results. If using canned bamboo shoots, drain well and rinse.
Plating & Presentation
Spoon a mound of jasmine rice into each bowl, ladle curry over and around the rice, and ensure visible chicken and vegetables in every serving. Finish with a few torn basil leaves and a sprinkle of cilantro on top. Add lime wedges at the side so diners can brighten the curry to taste.
Frequently asked questions
Can I use chicken thighs instead of chicken breast, and how does it change the cook time?
Yes—chicken thighs stay juicy and are harder to overcook. Simmer until tender, usually a few minutes longer than breast, then add the vegetables for the final 3–4 minutes.
What if my green curry paste is very spicy—how can I control the heat?
Start with 1 tbsp paste instead of 2, then add more after the curry simmers. The coconut milk will mellow the paste, but you can also add a splash more coconut milk to soften heat.
Can I make this curry ahead of time and reheat it?
You can make it ahead, but add the fresh basil and cilantro after reheating for best flavor. Reheat gently on low until hot; avoid boiling hard to keep the chicken tender and vegetables from getting soft.
Why does my curry taste flat or too salty?
Balance with palm sugar and lime juice—this recipe relies on both. If it’s too salty, simmer 2–3 minutes with a little extra coconut milk; if flat, add more lime juice to brighten.
How do I know the chicken breast is cooked through without drying it out?
Cook the chicken just until it turns opaque and then simmer gently in the coconut milk until fully cooked, about 10–15 minutes depending on piece size. Cut pieces evenly so they finish at the same time.
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