Thai Green Chicken Curry  Creamy, Spicy & So Good!

If you love a warm, cozy meal with a little spice, you have to try this Thai Green Chicken Curry! It’s creamy, full of flavor, and packed with tender chicken and crunchy veggies. I made it one night when I wanted something exciting but still quick and wow, it hit the spot! It’s a little spicy (just enough to wake your taste buds!), but the coconut milk cools it down perfectly.

This recipe makes just two servings, so it’s great for a dinner for two or save some for the next day (it’s even better after resting!). You don’t need fancy tools or tricky steps just simple, tasty ingredients and a little bit of love.

Method 

Cooking the Chicken 

Start by heating 1 teaspoon of olive oil in your frying pan over medium heat. Once the oil is hot, add the diced chicken breasts. Cook them for about 5-7 minutes, stirring occasionally, until the chicken is nicely browned on all sides. Make sure the chicken is fully cooked before moving on to the next step. This gives the curry its base of tender, juicy chicken.

Adding the Vegetables 

Once the chicken is browned, add the diced shallots, red bell pepper strips, and most of the sliced spring onions to the pan. Leave a little bit of the spring onion aside to garnish later. Stir everything together, and let the vegetables cook for 2–3 minutes. The shallots should soften, and the peppers will start to get tender but still crisp. This is where all the fresh flavors begin to come together.

Stirring in Garlic and Curry Paste 

Now, it’s time to build those deep, rich flavors! Add in the garlic and chili paste along with the Thai green curry paste. Stir well, making sure the chicken and vegetables are all evenly coated with the curry paste. Let it cook for 1-2 minutes to let the flavors fully meld together. The curry paste will start to release its fragrance, filling your kitchen with delicious, spicy aromas.

Adding Coconut Milk and Fish Sauce 

Pour in the 400ml of coconut milk into the pan and stir. Add the fish sauce for that extra savory umami flavor that enhances the overall taste of the curry. Sprinkle in some salt and pepper to season, adjusting to your preference. Stir everything until it’s fully combined. The coconut milk will create a rich, creamy sauce, making the dish smooth and comforting.

Simmering the Curry 

Now that everything is combined, reduce the heat to low and let the curry simmer for 10-15 minutes. Allow the sauce to thicken up, and for the flavors to deepen and marry together. Keep an eye on it and stir occasionally. The longer you simmer, the thicker and more flavorful the sauce becomes, but don’t let it dry out. While the curry is simmering, cook your rice on the side.

By following these steps, you’ll end up with a deliciously creamy and flavorful Thai Green Chicken Curry that’s packed with tender chicken and vegetables in a rich coconut-based sauce.

Necessary Tools 

• Medium frying pan or skillet
• Sharp knife & cutting board
• Wooden spoon or spatula
• Measuring spoons
• Small bowl (to prep your curry paste and garlic/chilli if needed)
• Saucepan for cooking rice (if serving with it)

Serving Suggestions 

• Serve it hot over fluffy jasmine rice or sticky rice.
• Try it with rice noodles for a change!
• Want extra crunch? Top with crushed peanuts and fresh lime wedges.
• Sprinkle leftover spring onions and coriander for a fresh pop of color.

Fun Fact 

Did you know Thai green curry gets its color from green chilies, not green herbs? That’s why it packs a spicy punch! But don’t worry coconut milk keeps it creamy and comforting.

Conclusion 

This Thai Green Chicken Curry is a quick and easy meal that tastes like you spent hours making it. It’s warm, a little spicy, and oh-so-satisfying. Whether it’s your first time making curry or you’re a seasoned spice-lover, this one’s a winner. Go ahead grab a spoon and dig in!