Green Thai Chicken Curry

poultry

Aug 5

Green Thai Chicken Curry is one of those weeknight meals that delivers big flavor with minimal effort. It’s fresh, vibrant, and incredibly satisfying—perfect for when you want something healthy and bold without spending hours in the kitchen. The combination of fresh ginger, garlic, and lemongrass creates a fragrant base that instantly wakes up your palate. Finished with a burst of Thai basil, cilantro, and a squeeze of lime juice, the layers of flavor are both bright and comforting.

What makes this dish even more appealing is its flexibility. While green curry is known for its sharp, vibrant heat—thanks to fresh green chilies—you can easily swap in a red Thai curry paste for a milder, slightly sweeter twist. Red curry gets its heat from dried red chilies, which offer a deeper, more mellow flavor. If you're sensitive to spice or cooking for a mixed crowd, starting with just one tablespoon of curry paste is a smart move. You can always add more as you go, tasting until the balance is just right.

If the heat level gets a little too intense, don’t worry! You can mellow it out by adding more coconut milk and a bit of sugar, both of which help round out and soften the spice. And the best part? The tender, juicy chicken soaks up every bit of that rich, flavorful sauce—especially when served over fluffy jasmine rice. It’s a meal that only gets better the next day, making leftovers something to actually look forward to.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Course

Entree

Cuisine

Asian

Servings

6 servings

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Ingredients

3 Tbsp. garlic, minced

1 Tbsp. ginger, minced

1 Tbsp. lemongrass

8 oz. shitake mushrooms, sliced

4 boneless, skinless chicken thighs, sliced into 1” bite pieces

1/3 cup chicken stock

1/4 cup coconut milk

2 Tbsp. green Thai curry paste

1 tsp. kosher salt

½ tsp. black pepper

1 tsp. sugar

1 tsp. fish sauce

½ lime, juiced

2 baby bok choy, chopped

Optional garnish: Thai basil, cilantro, thinly sliced Fresno chiles

Instructions

1. Add extra virgin olive oil to a sauté pan with deep sides or Hestan Essential pan over medium heat.

2. Add onion, garlic, ginger, and lemongrass to the pan, cook for 5 mins. until fragrant and onions begin to soften. Add the mushrooms and cook for another few minutes until mushrooms and onions are soft.

3. Add sliced chicken, stir to combine. Then add the chicken stock and deglaze any bits on the bottom of the pan, scraping the bits with a wooden spoon. Bring to a boil and reduce to a simmer for 5 mins. Add coconut milk, green Thai curry paste, salt, pepper, sugar, fish sauce, a squeeze of lime juice, and baby bok choy, stir to combine, cook for an additional 5 mins. or so. Taste for seasoning, add more salt and pepper if desired.

4. Garnish with chopped thai basil, cilantro, lime and sliced fresno chiles (optional) and serve over Jasmine rice.