This Green Curry Chicken Thighs recipe delivers a perfect balance of spicy, sweet, salty, and creamy flavors. Using rich, juicy chicken thighs makes it deeply flavorful and comforting. It’s a one-pot wonder that’s surprisingly straightforward and delivers restaurant-quality results at home.
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Why You’ll Love This Green Curry Chicken Thighs
- Incredibly Flavorful: Fresh curry paste, coconut milk, and herbs create a complex, aromatic taste.
- Juicy, Tender Chicken: Bone-in, skin-on thighs stay moist and enrich the sauce.
- Versatile & Customizable: Easily adjust spice, vegetables, or protein to your liking.
- Perfect for Any Occasion: Quick enough for weeknights but impressive for guests.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 2 tbsp vegetable or coconut oil
- 3–4 tbsp green curry paste (preferably Thai brand)
- 400 ml can of full-fat coconut milk
- 1 cup chicken stock
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 4–6 kaffir lime leaves, torn
- 1 lemongrass stalk, bruised
- 1 cup Thai eggplant or zucchini, chopped
- 1 red bell pepper, sliced
- ½ cup fresh Thai basil leaves
- 2 fresh red chilies, sliced (optional, for heat)
- 1 lime, juiced
Tools: Large skillet or Dutch oven, wooden spoon, measuring spoons, sharp knife
Notes: The quality of your green curry paste and coconut milk really makes a difference. Don’t skip the kaffir lime leaves or fresh basil if you can find them; their fragrance is irreplaceable.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 28 g |
| Fat: | 36 g |
| Carbs: | 12 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Curry Paste. Not all curry pastes are created equal. Look for a Thai brand like Maesri or Mae Ploy — they’re packed with authentic flavor and usually have a better balance of spices. If you’re sensitive to heat, start with 2 tablespoons and taste as you go.
- Why Bone-In, Skin-On Thighs? The bone adds depth to the broth, and the skin renders fat that enriches the curry. If you must use boneless, reduce the cooking time slightly to avoid drying out the meat.
- Don’t Skip the Kaffir Lime Leaves. These are not the same as regular lime leaves or zest — they have a unique, floral-citrus aroma that’s essential to an authentic green curry. You can find them frozen at Asian markets if fresh aren’t available.
- Coconut Milk Matters. Use full-fat coconut milk for the creamiest, richest sauce. Light coconut milk will make the curry thinner and less luxurious. Shake the can well before opening to incorporate the cream and liquid.
How to Make Green Curry Chicken Thighs
Step 1: Pat the chicken thighs completely dry with paper towels and season generously with salt. This helps the skin get beautifully crispy. Heat the oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down. You’ll hear a satisfying sizzle — that’s what you want. Cook for 6–8 minutes without moving them, until the skin is golden brown and crisp. Flip and cook for another 3 minutes to seal the other side. Remove the chicken and set aside; it won’t be fully cooked yet.
Step 2: Reduce the heat to medium. In the same pot, you should have about 2 tablespoons of rendered chicken fat — that’s flavor gold! Add the green curry paste and cook, stirring constantly, for 2–3 minutes. You’ll notice the color darken slightly and the aroma become incredibly fragrant. This step, called “cracking” the paste, is crucial for developing depth and taming any raw taste.
Step 3: Pour in about half of the coconut milk — just the thick cream from the top of the can if it has separated. Stir and let it simmer for 2 minutes, until the oil starts to separate and float on the surface. This indicates the curry base is properly cooked and will be rich and glossy. Now add the remaining coconut milk, chicken stock, fish sauce, and palm sugar. Stir until the sugar dissolves.
Step 4: Add the browned chicken thighs back to the pot, along with any accumulated juices. Toss in the torn kaffir lime leaves and the bruised lemongrass stalk. Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20 minutes. The chicken should be tender and cooked through.
Step 5: Add the Thai eggplant (or zucchini) and red bell pepper to the pot. Simmer uncovered for another 5–7 minutes, until the vegetables are just tender but still have a bit of bite. You don’t want them mushy.
Step 6: Turn off the heat. Stir in most of the Thai basil leaves, the fresh chilies (if using), and a good squeeze of fresh lime juice. Taste the curry — it should be a beautiful balance of spicy, salty, sweet, and sour. Adjust with more fish sauce, sugar, or lime juice as needed. The basil will wilt slightly from the residual heat, releasing its amazing anise-like fragrance.
Step 7: To serve, ladle the curry into deep bowls, making sure each portion gets a chicken thigh and plenty of vegetables and sauce. Garnish with the remaining fresh basil and maybe an extra lime wedge on the side. The final dish should be aromatic, vibrantly colored, and utterly inviting.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stove, adding a splash of water or stock if thickened.
Serving Suggestions
Complementary Dishes
- Jasmine Rice — The classic, slightly sticky and fragrant rice is perfect for soaking up every last drop of that creamy curry sauce. It provides a neutral base that lets the curry shine.
- Quick-Pickled Cucumber Salad — A simple salad of thinly sliced cucumbers, red onion, rice vinegar, and a pinch of sugar offers a crisp, refreshing contrast that cuts through the richness of the curry beautifully.
- Stir-Fried Morning Glory (Pad Pak Boong) — This classic Thai garlicky green vegetable stir-fry adds a wonderful savory element and makes the meal feel even more authentic and complete.
Drinks
- Thai Iced Tea — The sweet, creamy, and strongly brewed tea is a legendary pairing with spicy Thai curries. Its richness and coolness are the perfect antidote to the heat.
- Cold Lager Beer — A crisp, light lager like a Singha or Chang beer cleanses the palate between bites and its carbonation helps balance the curry’s creaminess and spice.
- Citrusy White Wine — A slightly off-dry Riesling or a zesty Sauvignon Blanc complements the curry’s lime and herbal notes while providing a refreshing acidity.
Something Sweet
- Mango with Sticky Rice — The ultimate Thai dessert. Sweet, ripe mango served with warm, coconut milk-infused sticky rice is a timeless and heavenly way to end this meal.
- Coconut Ice Cream — A few scoops of rich, creamy coconut ice cream provide a cool, sweet finish that echoes the flavors of the curry in a delightful way.
- Lychees Chilled in Their Syrup — Simple, elegant, and refreshing. The floral, sweet lychees are a light and palate-cleansing treat that feels special without being heavy.
Top Mistakes to Avoid
- Mistake: Not Browning the Chicken Skin Properly. If you don’t get that skin crispy and golden at the start, you’ll miss out on tons of flavor and texture. Be patient and let it sizzle undisturbed — it’s worth the wait.
- Mistake: Adding the Coconut Milk All at Once. Adding the thick cream first and “cracking” it with the curry paste is a traditional technique that builds a richer, more stable sauce. Dumping it all in at once can result in a thinner, less integrated curry.
- Mistake: Overcooking the Vegetables. They should be added towards the end so they retain some texture and bright color. Mushy, sad vegetables can bring down the whole dish.
- Mistake: Skipping the Final Fresh Herbs and Lime. That last-minute addition of basil, chili, and lime juice isn’t just garnish — it’s essential for adding a layer of fresh, bright, aromatic flavor that lifts the entire curry. Don’t forget it!
Expert Tips
- Tip: Bruise Your Lemongrass. Before adding the lemongrass stalk, give it a few good whacks with the back of your knife. This releases its incredible citrusy oils and flavor into the curry without making it fibrous.
- Tip: Make it Ahead. Curries often taste even better the next day after the flavors have had time to meld. Gently reheat it on the stove, adding a splash of water or stock if it has thickened too much.
- Tip: Control the Heat. The spice level depends entirely on your curry paste and fresh chilies. For a milder curry, remove the seeds from the fresh chilies and use less paste. For more heat, add a teaspoon of Thai chili powder or more fresh slices.
- Tip: For a Super Creamy Sauce. After simmering, you can remove the chicken and use an immersion blender to very briefly pulse the sauce a few times. This thickens it slightly and makes it extra velvety, just like some restaurants do.
FAQs
Can I use chicken breast instead of thighs?
You can, but I really don’t recommend it for this recipe. Chicken breast is much leaner and can easily become dry and stringy with the required simmering time. Thighs stay juicy and forgiving. If you must use breast, cut it into chunks and add it in the last 10-12 minutes of cooking to prevent it from overcooking.
My curry is too spicy! How can I fix it?
Don’t panic! The easiest fix is to add a bit more coconut milk and a pinch more palm sugar to balance the heat. You can also stir in a tablespoon of creamy, unsweetened peanut butter — it won’t make it taste like peanut curry, but it will add richness and tame the spice level effectively.
Can I make this vegetarian or vegan?
Absolutely! For a fantastic vegan green curry, swap the chicken for firm tofu (pan-fry it first for texture) or a mix of hearty vegetables like mushrooms and sweet potato. Use vegetable stock instead of chicken stock and check that your curry paste is vegan (some contain shrimp paste).
How long will leftovers keep?
Stored in an airtight container in the refrigerator, this curry will keep beautifully for 3-4 days. The flavors continue to develop, so it might even taste better on day two! Reheat gently on the stovetop, adding a splash of water if needed.
What can I use if I can’t find kaffir lime leaves?
While the flavor is unique, you can use a combination of fresh lime zest (about 1 teaspoon) and a torn fresh bay leaf as a passable substitute. It won’t be exactly the same, but it will provide a citrusy, aromatic note that works in a pinch.
Green Curry Chicken Thighs
Make restaurant-quality Green Curry Chicken Thighs at home with this easy one-pot recipe. Get juicy, flavorful results in under an hour. Try it tonight!
Ingredients
For the Ingredients & Tools
-
4 bone-in, skin-on chicken thighs
-
2 tbsp vegetable or coconut oil
-
3–4 tbsp green curry paste (preferably Thai brand)
-
400 ml full-fat coconut milk (canned)
-
1 cup chicken stock
-
2 tbsp fish sauce
-
1 tbsp palm sugar or brown sugar
-
4–6 kaffir lime leaves (torn)
-
1 lemongrass stalk (bruised)
-
1 cup Thai eggplant or zucchini (chopped)
-
1 red bell pepper (sliced)
-
0.5 cup fresh Thai basil leaves
-
2 fresh red chilies (sliced, optional for heat)
-
1 lime (juiced)
Instructions
-
Pat the chicken thighs completely dry with paper towels and season generously with salt. Heat the oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down. Cook for 6–8 minutes without moving them, until the skin is golden brown and crisp. Flip and cook for another 3 minutes to seal the other side. Remove the chicken and set aside; it won’t be fully cooked yet.01
-
Reduce the heat to medium. In the same pot, you should have about 2 tablespoons of rendered chicken fat. Add the green curry paste and cook, stirring constantly, for 2–3 minutes.02
-
Pour in about half of the coconut milk — just the thick cream from the top of the can if it has separated. Stir and let it simmer for 2 minutes, until the oil starts to separate and float on the surface. Now add the remaining coconut milk, chicken stock, fish sauce, and palm sugar. Stir until the sugar dissolves.03
-
Add the browned chicken thighs back to the pot, along with any accumulated juices. Toss in the torn kaffir lime leaves and the bruised lemongrass stalk. Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20 minutes. The chicken should be tender and cooked through.04
-
Add the Thai eggplant (or zucchini) and red bell pepper to the pot. Simmer uncovered for another 5–7 minutes, until the vegetables are just tender but still have a bit of bite.05
-
Turn off the heat. Stir in most of the Thai basil leaves, the fresh chilies (if using), and a good squeeze of fresh lime juice. Taste the curry and adjust with more fish sauce, sugar, or lime juice as needed.06
-
To serve, ladle the curry into deep bowls, making sure each portion gets a chicken thigh and plenty of vegetables and sauce. Garnish with the remaining fresh basil and maybe an extra lime wedge on the side.07
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