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Easy Creamy Thai Green Curry Recipe for Beginners with Coconut Milk

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A quick and easy Thai green curry recipe that is creamy, flavorful, and perfect for beginners. Ready in about 30 minutes, it uses simple ingredients and delivers a comforting, mildly spicy meal.

Ingredients

Scale
  • 3 tablespoons green curry paste (store-bought or homemade)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 pound (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup sliced bell peppers (red or green)
  • 1 cup bamboo shoots (optional)
  • A handful of fresh green beans or snap peas (fresh or frozen)
  • A handful of Thai basil leaves or regular basil
  • A few cilantro sprigs for garnish
  • 1–2 tablespoons fish sauce (optional, substitute with soy sauce for milder taste)
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • 1 tablespoon vegetable oil
  • Optional extras: sliced red chilies, kaffir lime leaves, splash of chicken broth

Instructions

  1. Prep your ingredients: slice chicken into bite-sized pieces, chop bell peppers, trim green beans, and pick basil leaves. Open the coconut milk can and stir.
  2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add green curry paste and stir-fry gently until fragrant, about 3-4 minutes.
  3. Pour in half the coconut milk (about 200 ml), stirring until blended. Simmer until oil separates slightly on top.
  4. Add chicken pieces and stir to coat. Cook until chicken is mostly opaque, about 5-7 minutes.
  5. Add remaining coconut milk, bell peppers, bamboo shoots, and green beans. Simmer gently, stirring occasionally, until chicken is cooked through and vegetables are tender-crisp, about 10 minutes.
  6. Stir in fish sauce, brown sugar, and lime juice to taste. Toss in basil leaves and remove from heat quickly to keep herbs fresh.
  7. Adjust seasoning if needed. Serve immediately over steamed jasmine rice or with warm roti.

Notes

Do not rush cooking the curry paste; fry gently to release flavors without burning. Use full-fat coconut milk for creamy texture. Adjust spice level by varying curry paste amount. Simmer gently to avoid curdling coconut milk. Add fresh herbs at the end for best flavor. If curry is too thick, add water or chicken broth to loosen. Start with less fish sauce if using salty store-bought curry paste.

Nutrition

Keywords: Thai green curry, creamy curry, coconut milk curry, easy Thai recipe, beginner Thai curry, chicken curry, weeknight dinner

Find it online: https://rowanrecipes.com/easy-creamy-thai-green-curry-recipe-for-beginners-with-coconut-milk/