Authentic Thai Green Chicken Curry

A fragrant, creamy Thai green curry made with chicken, mushrooms, and a homemade blend of lemongrass, kaffir lime leaves, galangal, and ready-made green curry paste. Finished with coconut milk and served best with jasmine rice. This recipe is adapted for home cooks using ingredients available at Asian grocery stores and supermarkets.

IntermediateThaiServes 4

Printable version with shopping checklist

Source Video
23m
Prep
35m
Cook
10m
Cleanup
1h 8m
Total

Cost Breakdown

Total cost:$20.87
Per serving:$5.22

Critical Success Points

  • • Finely chop aromatics (lemongrass, galangal, kaffir lime leaves) to avoid tough bits in curry.
  • • Sauté aromatics and curry paste gently to release flavors without burning.
  • • Simmer chicken in curry base, not separately, for maximum flavor infusion.
  • • Add coconut milk only after chicken is partially cooked and do not boil vigorously.
  • • Taste before adding salt; curry paste may already be salty.

Safety Warnings

  • • Galangal can be tough and fibrous; chop finely to avoid choking hazard.
  • • Be cautious with hot oil and splattering when frying aromatics and garnish.
  • • Wash hands after handling raw chicken to prevent cross-contamination.
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