Thai Green Curry Chicken Recipe
Thai Green Curry Chicken Recipe is a medium Thai recipe that serves 4. 350 calories per serving. Recipe by ByeByeCarb on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $40.08 total, $10.02 per serving
Ingredients
- 1.5 pounds Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
- 3 tablespoons Thai Green Curry Paste (sugar‑free) (look for no added sugar)
- 2 cups Coconut Milk, full‑fat (shake can before opening)
- 2 tablespoons Fish Sauce (adds umami, gluten‑free)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 medium Zucchini (sliced into half‑moons)
- 1 small Red Bell Pepper (julienned)
- 8 ounces Green Beans (trimmed, halved)
- 4 pieces Kaffir Lime Leaves (torn)
- 1 cup Thai Basil Leaves (loosely packed)
- 8 ounces Kelp Noodles (rinsed and drained)
- 4 cups Cauliflower Rice (store‑bought or freshly grated)
- 2 tablespoons Avocado Oil (high smoke point for sautéing)
- 1 teaspoon Salt (adjust to taste)
- ½ teaspoon Black Pepper (freshly ground)
Instructions
Gather & Prep Ingredients
Measure all spices, sauces, and liquids. Rinse and slice zucchini, bell pepper, and green beans. Tear kaffir lime leaves and set basil aside.
Time: PT5M
Cut Chicken
Pat chicken pieces dry, then cut into bite‑size cubes. Season lightly with salt and pepper.
Time: PT5M
Sauté Aromatics
Heat avocado oil in the skillet over medium‑high heat. Add green curry paste and stir‑fry for 1‑2 minutes until fragrant.
Time: PT2M
Temperature: Medium‑high
Brown Chicken
Add chicken pieces to the skillet, stirring to coat with the paste. Cook 4‑5 minutes until the chicken is lightly browned but not fully cooked.
Time: PT5M
Temperature: Medium
Add Coconut Milk & Seasonings
Pour in coconut milk, fish sauce, lime juice, and add torn kaffir lime leaves. Stir to combine and bring to a gentle simmer.
Time: PT3M
Temperature: Medium
Simmer & Add Veggies
Add zucchini, bell pepper, and green beans. Reduce heat to low and simmer for 10 minutes, or until vegetables are tender and chicken is cooked through.
Time: PT10M
Temperature: Low
Finish with Basil
Stir in Thai basil leaves just before turning off the heat. Let the residual heat wilt the herbs for 1 minute.
Time: PT1M
Serve
Plate the curry over rinsed kelp noodles or a bed of cauliflower rice. Garnish with extra basil if desired.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 8 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Keto, Low‑Carb, Gluten‑Free, Dairy‑Free, Paleo
Allergens: Coconut, Fish (fish sauce)
Ingredient Substitutions
- Instead of Chicken Thighs, boneless, skinless: Chicken Breast
- Instead of Thai Green Curry Paste (sugar‑free): Homemade green curry paste
- Instead of Coconut Milk, full‑fat: Coconut cream diluted 1:1
- Instead of Fish Sauce: Soy sauce (tamari for gluten‑free)
- Instead of Lime Juice: Lemon juice
- Instead of Zucchini: Yellow squash
- Instead of Red Bell Pepper: Green bell pepper
- Instead of Green Beans: Snow peas
- Instead of Kaffir Lime Leaves: Lime zest
- Instead of Thai Basil Leaves: Holy basil or regular basil
- Instead of Kelp Noodles: Shirataki noodles
- Instead of Cauliflower Rice: Broccoli rice
- Instead of Avocado Oil: Coconut oil
Equipment Needed
- Large Skillet or Wok
- Sharp Chef’s Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Wooden Spoon or Silicone Spatula
- Small Bowl
- Serving Bowls
Critical Steps — Do Not Skip
- Sautéing the green curry paste without burning
- Ensuring chicken is browned but not overcooked before adding liquid
- Simmering the curry long enough for vegetables to become tender and flavors to meld
Chef Tips from the Video
- Use fresh Thai basil for authentic aroma; if unavailable, substitute with holy basil or regular basil.
- For an extra‑rich broth, add a splash of chicken stock or extra coconut cream.
Troubleshooting
Curry is too thin
Stir in 2‑3 tablespoons of coconut cream or let simmer uncovered for a few more minutes to reduce.
Curry is too spicy
Add extra coconut milk or a splash of lime juice to balance heat.
Vegetables are still crunchy
Increase simmer time by 2‑3 minutes or cut vegetables smaller.
Storage
Refrigerator: Store curry in an airtight container for up to 3 days
Freezer: Freeze in portions for up to 1 month
Room temperature: Do not leave at room temperature more than 2 hours
Make-Ahead Tips
- Curry sauce can be made 2 days ahead; reheat gently and add fresh basil before serving
- Kelp noodles can be prepared and stored in cold water
Frequently Asked Questions
What is the cultural significance and history of Thai Green Curry Chicken in Thai cuisine?
Thai green curry (Gaeng Keow Wan) originated in Central Thailand and traditionally features fresh green chilies, herbs, and coconut milk. It was historically a royal dish served during special occasions, showcasing the balance of spicy, sweet, and aromatic flavors.
What are the traditional regional variations of Thai Green Curry Chicken in Thailand?
In the north, green curry may be less coconut‑heavy and include more herbs like cilantro. Southern versions often add shrimp paste and extra chilies for a spicier profile. The keto version simply omits sugar and starches while keeping the core flavors.
What is the authentic traditional way Thai Green Curry Chicken is served in Thailand?
Traditionally, it is served steaming hot over jasmine rice, accompanied by fresh vegetables and sometimes a side of pickled chilies. In a low‑carb adaptation, kelp noodles or cauliflower rice replace the rice while preserving the communal dining style.
What occasions or celebrations is Thai Green Curry Chicken traditionally associated with in Thai culture?
Green curry is often prepared for festivals like Songkran (Thai New Year) and family gatherings, symbolizing prosperity and hospitality. Its vibrant color and aromatic profile make it a centerpiece for celebratory meals.
How does Thai Green Curry Chicken fit into the broader Thai cuisine tradition?
It exemplifies Thai cuisine’s hallmark of balancing heat, sweetness, sourness, and saltiness, using fresh herbs, chilies, and coconut milk. The dish showcases the Thai skill of layering flavors through aromatics and sauces.
What are the authentic traditional ingredients for Thai Green Curry Chicken versus acceptable keto substitutes?
Traditional ingredients include coconut milk, green curry paste (often with palm sugar), fish sauce, and sometimes palm sugar. For a keto version, use sugar‑free curry paste, full‑fat coconut milk, and omit any added sugars or starchy thickeners.
What other Thai dishes pair well with Thai Green Curry Chicken?
Pair it with fresh papaya salad (Som Tum), cucumber relish, or a simple Thai cucumber salad. For low‑carb sides, serve with extra cauliflower rice or sautéed bok choy.
What makes Thai Green Curry Chicken special or unique in Thai cuisine?
Its bright green color comes from fresh chilies and herbs, and the creamy coconut base balances the heat. The use of kaffir lime leaves and Thai basil gives it a distinctive aromatic profile not found in many other curries.
What are the most common mistakes to avoid when making Thai Green Curry Chicken at home?
Common errors include burning the curry paste, overcooking the chicken (making it dry), and adding too much liquid which dilutes flavor. Follow the critical steps: sauté paste briefly, brown chicken, then simmer gently.
Why does this Thai Green Curry Chicken recipe use avocado oil instead of traditional vegetable oil?
Avocado oil has a high smoke point, allowing the curry paste to be sautéed without burning, and it adds a neutral flavor that lets the herbs and spices shine, which is ideal for a low‑carb keto version.
Can I make Thai Green Curry Chicken ahead of time and how should I store it?
Yes, the curry sauce can be prepared up to two days ahead. Store it in an airtight container in the refrigerator and reheat gently, adding a splash of coconut milk if it thickens. Keep noodles or cauliflower rice separate until serving.
What texture and appearance should I look for when making Thai Green Curry Chicken?
The sauce should be glossy, slightly thickened from the coconut milk, and the vegetables should be tender‑crisp. Chicken pieces should be opaque and juicy, not dry, and the green color should be vibrant from the curry paste and herbs.
How do I know when Thai Green Curry Chicken is done cooking?
When the chicken reaches an internal temperature of 165 °F (74 °C) and the vegetables are fork‑tender, the curry is done. The sauce should coat the back of a spoon and have a slight sheen.
What does the YouTube channel ByeByeCarb specialize in?
The YouTube channel ByeByeCarb focuses on low‑carb, keto‑friendly recipes that replace high‑carb staples with nutritious alternatives, offering practical cooking tips for a healthier lifestyle.
What is the cooking philosophy and style of the YouTube channel ByeByeCarb?
ByeByeCarb emphasizes simple, flavor‑forward meals that stay within keto macros, using whole‑food ingredients, minimal processed foods, and clear step‑by‑step video instructions to make low‑carb cooking accessible to everyone.
Last updated: September 2, 2026
