Thai green curry chicken
Thai green curry chicken✨ is a easy Thai recipe that serves 4. 350 calories per serving. Recipe by Maxine Sharf on YouTube.
Prep: 15 min | Cook: 16 min | Total: 41 min
Cost: $10.00 total, $2.50 per serving
Ingredients
- 1 pound Chicken Breast (cut into bite‑size pieces)
- 1 tablespoon Cornstarch (for marinating)
- 1 large Egg White (separated from yolk)
- 2 tablespoons Green Curry Paste (store‑bought Thai green curry paste)
- 400 milliliter Coconut Milk (full‑fat canned)
- 2 cups Mixed Vegetables (e.g., sliced bell pepper, zucchini, bamboo shoots)
- 6 leaves Thai Basil Leaves (fresh)
- 1 unit Lime (juiced)
- 1 tablespoon Fish Sauce (optional, for seasoning)
- 1 teaspoon Sugar (to balance flavor)
Instructions
Marinate the Chicken
In a mixing bowl combine the chicken pieces with 1 tablespoon cornstarch and the egg white. Toss until every piece is evenly coated.
Time: PT10M
Prep the Vegetables
Wash and slice the bell pepper, zucchini, and bamboo shoots into bite‑size strips.
Time: PT5M
Sauté the Curry Paste
Heat the skillet over medium heat, add a splash of oil, then stir‑in the green curry paste. Cook for about 2 minutes, stirring constantly, until fragrant.
Time: PT2M
Temperature: medium
Add Coconut Milk
Pour the coconut milk into the skillet, stirring to combine with the paste. Bring to a gentle simmer.
Time: PT5M
Temperature: low simmer
Cook Chicken and Vegetables
Add the marinated chicken and the sliced vegetables to the simmering sauce. Cook for 8 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender‑crisp.
Time: PT8M
Temperature: medium
Finish with Basil and Lime
Turn off the heat, stir in the fresh Thai basil leaves and squeeze in the lime juice. Give a quick stir and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 12 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Gluten-Free, Dairy-Free, Paleo-friendly (omit sugar), Low-Carb
Allergens: Egg, Fish (fish sauce), Coconut
Ingredient Substitutions
- Instead of Chicken Breast: Chicken thigh, Firm tofu (vegetarian)
- Instead of Cornstarch: All‑purpose flour, Potato starch
- Instead of Egg White: Aquafaba (vegan)
- Instead of Green Curry Paste: Homemade green curry paste
- Instead of Coconut Milk: Coconut cream diluted 1:1
- Instead of Mixed Vegetables: Frozen stir‑fry veg
- Instead of Thai Basil Leaves: Holy basil, Regular basil
- Instead of Lime: Lemon juice
- Instead of Fish Sauce: Soy sauce, Tamari
- Instead of Sugar: Palm sugar, Honey
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Knife
- Cutting Board
- Large Skillet or Wok
- Wooden Spoon or Spatula
- Measuring Spoons
- Measuring Cup
- Lime Squeezer (optional) (optional)
- Plate for Serving (optional)
Critical Steps — Do Not Skip
- Marinating the chicken in cornstarch and egg white for tenderness
- Sautéing the green curry paste without burning
- Ensuring the chicken reaches full doneness
- Adding fresh Thai basil and lime at the very end for aroma
Chef Tips from the Video
- Use fresh Thai basil, not sweet basil, for authentic aroma.
- Choose a high‑quality green curry paste; it makes the biggest difference in flavor.
- Full‑fat coconut milk gives a richer mouthfeel; low‑fat versions can make the sauce thin.
Troubleshooting
Chicken is tough or rubbery
Ensure the chicken is fully coated with the cornstarch‑egg mixture and allow at least 5‑10 minutes of marination before cooking.
Curry sauce is too thick
Thin with a splash of water, chicken stock, or extra coconut milk until desired consistency is reached.
Curry sauce is watery
Continue to simmer uncovered for a few more minutes to reduce, or add a teaspoon of cornstarch slurry (cornstarch mixed with cold water).
Flavor is bland
Adjust with a little more fish sauce, a pinch of sugar, and extra lime juice. Taste after each addition.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 2 hours ahead and keep refrigerated.
- Prepare the coconut‑milk‑curry base and store it in the fridge; reheat gently before adding chicken.
- Basil loses flavor when reheated, so add fresh leaves just before serving.
Frequently Asked Questions
What is the cultural significance and history of Thai Green Curry in Thai cuisine?
Thai green curry (Gaeng Keow Wan) originated in Central Thailand and is traditionally made with fresh green chilies, herbs, and coconut milk. It reflects the Thai love for balancing spicy, sweet, salty, and sour flavors in a single dish.
What are the traditional regional variations of Thai Green Curry in Thailand?
In the north, green curry may be less coconut‑rich and feature more herbs, while in the south it often includes shrimp paste and a higher proportion of coconut milk. Some regions add eggplant or bamboo shoots as the primary vegetable.
How is Thai Green Curry traditionally served in Thailand?
It is typically served hot with steamed jasmine rice or sticky rice, and a side of fresh cucumber slices to cool the palate. In some households, it is accompanied by a small bowl of fish sauce with sliced chilies for extra seasoning.
What occasions or celebrations is Thai Green Curry associated with in Thai culture?
Green curry is a everyday family favorite but is also served at gatherings, birthday celebrations, and festive meals because its bright color and aromatic profile are considered uplifting and welcoming.
How does Thai Green Curry fit into the broader Thai cuisine tradition?
It exemplifies the Thai culinary principle of harmony among the four taste pillars—spicy, sweet, salty, and sour—while showcasing the staple use of coconut milk, fresh herbs, and chilies that define many Thai dishes.
What are the authentic traditional ingredients for Thai Green Curry versus acceptable substitutes?
Authentic ingredients include fresh green chilies, kaffir lime leaves, Thai basil, coconut milk, fish sauce, and palm sugar. Acceptable substitutes are store‑bought green curry paste, regular basil, and brown sugar if palm sugar is unavailable.
What other Thai dishes pair well with Thai Green Curry?
Thai Green Curry pairs beautifully with jasmine rice, Thai cucumber salad (Som Tam), and a light papaya salad. For a complete meal, serve alongside a simple stir‑fried morning glory or a fresh mango dessert.
What makes Thai Green Curry special or unique in Thai cuisine?
Its vivid green color comes from fresh chilies and herbs, and the creamy coconut base balances the heat, creating a uniquely fragrant and silky sauce that is both comforting and invigorating.
How has Thai Green Curry evolved over time in modern Thai cooking?
Modern versions often use ready‑made curry paste for convenience and may incorporate non‑traditional proteins like shrimp or tofu. However, the core technique of marinating meat for tenderness and finishing with fresh basil remains unchanged.
What are the most common mistakes to avoid when making Thai Green Curry at home?
Common errors include burning the curry paste, overcooking the chicken (which makes it dry), and adding lime juice too early, which can cause the basil to lose its aroma. Follow the step‑by‑step timing to prevent these issues.
Why does this Thai Green Curry recipe use a cornstarch and egg white marinate instead of plain seasoning?
The cornstarch‑egg white coating creates a protective film that locks in moisture, resulting in exceptionally tender chicken that stays juicy even after simmering in the coconut sauce.
What does the YouTube channel Maxine Sharf specialize in?
The YouTube channel Maxine Sharf focuses on approachable, home‑cooked meals with a strong emphasis on Asian flavors, quick techniques, and making restaurant‑style dishes accessible to everyday cooks.
Last updated: September 2, 2026
