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Thai Green Chicken Curry Recipe

Thai Green Chicken Curry Recipe

One of my all time favorite Thai dishes to make at home using the Thai Green Curry Paste!
One pack comes with 2 bags that can easily make up to 6-8 servings, perfect for big dinners or meal prepping.


  • 3 deboned chicken legs or breasts
  • 1 red bell pepper, sliced
  • 1 bamboo shoot, sliced
  • 8 lime leaves
  • 2 tbsp of chopped lemon grass (may substitute with pre-chopped frozen lemon grass)
  • 1 Chinese egg plant cut into 2 inches then quartered (may substitute with other types of egg plants)
  • 6 pieces of galangal
  • 1 cup of fresh peas (may substitute with frozen peas well drained)
  • 2 cans of coconut milk 
  • 2 tbsp of fish sauce 
  • 1 entire pack of Thai Green Curry Paste


  1. Cut chicken in small pieces and set aside
  2. Prep all veggies as indicated above
  3. Set all the vegetables aside
  4. Heat a pot with 1 tbsp of oil to sauté curry paste over medium heat for about 30 seconds
  5. Add 1.5 cans of coconut milk to the pot and stir, turn heat to high
  6. Add lemon grass, galangal, and chicken. Bring to boil then add all vegetables (if using frozen peas, add to the pot when vegetables are cooked)
  7. Add the rest of the coconut milk and some water until desired thickness
  8. Lastly add fish sauce to taste before you turn the heat off
  9. Serve and enjoy

Note: If using chicken breasts, cook the vegetables first. When half cooked, add the chicken breast so the meat will not taste overcooked.