| | | | | |

Thai Green Curry Chicken Stir-Fry

This post may contain links to affiliate websites, such as Amazon, and I receive an affiliate commission for any purchases made by you using these links. I appreciate your support!

Thai green curry chicken stir-fry is a Thai classic with the perfect combo of spicy and savory flavors, while being incredibly aromatic at the same time. The best thing about it is that it’s super easy to make, it makes a great dinner option for busy weeknights or for comfy weekends.

Thai green curry chicken stir-fry in a clay pot, with sticky rice in bamboo basket behind it, on a bamboo serving tray with flowers.

I love using fresh and healthy ingredients like kaffir lime leaves and Thai eggplants, combined with green curry paste they make a flavorful meal that’s packed with healthy vegetables.

Don’t miss out on these reader favorite Thai curry recipes: Authentic Thai red curry recipe, gaeng massaman neua, and Thai green curry pork!

What is Thai green curry stir-fry

Thai green curry stir-fry is a classic Thai dish combining fresh vegetables, meat or tofu, and green curry paste. With the addition of coconut milk, it balances spicy, sweet, and savory flavors.

Stir-fried curry variations

Curry paste options: You can create an entirely different dish by substituting the green curry paste with red curry paste. Or you could head over pad prik king and chicken pad ped a dedicated recipe on Thai red curry stir-fry.

Vegetarian: Make this stir-fried Thai green curry recipe vegan or vegetarian by subbing the chicken with tofu. Sub fish sauce with vegan fish sauce, and oyster sauce with mushroom based oyster sauce at a 1:1 ratio.

Vegetables: Toss in extra vegetables like baby corn and onions to your preference, bell peppers make a great sub for chilies if you’re feeding a family with kids.

Spiciness: Adjust the amount of spiciness to your personal spice-level. I used Thai chilies in this recipe, but you can sub with milder chilies if you wish to do so, or omit them all together.

Proteins: I decided to make this easy curry stir-fry with chicken thighs. Luckily, this is an incredibly versatile Thai dish. Toss in your favorite protein such as shrimp, tofu, pork, beef, or any other meat you see fit.

One half of a clay dish with Thai green curry chicken stir-fry, and a portion of rice behind it, both on top of a bamboo serving tray with pink flowers around it.

Tips for the best Thai green curry stir-fry

Avoid overcooking: Don’t overcook the chicken or the vegetables. Keep the vegetables crisp and the chicken tender.

Curry paste: Use my Thai green curry paste or a high-quality alternative. For store bought curry paste, look for Maesri or Mae ploy.

Prep ahead: Make sure you have all ingredients prepped before cooking. Slice the Thai eggplants into 6 pieces to make sure they get cooked through quickly. Stir-frying has to be done over high heat and at quick pace.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


All ingredients for Thai green curry chicken stir-fry on a bamboo serving tray in clay pots; sweet basil, kaffir lime leaves, coconut milk, chicken thighs, green curry paste, fish sauce, oyster sauce, white sugar, chilies, Thai eggplants, and yardlong beans.
  • Yardlong beans – These beans are also referred to as long beans or snake beans, and we commonly use them in Thai cuisine. I love to use them in stir-fries and curries, they are so deliciously crisp. Alternatively, you can use regular green beans as well.
  • Sweet basil – Sweet basil has a sweet flavor with an aromatic scent that perfectly complements the green curry paste.
  • Kaffir lime leaves – Makrut lime leaves are a key ingredient for many Southeast Asian foods.
  • Thai eggplants – Absolutely one of my favorite Thai veggies. They come with a firm and crunchy texture, and we use them in curries and stir-fries. Luckily, these are easy to grow in rural Thailand, and we have lots of them in our garden.
  • Chicken – I used chicken thighs, but you can sub with your favorite protein like pork, beef, shrimp, tofu, chicken filet, or anything you see fit. Make sure to cut in thin, bite-sized pieces to speed up the cooking time.
  • Chilies – I cook all my meals with Thai chilies, which are high on the heat scale. Sub with other types of chilies if you can’t eat spicy, or omit them altogether.
  • Fish sauce – Used for its salty and umami flavor.
  • White sugar – Sweetness to balance out the salty flavors.
  • Oyster sauce – A thick sauce with a salty flavor that’s commonly used as a meat marinade and a key ingredient in many stir-fry meals.
  • Green curry paste – A spicy paste made of traditional ingredients such as lemongrass, green chilies, kaffir lime leaves, and more. The ingredients used depend on the person who made the curry, and are often different in different Thai households.
  • Coconut milk – Use full fat coconut milk when cooking my recipes.

All ingredients can be sourced at Asian grocery stores and Asian markets.

Short recipe video

Cooking instructions

Step 1: In a large wok or skillet, heat oil over high heat. Once oil is hot, fry off the green curry paste for 20 sec or until it becomes fragrant.Fried green curry paste in a large aluminum wok with a spatula.

Step 2: Add chicken and stir-fry until cooked through. Coat every piece of chicken with the curry paste.Stir-fried chicken with green curry paste in a large aluminum wok pan.

Step 3: Add coconut milk, white sugar, fish sauce, oyster sauce. Thoroughly mix until the ingredients blend together into 1 sauce.Me cooking at an aluminum wok that has a green coconut curry sauce with chicken in it.

Step 4: Toss in chilies, Thai eggplants, and long beans. Stir-fry for 1 minute, or until the vegetables are crisp but not soft. If you prefer softer veggies, cook for longer.Thai green curry chicken stir-fry in a large aluminum wok pan.

Step 5: Sprinkle sweet basil and kaffir lime leaves on top and toss just to mix. Serve immediately.Thai green curry chicken stir-fry in a large aluminum wok with sweet basil in it.

How to serve Thai chicken curry stir-fry

This Thai green curry chicken stir-fry is best served with a portion of white rice. You can choose to serve the stir-fried green curry on top of rice, or in a separate dish. Optionally, garnish with fresh sweet basil and slices of red chilies. Don’t forget a refreshing drink like cha manao.

How to store

Leftovers of this stir-fried curry can be stored in your refrigerator, in an airtight container, for up to 3 days. Let your meal cool down to room temperature before storing it. Note that the Thai eggplants may darken in color when stored, but this doesn’t necessarily mean that they have expired.

To reheat, use a wok or skillet and make sure the chicken is fully heated through. If needed, you can add a few tablespoons of water or coconut milk.

Frequently asked questions

What is green curry paste made of?

This aromatic curry paste is made from a blend of fresh and flavorful herbs and spices like green chilies, lemongrass, kaffir lime leaves, galangal, shrimp paste, and more depending on the person who makes the paste. Traditionally, Thai curry pastes are pounded in a mortar and pestle.

Is green curry chicken stir-fry spicy?

This all depends on your personal spice-level. It can be spicy for some people and mild for others. The curry paste has green chilies in it, so it naturally is a bit spicy. If you can’t eat spicy, you can omit the chilies and/or use less curry paste.

Authentic Thai curry recipes

Loved reading this Thai green curry chicken stir-fry recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on FacebookInstagram, and Pinterest.

Thai Green Curry Chicken Stir-Fry

Thai green curry chicken stir-fry in a clay pot, with sticky rice in bamboo basket behind it, on a bamboo serving tray with flowers.
Thai green curry chicken stir-fry is a quick and easy recipe that delivers! Tender chicken cooked with a fragrant green curry paste, combined with crunchy veggies and fresh herbs.
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Thai
Course Main Course
Serving Size 4 people

Ingredients

  • 1 tablespoon oil
  • 3 tablespoons green curry paste
  • 14 ounces chicken filet, bite-sized pieces
  • 1/2 cup coconut milk full fat
  • 1.5 tablespoon white sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 4 chilies red, to taste
  • 10 Thai eggplants cut in 6 pieces
  • 5 yardlong beans cut in 1 inch sized pieces
  • a handful of sweet basil
  • 5 kaffir lime leaves tear in half

Instructions

  • In a large wok or skillet, heat oil over high heat. Once oil is hot, fry off the green curry paste for 20 sec or until it becomes fragrant.
  • Add chicken and stir-fry until cooked through. Coat every piece of chicken with the curry paste.
  • Add coconut milk, white sugar, fish sauce, oyster sauce. Thoroughly mix until the ingredients blend together into 1 sauce.
  • Toss in chilies, Thai eggplants, and long beans. Stir-fry for 1 minute, or until the vegetables are crisp but not soft.
  • Sprinkle sweet basil and kaffir lime leaves on top and toss just to mix. Serve immediately.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • For store bought green curry paste, I recommend using Mae Ploy or Maesri.
  • Stir-fry over high heat and at quick pace, make sure you don't overcook the chicken or the vegetables. Tender chicken and crisp vegetables is the way to go.
  • Serve immediately with a portion of white rice.
  • Store in your refrigerator in an airtight container for up to 3 days.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating