Thai Green Curry Stir-Fry Recipe
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This Thai green curry stir-fry recipe comes together in just 20 minutes and is perfect when you want all the flavors of green curry without making a whole pot. Use chicken or your favorite protein, throw in whatever vegetables you have on hand, and let the coconut milk turn the curry paste into a creamy sauce that clings to everything.
What readers say:
“This was lovely! I did everything the same except swapped the protein for pork and zucchini for the eggplant. Still turned out great.“
— Kay
What is green curry stir-fry?
Thai green curry stir-fry is a dry-style curry made by stir-frying green curry paste with protein, vegetables, and a little coconut milk. It has a spicy, savory, slightly sweet, and creamy flavor, with the fresh aroma of Thai basil and makrut lime leaves coming through.
The biggest difference from traditional Thai green curry is the amount of liquid. While a regular curry has plenty of coconut milk and a thinner curry sauce that’s served in a bowl, the stir-fry version uses much less coconut milk. The curry paste combines with the coconut milk to make a thick, creamy sauce that coats the chicken and vegetables instead.
That’s also why I love curry stir-fries like this one and Thai red curry stir-fry. They come together so quickly because you’re not waiting for a whole pot of curry to simmer. Everything cooks in the wok, and the vegetables stay a little crisp instead of sitting in the sauce.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Chicken: I prefer chicken thighs because they stay juicy in a fast stir-fry. Slice the meat thinly so it cooks quickly and evenly. Pork, shrimp, beef, or tofu can be used instead.
- Green curry paste: My homemade Thai green curry paste is my first choice, but a good store-bought paste like Mae Ploy works when you’re short on time.
- Coconut milk: Use a good full-fat coconut milk like Aroy-D. You don’t need much; the idea is to make a coating sauce rather than turn this into a soupy curry.
- Thai eggplants: I grow these in my garden in rural Thailand, and I like cutting them into small wedges so they cook quickly while keeping some bite.
- Long beans: Also called yardlong or snake beans. I cut them into short pieces so they’re easy to eat and stay crisp. Regular green beans work too.
- Thai basil: Add this right at the end. You want the leaves to soften slightly while keeping their fragrance.
- Kaffir lime leaves: Tear or finely slice them before adding.
- Chilies: I use Thai Jinda chilies when I want extra heat. The curry paste already has chilies, so add fresh ones according to how spicy you like your food.
- Fish sauce: Adds salt and umami. I usually use Megachef.
- Oyster sauce: Adds savory depth and a little sweetness.
- White sugar: Just enough to balance the heat and saltiness.
- Oil: Use a neutral cooking oil with a high smoke point.
How to make green curry chicken stir fry
1. Fry the curry paste. Heat the oil in a large wok or skillet over high heat. Once hot, add the green curry paste and stir-fry for about 20 seconds, until fragrant.
2. Cook the chicken. Add the sliced chicken and stir-fry until cooked through, making sure every piece is coated in the curry paste.
3. Make the sauce. Add the coconut milk, sugar, fish sauce, and oyster sauce. Stir well until everything comes together into a creamy sauce.
4. Add the vegetables. Toss in the chilies, Thai eggplants, and long beans. Stir-fry for about 1 minute, until the vegetables are just tender but still have some crunch. Cook a little longer if you prefer them softer.
5. Finish and serve. Add the Thai basil and makrut lime leaves and toss for a few seconds, just until the basil starts to wilt. Serve immediately with jasmine rice.
Serving tip: I usually serve this with hot jasmine rice. You can also serve it with Thai rice vermicelli (kanom jeen) if you prefer noodles.
How to store & reheat leftovers
- Refrigerate: Let leftovers cool, then store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months. The vegetables, especially Thai eggplant, may soften a little after thawing.
- Reheat: Reheat gently in a wok or skillet over medium heat until the chicken is heated through. Add a small splash of water or coconut milk if the sauce has thickened too much.
Thai Green Curry Stir-Fry Recipe
Equipment
- Cutting board and sharp knife
- Large wok or skillet
- Spatula or wooden spoon
Ingredients
- 1 tbsp oil
- 3 tbsp green curry paste
- 14 oz chicken, thighs or beast, thin slices
- ½ cup coconut milk, full-fat
- 1½ tbsp white sugar
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 4 chilies, sliced, adjust to taste
- 10 Thai eggplants, quartered
- 5 yardlong beans, sliced into 1 inch-sized pieces
- 1 handful of sweet basil
- 5 kaffir lime leaves, stems removed
Instructions
- Fry the curry paste: Heat oil in a large wok or skillet over high heat. Add the green curry paste and stir-fry for about 20 seconds, until fragrant.
- Cook the chicken: Add the sliced chicken and stir-fry until cooked through, coating it well with the curry paste.
- Make the sauce: Add coconut milk, sugar, fish sauce, and oyster sauce. Stir well to combine.
- Add the vegetables: Add the chilies, Thai eggplants, and long beans. Stir-fry for about 1 minute, until the vegetables are tender but still crisp.
- Finish: Add Thai basil and makrut lime leaves and toss briefly. Serve hot with jasmine rice or Thai rice vermicelli.
Video
@hungryinthailand.com How to make Thai green curry stir fry. #thaigreencurry #stirfry #thairecipe #recipes #foodblog
♬ original sound – hungryinThailand – hungryinThailand
Notes
- Use the nutrition card in this recipe as a guideline.
I admit I was skeptical of this recipe all the way through 😂 but I REALLY didn’t want to make curry and I had leftover curry paste and Kaffir lime leaves.
I was wrong! This was lovely! I did everything the same except swapped the protein for pork and zucchini for the eggplant. Still turned out great.
Thank you!