Thai Green Curry Stir-Fry Recipe With Chicken

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This Thai green curry stir-fry recipe with chicken is a quick and easy Thai dish made with healthy vegetables and fragrant curry paste. It’s a great dinner option for busy weeknights, with spicy and savory flavors that go perfect with jasmine rice.

Thai green curry stir-fry with chicken and vegetables served with jasmine rice.

I love using fresh, traditional ingredients like kaffir lime leaves and Thai eggplants whenever I make Thai green curry chicken stir-fry. Mixed with homemade green curry paste, they make a super delicious and healthy meal!

You can use that same paste to make some of my other Thai green curry recipes, like green curry fried rice and Thai green curry pork! And if you like spicy food, don’t miss out on one of my most popular curries – authentic Thai red curry recipe.

In this recipe, I’ll give you lots of tips and tricks on how to get the best out of it. If you’d rather start cooking right away, you can skip to the instructions below!

What is Thai green curry stir fry

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

Stir-fried curry variations

Curry paste options: Change up the flavor by using red curry paste instead of green. Check out my specific recipes for Thai red curry stir-fry like pad prik king and chicken pad ped.

Vegetarian: To make this dish vegan or vegetarian friendly, swap the chicken for tofu and use vegan fish sauce and mushroom oyster sauce instead of the regular ones.

Vegetables: Improve this stir-fried Thai green curry recipe by adding extra veggies like baby corn and onions. If you’re cooking for kids, bell peppers are a great mild substitute for chilies.

If you love Thai curries as much as I do, make sure to save my collection of Thai curry recipes for later!

Spiciness: You can control how spicy your dish is. I’ve used Thai chilies (bird’s eye chilies and Thai Jinda chili), but you can go for milder ones or skip them entirely.

Proteins: I made green curry chicken stir-fry, but it’s a flexible dish. Try it with shrimp, tofu, pork, beef, or any protein you like.

Thai green curry chicken stir-fry vegetables served with rice.

Tips for the best Thai green curry stir-fry

Here are some simple tips to make the best green curry paste stir-fry:

Avoid overcooking: Keep an eye on your cooking times to ensure the chicken stays tender and the vegetables crisp, not mushy.
Crisp vegetables: Adjust the cooking time for the vegetables to suit your preference for crispness.
Prep ahead: Have all your ingredients ready to go before you start cooking. Cut Thai eggplants into six pieces for even, quick cooking. Remember, stir-frying is fast and done over high heat.

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.

Yardlong beans – Also known as long beans or snake beans, these add a delicious crunch to any Thai stir-fry or curry, and you can substitute green beans if needed.
Sweet basil – This aromatic and sweet herb enhances the green curry stir-fry, pairing well with other bold ingredients. Add these near the end to prevent wilting.
Kaffir lime leaves – Essential for adding a citrusy zest, makrut lime leaves are a key ingredient in Southeast Asian cuisine.
Thai eggplants – These are my favorite Thai vegetables. They thrive in my vegetable garden in rural Thailand and are fantastic in both curries and stir-fries.
Chicken – I prefer using chicken thighs for their juiciness, but feel free to substitute any protein you like, slicing it thin to cook quickly and evenly.
Chilies – I use fiery Thai chilies for heat, but feel free to adjust the spiciness with milder chilies or leave them out to suit your taste.
Fish sauce – Fish sauce brings a deep umami and salty flavor to the dish.
Oyster sauce – Oyster sauce is a thick sauce with a salty flavor that’s commonly used as a meat marinade and a key ingredient in many stir-fry meals.
White sugar – A touch of sugar balances the savory flavors of this Thai green curry stir-fry.
Green curry paste – The heart of the stir-fry, made from a blend of lemongrass, green chilies, and kaffir lime leaves – look for quality brands like Maesri or Mae Ploy at Amazon if not making your own Thai green curry paste.
Coconut milk – Always opt for full-fat coconut milk for the richest, most flavorful results in green Thai curry stir-fry.

Short recipe video

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How to make Thai green curry stir fry. #thaigreencurry #stirfry #thairecipe #recipes #foodblog
♬ original sound – hungryinThailand – hungryinThailand

How to make Thai green curry chicken stir fry

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.

Chicken stir-fried with green curry paste.

Step 2: Add chicken and stir-fry until cooked through. Coat every piece of chicken with the curry paste.

Thai woman making green curry stir-fry in a wok.

Step 3: Add coconut milk, white sugar, fish sauce, oyster sauce. Thoroughly mix until the ingredients blend together into 1 sauce.

Thai green curry stir-fry preparation in a wok.

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 ready in a wok.

Step 5: Sprinkle sweet basil and kaffir lime leaves on top and toss just to mix. Serve immediately.

Kitchenware

Here’s what you’ll need to make this Thai green stir-fry:

Measuring spoons and cups
Thai mortar and pestle (if you’re making curry paste from scratch)
Cutting board and a sharp knife
Large wok or cast iron skillet
Stirring spoon or spatula

How to serve Thai chicken curry stir-fry

This Thai green curry chicken stir-fry is best served with a portion of white jasmine rice. If you like curry noodles, you can opt for vermicelli noodles. 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 Thai green chicken

Storing: 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.

Reheating: To reheat, use a wok or skillet and make sure the chicken is fully heated through.

Frequently asked questions

Is green curry stir-fry spicy?

Green curry stir-fry is usually spicy because it’s made with green chilies in the curry paste. You can enjoy a nice spicy kick, but it’s also creamy with coconut milk, which helps soften the heat a bit. You can adjust the spice level to your taste.

Can I make this ahead of time?

Yes, you can make this recipe ahead of time. It reheats well and you can store it in an airtight container in the fridge.

Authentic Thai curry recipes

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