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.

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.

Ingredient substitutions and variations

• I decided to make this easy 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.

• You can create an entirely different dish by substituting the green curry paste with red curry paste. Or you could head over to my pad prik gaeng recipe for a full recipe on Thai stir-fried red curry.

• Toss in extra vegetables to your preference, bell peppers make a great sub for chilies if you decide to have this meal with kids.
• 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.
• 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.

Tips for the best Thai green curry stir-fry

• Use a good quality green curry paste. For store bought curry paste, look for Maesri or Mae ploy.
• Don’t overcook the chicken or the vegetables. Keep the vegetables crisp and the chicken tender.
• 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

Most ingredients are available at Asian grocery stores.

• 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.

Short recipe video

Step-by-step instructions

How to serve

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.

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 (FAQ’s)

More curry recipes you’ll love

• Thai red curry (keng ped) – Thai restaurant quality red curry with shrimps, from the kitchen to your plate in only 20 minutes!
• Massaman curry – A sweet and filling curry made with potatoes and roasted peanuts.
• Thai green curry – My all-time favorite Southern Thai meal.

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Print Recipe

Thai Green Curry Chicken Stir-Fry

Author: Praew Cooking Method: Stir-Frying Cuisine: Asian cuisines Courses: Dinner Recipe Keys: Egg Free High Protein Low Carb O One Pot Spicy

Difficulty: Intermediate Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 4 Calories: 421

Description

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.

Ingredients

Servings

• 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

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.

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

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

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.

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

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 421kcal

% Daily Value *

Total Fat 26.4g41%

Saturated Fat 10.7g54%

Total Carbohydrate 22.4g8%

Dietary Fiber 4.5g18%

Sugars 11.7g

Protein 28.6g58%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• 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.

Keywords: green curry chicken stir-fry, stir-fried green curry, Thai green curry recipe

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