Bright, aromatic, and comforting — this Thai Green Chicken Curry sings with fresh herbs, gentle heat, and a creamy coconut base. It’s the kind of weeknight dinner that feels special without being fussy. Tender pieces of chicken breast swim in a glossy green curry sauce studded with crisp vegetables and sweet-tart green apples for an unexpected lift. Serve it over steamed rice and scatter basil at the end for an herbaceous finish.

Why you’ll love this recipe

This version of Thai Green Chicken Curry balances savory, sweet, and sour components with a smooth, coconut-forward sauce. The green apples add a subtle tartness and texture contrast that keeps each bite interesting. The dish comes together quickly, makes enough for a couple of dinners or a shareable meal, and relies on straightforward pantry ingredients: green curry paste, coconut milk, and a handful of vegetables. It’s adaptable, satisfying, and fragrant — perfect for anyone who loves layered flavors without lots of fuss.

Ingredients

320g chicken breast
4 green apples
4 onions
2 tbsp green curry paste
1 tbsp fish sauce
400ml coconut milk
1 strand of lemongrass
40ml soy sauce
1 tbsp brown sugar
100g zucchini
100g red pepper
100g bamboo shoots
100g mushrooms
60g baby corn
1 hot pepper
10 fresh basil leaves
200g rice

Equipment

Large skillet or shallow saucepan
Cutting board and sharp knife
Wooden spoon or heatproof spatula
Measuring spoons and cups
Medium pot for rice
Fine grater or mortar and pestle (optional, for lemongrass)

Prep: what to do before you cook

Rinse the rice under cold water until the water runs clear. Cook according to package instructions so it’s ready when the curry is finished.
Trim any fat from the chicken breast and slice it into bite-sized strips or cubes.
Core and slice the green apples into thin wedges or bite-sized chunks; leave the skin on for color and texture.
Peel and thinly slice the onions.
Slice the zucchini into half-moons, cut the red pepper into strips, drain the bamboo shoots if packed in water, slice the mushrooms, and trim the baby corn if needed.
Slice the hot pepper finely; remove seeds if you want less heat.
Smash or bruise the strand of lemongrass with the back of a knife and slice it into large pieces so it can infuse the curry while cooking and be easily removed at the end.
Pick the basil leaves from their stems and set aside for finishing.

Step-by-step instructions

The following directions are rewritten into clear, numbered steps and follow the ingredient list exactly. Quantities and order are respected. Read through once, then cook confidently.

Heat a large skillet or shallow saucepan over medium heat. Add a small splash of neutral oil if your pan is not nonstick.
Add the sliced onions and gently sauté until they are translucent and starting to soften, about 4–5 minutes. Stir frequently to prevent browning; you want a sweet, softened base for the curry.
Push the onions to the side of the pan and add the 2 tbsp green curry paste. Fry the paste for 30–45 seconds, stirring, until fragrant. This step helps bloom the spices and deepens the curry flavor.
Stir the curry paste into the onions so it is evenly distributed. Immediately add the 320g chicken breast pieces and turn the heat up to medium-high. Cook the chicken for 3–4 minutes, stirring, until the outer surfaces lose their raw pink color but the chicken is not fully cooked through.
Pour in the 400ml coconut milk and stir to combine, scraping up any browned bits from the pan. Add the 1 strand of lemongrass to the pot; this will infuse a bright citrus aroma as the curry simmers.
Add the 1 tbsp fish sauce, 40ml soy sauce, and 1 tbsp brown sugar to the coconut mixture. Stir well so the seasonings dissolve and the sauce tastes balanced — sweet, salty, and umami.
Bring the sauce to a gentle simmer, then reduce the heat to maintain a low simmer. Let the curry cook for 6–8 minutes so the chicken finishes cooking through and the flavors meld. Stir occasionally and taste the broth to check seasoning.
Add the prepared vegetables to the curry in this order for even cooking: 100g zucchini, 100g red pepper, 100g bamboo shoots, 100g mushrooms, and 60g baby corn. Stir to combine. Simmer the curry for another 4–5 minutes until the vegetables are tender but still have a bit of bite.
Stir in the 4 green apples and the sliced 1 hot pepper. Cook for an additional 2–3 minutes — the apples should soften slightly but remain crisp enough to provide texture and a subtle tartness.
Remove the strand of lemongrass from the curry and discard it. Taste the sauce and adjust seasoning if needed: add a splash more soy sauce for salt, a pinch more brown sugar for sweetness, or a squeeze of lime if you like extra brightness.
Turn off the heat and fold in the 10 fresh basil leaves, tearing a few by hand as you stir to release their aroma. Let the residual heat wilt the basil without overcooking it.
Serve the curry immediately over the cooked 200g rice. Spoon sauce and vegetables generously over the rice and garnish with a few whole basil leaves for a fresh finish.

Taste and texture notes

This Thai Green Chicken Curry balances creamy coconut with green curry paste’s herbaceous heat. The chicken should be tender, the vegetables bright with a slight crunch, and the apples pleasantly tart. The lemongrass provides a citrusy backbone; removing it before serving keeps its flavor subtle rather than overpowering.

Make-ahead, storage, and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice and curry can be stored separately or together.
Reheat gently on the stove over low heat, stirring occasionally. If the sauce has thickened in the fridge, add a splash of water or coconut milk to loosen it.
For longer storage, freeze the curry (without rice) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations and swaps

If you prefer more vegetables, add snap peas or green beans. Add them toward the end of cooking to keep them crisp.
Swap the chicken breast for sliced tofu or a white fish if you want a lighter variation; keep the same grams for similar cooking times, reducing time for delicate fish.
If you like a sweeter curry, stir in an extra teaspoon of brown sugar. For extra heat, include additional chopped hot pepper or a pinch of chili flakes.
Serve over jasmine rice for fragrance, or brown rice if you prefer more fiber and chew.

Serving suggestions

Plate the curry over steaming rice and scatter torn basil leaves on top. A wedge of lime on the side brightens the dish at the table. Crisp cucumber salad or simple steamed greens make excellent side dishes and complement the curry’s richness.

Flavor tips from the kitchen

Fry the green curry paste briefly before adding liquids to maximize flavor — this step unlocks aromatics stored in the paste.
Use whole basil leaves torn by hand at the end; tearing helps release essential oils without cooking them away.
Do not overcook the apples; they should contribute texture and a hint of tartness rather than turning mushy.

Nutrition snapshot

This dish combines lean protein, vegetables, fruit, and coconut milk for a satisfying meal. Serving size and exact nutrition will vary depending on the rice portion and whether you choose brown or white rice. The vegetables provide fiber and vitamins, while coconut milk supplies rich, creamy texture and a source of medium-chain triglycerides.

Final thoughts

This Thai Green Chicken Curry is an accessible, flavorful dinner that balances bright aromatics with a creamy base. The green apples are a lovely twist, adding crispness and a hint of tartness that lifts each bite. It’s a reliable, weeknight-friendly recipe that still feels a little special — perfect for sharing or savoring solo.

Happy cooking — and enjoy every fragrant spoonful of Thai Green Chicken Curry!

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Thai Green Chicken Curry

A quick and fragrant Thai-style green chicken curry with apples and mixed vegetables served with rice.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

320 g chicken breast cut into thin strips
4 green apples peeled and cut into large pieces
4 onions peeled and cut into large pieces
2 tbsp green curry paste
1 tbsp fish sauce
400 ml coconut milk
1 strand lemongrass chopped
40 ml soy sauce
1 tbsp brown sugar
100 g zucchini sliced
100 g red pepper sliced
100 g bamboo shoots
100 g mushrooms sliced
60 g baby corn
1 hot pepper whole or sliced to taste
10 fresh basil leaves
200 g rice rinsed
50 ml water for softening onions and apples
600 ml water for cooking rice (salted)

Instructions

Peel the onions and apples, cut into large pieces, then place them in a saucepan with 50 ml water. Cover and cook over low heat until very soft and the water has evaporated, about 8–10 minutes.
Add the green curry paste, fish sauce, chopped lemongrass, soy sauce, brown sugar, and coconut milk to the softened onion-apple mixture. Blend with an immersion blender or in a countertop blender until smooth and creamy.
Cut the chicken into thin strips. Slice the zucchini, red pepper, and mushrooms. Prepare the bamboo shoots, baby corn, and hot pepper.
Return the blended sauce to the pot and bring to a gentle boil. Add the chicken strips, zucchini, red pepper, mushrooms, bamboo shoots, baby corn, and hot pepper. Cook uncovered for 3–4 minutes after it starts boiling, until the chicken is cooked through and vegetables are tender-crisp.
Stir in the fresh basil leaves just before removing the curry from heat.
Meanwhile, bring 600 ml salted water to a boil in a separate pot, add the rinsed rice, then reduce to low heat and cook until the water is absorbed and the rice is tender.
Serve the curry over the cooked rice.