I love making Thai food at home, but I’ve never made a Thai Green Chicken Curry for my kids before. It was delicious! It had a little kick, but it wasn’t too much for my little people.
Thai Green Chicken Curry + GF Ramen = Heaven
We served our green chicken curry over gluten-free ramen noodles. Shout out to Costco for selling GF ramen noodles in bulk. Amazing! They take four minutes to cook. Get these ramen noodles. I made three “blocks” of ramen to begin and then immediately realized I need to make three more as soon as I served everyone “firsts.” More ramen, please! 
It cooks quickly, so it was no problem.
It cooks quickly, so it was no problem.
Ingredients For Thai Green Chicken Curry
For the green chicken curry, you don’t need too many ingredients. You can get green curry paste at most grocery stores. I made my own green curry using spices and fish sauce … but that’s a little excessive, right? You don’t need to do that.
For 7 of us, I used 2 lbs of chicken, cut into bite sized pieces and tossed in turmeric, cumin, coriander, salt, and pepper. We have leftovers so, for normal sized families, this might make too much curry … I would start with only 1 lb of chicken for a family of four.
Make Thai Green Curry With Chicken!
Thai Green Curry With Chicken
This easy Thai Green Curry recipe with chicken will become a family favorite. So much flavor!
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 people
Calories 170 kcal
Ingredients
Thai Green Chicken Curry Ingredients (feeds 8 people)
- Ramen for 8 people or rice
- 2 lbs chicken chopped
- 1 T turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander optional
- 1 teaspoon salt
- Freshly ground pepper
- 3-4 T green curry paste
- 1 large onion chopped
- 6 cloves of garlic sliced
- 2 tablespoons coconut oil
- 1 can coconut milk not sweetened
- 2 cans water
- 1-2 cups sugar snap peas
- Handful of cilantro optional but delish
- Jalapeños optional
- Limes optional
Instructions
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I chopped up one large onion, one green bell pepper, and 6 large cloves of garlic. For another vegetable, I used sugar snap peas, but you could use red peppers, or any other veggie your kids like to eat.
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I started by sautéing the onion and garlic in about 2 tablespoons of coconut oil. You can use butter or olive oil. For a smaller amount of curry, only use 1/2 an onion and 3 cloves garlic sautéed in oil.
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Add the chicken and 3-4 tablespoons green curry paste when the onion is soft. Stir to coat everything. Cook for 7 minutes until the chicken is almost cooked through.
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Add 1 can of coconut milk, the green pepper, and 2 cans of water. Reduce the water to 1 can if you are making half the amount of curry, but still use a whole can of coconut milk. Don’t use sweetened coconut milk.
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Stir and bring everything to a slow simmer. Add the sugar snap peas close to the end - they don’t really need to cook and they will taste awesome if they still have a crunch to them. Check your chicken to see if it’s done and then ladle the curry over your noodles or rice.
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Top with cilantro and sliced jalapeños if you want more heat.
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That’s it. Dinner was ready in about 20 minutes AND we have leftovers. That NEVER happens over here.
Updated and Republished: February 9, 2024
