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Straight down view of Thai Green Curry with a wooden ladle with lime wedges and cilantro sprigs on the side.

Thai Green Curry

  • Author: Kari Peters
  • Total Time: 35 mins
  • Yield: 6 1x
  • Diet: Gluten Free


Fragrant with ginger, garlic, and lime, this easy to make Thai Green Curry is a crowd pleaser. It’s perfect with green veggies ranging from broccoli to snow peas and asparagus. Pair this together with freshly steamed rice for a simple dinner that’s better than takeout and made in just 30 minutes. We’re using store bought curry paste to keep things easy, but you won’t be disappointed in the flavor. 



1 pound boneless skinless chicken thighs, cubed into 1” pieces

2 tablespoons avocado or olive oil

2 tablespoons green curry paste, see notes

1 tablespoon minced ginger

2 cloves garlic, minced

1 yellow onion, 1 pound, cut into half-moon slices

2 cups thinly sliced carrots, about 6 or 12 ounces

23 Kaffir lime leaves, or 2 teaspoons lime zest

2 cans coconut milk

8 ounces asparagus, trimmed and sliced into 1” pieces, 2 cups

1 tablespoon fish sauce

4 cups roughly chopped mixed greens, 6 ounces, see notes

Sea salt to taste


Lime wedges

Chopped cilantro

Chopped toasted cashews


Start by prepping all the ingredients.

Place a large 15″ skillet or medium sized pot over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil along with the cubed chicken.

Sauté until browned and just done, then remove the chicken from the pan, and set it aside.

Return the pan to the heat, and add the remaining tablespoon of avocado oil, curry paste, garlic, and ginger. Sauté just until fragrant while breaking up the curry paste with a cooking utensil, about 1 minute.

Next add the onions and carrots. Cook over medium heat stirring often for 3-4 minutes. When the veggies are just beginning to soften, add the lime leaves and coconut milk.

Bring the curry up to a boil. Then lower the heat to maintain a simmer, and cook until the veggies have softened and the curry has started to thicken, about 10 minutes.

Next add the asparagus and chicken. Simmer for 3-4 minutes until the asparagus has turned bright green, and is crisp tender.

Remove the pan from the heat and stir in the fish sauce and chopped spinach. Let the mixture set for 2-3 minutes stirring occasionally, or until the greens have just wilted.

Season to taste with sea salt, then serve the curry with your choice of toppings.


For the curry paste, I love the Mae Ploy brand for it’s incredible flavor. It also doesn’t have any additives or food dyes in it. You can see a photo of the brand label in My Favorite Yellow Curry recipe.
Sometimes I sub in snow peas or baby sugar snap peas for half or all of the asparagus.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Asian

Keywords: Best Thai Green Curry Recipe, Thai Green Chicken Curry, Thai Green Curry Recipe