Stir-Fries

Thai Green Curry Stir Fry

Name: Thai Green Curry Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces; 2 cups mixed vegetables, such as bell peppers, carrots, and snow peas; 2 tbsp (30g) green curry paste; 1 can (14 oz/410g) coconut milk; 2 tbsp (30g) fish sauce; 1 tsp (5g) grated ginger; 1 tsp (5g) garlic, minced; 1/4 cup (60g) chopped fresh cilantro; 2 tbsp (30g) vegetable oil; Salt and pepper, to taste; 2 tbsp (30g) lime juice

By Sable Mowbray · June 19, 2026 · Stir-Fries

Prep15 min

Cook20 min

Total35 min

Serves4

I still remember the first time I had Thai green curry stir fry at a small restaurant in Bangkok. The combination of tender chicken, crisp vegetables, and a rich, creamy sauce was love at first bite. Since then, I've been on a mission to recreate that dish at home, and after countless experiments, I'm excited to share my recipe with you.

This Thai green curry stir fry is a staple of Thai cuisine, and for good reason. It's incredibly flavorful, with a balance of spicy, sour, sweet, and umami notes that will leave you wanting more. The best part? It's surprisingly easy to make, requiring just a few ingredients and some basic cooking techniques.

In this recipe, we'll be using a combination of chicken breast or thighs, your choice of colorful vegetables, and a store-bought or homemade green curry paste. Don't worry if you've never worked with curry paste before - it's a game-changer, and I'll walk you through every step of the way.

This dish is perfect for a quick weeknight dinner or a special occasion. You can serve it with steamed rice, noodles, or even as a soup. The possibilities are endless, and I'm excited to share this recipe with you.

So, let's get started! With this recipe, you'll be able to create an authentic Thai green curry stir fry that will transport your taste buds to the streets of Bangkok. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite in your household.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a great way to use up leftover vegetables and chicken
The dish is highly customizable, so you can add or subtract ingredients to suit your taste
It's a quick and delicious meal that can be ready in under 30 minutes
It's a great option for a special occasion or a weeknight dinner
The recipe is authentic and flavorful, with a balance of spicy, sour, sweet, and umami notes

Why This Recipe Works

The key to a great Thai green curry stir fry is balance. You want to balance the spicy, sour, sweet, and umami flavors, so that each bite is a harmonious combination of all these notes. To achieve this, we'll be using a combination of ingredients, including green curry paste, coconut milk, fish sauce, and lime juice.

Another important aspect of this dish is texture. You want a mix of tender chicken, crisp vegetables, and a creamy sauce. To achieve this, we'll be cooking the chicken and vegetables separately, before combining them with the sauce.

Finally, the cooking technique is crucial. We'll be using a high heat to quickly cook the chicken and vegetables, before reducing the heat to simmer the sauce. This will help to preserve the texture of the ingredients, while also allowing the flavors to meld together.

Ingredients You’ll Need

To make this Thai green curry stir fry, you'll need a few ingredients, including chicken, vegetables, green curry paste, coconut milk, and fish sauce. Don't worry if you've never worked with some of these ingredients before - they're all easy to find and use.

When shopping for ingredients, look for fresh and high-quality items. Choose chicken breast or thighs, depending on your preference, and select a variety of colorful vegetables, such as bell peppers, carrots, and snow peas.

1 lb (450g) chicken breast or thighs, cut into bite-sized piecesYou can use either chicken breast or thighs for this recipe, depending on your preference. If using breast, make sure to cook it until it reaches an internal temperature of 165F (74C).
2 cups mixed vegetables, such as bell peppers, carrots, and snow peasChoose a variety of colorful vegetables to add texture and flavor to the dish. You can use frozen or fresh vegetables, depending on what's available.
2 tbsp (30g) green curry pasteGreen curry paste is a key ingredient in this recipe, and it's available at most Asian markets or online. You can also make your own curry paste from scratch, but store-bought is fine too.
1 can (14 oz/410g) coconut milkCoconut milk adds creaminess and richness to the sauce. Make sure to stir the can well before opening, as the cream can separate from the liquid.
2 tbsp (30g) fish sauceFish sauce is a salty and umami ingredient that adds depth to the sauce. You can find it at most Asian markets or online.
1 tsp (5g) grated gingerFresh ginger adds a spicy and warming flavor to the dish. You can use ground ginger as a substitute, but fresh is better.
1 tsp (5g) garlic, mincedGarlic adds a pungent flavor to the dish, and it's a key ingredient in many Thai recipes. You can use more or less garlic, depending on your taste.
1/4 cup (60g) chopped fresh cilantroCilantro adds a fresh and herbal flavor to the dish, and it's a great garnish. You can use basil or mint as a substitute, if you prefer.
2 tbsp (30g) vegetable oilVegetable oil is used for stir-frying the chicken and vegetables. You can use other oils, such as peanut or coconut oil, if you prefer.
Salt and pepper, to tasteSeason the dish with salt and pepper to taste, depending on your preference.
2 tbsp (30g) lime juiceLime juice adds a sour and bright flavor to the dish, and it's a key ingredient in many Thai recipes. You can use lemon juice as a substitute, if you prefer.

Ingredients for Thai Green Curry Stir Fry

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerSpatula

How to Make Thai Green Curry Stir Fry

1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it reaches 350F (175C).
2
Add the chicken to the skillet and cook until it's browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set it aside.
3
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the grated ginger and minced garlic and stir-fry until fragrant, about 1 minute.
4
Add the mixed vegetables to the skillet and stir-fry until they're tender-crisp, about 3-5 minutes.
5
Add the green curry paste to the skillet and stir-fry for 1-2 minutes, until it's fragrant and slightly darkened.
6
Pour in the coconut milk and fish sauce, and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes, until it's heated through and slightly thickened.
7
Add the cooked chicken back to the skillet and stir to combine with the sauce. Cook for an additional 1-2 minutes, until the chicken is coated in the sauce.
8
Stir in the chopped cilantro and lime juice. Season the dish with salt and pepper to taste.
9
Transfer the Thai green curry stir fry to a serving platter or individual plates. Garnish with additional cilantro, if desired.
10
Serve the dish immediately, with steamed rice or noodles on the side.

Expert Tips

Use high-quality ingredients, such as fresh vegetables and real fish sauce, to get the best flavor.
Don't overcook the chicken or vegetables, as they can become tough and dry.
Adjust the level of spiciness to your taste by adding more or less green curry paste.
Use a variety of colorful vegetables to add texture and visual appeal to the dish.
Don't skip the step of stir-frying the ginger and garlic, as it adds a lot of flavor to the dish.
Use a large skillet or wok to cook the dish, as it allows for quick and even cooking.
Don't overcrowd the skillet, as it can lower the temperature and affect the cooking time.
Taste and adjust the seasoning as you go, to ensure the dish is balanced and flavorful.

Common Mistakes to Avoid

Overcooking the chicken or vegetables, which can make them tough and dry.
Not using high-quality ingredients, such as real fish sauce and fresh vegetables.
Not stir-frying the ginger and garlic, which adds a lot of flavor to the dish.
Not adjusting the level of spiciness to your taste, which can make the dish too spicy or not spicy enough.
Not using a large skillet or wok, which can affect the cooking time and temperature.
Not tasting and adjusting the seasoning as you go, which can result in an unbalanced flavor.

Variations and Substitutions

Adding other proteins, such as shrimp or tofu, to the dish.
Using different types of vegetables, such as bell peppers or mushrooms.
Adding other aromatics, such as lemongrass or galangal, to the dish.
Using different types of curry paste, such as red or yellow curry paste.
Adding other ingredients, such as bamboo shoots or Thai basil, to the dish.
Serving the dish with different types of rice or noodles, such as jasmine rice or rice noodles.
Making the dish more spicy or less spicy, depending on your taste.

What to Serve With Thai Green Curry Stir Fry

This Thai green curry stir fry is a versatile dish that can be served with a variety of sides. Some options include steamed rice, noodles, or roti. You can also serve it with a side of fresh vegetables or a salad.

For a more substantial meal, you can add other proteins, such as shrimp or tofu, to the dish. You can also add other ingredients, such as bamboo shoots or Thai basil, to add more flavor and texture.

Serve with steamed rice or noodlesAdd other proteins, such as shrimp or tofu, to the dishUse different types of vegetables, such as bell peppers or mushroomsAdd other aromatics, such as lemongrass or galangal, to the dish

Make-Ahead, Storage, Freezing and Reheating

This Thai green curry stir fry can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the dish cool to room temperature, then transfer it to an airtight container and store it in the refrigerator.

To freeze, let the dish cool to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer. When you're ready to eat it, simply thaw the dish overnight in the refrigerator, then reheat it in a skillet or microwave until it's hot and steaming.

Reheating the dish is easy - simply heat it in a skillet or microwave until it's hot and steaming. You can also add a little water or coconut milk to thin out the sauce, if it's too thick.

One thing to note is that the dish may thicken slightly when it's refrigerated or frozen, so you may need to add a little water or coconut milk to thin out the sauce when you reheat it. Additionally, the flavors may mellow out slightly when the dish is refrigerated or frozen, so you may need to adjust the seasoning when you reheat it.

Frequently Asked Questions

What is green curry paste and where can I find it?

Green curry paste is a type of Thai curry paste made from a combination of ingredients, including chilies, lemongrass, garlic, and galangal. You can find it at most Asian markets or online.

Can I make my own green curry paste from scratch?

Yes, you can make your own green curry paste from scratch using a combination of ingredients, including chilies, lemongrass, garlic, and galangal. However, store-bought curry paste is fine too and can save you a lot of time and effort.

What type of vegetables can I use in this dish?

You can use a variety of colorful vegetables, such as bell peppers, carrots, and snow peas. Just be sure to adjust the cooking time based on the type of vegetables you use.

Can I add other proteins to this dish?

Yes, you can add other proteins, such as shrimp or tofu, to the dish. Just be sure to adjust the cooking time based on the type of protein you use.

How spicy is this dish?

The level of spiciness in this dish depends on the type of green curry paste you use and the amount of chilies you add. You can adjust the level of spiciness to your taste by adding more or less green curry paste or chilies.

Can I serve this dish with different types of rice or noodles?

Yes, you can serve this dish with a variety of types of rice or noodles, such as jasmine rice or rice noodles. Just be sure to adjust the amount of sauce based on the type of rice or noodles you use.

How do I store and reheat this dish?

You can store this dish in the refrigerator for up to 3 days or freeze it for up to 2 months. To reheat, simply heat it in a skillet or microwave until it's hot and steaming.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time and store it in the refrigerator or freezer. Just be sure to reheat it when you're ready to eat it.

The Full Recipe

Recipe Card