{"id":101687,"date":"2025-11-13T20:47:06","date_gmt":"2025-11-14T01:47:06","guid":{"rendered":"https:\/\/cafedelites.com\/?p=101687"},"modified":"2026-01-12T10:58:33","modified_gmt":"2026-01-12T15:58:33","slug":"thai-green-chicken-curry","status":"publish","type":"post","link":"https:\/\/cafedelites.com\/thai-green-chicken-curry\/","title":{"rendered":"Thai Green Chicken Curry"},"content":{"rendered":"\n
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If you’re curious about Thailand but haven’t been, (or want to go back) this will tell you EXACTLY how Thailand tastes! This Easy<\/strong> Green Curry Chicken<\/strong> is one of the most popular dishes across the country, the traditional name is Kaeng Khiao Wan which translates to sweet green curry.<\/p>\n\n\n\n

There is no reason to re-invent this dish, it’s meant to be easy<\/strong>, simple and totally local. So that’s what i’ve done with this recipe!<\/p>\n\n\n\n

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Authentic But Fast Curry<\/h2>\n\n\n\n

Don\u2019t be fooled by the 12 ingredients, this curry comes together fast and tastes like it\u2019s been simmering for hours. Using chicken thighs keeps the meat tender and juicy, while a good-quality green curry paste (like Mae Ploy in particular) helps give it the authentic Thai flavour without the extra prep. It’s the same authentic vibe you’ll find in our salmon panang curry<\/a>!.<\/p>\n\n\n\n

In just 30 minutes, you get a curry that\u2019s perfectly spiced, tastes straight from a street vendor in Phuket, right from your own kitchen.<\/p>\n\n\n\n

What makes this recipe especially reliable is how those ingredients work together under high heat. Chicken thighs are more forgiving than breast meat, which means they stay moist even if the curry simmers a few minutes longer. That makes this a great option for weeknights when timing is not always perfect.<\/p>\n\n\n\n

The green curry paste does most of the heavy lifting here. A well-made paste already contains green chilies, garlic, lemongrass, galangal, and spices in the right balance. I\u2019ve tested this recipe with different brands over the years, and Mae Ploy consistently delivers depth without needing extra adjustments. It is the same paste I keep stocked at home because it saves time without sacrificing flavor.<\/p>\n\n\n\n

Another reason this curry works is the order in which everything is cooked. Blooming the curry paste early allows the aromatics to release their flavor before the coconut milk is added. This step is quick, but it is what gives the curry that layered taste people usually associate with long simmering times.<\/p>\n<\/div>\n\n\n\n

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Ingredients for the BEST Thai Green Chicken Curry<\/h2>\n\n\n\n
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