Jamie Oliver’s Green Thai Chicken Curry Recipe: Aromatic Coconut Infusion

Few dishes capture vibrant Thai flavors better than this aromatic coconut-based curry. I’ve refined my approach to balance spice, sweetness, and creaminess without overwhelming the palate.

The foundation lies in fresh herbs—lemongrass, cilantro, and basil—blended into a fragrant paste. Simmered with tender chicken and rich coconut milk, the dish develops layers of flavor that feel authentic yet approachable.

What emerges is a velvety, aromatic curry with tender chicken, balanced heat, and a finish that lingers. The coconut milk mellows the spices while keeping the dish light and satisfying.

Serve it over jasmine rice for a meal that feels special but comes together with simple ingredients and techniques.

Ingredients for Green Thai Chicken Curry Recipe Jamie Oliver

Fresh herbs and creamy coconut build this fragrant, vibrant Thai curry from scratch.

The herbs are non-negotiable here. Thai basil and cilantro (not the Italian kind) give it that authentic punch—hit up an Asian market if your regular store’s selection looks sad. Lemongrass can be tricky to prep; peel the tough outer layers, then mince the soft inner stalk. For coconut milk, Thai Kitchen or Chaokoh cans are widely available and consistently creamy (avoid the light versions).

No fish sauce? Soy sauce plus a pinch of sugar works in a pinch, but it won’t have the same funky depth. Palm sugar can be swapped for brown sugar at a 1:1 ratio. If you can’t find kaffir lime leaves, add a little lime zest instead. Thai chiles can be swapped for serranos or jalapeños—just taste as you go. The green curry paste is the backbone, so Maesri or Mae Ploy are great go-tos.

This curry actually gets better overnight as the flavors meld. Keeps for 3-4 days in the fridge, freezes beautifully for 3 months. Make extra rice—it soaks up the sauce like a dream. Reheat gently to keep the coconut milk from separating (worth the extra minute).

Step-by-Step Instructions for Green Thai Chicken Curry

This curry comes together beautifully with aromatic layers and a rich coconut base.

Step 1: Build the Flavor Foundation

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the minced lemongrass stalks, 4 cloves garlic cloves, and 2 whole shallots. Sauté for 2-3 minutes until fragrant and the shallots turn translucent.

Stir in the 3 tbsp green curry paste and cook for another 1-2 minutes, pressing it into the oil to release its aromatics. You’ll notice the paste darken slightly and the entire kitchen fill with its bold, spicy perfume. This step is critical—it blooms the paste’s flavors before the liquid goes in.

Step 2: Develop the Curry Base

Pour in about ½ cup of the 2 cups coconut milk and stir to combine, creating a thick, fragrant base. Add the 1.5 tbsp fish sauce, 1 tbsp palm sugar, and the torn 4 pieces kaffir lime leaves. Simmer for 3-4 minutes until slightly reduced.

The mixture should look glossy and smell intensely aromatic. If it thickens too much, add another splash of coconut milk. The sugar balances the saltiness of the fish sauce, while the kaffir lime leaves infuse a citrusy depth that defines Thai curries.

Step 3: Cook the Chicken and Vegetables

Add the 1.5 lb chicken thighs to the pot, stirring to coat each piece in the curry paste. Cook for 5-6 minutes until the chicken begins to turn opaque. Then add the sliced 1 whole red bell pepper and minced 2 whole Thai chile peppers.

Pour in the remaining coconut milk and bring to a gentle simmer. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the bell peppers soften. The curry should be a vibrant green with a rich, creamy texture.

Step 4: Finish with Fresh Herbs

Turn off the heat and stir in the 1 cup fresh cilantro and 0.5 cup Thai basil leaves. The herbs should wilt slightly but retain their bright color and fresh aroma. Taste and adjust seasoning if needed—though the balance should already be spot on.

Let the curry sit for 5 minutes before serving to allow the flavors to meld. The cilantro and basil add a final layer of freshness that cuts through the richness of the coconut milk, making every bite perfectly balanced.

Step 5: Serve with Jasmine Rice

Cook the 1.5 cups jasmine rice according to package instructions. Spoon the fragrant rice into bowls and ladle the curry over the top, ensuring each serving has plenty of chicken, vegetables, and that luxurious sauce.

Garnish with extra cilantro and basil if desired. The rice soaks up the sauce beautifully, making this a hearty, satisfying meal that’s as aromatic as it is delicious.

Storing and Reheating This green thai chicken curry recipe jamie oliver

Refrigerator Storage

Let this curry cool at room temperature for no more than 2 hours before transferring to airtight containers. I use glass Pyrex containers—my grandmother’s preference too. Store in the fridge at 40°F or below for up to 3-4 days. The flavors deepen beautifully overnight. ❄️

Freezer Storage

This dish freezes wonderfully for up to 3 months. I recommend quart-sized freezer bags—they save space and thaw faster. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn. Label with the date; trust me, you’ll forget otherwise.

Stovetop Reheating

Gently reheat on medium-low heat in a heavy-bottomed pot, stirring occasionally. Add ¼ cup water or coconut milk to prevent sticking. Heat for 8-10 minutes until reaching 165°F. This method preserves the creamy texture best. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Use 70% power for 2-3 minutes, stir, then continue in 1-minute intervals. Add a splash of water if it looks dry.

Rice Storage Tip

Cooked jasmine rice keeps for 3-4 days in the fridge. Store it separately from the curry to maintain texture. Reheat rice with a splash of water and a damp towel over the bowl—my grandmother’s trick for perfect leftovers.

Frequently Asked Questions