Trader Joe's Thai Green Curry Recipe
This Trader Joe’s Thai Green Curry Recipe has become one of my favorite cozy dinners when I’m craving something creamy, fragrant, and a little spicy without making dinner feel like a big project. The coconut milk turns the sauce silky, while green curry paste, tender chicken, and vegetables bring everything together beautifully.I usually spoon it over hot jasmine rice and make a little extra sauce because, around here, that creamy curry soaking into the rice is half the reason everyone goes back for seconds.
Equipment
- Large deep skillet or Dutch oven
- Wooden spoon or silicone spatula
- Sharp kitchen knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Small prep bowl
- Rice cooker or saucepan for cooking jasmine rice
Ingredients
- Thai green curry paste – 2 tablespoons
- Full-fat coconut milk – 1 can 13.5 oz
- Chicken broth – 1/2 cup
- Avocado oil or vegetable oil – 1 tablespoon
- Red bell pepper thinly sliced – 1 medium
- Zucchini sliced into half-moons – 1 medium
- Bamboo shoots drained – 1/2 cup
- Yellow onion thinly sliced – 1/2 medium
- Garlic minced – 2 cloves
- Fresh ginger grated – 1 teaspoon
- Fish sauce – 1 tablespoon
- Brown sugar – 1 teaspoon
- Fresh lime juice – 1 tablespoon
- Thai basil or fresh basil – 1/3 cup
- Cooked jasmine rice for serving – 2 cups
- Fresh cilantro optional – 2 tablespoons
- Lime wedges for serving – 4
Instructions
Step 1: Prep the Chicken and Vegetables
- Cut the chicken into even, bite-size pieces so it cooks evenly. Thinly slice the bell pepper, zucchini, and onion before you start cooking.Soups & Stews
- I like having everything ready beside the stove. Green curry comes together quickly once the skillet gets hot, so a little prep makes the whole process easier.
Step 2: Brown the Chicken
- Heat the oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for about 4–5 minutes, until lightly browned.
- The chicken doesn’t need to cook completely at this point. Those lightly golden edges add a deeper, savory flavor to the finished curry.
Step 3: Cook the Aromatics
- Add the sliced onion and cook for about 2 minutes. Stir in the minced garlic and fresh ginger, then cook for another 30–60 seconds until fragrant.Cooking & Recipes
- Keep the heat under control so the garlic doesn’t burn. Once the garlic and ginger become aromatic, it’s time to add the green curry paste.
Step 4: Cook the Green Curry Paste
- Add the Thai green curry paste and stir it into the chicken and aromatics. Cook for about 1 minute, stirring frequently.
- I’ve learned not to rush this step. Briefly cooking the curry paste helps release its fragrant chile and herbal flavors before the coconut milk goes into the skillet.
Step 5: Make the Coconut Curry Sauce
- Pour in the full-fat coconut milk and chicken broth, scraping up any browned bits from the skillet. Stir in the fish sauce and brown sugar.Fruits & Vegetables
- Bring the green curry sauce to a gentle simmer. Taste it once everything is combined, then add a little more curry paste if you prefer extra heat.
Step 6: Add the Vegetables
- Stir in the red bell pepper, zucchini, and bamboo shoots. Reduce the heat slightly and simmer the Thai green curry for about 8–10 minutes.
- The chicken should be fully cooked and the vegetables tender but not mushy. I prefer keeping a little bite in the vegetables for better texture.
Step 7: Add Lime and Thai Basil
- Reduce the heat to low, then stir in the fresh lime juice and Thai basil. Taste the curry and adjust with additional fish sauce or lime juice if needed.Soups & Stews
- I never skip this final taste. Sometimes a small squeeze of lime is all the coconut curry sauce needs to taste brighter and more balanced.
Step 8: Serve With Jasmine Rice
- Spoon cooked jasmine rice into serving bowls and ladle the hot green curry over the top. Garnish with fresh cilantro, basil, or lime wedges if desired.
- Let the jasmine rice soak up some of that creamy coconut curry sauce before digging in. That’s always my favorite part.
Video
Notes
The first couple of times I made this, I went too heavy on the curry paste because the sauce looked so mild at first. I’ve learned to start modestly, taste after the coconut milk has simmered, and add more heat from there.