Thai Green Chicken Curry – A Comforting Classic with a Superfood Boost
Published Jul 21, 2025
This post contains affiliate links. Please see our disclosure policy.
When you’re in the mood for something cozy yet bold in flavor, this Thai Green Chicken Curry hits all the right notes. Creamy coconut milk, aromatic green curry paste, fresh herbs, and tender chicken thighs come together in a fragrant, soul-warming dish that tastes like it simmered all day—but comes together quickly enough for a weeknight dinner.
Table of Contents
What makes this version extra special? A secret superfood ingredient: BareOrganics Organic Irish Sea Moss Powder. Added right into the coconut milk broth, it provides a natural source of nutrients—like iodine and antioxidants—without changing the flavor or texture of the dish. It’s a great way to level up your favorite comfort food while keeping it totally gluten-free and allergen-friendly.
Why You’ll Love This Recipe
- Bold Thai flavor: Green curry paste, lemongrass, and fresh lime give this dish bright, rich, and slightly spicy depth.
- Naturally allergen-friendly: Gluten-free, dairy-free, egg-free, and soy-free—great for multiple dietary needs.
- Superfood powered: Sea moss adds nutrients like iodine, magnesium, and potassium without altering flavor.
- Weeknight-worthy: Comes together in one pan with simple steps and easy cleanup.
- Customizable: Switch out veggies or serve it over your favorite rice or noodles.
What You Will Need
Here’s what you’ll need to make this flavorful curry:
- Chicken thighs (bone-in, skin-on)
- Coconut or avocado oil
- Thai green curry paste
- Garlic, ginger & lemongrass paste
- Gluten-free chicken broth
- Full-fat coconut milk
- BareOrganics Organic Irish Sea Moss Powder
- Coconut or brown sugar
- Japanese or Chinese eggplant
- Snow peas
- Lime (zest and juice)
- Fresh Thai or regular basil
- Cooked rice (for serving)
- Toasted peanuts (optional, for garnish)
Tips and Variations
- Use boneless chicken if preferred: You can use boneless thighs or even chicken breast—just adjust cooking time accordingly.
- Don’t skip the searing step: Browning the chicken first adds depth and richness to the final dish.
- Swap the veggies: Try zucchini, bell peppers, or green beans if eggplant or snow peas aren’t available.
- Go nut-free: Omit peanuts or sub with toasted pumpkin seeds for crunch.
- Make it meatless: Tofu or chickpeas work well in place of chicken for a vegan option.
Frequently Asked Questions
Does the sea moss powder change the taste?
Not at all! BareOrganics Irish Sea Moss blends seamlessly into the sauce without altering the flavor or texture—it’s the easiest way to sneak in extra nutrients.
Can I make this ahead of time?
Yes! The flavors get even better the next day. Store leftovers in an airtight container and reheat gently on the stove.
How spicy is this curry?
It depends on your green curry paste. For less heat, use a mild paste or stir in extra coconut milk to mellow things out.
Can I freeze it?
Absolutely. Freeze in individual portions and thaw overnight in the fridge for a quick and healthy meal anytime.
This Thai Green Chicken Curry is proof that wholesome, allergen-friendly meals don’t have to be boring. It’s rich, comforting, and full of good-for-you ingredients—especially with that subtle sea moss boost. Whether you’re new to Thai cooking or a longtime fan, this dish is bound to become a staple in your kitchen.
Thai Green Chicken Curry
Ingredients
- Kosher or fine sea salt
- Freshly ground black pepper
- 4 bone-in skin-on chicken thighs
- 2 tablespoons coconut or avocado oil
- 6 tablespoons Thai Green Curry Paste
- 2 cloves garlic, grated
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemon grass paste
- 1 cup gluten-free chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 2 teaspoons BareOrganics Organic Irish Sea Moss Powder
- 2 teaspoons coconut or brown sugar
- 2 Chinese or Japanese eggplants, cut into ½ inch slices
- 6 ounces snow peas
- 1 lime, zest finely grated and juiced
- ¼ cup Thai or regular basil leaves, torn, plus more for serving
- Cooked rice, for serving
- Toasted peanuts, chopped. For serving
Instructions
- Season chicken with salt and pepper. Heat oil in a large skillet or braiser over medium-high heat. Add chicken and brown on both sides, about 3 minutes per side. Remove from the pan and set aside.
- Add the curry paste, garlic, ginger, and lemon grass paste and cook, stirring for 2 minutes or until fragrant. Add the chicken broth, coconut milk, sea moss, and coconut sugar. Bring to a simmer. Return the chicken to the pan, cover the pan, lower the heat, and simmer for 20 minutes, stirring occasionally. Add the eggplant, snow peas, lime zest and juice, and basil. Cover and simmer for another 5 minutes or until the chicken reaches an internal temperature of 165°F.
- Serve over rice and garnish with more basil and chopped peanuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
