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Thai Green Curry Recipe (Chicken Breast Fillet and Tofu)

Thai Green Curry Recipe (Chicken Breast Fillet and Tofu)

This recipe is my own take for the Green Thai Curry, this is not authentic Thai recipe, it’s more on Filipino taste cooking with the use of Thai Green Curry paste.

But did you know that in Thai cooking, the four flavors of sweet, sour, spicy, and salty are balanced in almost all Thai dishes.

While in Filipino cooking, apparently, we love it most of the time with two taste combination (sweet & sour, salty & sweet, sweet & spicy etc. or sometimes just purely sour).

This Green Thai Curry recipe, turned out to be really good! The pineapple tidbits added the sweet and sour taste to the curry, but I intentionally didn’t add hot chilli peppers because my young son doesn’t like spicy food. But of course, you can add chili pepper here. I also added bagoong, which in Thai they also have their own type of bagoong.

TBH, all the ingredients cooked in this recipe are what’s available in my pantry. Not too much effort to buy outside. Just using what is available. I will definitely cook this over and over again, it’s yummy!

These are the ingredients/brand I used for my Green Thai Curry to give you an idea. I bought this Thai Curry in online store (Lazada/Shopee, Amazon, Asian Store).

Thai Green Curry Recipe (Chicken Breast Fillet and Tofu)


  • 2 pcs Chicken breast fillet, sliced into cubes (about 1 cup)
  • 1 onion, chopped
  • 1 small tomato, chopped
  • 1/2 teaspoon minced ginger 
  • 3 cloves garlic, minced
  • 1 red bell pepper
  • 1 potato, peeled and wedge
  • 500g Tofu/tokwa, I used Korean Silken Tofu
  • 1 teaspoon bagoong (I used Barrio Fiesta yellow label)
  • 1 can Coconut Cream (400ml)
  • 1 small pack pineapple tidbits (115g) (drain syrup halfway only)
  • 1 pack (50g) Green Thai Curry Paste (Pantai Brand)
  • 1 tablespoon Butter
  • Olive oil 
  • Salt, to taste (I used Badia garlic salt)
  • ¼ teaspoon pepper powder
  • 1 bay leaf (dahon ng laurel)


  1. Prepare the Tofu: I used Silken Tofu, so I drain the liquid first and let it slightly dry in the oven or Air-fryer for 10 minutes at 200°C. (This is not really necessary).
  2. You can dice tofu and fry it straight in the nonstick pan with olive oil. Fry it over medium to low heat, turn it over to even out frying. Once lightly browned on all sides, drain and transfer into a plate. Set aside.
  3. In the same pan, saute ginger, onions, garlic and tomatoes until fragrant. 
  4. Add in diced chicken breast fillet and let it brown on the side to trap the moist inside for about 2 minutes (halfway cook only, it will be cooked through in coconut milk later).
  5. Add in the Thai green curry, and let it fry together with all the other ingredients, the oil will kinda dry up, so add some butter and add in the chopped potatoes. Stir it well all together for about a minute or two.
  6. Add in the coconut cream, bagoong, bay leaf and stir well. Cover the pan and let it simmer over low heat for about 5 minutes. The secret in coconut milk is always slow cooking.
  7. Next add in the red bell pepper, and pineapple tidbits with some syrup left (to add some hint of sweet and sour).
  8. Continue to simmer over low heat. I’m using an Imarflex induction cooker so it is set under the lowest 5 heat. Let it slowly cook for about 5 minutes more or just until you see the oil is coming out from the coconut cream.
  9. Lastly, add in the fried tofu. Season with salt and pepper to taste. Mix it well. Cover pan and turn off heat. 
  10. Serve and enjoy with steamed rice. 

Notes: Add some chopped red chilli peppers if you like it hot and spicy.