Name: Thai Green Curry with Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 lb (450g) boneless, skinless chicken thighs or breasts, sliced; 2 tbsp green curry paste; 1 can (14 oz) coconut milk; 1 cup chicken broth; 1 tbsp vegetable oil; 1 cup eggplant, chopped; 1 red bell pepper, sliced; 1 zucchini, sliced; 1 tbsp fish sauce; 1 tsp brown sugar; 1/2 cup Thai basil leaves; 1-2 kaffir lime leaves (optional); 1-2 Thai green chilies, sliced (optional for extra heat); Steamed jasmine rice, for serving

Thai Green Curry with Chicken is a rich, aromatic, and flavorful dish made with tender pieces of chicken simmered in a creamy coconut milk-based green curry sauce. This beloved Thai classic is infused with the vibrant flavors of green curry paste, fresh herbs, and vegetables, creating a warm and satisfying meal perfect for any time of year.

Why You’ll Love This Recipe

This Thai Green Curry with Chicken offers the perfect balance of spice, sweetness, and creaminess. The green curry paste gives it a bright and bold flavor, while the coconut milk adds a smooth texture. It’s a comforting dish that is surprisingly easy to prepare at home and is highly customizable. Whether served with jasmine rice or rice noodles, it’s an excellent way to bring authentic Thai flavors into your kitchen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breast or thighs, cut into bite-sized pieces
Green curry paste
Coconut milk
Fish sauce
Palm sugar or brown sugar
Thai eggplants or regular eggplants, chopped
Bamboo shoots
Fresh basil leaves
Kaffir lime leaves (optional)
Red chili slices (for garnish)
Oil for cooking

Directions

Heat oil in a large skillet or saucepan over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
Slowly stir in the coconut milk and bring to a gentle simmer.
Add the chicken pieces and cook for about 7-10 minutes until the chicken is fully cooked.
Stir in the fish sauce and sugar, adjusting to taste.
Add the eggplants and bamboo shoots, simmering for another 5-7 minutes until vegetables are tender.
Tear in the kaffir lime leaves and add fresh basil just before serving.
Garnish with red chili slices and serve hot with steamed jasmine rice or noodles.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegetarian Option: Replace chicken with tofu and use vegetarian fish sauce or soy sauce.
Seafood Twist: Substitute chicken with shrimp or a mix of seafood for a pescatarian version.
Extra Heat: Add fresh chopped green chilies or a dash of chili oil if you prefer a spicier curry.
More Veggies: Include bell peppers, snap peas, or carrots for added texture and nutrition.
Low-Carb Option: Serve with cauliflower rice instead of jasmine rice.

Storage/Reheating

Store leftover curry in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months.

To reheat, place in a saucepan over medium heat and stir occasionally until heated through. If the curry has thickened, add a splash of water or coconut milk to restore the desired consistency.

FAQs

What makes green curry different from red curry?

Green curry uses green chilies and has a fresher, more herbal flavor compared to the deeper, spicier profile of red curry.

Can I use store-bought green curry paste?

Yes, store-bought curry paste works well and is convenient. You can also make it from scratch for a more authentic flavor.

Is Thai green curry very spicy?

It can be spicy, but the heat level depends on the brand of curry paste used. You can adjust it by using less paste or adding more coconut milk.

What kind of chicken should I use?

Boneless, skinless chicken thighs are preferred for their tenderness, but chicken breast works just as well.

Can I make this dish ahead of time?

Yes, green curry can be made in advance and often tastes better the next day as the flavors develop.

What is a good substitute for kaffir lime leaves?

You can use lime zest or a bit of lemongrass as a substitute if kaffir lime leaves are unavailable.

What type of rice goes best with green curry?

Steamed jasmine rice is the traditional choice, but you can also serve it with brown rice or rice noodles.

Can I use light coconut milk?

Yes, but full-fat coconut milk provides a richer and creamier texture. Light coconut milk will reduce the fat content but also the creaminess.

How do I thicken Thai green curry?

Simmering the curry uncovered helps thicken it. You can also use a cornstarch slurry, but it’s not traditional.

Can I make it without fish sauce?

Yes, you can substitute soy sauce or tamari, especially for vegetarian or vegan versions.

Conclusion

Thai Green Curry with Chicken is a delicious and satisfying meal that brings the bold and aromatic flavors of Thailand to your table. Whether you’re new to Thai cuisine or a seasoned home cook, this dish offers a delightful combination of creamy coconut, spicy curry, and tender chicken that’s easy to prepare and sure to impress.

Thai Green Curry with Chicken