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Thai Green Curry with Chicken

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A fragrant and creamy Thai green curry made with tender chicken, fresh vegetables, and rich coconut milk, infused with green curry paste and Thai herbs.

Ingredients

Scale
  • 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

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium heat.
  2. Add green curry paste and sauté for 1-2 minutes until fragrant.
  3. Stir in chicken pieces and cook until lightly browned on all sides.
  4. Pour in the coconut milk and chicken broth. Stir well to combine.
  5. Add eggplant, bell pepper, and zucchini. Simmer for 10-15 minutes until vegetables are tender and chicken is fully cooked.
  6. Stir in fish sauce, brown sugar, kaffir lime leaves, and Thai chilies if using. Simmer for another 2-3 minutes.
  7. Add Thai basil leaves and cook for 1 more minute.
  8. Serve hot with steamed jasmine rice.

Notes

  • Adjust the amount of curry paste to your spice preference.
  • You can substitute vegetables based on availability.
  • For a vegetarian version, use tofu and vegetable broth instead of chicken and chicken broth.

Nutrition

Keywords: Thai green curry, chicken curry, Thai recipe, coconut curry, easy green curry

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