Thai Green Curry with Chicken

An aromatic and creamy Thai curry packed with tender chicken, fresh vegetables, and fragrant Thai basil. Perfect for a quick weeknight dinner.

Prep
20 min
Cook
25 min
Servings
4
Calories
480
Difficulty
Medium
Cuisine
Asian
Thai Green Curry with Chicken - Dinner recipe

Ingredients

  • • 1.5 lbs boneless chicken thighs, sliced
  • • 2 tablespoons green curry paste
  • • 1 can (14 oz) coconut milk
  • • 1 cup chicken broth
  • • 1 red bell pepper, sliced
  • • 1 cup bamboo shoots
  • • 1 cup Thai eggplant or regular eggplant
  • • 2 tablespoons fish sauce
  • • 1 tablespoon brown sugar
  • • Fresh Thai basil leaves
  • • Jasmine rice for serving

Instructions

  1. Step 1: Heat a large wok or pan over high heat. Add a splash of coconut cream (the thick part from top of can) and the curry paste. Stir-fry for 1 minute until fragrant.
  2. Step 2: Add chicken pieces and cook until no longer pink on the outside, about 5 minutes.
  3. Step 3: Pour in remaining coconut milk and chicken broth. Bring to a simmer.
  4. Step 4: Add bell pepper, bamboo shoots, and eggplant. Cook for 8-10 minutes until vegetables are tender.
  5. Step 5: Season with fish sauce and brown sugar. Adjust to taste.
  6. Step 6: Remove from heat and stir in fresh Thai basil. Serve over jasmine rice.

👨‍🍳 Chef's Notes

💡 Pro Tips

  • • Fry the curry paste in the coconut cream (the thick layer at the top of the can) before adding liquid — this 'blooms' the spices and deepens the flavour dramatically.
  • • Chicken thighs stay juicy even if slightly overcooked; avoid breast meat here as it can turn dry.
  • • Fish sauce is salty — taste before adding extra salt, and add it in small increments.
  • • Fresh Thai basil should only be stirred in off the heat; cooking it kills the fragrance.

🔄 Variations

  • • Make it vegetarian by swapping chicken for firm tofu and using vegetable broth. Add extra eggplant or zucchini.
  • • Shrimp works brilliantly here — add it in the last 3 minutes of cooking so it stays tender.
  • • Use red curry paste instead of green for a spicier, slightly sweeter version.

📦 Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat; avoid boiling or the coconut milk may split. Do not freeze, as the vegetables will become mushy.

🍽️ Serving Suggestions

  • • Serve over jasmine or coconut-infused rice to soak up the sauce.
  • • Roti or steamed bao buns are great for scooping.
  • • Garnish with a lime wedge, thinly sliced red chilli, and extra fresh basil for a restaurant-worthy presentation.