Description
A creamy, spicy, and aromatic Thai Green Curry made with tender chicken, coconut milk, and fresh herbs. Perfect for a cozy dinner or an exotic weeknight meal.
Ingredients
Scale
- 1 pound chicken thighs (boneless, skinless)
- 3 tablespoons green curry paste
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup Thai eggplant (or zucchini), sliced
- 1 red bell pepper, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 4 kaffir lime leaves
- 1 cup Thai basil leaves, loosely packed
- Jasmine rice (as needed, for serving)
- 1 tablespoon neutral oil (like canola)
- 1/2 cup water or chicken stock
Instructions
- Heat a large saucepan or wok over medium heat.
- Add oil and fry the green curry paste for 2–3 minutes until fragrant. Stir in half of the coconut milk and cook until it thickens and oil starts to separate.
- Add chicken and cook for 5 minutes, allowing it to absorb the curry base.
- Pour in the remaining coconut milk and the water or stock. Add fish sauce, palm sugar, and kaffir lime leaves. Bring to a gentle simmer.
- Add Thai eggplant and red bell pepper. Simmer for about 10 minutes, until vegetables are tender and chicken is cooked through.
- Stir in Thai basil just before turning off the heat. Taste and adjust seasoning if needed.
- Serve hot over jasmine rice and garnish with extra basil or chili slices if desired.
Notes
- Use full-fat coconut milk for the best creamy texture.
- Don’t skip sautéing the curry paste to bring out the flavor.
- Add vegetables toward the end to maintain their color and crunch.
- Kaffir lime leaves and Thai basil add authenticity and aroma, but can be substituted.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 24g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
Keywords: Thai green curry, chicken curry, coconut curry, Thai recipe, green curry dinner