Aromatic coconut curry with vibrant green chile paste and tender chicken
Thai Green Curry
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
About 5 cups
Difficulty
Easy
Cost
Moderate
$$
Thai Green Curry
Aromatic coconut curry with vibrant green chile paste and tender chicken
★4.1(23)
A fragrant, creamy Thai curry with homemade green chile paste, coconut milk, tender chicken, Thai basil, and crisp vegetables. Bright, aromatic, and beautifully balanced.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Thai green curry is a masterclass in balance — creamy coconut milk tempers the heat of green chilies, fish sauce adds savory depth, palm sugar provides sweetness, and lime leaves lend an intoxicating citrus aroma. It is complex yet harmonious, and it comes together in under 30 minutes.
While store-bought green curry paste works in a pinch, making your own transforms the dish. Fresh green chilies, lemongrass, galangal, cilantro roots, and shrimp paste are pounded together to create a paste that is vibrantly aromatic and alive with flavor.
Serve over jasmine rice and prepare to be transported to the streets of Bangkok.
Ingredients
- 400ml can coconut milk (full fat)
- 3-4 tbsp green curry paste
- 500g chicken thighs, sliced thin
- 1 cup Thai eggplant or regular eggplant, cubed
- 1/2 cup bamboo shoots
- 1 red bell pepper, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 4 kaffir lime leaves, torn
- 1 cup Thai basil leaves
- 2 fresh red chilies, sliced
- 1 tbsp vegetable oil
Instructions
- 1
Scoop the thick cream from the top of the coconut can into a wok or pan over medium-high heat. Add oil and let it sizzle.
- 2
Add green curry paste and fry for 2-3 minutes until very fragrant and the oil separates.
- 3
Add chicken and stir-fry for 3-4 minutes until no longer pink on the outside.
- 4
Pour in the remaining thin coconut milk. Add eggplant, bamboo shoots, and kaffir lime leaves. Bring to a gentle simmer.
- 5
Simmer for 8-10 minutes until the chicken is cooked through and the eggplant is tender.
- 6
Add bell pepper, fish sauce, and palm sugar. Cook for 2 more minutes.
- 7
Remove from heat. Stir in Thai basil and sliced red chilies. Serve immediately over steamed jasmine rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
ChickenShrimp, tofu, or vegetables
Shrimp needs only 3 minutes of cooking; press tofu before adding
Thai eggplantZucchini or Japanese eggplant
Cut into similar-sized pieces for even cooking
Fish sauceSoy sauce or coconut aminos
Less umami depth but works for vegetarian/vegan versions
Tips & Storage
Pro Tips
Frying the paste in coconut cream rather than oil is the Thai technique that creates the deepest flavor.
Kaffir lime leaves are essential — they provide the distinctive citrus aroma. Find them fresh or frozen at Asian markets.
Thai basil wilts quickly in heat, so add it off the heat for the best color and aroma.
Adjust heat with more or less curry paste. Start with 3 tablespoons and add more to taste.
Storage
Refrigerate for up to 3 days. The curry thickens as it cools — thin with a splash of coconut milk when reheating.
Reheating
Reheat gently on the stovetop. Avoid boiling vigorously as the coconut milk can separate. Add fresh basil after reheating.
Nutrition Facts
Per serving (1.25 cups) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates14g
Fat26g
Fiber3g
Sugar6g
Sodium820mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between green, red, and yellow Thai curry?
- Green uses fresh green chilies (hottest), red uses dried red chilies (medium), and yellow uses turmeric and dried spices (mildest). Each has distinct aromatics.
- Can I make this vegetarian?
- Yes — substitute tofu for chicken and use soy sauce instead of fish sauce. Add more vegetables like green beans and zucchini.
- Is Thai curry paste gluten-free?
- Most Thai curry pastes are naturally gluten-free, but check the label of store-bought versions as some add wheat-based thickeners.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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