Fragrant, creamy, and beautifully green
Thai Green Curry Chicken
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 portions
Difficulty
Easy
Cost
Moderate
$$
Thai Green Curry Chicken
Fragrant, creamy, and beautifully green
★4.3(23)
Tender chicken and vegetables simmered in a vibrant coconut-green curry sauce. Aromatic, spicy, and ready in 25 minutes.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Thai green curry is one of those dishes that delivers a level of flavor complexity that seems to far exceed the effort required. The green curry paste — whether homemade or store-bought — brings together lemongrass, galangal, green chilies, and shrimp paste into an aromatic powerhouse that needs only coconut milk and a few vegetables to become a complete meal.
This is a fast weeknight curry that does not sacrifice authenticity. The key is blooming the curry paste in a bit of coconut cream first, which activates the aromatics and creates a flavor base that infuses the entire dish. From first chop to the table, you are looking at about 25 minutes.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, sliced
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp green curry paste
- 1 cup bamboo shoots, drained
- 1 red bell pepper, sliced
- 1 small eggplant, cubed (or 1 zucchini)
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Fresh Thai basil leaves
- Steamed jasmine rice for serving
Instructions
- 1
Open the coconut milk without shaking. Scoop the thick cream from the top into a wok or large pan over medium-high heat.
- 2
When the cream begins to sizzle, add the green curry paste. Fry for 2-3 minutes, stirring constantly, until very fragrant and the oil separates.
- 3
Add chicken slices and stir to coat in the paste. Cook for 3 minutes until the outside is sealed.
- 4
Pour in the remaining coconut milk, bamboo shoots, bell pepper, and eggplant. Bring to a simmer and cook for 8-10 minutes until vegetables are tender and chicken is cooked through.
- 5
Season with fish sauce and brown sugar. Taste and adjust — it should be a balance of salty, sweet, and spicy.
- 6
Stir in Thai basil leaves just before serving. Ladle 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
Green curry pasteRed curry paste
Red curry is milder and has a different flavor profile but uses the same technique.
Thai basilItalian basil
Different flavor but still adds freshness. Add at the very end.
EggplantZucchini or green beans
Both cook quickly and absorb the curry sauce nicely.
Tips & Storage
Pro Tips
Use the thick coconut cream from the top of the can for frying — it browns the paste better than the thin liquid.
Adjust the curry paste quantity to your heat preference. Start with 2 tbsp for milder heat.
Thai basil is worth seeking out — its anise-like flavor is distinctive. Italian basil works but tastes different.
Add a splash of lime juice at the end for brightness.
Storage
Refrigerate for up to 4 days. The curry thickens as it cools, which is normal.
Reheating
Reheat gently over medium-low heat. Add a splash of coconut milk or water if the sauce has thickened too much.
Nutrition Facts
Per serving (about 1.5 cups) · 4 servings
Calories400
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates14g
Fat26g
Fiber3g
Sugar6g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Which green curry paste should I buy?
- Mae Ploy and Maesri are widely available and authentic Thai brands. Avoid overly mild Western brands.
- Is Thai green curry very spicy?
- Green curry is traditionally one of the spiciest Thai curries. Control heat by adjusting the amount of paste used.
- Can I add other vegetables?
- Absolutely — green beans, snow peas, baby corn, and mushrooms are all common additions.
Explore More
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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