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Thai Green Curry with Chicken

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A bowl of Thai green curry with tender chicken, eggplant, red pepper, Thai basil, and jasmine rice.
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Thai green curry is a fragrant, creamy classic built around green curry paste, coconut milk, tender chicken, and fresh herbs. It is quick enough for a weeknight but feels special at the table.

The curry paste is fried briefly to wake up its aromatics before coconut milk goes in. Chicken and vegetables simmer gently so the sauce stays glossy and the vegetables keep some bite.

Taste the curry at the end and balance it with fish sauce, sugar, and lime. The exact amount depends on how salty and spicy your curry paste is.

Serving Suggestions

Serve Thai green curry over jasmine rice with extra lime wedges. Thai cucumber salad, steamed greens, or crisp spring rolls make easy accompaniments.

A spoon serves glossy Thai green curry with chicken, eggplant, red pepper, and basil beside jasmine rice.

Recipe Notes

Use full-fat coconut milk for the smoothest sauce. Leftovers keep refrigerated for up to 3 days; reheat gently and add a splash of water if the sauce thickens.

A bowl of Thai green curry with tender chicken, eggplant, red pepper, Thai basil, and jasmine rice.

Thai Green Curry with Chicken

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A fragrant Thai green curry with tender chicken, coconut milk, eggplant, peppers, Thai basil, and jasmine rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Green Curry
  • 1 1/2 lb boneless skinless chicken thighs cut into bite-size pieces
  • 1 tbsp neutral oil
  • 1/3 cup green curry paste adjust to taste
  • 1 can unsweetened coconut milk 13.5-ounce can
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 4 leaves makrut lime leaves torn, optional
  • 1 medium Thai eggplant or small globe eggplant, cut into wedges
  • 1 medium red bell pepper thinly sliced
  • 1 cup bamboo shoots drained and sliced
  • 1 cup Thai basil leaves loosely packed
  • 1 tbsp fresh lime juice plus more to serve
To Serve
  • 3 cups cooked jasmine rice warm
  • 1 whole lime cut into wedges

Equipment

  • Large skillet or wok
  • Chef’s knife
  • Cutting board
  • Wooden spoon
  • Rice cooker or saucepan

Method
 

Build the curry base:
  1. Heat the oil in a large skillet or wok over medium heat. Add the green curry paste and cook for 1 to 2 minutes, stirring, until fragrant.
  2. Pour in the coconut milk and chicken broth. Stir in the fish sauce, brown sugar, and makrut lime leaves, then bring to a gentle simmer.
Cook the chicken and vegetables:
  1. Add the chicken and simmer for 8 minutes, stirring occasionally, until almost cooked through.
  2. Add the eggplant, bell pepper, and bamboo shoots. Simmer for 7 to 10 minutes, until the chicken is cooked and the eggplant is tender.
  3. Stir in the Thai basil and lime juice. Taste and adjust with more fish sauce, sugar, or lime as needed.
Serve:
  1. Spoon the curry over warm jasmine rice and garnish with a few fresh basil leaves.
  2. Serve immediately with lime wedges at the table.

Nutrition

Calories: 560kcalCarbohydrates: 47gProtein: 35gFat: 26gSaturated Fat: 15gCholesterol: 145mgSodium: 980mgFiber: 4gSugar: 8g

Notes

  • Taste and balance the curry at the end because curry pastes vary in salt and heat.
  • Full-fat coconut milk gives the smoothest sauce; shake the can well before opening.
  • Refrigerate leftovers for up to 3 days and reheat gently.

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