Go Back
–+ servings
A bowl of Thai green curry with tender chicken, eggplant, red pepper, Thai basil, and jasmine rice.

Thai Green Curry with Chicken

A fragrant Thai green curry with tender chicken, coconut milk, eggplant, peppers, Thai basil, and jasmine rice.
Servings 4 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Equipment

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

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
US Customary - Metric

Instructions

Build the curry base:

  • 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.
  • 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:

  • Add the chicken and simmer for 8 minutes, stirring occasionally, until almost cooked through.
  • Add the eggplant, bell pepper, and bamboo shoots. Simmer for 7 to 10 minutes, until the chicken is cooked and the eggplant is tender.
  • Stir in the Thai basil and lime juice. Taste and adjust with more fish sauce, sugar, or lime as needed.

Serve:

  • Spoon the curry over warm jasmine rice and garnish with a few fresh basil leaves.
  • Serve immediately with lime wedges at the table.

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.

Nutrition

Calories: 560kcalCarbohydrates: 47gProtein: 35gFat: 26gSaturated Fat: 15gCholesterol: 145mgSodium: 980mgFiber: 4gSugar: 8g
Calories: 560kcal
Course: Main Course
Cuisine: Thai
Keyword: Chicken Curry, Green Curry, Thai Curry