Thai Green Curry with Chicken

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Thai Green Curry Chicken

Thai green curry chicken is the perfect balance of creamy, spicy, and aromatic flavors. Rich coconut milk, fragrant herbs, and tender chicken that come together in a comforting dish that is both vibrant and satisfying.

I absolutely love Thai green curry and my wife began her journey into researching different recipes and devising one that she found approachable and easy to make, perfect for a weeknight meal that still feels special.

 Serves 4

 Ingredients

  • 1¾ cups coconut milk, divided
  • 1 cup unsalted chicken stock
  • 1 lb boneless, skinless chicken breast, sliced into bite-sized pieces
  • 2 tbsp palm sugar (or light brown sugar)
  • 2 tbsp fish sauce (plus extra for marinating)
  • 3 makrut lime leaves, torn (stems removed)
  • ½ lb Thai eggplant, cut into bite-sized pieces
  • 1 (9 oz) can bamboo shoots, drained and rinsed
  • 1 cup Thai basil leaves
  • ¼ yellow bell pepper, julienned
  • Jasmine rice, for serving

 Notes

  • Marinate chicken with 1 tbsp fish sauce while prepping ingredients.
  • Rinse bamboo shoots well to remove any briny taste.
  • A good-quality green curry paste (like Mae Ploy) makes a big difference.

 Instructions

1. Build the curry base

In a pot over medium heat, bring about ¾ cup coconut milk to a boil.
Add green curry paste and cook, stirring frequently, for 3–5 minutes until fragrant and the coconut oil begins to separate.

2. Create the broth

Add chicken stock, remaining coconut milk, palm sugar, and fish sauce.
Stir well. Add torn makrut lime leaves and bring to a gentle simmer for 3–5 minutes.

3. Cook the vegetables

Add Thai eggplant, pressing them into the liquid so they don’t discolor.
Cook for 2–3 minutes until just tender (still slightly firm).
Add bamboo shoots and cook for 1 minute to heat through.

4. Cook the chicken

Add marinated chicken and simmer for about 2 minutes, or until just cooked through. Avoid overcooking.

5. Finish the curry

Turn off heat. Add bell peppers and let them soften in the residual heat.
Stir in Thai basil until wilted. Taste and adjust seasoning with more fish sauce if needed.

Serve hot over jasmine rice.

 

 


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