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Green Thai Chicken Coconut Curry

Green Thai Chicken Coconut Curry

Green Thai Chicken Coconut Curry is a vibrant and flavorful Thai dish combining tender chicken, aromatic green curry paste, and rich coconut milk. It offers a perfect balance of spicy heat and creamy texture, finished with fresh herbs and tangy lime. Ideal for quick weeknight dinners, this versatile curry can be customized to suit your taste and dietary preferences.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Proteins

  • 1 lb (450g) Chicken Breast or Thighs, cut into bite-sized pieces

Curry Base

  • 2 tbsp Green Curry Paste
  • 1 can (13.5 oz / 400ml) Coconut Milk
  • 1 tbsp Vegetable Oil or Coconut Oil
  • 1–2 tsp Fish Sauce

Vegetables and Herbs

  • 1 cup Thai Eggplants or Regular Eggplants, sliced
  • 1/2 cup Fresh Basil Leaves, rinsed
  • 1–2 Bird’s Eye Chilies, sliced (optional, adjust for heat)

Seasonings and Extras

  • 1 tbsp Fresh Lime Juice

Instructions

  1. Prepare the Ingredients: Cut the chicken into bite-sized pieces, slice the eggplants, and rinse the basil leaves. Have all other ingredients measured and ready to streamline cooking.
  2. Sauté the Curry Paste: Heat oil in a large pan over medium heat. Add green curry paste and sauté for 1-2 minutes until fragrant, unlocking the aroma and flavors.
  3. Cook the Chicken: Add chicken pieces to the pan; stir and cook until coated with curry paste and lightly browned on the outside to seal in juices.
  4. Add Coconut Milk and Vegetables: Pour in coconut milk and stir to combine. Add the sliced eggplants and simmer gently for about 10 minutes until chicken is cooked and flavors meld.
  5. Flavor Boost and Final Touches: Stir in fish sauce, fresh lime juice, and sliced bird’s eye chilies if using. Cook for another 2 minutes. Remove from heat and toss in fresh basil leaves for aroma and color.

Notes

  • Use fresh or high-quality green curry paste for the best flavor.
  • Add bird’s eye chilies slowly to control the heat level.
  • Fresh Thai basil is key to authentic aroma and flavor.
  • Simmer gently to keep coconut milk from splitting and maintain a silky sauce.
  • Let the curry rest briefly off heat to deepen flavors before serving.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing and Simmering
  • Cuisine: Thai
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 28 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 80 mg

Keywords: green curry, Thai chicken curry, coconut curry, Thai recipe, spicy curry, easy Thai dinner, gluten free curry