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Green Thai Chicken Coconut Curry

Green Thai Chicken Coconut Curry

This Green Thai Chicken Coconut Curry is a vibrant and fragrant dish combining tender chicken thighs with fresh green curry paste, creamy full-fat coconut milk, and aromatic Thai herbs. Enhanced with vegetables like bell peppers and baby eggplants, and balanced by fish sauce, palm sugar, and kaffir lime leaves, this curry delivers an authentic Thai flavor that’s both comforting and exotically delicious. Perfect for weeknight dinners or entertaining guests, it’s quick to prepare and customizable to your taste and dietary preferences.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Protein

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces

Curry Paste & Base

  • 2 tbsp green curry paste (fresh or store-bought)
  • 400ml full-fat coconut milk
  • 1 tbsp cooking oil

Vegetables & Herbs

  • 1 bell pepper, sliced
  • 5 baby eggplants, halved
  • 100g bamboo shoots, drained
  • 1 handful Thai basil leaves, torn from stems
  • 2–3 kaffir lime leaves, torn or finely shredded

Seasonings

  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar

Instructions

  1. Prepare the Ingredients: Slice the chicken into bite-sized pieces. Chop the vegetables as indicated. Tear the Thai basil leaves from their stems and zest or finely shred the kaffir lime leaves if using. Having everything ready beforehand makes cooking efficient and smooth.
  2. Cook the Curry Paste: Heat a tablespoon of oil in a pan over medium heat. Add the green curry paste and gently sauté for 1–2 minutes until fragrant, releasing the aromas of lemongrass, green chilies, and kaffir lime.
  3. Add Chicken and Coconut Milk: Stir in the chicken pieces, coating them well with the curry paste. Pour in the coconut milk slowly, then simmer gently, allowing the chicken to cook through and the sauce to thicken slightly.
  4. Incorporate Vegetables and Seasonings: Add the chopped bell peppers, baby eggplants, and bamboo shoots along with fish sauce and palm sugar to the pan. Let everything cook until the vegetables are tender but still vibrant, and the flavors meld beautifully.
  5. Finish with Fresh Herbs and Lime Leaves: Just before serving, toss in the Thai basil leaves and kaffir lime leaves to impart fresh, bright aromas that complete the dish perfectly.

Notes

  • Use fresh or high-quality green curry paste for the most vibrant flavors.
  • Simmer the curry gently to allow the coconut milk to thicken and infuse richness.
  • Taste frequently during cooking to adjust saltiness (fish sauce), sweetness (sugar), and freshness (lime leaves).
  • Chicken thighs retain moisture and tenderness better than breasts, which may dry out.
  • Add fresh herbs off heat to preserve their fragrance and color.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing and Simmering
  • Cuisine: Thai
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 800 mg
  • Fat: 30 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Keywords: green Thai chicken curry, coconut curry, Thai chicken recipe, green curry, coconut milk, Thai basil, gluten free, spicy curry