Green Curry Chicken
A classic Thai green curry with chicken, eggplant, and peppers in a coconut sauce scented with green curry paste, basil, and lime leaves.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeGreen curry, or gaeng khiao wan, is a central Thai coconut curry known for its fresh chile heat, herbal aroma, and lightly sweet-salty balance. This version keeps the classic profile while using supermarket-friendly ingredients and a good-quality green curry paste.
The method matters: fry the curry paste in the thick coconut cream first, then simmer the chicken gently so the sauce stays smooth and the flavors round out. If your curry paste is already very salty, hold back a little fish sauce and adjust at the end.
Ingredients
- 2 tbsp (30 ml) neutral oil
- 1 can (13.5 oz/400 ml) full-fat coconut milk, unshaken
- 3 tbsp (45 g) Thai green curry paste
- 1 lb 8 oz (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1 cup (240 ml) low-sodium chicken broth
- 4 makrut lime leaves, torn (or 1 tsp lime zest)
- 1 small Japanese eggplant, halved lengthwise and sliced 1/2 inch (1.25 cm) thick
- 1 red bell pepper, sliced
- 1 cup (150 g) bamboo shoots, drained
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 2 tsp (8 g) palm sugar (or light brown sugar)
- 1/2 cup (12 g) Thai basil leaves, plus more for garnish
- 1 fresh green or red Thai chile, sliced, optional
- Lime wedges, for serving
Instructions
- 1
Set a large skillet or wok over medium heat. Add the oil, then spoon in the thick cream from the top of the coconut milk can and cook for 1-2 minutes, stirring, until it looks slightly glossy and begins to bubble around the edges.
- 2
Add the green curry paste and cook over medium heat for 2-3 minutes, stirring constantly, until very fragrant and the paste darkens slightly. If it starts catching, lower the heat.
- 3
Add the chicken and stir to coat it well in the paste for 1 minute. Pour in the remaining coconut milk and the broth, then add the torn makrut lime leaves and bring to a gentle simmer over medium heat.
- 4
Simmer for 6-8 minutes, stirring once or twice, until the chicken is nearly cooked through and the sauce is lightly green and aromatic. Small pools of coconut oil at the edges are a good sign the curry has cooked properly.
- 5
Add the eggplant, bell pepper, and bamboo shoots. Return to a gentle simmer and cook for 5-7 minutes, until the eggplant is tender but not collapsing and the chicken reaches 165°F (74°C).
- 6
Stir in the fish sauce and palm sugar. Simmer for 1 minute, then taste; the curry should be savory, lightly sweet, and spicy, so add a little more fish sauce if it tastes flat.
- 7
Turn off the heat and stir in the Thai basil leaves until just wilted. Let the curry stand for 2 minutes so the herbs perfume the sauce.
- 8
Serve hot with jasmine rice if you like, topped with extra Thai basil and sliced chile, with lime wedges on the side.
Tips for the Best Green Curry Chicken
- Use full-fat coconut milk for the right texture; light coconut milk makes a thinner, less rounded sauce.
- Japanese or Thai eggplant holds its shape better than large globe eggplant. If you cannot find it, use zucchini and reduce the simmer time by a couple of minutes.
- Green curry paste varies a lot in heat and salt. Start with 2 tbsp (30 g) for a milder curry, or keep the full 3 tbsp (45 g) and adjust fish sauce only after tasting.
- Thai basil gives the curry its anise-like finish; Italian basil works in a pinch, but the flavor will be less traditional.
- For a seafood version, swap in 1 lb 8 oz (680 g) peeled shrimp and simmer only 3-4 minutes after adding them, until pink and just cooked.
- You can slice the chicken and prep the vegetables a day ahead; keep them chilled separately so dinner comes together quickly.
Storage and Reheating
Refrigerate leftover curry in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat or in short microwave bursts, stirring between each, until hot. The sauce may thicken in the fridge; add a splash of water or broth to loosen it. Freeze for up to 2 months, though the vegetables will soften somewhat after thawing.
Frequently Asked Questions
What is the difference between green curry and red curry?
Green curry is usually more herbal and slightly sweeter, with its color and heat coming from green chiles. Red curry is deeper and warmer in flavor, made with dried red chiles.
Can I make Thai green curry without makrut lime leaves?
Yes. The curry will still be good with a little lime zest added to the sauce at the start, though the flavor will be less floral and less traditional.
Is Thai green curry supposed to be very spicy?
It is usually moderately to quite spicy, but the heat depends on the curry paste. You can reduce the paste slightly or add more coconut milk to soften the heat.
What vegetables go well in Thai green curry?
Thai eggplant, Japanese eggplant, bamboo shoots, bell peppers, and zucchini all work well. Choose vegetables that can simmer briefly without turning mushy.
Quick Info
Prep Time
20 min
Cook Time
25 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
