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Thai Green Curry with Chicken Recipe

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3.9 from 77 reviews

Authentic Thai Green Curry with Chicken is a vibrant and flavorful dish combining tender chicken, fragrant green curry paste, creamy coconut milk, and fresh herbs. This quick and easy recipe is perfect for a weeknight dinner, serving up a balance of spicy, sweet, and savory flavors with traditional ingredients like kaffir lime leaves and Thai basil.

Ingredients

Main Ingredients

  • 2 tablespoons vegetable oil
  • 4-5 tablespoons green curry paste
  • 1 large brown onion, peeled and thinly sliced into strips
  • 1-2 baby eggplants, diced (or substitute with other vegetables)
  • 2 – 2 1/2 cups coconut milk (full-fat recommended)
  • 1/2 cup bamboo shoots, canned and drained
  • 2 teaspoons palm sugar (10 grams, crushed; or white sugar)
  • 3 kaffir lime leaves, very finely chopped (or lime zest or lemongrass paste)
  • 1/2 cup Thai basil leaves, roughly torn
  • 3-4 teaspoons fish sauce (to taste)
  • 2-3 teaspoons light soy sauce (to taste)
  • 500 grams chicken breast, skin off, very thinly sliced (or chicken thigh or leftover chicken)

To Serve

  • Steamed basmati or jasmine rice, or homemade fried rice
  • Lime wedges
  • Additional Thai basil leaves
  • Sliced red or green chili (optional)

Instructions

  1. Sauté the Curry Paste: Heat the vegetable oil in a large saucepan or wok over medium-low heat. Add the green curry paste and sauté for 1-2 minutes until fragrant, stirring constantly to release the aromas. If using chicken thigh instead of breast, add the chopped chicken thighs now and cook until browned.
  2. Cook Vegetables: Increase the heat to medium-high. Add the sliced onion and diced baby eggplant (or preferred vegetables). Stir fry for 1-2 minutes until the vegetables soften slightly.
  3. Add Coconut Milk and Bamboo Shoots: Pour in the coconut milk along with the drained bamboo shoots. Bring the mixture to a gentle simmer.
  4. Incorporate Flavorings: Stir in the crushed palm sugar, finely chopped kaffir lime leaves, and torn Thai basil leaves to combine their flavors into the curry sauce.
  5. Season the Sauce: Taste the curry and add fish sauce and light soy sauce gradually, adjusting to your preferred saltiness and depth of flavor.
  6. Cook the Chicken: Add the thinly sliced chicken breast to the simmering sauce. Stir occasionally and cook until the chicken is fully cooked through, about 5-7 minutes. Alternatively, add shredded leftover chicken and warm through.
  7. Serve: Spoon the curry into bowls over steamed rice or fried rice. Garnish with additional Thai basil leaves, lime wedges, and optional sliced chili for extra heat.

Notes

  • Full-fat coconut milk provides a richer flavor and creamier texture.
  • Adjust green curry paste quantity based on spice preference.
  • Kaffir lime leaves can be substituted with lime zest or lemongrass paste if unavailable.
  • Using chicken thighs adds more flavor and tenderness but increases cooking time slightly.
  • Serve immediately for best taste; leftovers can be stored in an airtight container in the fridge for 2-3 days.
  • For a vegetarian version, omit chicken and add tofu or extra vegetables.

Find it online: https://justsosavory.com/thai-green-curry-with-chicken-recipe/