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5 from 3 votes

Creamy Coconut Chicken Curry

Drop the takeout menu and make this rich and creamy coconut chicken curry at home instead! Deliciously fragrant and full of punchy flavours, this homemade Thai green curry can be made in 20 minutes using either store bought or homemade curry paste and tastes better than what you’ll find in any restaurant!
Prep Time10 mins
Cook Time10 mins
0 mins
Total Time20 mins
Course: Main Course
Cuisine: international, Thai
Servings: 5
Calories: 442kcal


  • 2 tbsp vegetable oil or ghee
  • 4-5 large tbsp green curry paste see the recipe here, or use store bought green curry paste.
  • 1 large brown onion peeled and sliced
  • ½ eggplant diced
  • 600 grams chicken breast around 2 medium sized chicken breast fillets (skin off) or use chicken thigh instead. Thighs are cut into small pieces, or breast into very thin pieces.
  • 1 ½-2 cans coconut milk around 3-3 ½ cups.
  • ½ cup bamboo shoots canned
  • 2 tsp palm sugar crushed. Or, use white sugar instead
  • 3 kaffir lime leaves finely chopped. Or, use some lime zest instead.
  • handful Thai basil leaves roughly torn
  • 4 tsp fish sauce
  • 2-3 tsp light soy sauce

To serve

  • steamed basmati, jasmine or homemade fried rice.


  • Heat the oil in a large saucepan over medium heat. Add the curry paste and cook until fragrant (around 1-2 minutes).
  • Add the onion and eggplant and stir fry for 1-2 minutes. If using chicken thigh, add it to the pan and stir until browned, but not cooked all the way through. Add the coconut milk and bamboo shoots and bring to a simmer.
  • Add the palm sugar and kaffir lime leaves. If using chicken breast, add the thinly sliced pieces and cook, stirring, until the chicken is completely cooked through in the sauce. Add the torn basil and stir.
  • Taste the sauce and add the fish sauce and soy sauce to taste, until the sauce is balanced.


  • Where possible, use a good quality, homemade curry paste. If using a store-bought curry paste, you may need to make a few tweaks to the overall flavour by adding some lemongrass, kaffir lime and maybe some additional ginger and garlic. Fish sauce and soy sauce are added at the end, to add a final balance.
  • Make the curry sauce mild or hot, depending on your taste! The amount of curry paste added and the type of chilis you use will determine the heat. Regular, mild green cayenne peppers can be used for a milder flavour, and Thai chillies for more heat.
  • To save time, make a large batch of curry paste (my recipe makes enough for around 4-6 curries) and store it in portions in the freezer, ready to throw into a quick curry in no time!
  • Freeze excess curry paste in small containers or even ice cube trays for next time.
  • If using chicken breast, slice the pieces almost paper-thin and add them to the simmering sauce to cook towards the end to avoid tough chicken.
  • Taste the curry sauce at the end before adding the fish and soy sauce and add 2-3 tsp, tasting as you go until the sauce is balanced.
  • If you prefer sweeter curry, add a little more palm sugar. For sauce that is too salty, add a squeeze of lime. And if your sauce is too spicy, add more coconut milk.


Calories: 442kcal | Carbohydrates: 10g | Protein: 29g | Fat: 33g | Saturated Fat: 27g | Cholesterol: 77mg | Sodium: 671mg | Potassium: 859mg | Fiber: 2g | Sugar: 4g | Vitamin A: 173IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 5mg