Thai Green Curry with Chicken

a bowl of green chicken curry, topped with lime and herbs.

5 from 6 votes

Authentic Thai green curry with chicken, made from scratch. Tender chicken is cooked in a creamy coconut sauce made with a fragrant homemade curry paste. Packed with your favourite veggies, it takes 20 minutes to make and is better than takeaway!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: international, Thai

Servings:

Calories: 433kcal

Author: Andrea Geddes

Ingredients

2 tablespoons vegetable oil
4-5 tablespoons green curry paste or to taste. use this homemade green curry paste, or swap for store-bought. (You may need to adjust quantities for store-bought).
1 large brown onion peeled and thinly sliced into strips
1-2 baby eggplant diced, or swap for vegetables of choice
2 - 2 ½ cups coconut milk use regular, full-fat coconut milk for best flavour
½ cup bamboo shoots one small can, canned and drained
2 teaspoons palm sugar 10 grams, crushed. Or, use white sugar instead
3 kaffir lime leaves very finely chopped. Or, use some lime zest or lemongrass paste instead.
½ cup Thai basil leaves roughly torn
3-4 teaspoons fish sauce or more, to taste
2-3 teaspoons light soy sauce or more, to taste
500 grams chicken breast skin off, very thinly sliced. Chicken thigh or leftover chicken can also be used.

To serve

steamed basmati, jasmine or homemade fried rice.
lime wedges
additional Thai basil
sliced chilli red or green (optional)

Metric - US Customary

Instructions

Heat the oil in a large saucepan or wok over medium-low heat. Add the curry paste and sauté until fragrant (1-2 minutes).
*If using chicken thigh instead of chicken breasts, add the chopped chicken thighs to the pan after the paste has sauteéd and cook until browned. If using chicken breast or leftover chicken, keep it out until later.
Turn the heat up to medium-high and add the onion and eggplant (and/or your choice of vegetables). Stir fry for 1-2 minutes, until soft.
Add the coconut milk and bamboo shoots and bring to a simmer.
Add the palm sugar, kaffir lime leaves and Thai basil and stir to combine.
Taste the sauce and add the fish sauce and soy sauce, to taste.
Add the thin slices of chicken breast and simmer, stirring, until the chicken is completely cooked through in the sauce. Leftover shredded or chopped chicken can be added to the sauce and simmered until heated through.
Serve in bowls over steamed rice and top with some additional basil leaves, if desired.

Notes

1. Use any protein of choice – I’ve used chicken breast, as they are thinly sliced and only cook for a few minutes. Chicken thighs can also be used, but the same curry base works for whole King prawns, sliced pork, beef or tofu. Be aware that the fish sauce, along with the shrimp paste (if using homemade curry paste) keeps this recipe from being vegetarian. Swaps can be made, if required.
2. Allow the coconut milk in the sauce to reduce and thicken before adding the chicken.
3. Use leftover chicken if you have some to use up. Shredded rotisserie chicken or leftover chicken can be used to save time. Simply stir it through the simmering sauce at the end, until heated through.
4. Have all of the ingredients prepared and ready to add to the wok. Everything cooks together quickly, so it’s easiest to have everything prepped and ready to go before you start.
5. Make the curry sauce mild or hot, depending on your taste. The amount of curry paste added and the type of chillies you use will determine the heat. Regular, mild green cayenne peppers can be used for a milder flavour, and jalapeno and Thai chillies for more heat. You can also serve the curry with extra green or red chillis, to add more heat.
6. To save time, make a batch or curry paste and portion it in the freezer.
7. 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. I learnt this trick when I took a Thai cooking class. It cooks the chicken through, while leaving it so tender.
8. Taste the sauce at the end and balance with sweet (sugar), salty (fish sauce and soy sauce) or lime juice accordingly.
9. Keep leftovers in the fridge in an airtight container for 4-5 days.
10. Reheating; Green chicken curry can be reheated in a pan on the stovetop over medium heat until steaming hot all the way through. It can also be reheated in the microwave, although this method can toughen the protein.
11. Freezing; This curry can be frozen for up to 3 months. Allow it to cool before adding it to an airtight container, lined with a freezer-safe bag (for extra protection). Thaw in the fridge overnight before reheating.
12. Please note that the nutrition information is based on the curry being divided into 5 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any rice, additional toppings or sides served with the curry.
13. This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition