Thai Green Chicken Curry
Immerse yourself in the vibrant flavors of Southeast Asia with this authentic Thai Green Chicken Curry recipe. Bursting with creamy coconut milk, aromatic green curry paste, and tender chicken thighs, this dish delivers the perfect balance of spicy, salty, and sweet. Infused with the essence of lemongrass and kaffir lime leaves, every bite offers a fragrant, mouthwatering experience. Tender chunks of Thai eggplants (or zucchini) and a finishing touch of fresh basil and red chili brighten up the dish, while jasmine rice soaks up the savory, flavor-packed sauce. Ready in just 35 minutes, this hearty and satisfying curry is an excellent choice for weeknight dinners or an impressive meal to share with friends. Perfect your home-cooked Thai cuisine with this easy, one-pan recipe today!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Green curry paste
- 400 milliliters Coconut milk
- 200 milliliters Chicken stock
- 2 tablespoons Vegetable oil
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 pieces Lemongrass stalks (bruised and cut into 2-inch pieces)
- 4 pieces Kaffir lime leaves
- 3 pieces Thai eggplants (quartered) or substitute with zucchini
- 1 piece Red chili (sliced, for garnish)
- 1 handful Fresh basil leaves
- 4 servings Jasmine rice (cooked, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan or wok over medium heat.
Add the green curry paste to the pan and stir-fry it for 1-2 minutes until fragrant.
Pour in the coconut milk and cook, stirring, for 3-4 minutes until the paste blends smoothly with the milk.
Add the chicken pieces to the pan and coat them in the curry mixture. Cook for 4-5 minutes until the chicken starts to cook through.
Stir in the chicken stock, fish sauce, and brown sugar. Toss in the lemongrass pieces and kaffir lime leaves.
Bring the curry to a gentle simmer and cook for another 10 minutes.
Add the quartered Thai eggplants (or zucchini) and simmer for an additional 5-7 minutes until the vegetables are tender and the chicken is fully cooked.
Taste the curry. Adjust seasoning with additional fish sauce or sugar if needed.
Remove the lemongrass pieces and kaffir lime leaves before serving.
Garnish the curry with fresh basil leaves and sliced red chili.
Serve hot with jasmine rice on the side.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 12.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
