Thai Green Curry Chicken
Embark on a flavorful journey with this authentic Thai Green Curry Chicken, a perfect harmony of creamy, spicy, and aromatic flavors. Tender chicken pieces are simmered in a silky coconut milk base infused with fragrant green curry paste, kaffir lime leaves, and Thai basil, creating a rich and vibrant sauce. Crunchy bamboo shoots and tender eggplants add texture and depth, while a hint of fish sauce and sugar balances the heat with a touch of umami and sweetness. Ready in just 35 minutes, this quick and easy curry pairs beautifully with steamed jasmine rice, making it an ideal choice for a cozy weeknight dinner or a crowd-pleasing meal. Add a garnish of sliced red chili for an extra burst of heat, and transport your taste buds straight to the streets of Thailand with every bite! Perfect for fans of Thai cuisine and anyone craving a warm, satisfying dish packed with layers of bold, authentic flavor.
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Recipe Information
Ingredients
- 500 g Chicken breast or thighs (boneless, skinless)
- 3 tbsp Green curry paste
- 400 ml Coconut milk
- 1 tbsp Vegetable oil
- 1 tbsp Fish sauce
- 1 tsp Sugar
- 150 ml Chicken stock
- 200 g Thai eggplants (or regular eggplants, diced)
- 100 g Bamboo shoots (canned, drained)
- 3 leaves Kaffir lime leaves (torn)
- 20 g Thai basil leaves
- 1 Red chili (sliced, for garnish)
- 4 servings Cooked jasmine rice (for serving)
Instructions
Cut the chicken 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 for 1-2 minutes until fragrant.
Pour in half of the coconut milk and stir well to combine with the curry paste. Simmer for 2-3 minutes until the mixture is well blended and begins to thicken slightly.
Add the chicken pieces to the pan and cook for 3-4 minutes, stirring occasionally, until the chicken turns opaque.
Add the remaining coconut milk and chicken stock to the pan. Stir well and bring the mixture to a gentle simmer.
Add the eggplants and bamboo shoots to the curry. Cook for 5-7 minutes until the vegetables are tender and the chicken is fully cooked.
Stir in the fish sauce, sugar, and kaffir lime leaves. Taste and adjust the seasoning if necessary.
Remove the pan from heat and stir in the Thai basil leaves, letting them wilt slightly in the residual heat.
Serve the Thai green curry hot over steamed jasmine rice, garnished with sliced red chili for an extra kick.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 11.0 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 763 mg | 16% | |
*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.
