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Thai Green Curry with Chicken

Fragrant, creamy coconut curry with tender chicken, Thai basil, and crisp vegetables—ready in 30 minutes.

Prep Time

15 mins

Cook Time

20 mins

Servings

4 servings

Difficulty

Easy

Chef David Chen

March 7, 2026

4.5(2 reviews)

This Thai green curry hits every note: aromatic from lemongrass and kaffir lime, creamy from coconut milk, with the gentle heat of green chiles balanced by a touch of palm sugar and fish sauce. The whole thing comes together in the time it takes to cook a pot of jasmine rice.

Ingredients

1½ lbs (680g) boneless skinless chicken thighs, sliced
2 tablespoons coconut oil or vegetable oil
3-4 tablespoons Thai green curry paste
2 cans (400ml each) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon palm sugar (or light brown sugar)
1 Thai eggplant or 2 cups (200g) cubed regular eggplant
1 red bell pepper, sliced
1 cup (150g) snap peas or green beans
4-5 kaffir lime leaves (optional but ideal)
Handful of Thai basil leaves
1-2 Thai chiles, sliced (for serving)
Lime wedges and steamed jasmine rice, for serving

Instructions

1
Heat the oil in a large wok or deep skillet over medium heat. Add the green curry paste and fry, stirring constantly, until very fragrant—about 1-2 minutes.
2
Pour in the thick cream from the top of one can of coconut milk and stir it into the paste. Let it bubble and split slightly, about 2 minutes—this deepens the flavor.
3
Add the chicken and stir to coat in the curry. Cook for 3-4 minutes until the chicken is no longer pink on the outside.
4
Pour in the remaining coconut milk and bring to a simmer. Stir in fish sauce, palm sugar, and kaffir lime leaves.
5
Add the eggplant and simmer for 5 minutes. Add bell pepper and snap peas and cook another 4-5 minutes until vegetables are tender-crisp.
6
Taste and adjust: more fish sauce for saltiness, sugar for sweetness, or a squeeze of lime for brightness.
7
Stir in the Thai basil leaves just before serving.
8
Serve hot over jasmine rice, topped with extra basil and sliced chiles.

Thai green curry in a bowl — Creamy, fragrant, and ready in 30 minutes

Chef's Tips

•Prep all ingredients before you start cooking for a smoother experience.
•Taste as you go and adjust seasoning to your preference.
•Don't overcrowd the pan—cook in batches if needed for best results.
•Let meat rest after cooking to keep it juicy and tender.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.