Thai
Thai Green Curry with Chicken
A fragrant and creamy curry made with fresh green chilies, coconut milk, and chicken, offering a balance of sweet and spicy heat.
Watch it madeTasty · 3:25
Ingredients
- Chicken breast, sliced400g
- Green curry paste3 tbsp
- Coconut milk400ml
- Thai eggplant, quartered1 cup
- Bamboo shoots1/2 cup
- Sweet basil leaves1 handful
- Red chili, sliced2
- Fish sauce2 tbsp
- Palm sugar1 tbsp
- Kaffir lime leaves3
Method
- Heat a little coconut milk in a pot until oil separates. Add green curry paste and fry until fragrant.
- Add sliced chicken and stir to coat with the paste. Cook until the chicken starts to whiten.
- Pour in the remaining coconut milk and bring to a gentle simmer.
- Add bamboo shoots, Thai eggplant, palm sugar, and fish sauce. Simmer until vegetables are tender.
- Stir in red chili slices and sweet basil leaves, then remove from heat immediately.
Common questions
Can I substitute Thai eggplant if I can't find it?
Yes. Use baby eggplant, Japanese eggplant, or green zucchini cut into chunks. Add them at the same time as the bamboo shoots. They soften faster than Thai eggplant, so check them a few minutes early.
When should I add the basil and chili so they stay fresh?
Add both at the very end, after the vegetables are tender and the pan is off the heat or on very low heat. Basil wilts quickly and loses aroma if boiled too long; chili stays brighter and fresher.
What are the most common mistakes when making green curry chicken?
The biggest mistakes are overheating the coconut milk, adding the basil too early, and under-seasoning. Fry the paste until fragrant, then simmer gently. If the curry boils hard, the coconut milk can split and the chicken can turn dry.
How do I store and reheat leftover green curry?
Cool it quickly, refrigerate in a sealed container, and use within 3 to 4 days. Reheat gently on the stove or in the microwave just until hot. Avoid a hard boil, which can break the coconut milk.
What should I serve with Thai green curry chicken?
Serve it with hot jasmine rice to balance the salty, spicy sauce. A side of cucumber, steamed greens, or a simple Thai omelet also works well. If the curry is very spicy, plain rice is especially useful.