Print

Green Chicken Curry

Green Chicken Curry
Print Recipe

Green Chicken Curry is a vibrant and aromatic Thai dish featuring tender chicken simmered in a creamy coconut milk sauce infused with fresh herbs and fragrant green chili paste. Bursting with fresh flavors and a perfect balance of heat and sweetness, this easy-to-make recipe is ideal for a comforting homemade Thai meal ready in under 40 minutes.

Ingredients

Scale

Protein

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces

Curry Base

  • 2 tablespoons green curry paste
  • 400ml coconut milk

Vegetables & Herbs

  • 6 small Thai eggplants, quartered
  • 1/2 cup fresh basil leaves
  • 2 green chilies, thinly sliced (optional for extra heat)

Seasonings

  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice

Others

  • 1 tablespoon vegetable oil (for cooking)

Instructions

  1. Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces and slice Thai eggplants into quarters. Gather fresh basil leaves and thinly slice green chilies if you desire more heat.
  2. Cook the Curry Paste: Heat oil in a pan over medium heat. Add the green curry paste and stir-fry gently for 1-2 minutes until aromatic, releasing its oils and deepening the flavor.
  3. Add Coconut Milk: Slowly pour in the coconut milk, stirring constantly to combine it with the curry paste and form a creamy sauce. Let it simmer on low heat until it thickens slightly.
  4. Cook the Chicken and Vegetables: Add the chicken pieces and quartered eggplants to the curry sauce. Cook over medium heat for about 15 minutes until the chicken is fully cooked and eggplants are tender but still firm.
  5. Season and Finish: Stir in fish sauce and fresh lime juice to balance the salty and tangy notes. Add fresh basil leaves and sliced green chilies, cooking for an additional minute to infuse their aromas.

Notes

  • Use fresh green curry paste for a more vibrant and authentic flavor.
  • Chicken thighs retain juiciness better than breasts when simmered in coconut milk.
  • Do not overcook the eggplants; they should remain slightly firm for the best texture.
  • Adjust lime juice and fish sauce according to your taste for perfect balance.
  • Simmer gently to prevent coconut milk from curdling and keep the sauce creamy.

Nutrition

Keywords: Green Chicken Curry, Thai curry, coconut milk curry, spicy chicken curry, easy Thai recipe

Find it online: https://marybaking.com/green-chicken-curry/