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Thai Green Chicken Curry with baby corn, eggplant, thai basil, and chicken simmered in coconut milk and green curry paste. Riceberry steamed together with jasmine rice make for a stunning side dish.

Green Curry Chicken

With tender chunks of chicken cooked in a fragrant green curry sauce with eggplant, baby corn, and bamboo, this is an easy Thai favorite that's as flavorful as it is flexible. Learn the techniques and ingredients that go into making an authentic Thai Green Curry.
Course Entree, Soups & Stews
Cuisine Thai
Keyword curry, easy
Level Beginner
Main Ingredient Poultry
Diet Dairy-Free, Gluten-Free, Low-Carb
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 588kcal


  • 1 tablespoon vegetable oil
  • 4 tablespoons green curry paste
  • 1 cup water
  • 2 tablespoons fish sauce (to taste)
  • 2 tablespoons coconut sugar
  • 5 kaffir lime leaves
  • 550 grams chicken thighs (cut into bite-size pieces)
  • 200 grams Thai green eggplant (trimmed and quartered)
  • 140 grams bamboo shoots (julienned)
  • 80 grams baby corn
  • 2 red chili peppers (or 1/4 red bell pepper sliced)
  • 1 ½ cups coconut milk
  • 25 grams Thai basil (leaves picked from stems)


  • Heat the vegetable oil in a pot over medium-high heat and fry the green curry paste until it's relatively dry and very fragrant. Keep it moving around the pot to ensure it doesn't burn.
    Frying green curry paste in a pot with a black spatula.
  • Add the water, fish sauce, coconut sugar, kaffir lime leaves, and chicken. Bring to a boil and then turn down the heat to maintain a gentle simmer until the chicken is almost tender (about 15 minutes).
    Simmering chicken and kaffir lime leaves in green curry.
  • Add the eggplant, bamboo, baby corn, chili peppers, and coconut milk and cook until the eggplant is tender (about 10 minutes).
    Adding baby corn, eggplant, chilies, bamboo, and coconut milk to green curry.
  • Taste and adjust the fish sauce and coconut sugar to taste.
    Tasting Thai green curry chicken.
  • Finish by adding the basil to the green curry just before serving.
    Adding Thai Basil at the end of cooking for authentic green curry.


Calories: 588kcal | Carbohydrates: 20g | Protein: 27g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 134mg | Sodium: 845mg | Potassium: 771mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3065IU | Vitamin C: 38.1mg | Calcium: 73mg | Iron: 4.9mg