Green Curry Chicken

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.

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 servings

Calories 588kcal

Ingredients

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)

Grams + US Cups - Ounces + US Cups

Instructions

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.
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).
Add the eggplant, bamboo, baby corn, chili peppers, and coconut milk and cook until the eggplant is tender (about 10 minutes).
Taste and adjust the fish sauce and coconut sugar to taste.
Finish by adding the basil to the green curry just before serving.

Nutrition