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Thai Green Curry Chicken

Delicious green curry chicken is a classic Thai cuisine. This easy Thai green chicken curry recipe shows you how to make flavorful green curry chicken dish at home. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 370 kcal
Course: Main Course
Cuisine: Asian , Thai

Ingredients

  • 1 tablespoon green curry paste (Add more or less to your taste)
  • 2 pieces chicken thighs (Boneless and skinless, 12 oz)
  • ½ red bell pepper (Medium size)
  • 4 Thai eggplants (Small, 4oz)
  • 1 can bamboo shoots (Small, 8oz)
  • 6 kaffir lime leaves
  • 1 can coconut milk (14 fl oz)
  • ½ tablespoon vegetable oil (Stir fry the paste)
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce (Add fish sauce to your taste)
Basil paste:
  • 1 cup Thai basil leaves
  • 2 tablespoons vegetable oil

Instructions

    Cup of Yum
  1. To make the basil paste, put one cup of Thai basil leaves and 2 tablespoons of vegetable oil into a chopper for a few seconds. 
  2. Chop the Thai basil leaves until they are small and fine. (The best is to use a mortar & pestle grinding the Thai basil leaves.)
  3. After that, wash and cut ½ of red bell pepper into strips.
  4. Next, wash and cut 4 small Thai eggplants (4 oz).
  5. Cut 2 pieces of chicken thighs (12 oz) into strips. 
  6. Turn on medium small fire, pour ½ tablespoon of vegetable oil into the non-stick pan. Add 1 tablespoon of green curry paste and the basil paste from step 1 & 2. Then, stir fry them a little bit. 
  7. The following, add the chicken thighs and stir fry them a little bit. 
  8. After, add the Thai eggplants and stir fry a little bit.
  9. Add 1 small can (8oz) of bamboo shoots and stir fry a little bit. 
  10. The next step, add 2 tablespoons of brown sugar and 2 tablespoons of fish sauce. (Add fish sauce to your taste.) Stir fry them. 
  11. Pour a can (14 fl oz) of coconut milk into the curry. Mix them well. 
  12. Then, add 6 kaffir lime leaves. Stir them and let it simmer for a minute or 2. 
  13. Lastly, add the red bell pepper and stir them a little bit. 
  14. Thai green chicken curry is the best to serve with jasmine rice. 

Notes

  •  
  • I used store bought green curry paste because it is easy and convenient, so I don't need to make the curry paste from scratch. 
  • You can use other vegetables to make this Thai green chicken curry recipe. For example, some people like to add baby corn, mushrooms, bell peppers etc. 
  • Always taste the spiciness before adding more green curry paste. 
  • The best to use a mortar & pestle grinding the Thai basil leaves. If you don’t, you can use a chopper. 
  • Recommend using Aroy-D coconut milk because it’s thicker and creamer. 

Nutrition Information

Calories 370kcal (19%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 30g (46%) Saturated Fat 25g (125%) Cholesterol 1mg (0%) Sodium 731mg (30%) Potassium 855mg (24%) Fiber 8g (32%) Sugar 16g (32%) Vitamin A 1425IU (29%) Vitamin C 27mg (30%) Calcium 67mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 26g 9%
Protein 6g 12%
Fat 30g 46%
Saturated Fat 25g 125%
Cholesterol 1mg 0%
Sodium 731mg 30%
Potassium 855mg 18%
Fiber 8g 32%
Sugar 16g 32%
Vitamin A 1425IU 29%
Vitamin C 27mg 30%
Calcium 67mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.