Authentic Thai green curry recipe with chicken and vegetables, made just like we did at my Thai restaurant. A healthy, gluten-free one-pot dinner you can have on the table in just 30 minutes!
🍚 Ingredient tips & substitutes
Green curry can be made with vegetables like Thai eggplant, zucchini, green beans, bamboo shoots, and bell peppers. Use any combination you like.
- Oil Helps sauté the curry paste to release its fragrance and deepen the color. Use a neutral oil like canola, sunflower, or vegetable oil.
- Green curry paste Use a good-quality Thai brand like Mae Ploy or Maesri. Homemade is even better.
- Chicken I use sliced boneless chicken thighs or breast. Pork, tofu, shrimp, or beef work too.
- Water
- Full-fat coconut milk I prefer Aroy-D brand.
- Fish sauce Adds saltiness and umami. My favorite brand is Megachef.
- Palm sugar
- Thai eggplants
- Pea eggplants (optional) You can find these at Asian grocery stores. Feel free to omit if not available, or use a different veggie.
- Sweet basil
- Large chili peppers (optional) I use prik chi fa (red spur chilies), but any type works. Add as little or as much as you like.
🍛 More Thai curries to try
This authentic Thai green chicken curry recipe is perfect for busy weeknights when you want something homemade that beats takeout. If you make it, leave a star rating and let me know how it turned out!
Authentic Thai Green Curry Recipe with Chicken
Equipment
- Measuring cups and spoons
- Cutting board and sharp knife
- Pot or deep wok
- Wooden spoon or spatula
Ingredients
- 2 tbsp oil
- 1 tbsp green curry paste
- ¼ cup water
- 1 cup coconut milk
- 9 oz chicken thinly sliced
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 4 Thai eggplants halved or quartered
- 1 handful pea eggplants optional
- 2 spur chilies thinly sliced, optional
- 1 handful sweet basil
Instructions
- Heat oil in a wok over medium heat. Add green curry paste and stir until fragrant and the oil starts to separate.
- Add chicken and stir to coat. Cook until the outside is no longer pink.
- Pour in water and then the coconut milk. Simmer gently to cook the chicken.
- Add palm sugar and fish sauce. Stir well and simmer until the palm sugar dissolves.
- Add Thai eggplants and pea eggplants (if using). Cook until just tender.
- Turn off the heat. Stir in sweet basil and sliced chilies. Serve hot with jasmine rice.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
- Feel free to swap in your favorite vegetables or use different proteins like pork, beef, shrimp, or tofu.
🍲 How to make Thai green chicken curry
- Heat oil in a wok over medium heat. Add the green curry paste and gently fry it until fragrant and the natural oils start to rise. This is what gives the curry its deep flavor and aroma.
- Add the sliced chicken and stir until fully coated in the curry paste. Cook just until the surface turns white; no need to cook it all the way through yet.
- Pour in water first and then coconut milk. Let it simmer gently so the curry thickens slightly and the chicken continues to cook.
- Stir in palm sugar and fish sauce. Give everything a good mix and make sure the palm sugar is dissolved.
- Add your vegetables. Simmer just until the eggplants are tender but not mushy.
- Turn off the heat. Toss in the sweet basil and sliced spur chilies. Stir briefly to wilt the basil, then serve hot with steamed jasmine rice and enjoy!
❓ Frequently asked questions
How to store leftover curry? Let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. You can freeze leftover curry for up to 1 month.
Green curry is considered a healthy dish when made with lean protein, fresh vegetables, and moderate coconut milk. It’s rich in herbs and spices, and offers a good balance of protein, healthy fats, and fiber, depending on the vegetables you use.
