Authentic Thai Green Curry Recipe with Chicken
Authentic Thai green curry with chicken and vegetables, made in one pot and ready in just 30 minutes. Naturally gluten-free and full of bold flavor!
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
Nutrition Facts
Authentic Thai Green Curry Recipe with Chicken
Amount per Serving
Calories
753
% Daily Value*
Fat
44
g
68
%
Saturated Fat
24
g
150
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
82
mg
27
%
Sodium
901
mg
39
%
Potassium
2844
mg
81
%
Carbohydrates
63
g
21
%
Fiber
28
g
117
%
Sugar
37
g
41
%
Protein
39
g
78
%
Vitamin A
1431
IU
29
%
Vitamin C
23
mg
28
%
Calcium
124
mg
12
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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.