Description
This Thai Green Curry with Chicken is a quick dinner recipe that’s creamy, spicy, and rich in bold Thai flavors. It’s perfect for an easy dinner, comfort food night, or when you need new food ideas that feel like a takeout treat but come together in your own kitchen. A healthy snack alternative when made with lean protein and loaded with vegetables, it’s one of my favorite easy recipes for weeknight meals or impressing guests with global flavors.
Ingredients
1 tablespoon oil
3 tablespoons green curry paste
1 can full-fat coconut milk
500g boneless chicken thighs, cut into bite-sized pieces
2 small Thai eggplants or 1 Japanese eggplant, sliced
2 teaspoons fish sauce
1 tablespoon palm sugar or brown sugar
4 kaffir lime leaves, torn
1 handful Thai basil leaves
Instructions
1. Heat oil in a skillet over medium heat and add green curry paste. Cook for 2–3 minutes until fragrant.
2. Slowly stir in the coconut milk and let it simmer.
3. Add chicken pieces and cook for about 5 minutes.
4. Add eggplants and simmer until vegetables are tender and chicken is fully cooked, about 10–12 minutes.
5. Season with fish sauce, palm sugar, and torn kaffir lime leaves. Stir and adjust to taste.
6. Turn off the heat and stir in Thai basil leaves just before serving.
Notes
Use full-fat coconut milk for the best texture and flavor.
Always bloom the curry paste in oil to release its full aroma and depth.
Taste and adjust seasonings at the end to get the right balance of spicy, sweet, and salty.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
Keywords: thai green curry, easy dinner, quick dinner, healthy curry, comfort food, food ideas, chicken curry, green curry with chicken