Tulo

Green Curry Chicken Recipe

A fragrant, spicy Thai green curry of chicken and vegetables simmered in coconut milk with green curry paste and Thai basil.
Photo by Max Griss on Pexels

Frying the curry paste in the thick coconut cream that rises to the top of an unshaken can blooms its aromatics and chilies in fat before any liquid is added, which gives the finished curry far more depth than simply stirring paste into a pot of coconut milk.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4

Ingredients

Servings4
  • 2 cans (13.5 oz each) full-fat coconut milk, unshaken, divided
  • 3 tbsp Thai green curry paste
  • 1 1/2 lb boneless, skinless chicken thighs, sliced
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or light brown sugar
  • 1 cup Thai eggplant or Japanese eggplant, cut into chunks
  • 1 medium red bell pepper, sliced
  • 4 leaves kaffir lime leaves, torn
  • 1/2 cup bamboo shoots, sliced (optional)
  • 1 cup fresh Thai basil leaves
  • 1 chili red chili, sliced, for garnish
  • 2 cups cooked jasmine rice, for serving

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Instructions

  1. 1Without shaking the cans, scoop the thick coconut cream from the top of one can into a wok or large pot and heat over medium-high heat until it starts to sizzle and separate slightly.
  2. 2Add the curry paste and fry, stirring constantly, for 2-3 minutes, until very fragrant and the oil starts to separate from the paste.
  3. 3Add the chicken and stir to coat in the paste, cooking 3-4 minutes until the outside is no longer pink.
  4. 4Pour in the remaining coconut milk from both cans, along with the fish sauce and palm sugar, and bring to a gentle simmer.
  5. 5Add the eggplant, bell pepper, kaffir lime leaves, and bamboo shoots if using.
  6. 6Simmer uncovered for 12-15 minutes, until the chicken is cooked through and the vegetables are tender.
  7. 7Taste and adjust the balance with more fish sauce for saltiness or sugar for sweetness as needed.
  8. 8Remove from heat and stir in the Thai basil leaves just until wilted.
  9. 9Serve hot over jasmine rice, garnished with sliced red chili.

Tips & variations

  • Store-bought curry paste varies widely in spice level between brands, start with less than you think you need and add more to taste.
  • Swap the chicken for shrimp, tofu, or a mix of extra vegetables for a different protein.
  • No Thai eggplant available, zucchini or regular eggplant cut into smaller pieces both work as substitutes.
  • Kaffir lime leaves can be left out if unavailable, though they add a distinct citrusy aroma that's hard to replace exactly.

Storage & reheating

Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, coconut curries can split if boiled hard when reheating. Freezes reasonably well up to 2 months, though the eggplant softens further after thawing.

Nutrition

A rich curry due to the coconut milk, balanced by lean chicken and vegetables, best served with rice to round out the meal.

Tips from the Tulo kitchen

  • Don't shake the coconut milk cans before opening, the separated cream on top is what you want for frying the paste, shaking mixes it back into the thinner liquid.
  • Tear the kaffir lime leaves rather than leaving them whole, tearing releases more of their fragrance into the curry.

FAQ

Is green curry spicier than red curry?

Generally yes, green curry paste is made with fresh green chilies, which tend to give it a sharper, more immediate heat than the dried red chilies used in red curry paste.

Can I use light coconut milk?

You can, but the curry will be thinner and less rich, full-fat coconut milk is what gives the sauce its characteristic body and lets the paste fry properly in step one.

What's a substitute for kaffir lime leaves?

A strip of lime zest added at the end gets closer to the citrus note than nothing at all, though it won't fully replicate the distinct floral aroma of the actual leaves.

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