Thai Green Curry

This authentic Thai green curry delivers the perfect balance of creamy coconut milk, aromatic curry paste, and tender chicken in a fragrant sauce that's both comforting and exotic. Ready in just 30 minutes, this restaurant-quality dish brings the vibrant flavors of Thailand straight to your kitchen.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 485kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

1¾ cups coconut milk divided
3½ Tbsp green curry paste
1 cup chicken stock
1 lb chicken thigh boneless, cut into 1-inch pieces
2 Tbsp palm sugar or light brown sugar
1½ –2 Tbsp fish sauce
4 makrut kaffir lime leaves
1 can bamboo shoots drained and rinsed
1 cup Thai basil leaves
¼ red bell pepper julienned
Jasmine rice for serving

Instructions

Heat ½ cup coconut milk in a large pan over medium heat. Simmer until the fat separates and bubbles appear on the surface.
Stir in green curry paste and cook until fragrant, about 1-2 minutes.
Add chicken pieces and coat thoroughly in the curry mixture. Cook briefly for 2-3 minutes.
Pour in remaining coconut milk, chicken stock, palm sugar, fish sauce, and lime leaves.
Bring to a simmer and cook until chicken is fully cooked through, about 8-10 minutes.
Add bamboo shoots, red bell pepper, and Thai basil leaves. Heat through for 2-3 minutes.
Serve immediately over jasmine rice.

Notes

Start with less curry paste and gradually add more to control heat level according to your preference

Palm sugar provides authentic flavor, but light brown sugar works as a substitute

Fresh Thai basil and makrut lime leaves give the best flavor - avoid dried substitutes when possible

Chicken thighs stay more tender than breast meat and add richer flavor to the curry

The curry can be made ahead without the basil and reheated gently before serving

For vegetarian version, substitute chicken with firm tofu or mixed vegetables and use vegetable stock

Leftover curry keeps in refrigerator for 3 days and flavors develop further overnight

Nutrition