Thai Green Curry Chicken Recipe

Thai Green Curry Chicken Recipe

One of the reasons why Thai food is just so delicious is because there is an emphasis on always having a combination of sweet, salty, spicy, sour and bitter.  So the flavours are complex and interesting, yet always balanced.

This is one of my quick version of this classic Thai Green Chicken Curry, has succulent chicken and crunchy Thai aubergine in a fragrant coconut sauce. I bought a pre-made green curry paste because who has time to pound all those lovely aromatic ingredients while you can just buy in a jar. This is my favourite one you can buy it here

You have to be careful about buying curry paste in a jar because usually, it is very spicy and salty. Add fish sauce at the end to just fine tune the dish. And if you want that vibrant colour green curry but you don’t want your curry to be too spicy, combine Thai basil and 2tbsp coconut milk in a blender blitz it till puree and add it on the dish, then you will have that vibrant colour of green curry like they served in Thai restaurants.

Make sure you’re using the “right” type of coconut milk as it will make or break this or any other coconut based curry.  Just use half a can to start with, if it has separated in the can to a thick part at the top of the can then use the top part. You can add the remaining coconut liquid later depending on how thick you want your curry to be. The “traditional” method of heating the milk until it separates from its oil and using that to cook the paste is not something I recommend as many people find it hard to achieve consistent results with canned coconut milk.

This is a simple straightforward Thai curry recipe that is easy to cook and dish pack full of flavours. Absolutely delicious and ready in just 30 minutes.

Thai Green Curry Chicken Recipe

Print Recipe
Serves: 2 Cooking Time: 30


  • 1 ¾ cup coconut milk, divided
  • 50 g green curry paste (about 3 Tbsp)
  • 1 cup chicken stock
  • 500g chicken thigh, boneless, skinless, cut into 1-inch pieces
  • 2 Tbsp palm sugar, finely chopped
  • 1.5-2 Tbsp fish sauce
  • 3-4 kaffir lime leaves, roughly torn
  • thai eggplant, cooked, sliced into bite-sized pieces
  • 1 cup Thai basil
  • 1 spur chilies or ¼ red bell pepper, julienned



Reduce ¾ cup coconut milk until thick and the coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, just proceed with the recipe).


Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until the paste is aromatic and has thickened.


Add chicken thigh and stir to mix with the paste. Add kaffir lime leaves, chicken stock, the remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce.


Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.


Once the curry is done simmering, add bamboo shoots and bring to a boil.


Taste and add more fish sauce as needed.


Remove from heat and stir in Thai basil and spur chilies.


Serve with jasmine rice


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