In my opinion, the one thing a proper Thai green curry cannot skip is frying the curry paste in the thick cream layer from the top of the coconut milk can until the oil visibly separates and the paste darkens. Simply simmering everything together never blooms the aromatics the same way. Once the paste is fragrant and sizzling in that separated coconut oil, sear the chicken thigh pieces directly in it, then pour in the remaining coconut milk along with sliced bell pepper, Thai eggplant, and bamboo shoots.
After 15 minutes of simmering, the chicken is tender and the vegetables are cooked through but still have some bite. Stir the Thai basil in off the heat so its anise-like flavor stays bright, and serve over steamed jasmine rice to soak up that rich, green-speckled coconut broth. Pretty damn comforting on a cold night.
Bloom the Curry Paste in Coconut Cream
Heat oil in a wok or large saucepan over medium-high heat. Spoon about two tablespoons of the thick cream from the top of the coconut milk can into the wok. Stir-fry the green curry paste in the cream for about one minute until fragrant and the oil separates. The paste should smell intensely aromatic.
Add Chicken and Coconut Milk
Add the sliced chicken thighs and stir-fry for about three minutes until the outside is no longer pink. Pour in the remaining coconut milk. Add the bell pepper, eggplant, bamboo shoots, fish sauce, brown sugar, and kaffir lime leaves. Bring to a simmer and cook for 15 minutes, until the chicken is cooked through and the vegetables are tender.
Finish with Thai Basil and Serve
Stir in the fresh Thai basil leaves and remove from heat. The basil wilts in the residual heat and releases its fragrance without turning black. Top with sliced red chile if desired for extra heat. Serve it over steamed jasmine rice.
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Thai Green Curry with Chicken
- Total Time: 30 minutes
- Yield: 4 servings
Description
Chicken thighs simmered in coconut milk with green curry paste, bell pepper, Thai eggplant and bamboo shoots, finished with fresh Thai basil. About 30 minutes, served over jasmine rice.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, sliced
- 1 can (14 ounces) full-fat coconut milk
- 3 tablespoons Thai green curry paste
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup Thai eggplant or regular eggplant, cubed
- 1 cup bamboo shoots, drained
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves (or zest of 1 lime)
- 1 cup fresh Thai basil leaves
- 1 red Thai chile, sliced (optional)
- Steamed jasmine rice for serving
Instructions
- Heat oil in a wok or large saucepan over medium-high heat. Add 2 tablespoons of the thick cream from the top of the coconut milk. Stir-fry the curry paste in the cream for 1 minute until fragrant and the oil separates.
- Add the chicken and stir-fry 3 minutes until the outside is no longer pink.
- Pour in the remaining coconut milk. Add the bell pepper, eggplant, bamboo shoots, fish sauce, brown sugar, and kaffir lime leaves.
- Bring to a simmer and cook 15 minutes until the chicken is cooked through and the vegetables are tender.
- Stir in the Thai basil leaves and remove from heat — the basil wilts in the residual heat. Top with sliced chile if desired.
- Serve over jasmine rice.
Notes
- Frying the curry paste in the coconut cream first — before adding the liquid — blooms the aromatics and deepens the flavor dramatically.
- Full-fat coconut milk is essential. Light coconut milk produces a thin, watery curry.
- Thai basil has a distinctive anise flavor that Italian basil does not share. If you cannot find it, use Italian basil — it will be different but still good.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8
- Sodium: 780
- Fat: 26
- Carbohydrates: 14
- Fiber: 3
- Protein: 32
- Cholesterol: 95
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay more tender and flavorful in the curry. If using breasts, watch carefully to avoid overcooking. Slice them thin so they cook quickly.
What is kaffir lime leaf?
Kaffir lime leaves are aromatic leaves from the makrut lime tree. They add a distinctive citrus fragrance to Thai curries. They are sold fresh or frozen at Asian markets. Substitute lime zest if you cannot find them, but the flavor will be less complex.
Can I make this ahead of time?
Yes. The curry can be made ahead and refrigerated for up to three days. The flavors improve as they meld. Reheat gently and add a small pour of coconut milk if needed.
If You Liked This Recipe, You’ll Love These
- Khao Soi Gai: Northern Thai Curry Noodle Soup
- Comforting Chicken in Red Curry
- Thai Red Curry Chicken
- Kaow Soi Gai: Thai Chicken Curry Noodle Soup
