Recipe

Thai green curry with chicken

Name: Thai Green Curry with Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cans (13.5 oz / 400 ml each) full-fat coconut milk, unshaken; 3 to 4 tablespoons Thai green curry paste; 1 1/2 lb (680 g) boneless chicken thighs, thinly sliced; 1 cup (240 ml) chicken stock; 4 makrut lime leaves, torn (optional); 1 small eggplant or 1 zucchini, cut into bite-size pieces; 1 red bell pepper, sliced; 1 cup (100 g) green beans, trimmed and halved; 2 tablespoons fish sauce, or to taste; 1 tablespoon palm sugar or brown sugar; A large handful of Thai basil or regular basil leaves; 1 red chili, sliced (optional); Jasmine rice, to serve

Thai · 30 min · Easy

Chicken and vegetables in a fragrant coconut green curry. Serve with jasmine rice.

Jump to recipe

Close-up of Thai green curry with mushrooms and sliced red chili

Photo: Diego Arenas de Rodrigo on Unsplash

Thai green curry is fragrant, creamy and fiery, built on a paste of green chilies, lemongrass, galangal and lime leaves. With a good store-bought paste, it's on the table in about half an hour.

Frying the paste in the thick cream from the top of the can wakes up its aroma. Finish with Thai basil if you can find it, and serve over jasmine rice.

Thai green curry with chicken recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4

Ingredients

2 cans (13.5 oz / 400 ml each) full-fat coconut milk, unshaken
3 to 4 tablespoons Thai green curry paste
1 1/2 lb (680 g) boneless chicken thighs, thinly sliced
1 cup (240 ml) chicken stock
4 makrut lime leaves, torn (optional)
1 small eggplant or 1 zucchini, cut into bite-size pieces
1 red bell pepper, sliced
1 cup (100 g) green beans, trimmed and halved
2 tablespoons fish sauce, or to taste
1 tablespoon palm sugar or brown sugar
A large handful of Thai basil or regular basil leaves
1 red chili, sliced (optional)
Jasmine rice, to serve

Instructions

Spoon the thick cream from the top of one can of coconut milk into a large pot or wok. Heat it over medium-high heat for 3 to 4 minutes, stirring, until it bubbles and the oil starts to separate.
Add the curry paste and fry for 1 to 2 minutes, stirring constantly, until very fragrant.
Add the chicken and stir to coat it in the paste. Cook for 2 minutes.
Pour in the rest of the coconut milk, the stock and the lime leaves. Bring to a gentle simmer.
Add the eggplant and simmer for 5 minutes, then add the bell pepper and green beans and simmer for 4 to 5 minutes more, until the chicken is cooked and the vegetables are just tender.
Stir in the fish sauce and sugar. Taste and adjust: it should be spicy, salty and slightly sweet.
Turn off the heat and stir in the basil. Serve over jasmine rice, topped with sliced chili.

Tips

Curry pastes vary a lot in heat. Start with 3 tablespoons and add more after tasting.
For a vegetarian version, use firm tofu, vegetable stock, soy sauce instead of fish sauce, and a paste without shrimp.