Green curry is one of the most popular Thai recipes because it captures what people love about Thai food so well. It is aromatic, creamy, herbal, gently sweet, and lively with chili heat.
This Thai green curry recipe uses chicken, coconut milk, green curry paste, Thai basil, and vegetables for a meal that tastes restaurant worthy while still fitting into a practical home cooking routine.
Ingredients
- 500 grams chicken, sliced
- 2 tablespoons green curry paste
- 400 ml coconut milk
- 1 tablespoon oil
- 1 cup sliced bell pepper
- 1 cup sliced eggplant or zucchini
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar or brown sugar
- Thai basil leaves
- 1 cup water or stock
How to make Thai green curry
Warm the oil and fry the curry paste until fragrant. Add a little coconut milk first and let it cook into the paste before adding the rest. This step helps the flavours bloom and creates a fuller curry base.
Add the chicken and cook briefly, then pour in the remaining coconut milk and stock. Add the vegetables, fish sauce, and sugar. Simmer until the chicken is cooked and the vegetables are tender but not collapsing. Stir in Thai basil at the end for freshness and aroma.
Serving suggestions
Serve Thai green curry with jasmine rice. A spoonful of extra coconut milk on top softens the heat and gives the dish a beautiful finish. This is a dependable Thai chicken curry recipe when you want something fragrant and comforting without feeling too heavy.