Go Back
–+ servings
thai green curry with chicken

Thai Green Curry Chicken

Char Ferrara
This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!
No ratings yet
Print Recipe Pin for later Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Thai
Servings 6 servings

Ingredients
 
 

  • 2 tablespoons cooking oil
  • 2 chicken thighs skinless, cut into bite-sized pieces
  • 1 onion small, sliced
  • 2 tablespoons Thai Green Curry paste
  • 1 eggplant small, cut into bite-sized pieces
  • 1 cup green beans cut into 1-inch pieces
  • 1 cup baby corn cut into 1-inch pieces
  • ¼ cup sliced bamboo shoots
  • 2 Yukon Gold potatoes cut into cubes
  • 1 can 14-oz coconut milk
  • 1 cup water
  • 2 tablespoons palm sugar or brown sugar
  • 3 makrut lime leaves thinly sliced
  • 2 tablespoons fish sauce
  • 1 cup fresh basil leaves
US Customary - Metric

Instructions
 

  • Heat cooking oil in a wok over medium-high heat.
  • Add chicken to the wok in a single layer. Allow the chicken sear for about 30 seconds, then stir.
  • When the chicken is partially cooked, add onion and green curry paste. Stir for 1 minute.
  • Add eggplant, green beans, baby corn, bamboo shoots, and the potatoes to the wok.
  • Stir well to distribute the green curry paste evenly among all of the vegetables.
  • Stir in coconut milk and water.
  • Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.
  • Add the brown sugar, a pinch of the makrut lime leaves, fish sauce, and half of the fresh basil leaves to the curry. Give all the ingredients a good stir to combine.
  • Transfer the curry to a serving dish, then top with the remaining basil leaves and makrut lime leaves.
  • Serve the Thai Green Curry with steamed jasmine rice. Enjoy!

Notes

If you prefer a slightly runnier sauce, add more water and/or coconut milk. I like mine a bit thicker, so I let it simmer a bit longer. If you're using fresh coconut milk instead of canned, it may take a little longer to thicken.

Nutrition

Calories: 275kcalCarbohydrates: 30gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 59mgSodium: 746mgFiber: 5gSugar: 9g
Keyword green curry
Tried this recipe?Tag @wokandskillet on Instagram or Facebook!