Description
This Thai Green Curry with Chicken is a creamy, aromatic, and spicy Thai dinner favorite made with coconut milk, green curry paste, chicken thighs, and fresh basil. A perfect weeknight meal that’s both comforting and full of bold Southeast Asian flavor.
Ingredients
1 lb chicken thighs, boneless and skinless
2 tbsp green curry paste
1 tbsp oil
1 can coconut milk (13.5 oz)
1 tbsp fish sauce
1 tsp brown sugar
1 cup bamboo shoots, drained
1 cup Thai basil leaves
1 tbsp lime juice
2 cups cooked jasmine rice (for serving)
Instructions
1. Heat oil in a large skillet over medium heat. Add green curry paste and sauté for 1 minute until fragrant.
2. Add chicken thighs and stir to coat with curry paste. Cook for 5 to 7 minutes until lightly browned.
3. Pour in the coconut milk and stir to blend. Simmer for 10 minutes until chicken is fully cooked.
4. Add bamboo shoots, fish sauce, and brown sugar. Simmer for another 5 minutes.
5. Stir in Thai basil leaves and lime juice just before serving. Adjust lime or salt to taste.
6. Serve hot over jasmine rice or rice noodles.
Notes
Use full-fat coconut milk for the richest flavor and texture.
Taste and adjust the curry paste depending on spice tolerance.
Fresh Thai basil makes a huge difference, but regular basil can substitute in a pinch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 430
- Sugar: 3g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg