Thai Green Chicken Curry

Immerse yourself in the vibrant flavors of Southeast Asia with this authentic Thai Green Chicken Curry recipe. Bursting with creamy coconut milk, aromatic green curry paste, and tender chicken thighs, this dish delivers the perfect balance of spicy, salty, and sweet. Infused with the essence of lemongrass and kaffir lime leaves, every bite offers a fragrant, mouthwatering experience. Tender chunks of Thai eggplants (or zucchini) and a finishing touch of fresh basil and red chili brighten up the dish, while jasmine rice soaks up the savory, flavor-packed sauce. Ready in just 35 minutes, this hearty and satisfying curry is an excellent choice for weeknight dinners or an impressive meal to share with friends. Perfect your home-cooked Thai cuisine with this easy, one-pan recipe today!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 3 tablespoons Green curry paste
• 400 milliliters Coconut milk
• 200 milliliters Chicken stock
• 2 tablespoons Vegetable oil
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 2 pieces Lemongrass stalks (bruised and cut into 2-inch pieces)
• 4 pieces Kaffir lime leaves
• 3 pieces Thai eggplants (quartered) or substitute with zucchini
• 1 piece Red chili (sliced, for garnish)
• 1 handful Fresh basil leaves
• 4 servings Jasmine rice (cooked, for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large pan or wok over medium heat.

Step 3

Add the green curry paste to the pan and stir-fry it for 1-2 minutes until fragrant.

Step 4

Pour in the coconut milk and cook, stirring, for 3-4 minutes until the paste blends smoothly with the milk.

Step 5

Add the chicken pieces to the pan and coat them in the curry mixture. Cook for 4-5 minutes until the chicken starts to cook through.

Step 6

Stir in the chicken stock, fish sauce, and brown sugar. Toss in the lemongrass pieces and kaffir lime leaves.

Step 7

Bring the curry to a gentle simmer and cook for another 10 minutes.

Step 8

Add the quartered Thai eggplants (or zucchini) and simmer for an additional 5-7 minutes until the vegetables are tender and the chicken is fully cooked.

Step 9

Taste the curry. Adjust seasoning with additional fish sauce or sugar if needed.

Step 10

Remove the lemongrass pieces and kaffir lime leaves before serving.

Step 11

Garnish the curry with fresh basil leaves and sliced red chili.

Step 12

Serve hot with jasmine rice on the side.

Nutrition Facts

Serving size	2191 grams (2191.0g)

Amount per serving	% Daily Value*
Calories	2578

Total Fat 89.00g	114%
Saturated Fat 20.60g	103%
Polyunsaturated Fat 16.80g
Cholesterol 637mg	212%
Sodium 4007mg	174%
Total Carbohydrate 279.10g	101%
Dietary Fiber 11.50g	41%
Total Sugars 51.40g
Protein 163.00g	326%

Vitamin D 35IU	175%
Calcium 334mg	26%
Iron 20mg	113%
Potassium 3484mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 25.4%

Carbs: 43.4%