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Delicious and colorful authentic Thai green curry chicken with Thai basil and red bell pepper, served with jasmine rice.
Alyssa

Authentic Thai Green Curry Chicken

A traditional Thai green curry made with chicken and coconut milk, enhanced with fresh herbs and spices for authentic flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 527
Ingredients Method Notes

Ingredients
  

  • 1¾ cups coconut milk divided
  • 1 cup chicken stock (unsalted)
  • 1 lb chicken thigh (boneless, skinless, 1-inch pieces)
  • 2 Tablespoons finely chopped palm sugar (or light brown sugar)
  • 1 ½ - 2 Tablespoons fish sauce
  • 5 makrut lime leaves
  • ½ lb Thai eggplant (or sub a 19-oz can of bamboo shoots)
  • 1 cup Thai basil leaves
  • ¼ red bell pepper (or another mild red pepper, julienned)
  • Jasmine rice for serving
  • 15 Thai basil leaves (finely julienned)
  • 1 piece fingerroot (krachai) (optional)
  • 1 teaspoon fermented shrimp paste (gapi)
  • 3 ½ Tablespoons green curry paste

Method
 

  1. Pound julienned Thai basil into a fine paste with grachai and shrimp paste, or blend them in a blender with some chicken stock until smooth.
  2. In a heavy-bottomed pot, bring about ¾ cup of the coconut milk to a full boil and add the curry paste, sautéing for 3-5 minutes.
  3. Add chicken thigh and stir to mix with the paste.
  4. Add remaining ingredients, twist and bruise the lime leaves, then add them to the pot. Bring to a simmer for 10-15 minutes.
  5. Prepare eggplant if using and add to the pot, cooking until tender.
  6. Add red peppers and Thai basil, mix and adjust seasoning. Serve with jasmine rice.

Notes

Serve with jasmine rice for a complete meal.