Thai Green Curry Recipe with Chicken, Coconut, and Basil

Thai green curry is a fragrant Thai dish of green curry paste, coconut milk, tender chicken, vegetables, and fresh herbs, usually served with rice. This version balances the paste’s savory heat with creamy coconut milk, a little sweetness, and bright basil and lime; adjust the paste to suit your preferred spice level.

Ingredients

1½ cups (285 g) jasmine rice
2¼ cups (540 ml) water, for cooking the rice
1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
3 tablespoons (45 g) Thai green curry paste, or less for a milder curry
1 can (13.5 fl oz / 400 ml) unsweetened coconut milk, well shaken
1 cup (240 ml) low-sodium chicken broth or water
1 tablespoon (15 ml) fish sauce
2 teaspoons (8 g) light brown sugar or grated palm sugar
1 cup (150 g) bamboo shoots, drained and rinsed
1 medium red bell pepper (about 150 g), thinly sliced
1 small zucchini (about 200 g), cut into half-moons
4 makrut lime leaves, torn once or twice, optional
½ cup (12 g) loosely packed Thai basil leaves, plus extra for serving
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
¼ teaspoon (1 g) fine salt, or to taste

Instructions

Prepare the ingredients. Rinse the jasmine rice under cool water until the water runs mostly clear, then drain it well. Cut the chicken into pieces of similar size so they cook evenly. Slice the pepper and zucchini, drain and rinse the bamboo shoots, and measure the curry paste, coconut milk, broth, fish sauce, and sugar. Keep the basil and lime juice aside for the end. Allow about 25 minutes for this preparation and measuring.
Cook the rice. Put the drained rice and 2¼ cups (540 ml) water in a medium saucepan. Bring it to a boil over medium-high heat, which usually takes about 5 minutes. Cover, turn the heat to low, and simmer gently for 15 minutes without lifting the lid. Remove the pan from the heat and leave it covered for 10 minutes. Fluff with a fork and keep covered while you make the curry.
Fry the curry paste. Heat the oil in a wide, heavy-bottomed pot or deep skillet over medium heat. Add the green curry paste and stir for about 2 minutes, until fragrant. Stir often and lower the heat if it begins to stick or darken. Frying the paste briefly helps release its aromatics, but scorching it can make the finished curry taste bitter.
Build the coconut sauce. Stir in about ½ cup (120 ml) of the coconut milk and cook for 2 minutes, stirring until the paste is evenly dispersed. Add the remaining coconut milk, broth, fish sauce, and sugar. Stir, bring the sauce to a gentle simmer, and add the torn makrut lime leaves if using. Avoid a hard boil, which can make a coconut-based sauce look oily or separated.
Simmer the chicken. Add the chicken pieces and bring the sauce back to a gentle simmer. Cook for about 8 minutes, stirring occasionally so the pieces cook evenly. Check the thickest pieces with a food thermometer: USDA FSIS recommends a safe minimum internal temperature of 165°F (74°C) for poultry. If any pieces are below that temperature, continue simmering and check again.
Add the vegetables. Stir in the bamboo shoots, bell pepper, and zucchini. Simmer for 5 minutes, or until the vegetables are tender but still hold their shape. The chicken should remain at a gentle simmer rather than a rolling boil. If the sauce seems too thick, add a splash of water; if it seems thin, give it another minute or two of simmering.
Season and finish. Turn off the heat. Stir in the Thai basil and lime juice, then taste the sauce. Add the measured salt only if needed, since curry paste and fish sauce can already be salty. Adjust with a little more fish sauce for savoriness, lime for sharpness, or sugar for balance. Serve the curry hot over the rice.

Tips

Start with less curry paste if you are unsure. Curry pastes vary considerably in heat and saltiness. Begin with 2 tablespoons (30 g), taste the sauce after the chicken is cooked, and add more paste only if you want a stronger flavor. To add extra paste without leaving raw-tasting paste in the curry, fry it briefly in a small pan with a spoonful of oil, then stir it into the sauce.
Use full-fat coconut milk for a fuller sauce. Light coconut milk makes a thinner, less rich curry. Shake the can before opening so the thick cream and liquid are easier to combine. If the milk has separated in the can, that is normal; whisk it together or stir it directly into the pot.
Keep the simmer gentle. A rolling boil can make coconut milk separate, and it can overcook small pieces of chicken. Use a thermometer rather than judging poultry doneness by color alone. Cut the chicken into evenly sized pieces and avoid crowding the pot, which can slow the simmer.
Choose practical herb and vegetable swaps. Thai basil has a distinctive anise-like aroma; regular sweet basil is a reasonable substitute, though the flavor will be softer. Makrut lime leaves can be omitted or replaced with a little finely grated lime zest. If bamboo shoots are unavailable, use extra bell pepper or green beans; either changes the texture but still works well in the curry.

Serving Suggestions

Spoon the curry and plenty of its coconut sauce over jasmine rice, then finish with a few fresh basil leaves and a lime wedge. The rice’s mild fragrance works particularly well with the curry’s aromatic paste, while a squeeze of lime at the table lets each person brighten their own portion. For a less saucy plate, serve rice beside the curry instead of underneath it.

If you would like more vegetables at the meal, offer a simple cucumber salad or lightly steamed green beans on the side. A small bowl of sliced fresh chile can be useful for people who want more heat, while extra rice helps temper a particularly spicy curry. Keep additional fish sauce and lime wedges on the table for individual seasoning rather than adding a large amount to the whole pot at once.

Variations

Make it with shrimp. Replace the chicken with 1 lb (450 g) peeled, deveined shrimp. Prepare the sauce and vegetables as directed, then add the shrimp near the end and simmer just until opaque and cooked through. Check fish and shellfish with a food thermometer; the USDA FSIS safe minimum internal temperature for fish and shellfish is 145°F (63°C). Shrimp cook quickly, so avoid leaving them in the pot for the full chicken cooking time.

Make a vegetarian curry. Replace the chicken broth with water or vegetable broth and use a vegetarian curry paste. Fish sauce is not vegetarian, so substitute 1 tablespoon (15 ml) soy sauce; it gives a more familiar fermented savoriness but changes the flavor slightly. Add 14 oz (400 g) firm tofu, drained and cubed, or use extra vegetables. If using tofu, brown it in a little oil first for firmer edges, or add it directly for a softer texture.

Change the vegetables. Thai eggplant is used in some versions of green curry, but it can be difficult to find. If you have it, replace the zucchini with about 1½ cups (225 g) quartered Thai eggplant and simmer until tender. Ordinary eggplant also works, though it is softer and less crisp. Green beans, sliced mushrooms, or thinly sliced carrots are other practical choices; add firmer vegetables earlier and quick-cooking ones near the end.

Use a different protein. Boneless pork or beef can be cut into bite-size pieces, but cooking time depends on the cut and size. For ground meat, break it up and cook it thoroughly; ground meat has a USDA FSIS safe minimum internal temperature of 160°F (71°C). For whole cuts of pork or beef, cook to at least 145°F (63°C) and rest for 3 minutes. Chicken remains the quickest straightforward option for this recipe.

Storage and Reheating

Refrigerate leftover curry and rice within 2 hours of cooking, preferably in separate shallow, airtight containers so they cool more quickly. Store them in the refrigerator for 3–4 days. The basil may darken after storage, so add fresh leaves when serving if you have them. For longer storage, freeze the curry for up to 2 months for best quality; coconut milk can look separated after thawing, but gentle stirring while reheating usually brings the sauce back together. Rice can also be frozen separately.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered container. Stir occasionally and add a tablespoon or two of water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the curry to a steady simmer. Reheat rice until steaming hot throughout. Avoid repeatedly cooling and reheating the same batch.

Frequently Asked Questions

Is Thai green curry very spicy?
It can be, but heat depends on the curry paste and how much you use. Brands and homemade pastes differ, so start with a smaller quantity if you are sensitive to chile heat. You can add more after tasting, but coconut milk, rice, and a little extra sugar can soften the impression of heat without removing it.

Can I make the curry ahead?
Yes. You can cook the curry a day ahead and refrigerate it promptly, then reheat it gently to 165°F (74°C). The flavors may settle together as it rests, but the vegetables will soften somewhat. For the freshest texture, cook the rice and add the basil shortly before serving rather than storing basil in the curry overnight.

Why does my coconut curry look separated?
A little oil on the surface is not necessarily a problem, but vigorous boiling can cause the coconut milk to separate more noticeably. Keep the sauce at a gentle simmer and stir it occasionally. If separation occurs, lower the heat and whisk or stir gently; the sauce may not become perfectly smooth, but it will still be suitable to serve.

Can I use chicken breast instead of thighs?
Yes. Cut boneless, skinless chicken breast into evenly sized pieces and add it in the same way. Breast meat is leaner and can dry out more quickly, so check it with a thermometer as it cooks and remove the pot from the heat once the thickest pieces reach 165°F (74°C). Do not rely on the timing alone if the pieces are especially large.

What can I use instead of fish sauce?
For a similar salty, savory note, use the same amount of soy sauce, though the curry will taste less characteristically Thai. For a gluten-free option, choose a gluten-free fish sauce or tamari, checking the label. If you omit it without replacing it, the curry may taste flatter, so taste at the end and adjust the lime, salt, and sugar carefully.

Do I need to rinse canned bamboo shoots?
Drain and rinse them under cool water before using. This removes some of the canning liquid’s aroma and gives the shoots a cleaner taste. If you cannot find bamboo shoots, leave them out or use another vegetable with a little bite; the curry will still work, although the texture will be different.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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