Thai Green Curry with Chicken, Coconut Milk & Vegetables

Thai green curry, or kaeng khiao wan, is a fragrant Thai curry made with green curry paste, coconut milk, and fresh herbs; this version pairs tender chicken with Thai eggplant and bamboo shoots. It is rich, gently spicy, and balanced with fish sauce and a little sugar, and it is served with rice; ingredients and heat levels vary between regional and family versions.

Ingredients

1½ lb boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces (680 g)
3 tbsp Thai green curry paste (45 g), plus more to taste
1 tbsp neutral oil, such as canola oil (15 ml)
1 can full-fat coconut milk, about 13.5 fl oz (400 ml), shaken well
½ cup low-sodium chicken broth or water (120 ml)
8 oz Thai eggplant, quartered, or 1 small Japanese eggplant cut into chunks (225 g)
1 cup sliced bamboo shoots, drained and rinsed (150 g)
1 tbsp fish sauce (15 ml), plus more to taste
1 tsp granulated sugar or palm sugar, finely grated (4 g)
1 small red bell pepper, thinly sliced (about 150 g)
½ cup loosely packed Thai basil leaves (about 10 g), or Italian basil leaves
1 makrut lime leaf, thinly sliced, or 1 tsp finely grated lime zest (optional)
4 cups cooked jasmine rice, for serving (about 600 g cooked)
1 lime, cut into wedges, for serving (about 60 g)

Instructions

Prepare all the ingredients before you start cooking: cut the chicken into evenly sized pieces, quarter the eggplant, slice the pepper, and drain and rinse the bamboo shoots. Shake the coconut milk can well so the thick cream and thinner liquid are combined. If serving with rice, have cooked rice ready separately; the recipe times below cover the curry itself.
Set a large, deep skillet or medium saucepan over medium heat and add the oil. When it is warm, add the green curry paste. Stir continuously for about 2 minutes, pressing it against the pan so it loosens and becomes fragrant. Keep the heat moderate: curry paste should sizzle gently, not brown or scorch. If it starts sticking, stir in a spoonful of the coconut milk.
Pour in about ½ cup (120 ml) of the coconut milk and stir it into the paste until smooth. Let it bubble gently for 2 to 3 minutes, stirring often, until the mixture looks glossy and fragrant. Add the chicken and toss to coat it thoroughly in the curry mixture. Cook for about 3 minutes, turning the pieces so their outsides begin to lose their raw appearance; they will finish cooking in the simmering sauce.
Add the remaining coconut milk and the chicken broth or water. Bring the curry just to a gentle simmer, then stir in the eggplant. Partly cover the pan and cook for 8 to 10 minutes, stirring once or twice, until the eggplant is tender but still holds its shape and the chicken is cooked through. Check the thickest chicken pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If the pieces have not reached that temperature, continue simmering and check again.
Stir in the bamboo shoots and red bell pepper and simmer for about 2 minutes, just until hot and slightly softened. Add the fish sauce and sugar, then taste the sauce. If it needs more savory depth, add fish sauce a little at a time; if it tastes too sharp or salty, a small pinch of sugar can round it out. For more heat, stir in additional curry paste that has first been loosened with a spoonful of hot sauce.
Turn off the heat and fold in the Thai basil and makrut lime leaf, if using. Let the leaves wilt in the hot curry for about 1 minute rather than boiling them, which helps keep their aroma fresh. Taste once more, adjust the seasoning if needed, and serve promptly with jasmine rice and lime wedges.

Tips

Choose curry paste thoughtfully. Green curry paste varies considerably in heat and saltiness, so begin with 3 tablespoons and adjust near the end. Read the label if you need to avoid shrimp paste or fish ingredients; some commercial pastes contain them. For a vegetarian version, use a paste without seafood and replace fish sauce with soy sauce or a vegetarian seasoning sauce, understanding that the flavor will be less traditionally fish-sauce-forward.
Use the right eggplant substitute. Thai eggplants are small, round, and pleasantly firm, but they can be difficult to find. Japanese eggplant works well; zucchini is another convenient option, though it softens faster and has a milder flavor. Cut zucchini into larger chunks and add it for only the final 5 to 6 minutes of simmering so it does not collapse.
Keep the sauce at a gentle simmer. A hard boil can make coconut milk look separated or oily and can overcook the chicken. Small, steady bubbles are enough. If the curry becomes thicker than you like, add broth or water a tablespoon or two at a time; if it is thin, simmer uncovered for a few minutes after the chicken is safely cooked.
Balance the flavor in small increments. Curry paste supplies much of the salt and heat, while fish sauce adds savoriness and sugar softens sharp edges. Taste before adding extra salt, and make only small adjustments at a time. Lime is best offered at the table so each person can brighten their portion without making the whole pot too tart.

Serving Suggestions

Serve the curry in shallow bowls with jasmine rice so the rice can absorb the coconut sauce. Keep the rice plain: the curry already brings aromatic herbs, salt, sweetness, and chile heat, and a strongly seasoned side can compete with those flavors. Put lime wedges on the table, and let diners squeeze them over their own servings if they want a brighter finish.

For a fuller meal, add a simple cucumber salad or lightly dressed shredded cabbage on the side. Their cool, crisp texture contrasts with the warm curry without requiring another rich sauce. A small dish of extra sliced red chile is useful for people who want more heat, while extra basil leaves can add a fresh herbal note. If serving family-style, keep the curry warm over very low heat only briefly; prolonged heating can soften the vegetables and chicken.

Variations

Make it vegetarian: Replace the chicken with 14 oz (400 g) firm tofu, pressed and cubed, and use vegetable broth. Choose curry paste that contains no shrimp paste or fish, and swap the fish sauce for 1 tablespoon (15 ml) soy sauce. Add the tofu with the eggplant so it warms through and takes on the sauce. The result will be less meaty and its seasoning will depend on the saltiness of the tofu and paste, so taste before adding more soy sauce.

Use shrimp instead: Substitute 1 lb (450 g) peeled, deveined shrimp for the chicken. Prepare the coconut curry and vegetables first, then add the shrimp during the final few minutes; simmer just until opaque and firm, checking that the thickest pieces reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). Shrimp cook quickly, so do not add them at the same time as chicken or they may turn tough.

Adjust the heat and vegetables: For a milder pot, start with 2 tablespoons (30 g) curry paste and serve extra paste or sliced chile at the table. You can replace the bell pepper with 1 cup (100 g) sliced green beans, or use 1 cup (100 g) mushrooms in place of some of the eggplant. Add firm vegetables with the eggplant and more delicate ones near the end so they retain some texture.

Make it more aromatic: Makrut lime leaves are a traditional fragrant addition but may not be available everywhere. Finely grated lime zest is a practical substitute, though it gives a simpler citrus aroma rather than the distinctive perfume of the leaves. Add zest sparingly at the end; a little goes a long way, and the lime wedges already provide fresh acidity at the table.

Storage and Reheating

Let leftover curry cool promptly and refrigerate it in a shallow, covered container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. Store rice separately when possible, because it is easier to reheat evenly and does not absorb all the curry sauce while sitting. If the sauce thickens in the refrigerator, loosen it with a splash of water or broth during reheating.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring regularly until it is steaming throughout and reaches 165°F (74°C). Check the center with a food thermometer, as required for reheated leftovers. A microwave also works: cover the dish loosely, heat in short intervals, and stir between intervals to distribute the heat. Avoid repeatedly cooling and reheating the whole pot, which can make the chicken dry and the vegetables very soft.

For longer storage, freeze the curry in a freezer-safe airtight container for up to 2 months for best texture. Thaw it in the refrigerator before reheating, or reheat from frozen over low heat with a little water, stirring as the sauce loosens. Coconut milk may look slightly separated after freezing; gentle stirring during reheating usually brings the sauce back together. Freeze rice separately if desired, and reheat it until steaming hot.

Frequently Asked Questions

Is Thai green curry very spicy?
The heat depends on the curry paste, and brands and homemade blends differ. Three tablespoons make a flavorful starting point for this batch, but use less if you prefer mild curry. You can add more at the end, whereas reducing heat after the sauce is made is harder; extra coconut milk can soften it, but will also dilute the seasoning.

Can I use light coconut milk?
Yes, although the sauce will be thinner and less creamy than it is with full-fat coconut milk. Use the same amount, then simmer gently uncovered for a few extra minutes if you want it to reduce. Avoid a vigorous boil, and remember that the curry paste, not coconut milk alone, supplies much of the dish’s characteristic fragrance and spice.

Can I make the curry ahead?
You can cook it a day ahead and refrigerate it promptly, then reheat it gently to 165°F (74°C) before serving. The flavors will mingle, but the eggplant and basil will be softer and less fresh. For the best texture, make the curry through the simmering stage, refrigerate it within 2 hours, then reheat and add the basil just before serving.

What can I use if I cannot find Thai basil?
Italian basil is a practical substitute and is included as an option in this recipe. It is sweeter and lacks Thai basil’s distinctive anise-like quality, so the finished curry will taste a little different. Add it at the end just as you would Thai basil; do not cook it for a long time in the sauce.

How can I tell when the chicken is done?
Color and cooking time are not reliable safety checks on their own. Insert a food thermometer into the thickest pieces without touching the pan; chicken must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. Cut the pieces to a consistent size so they cook at roughly the same rate, and continue simmering if any have not reached the target.

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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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