Knorr Thai Green Curry Paste: Easy Chicken Curry Recipe

This Thai-style green chicken curry uses Knorr Thai green curry paste, coconut milk, chicken, and crisp vegetables for a fragrant, spoonable curry served with jasmine rice. The paste makes a convenient starting point; its heat and saltiness can vary by product and package, so taste the sauce before adding extra seasoning.

Ingredients

1½ cups (280 g) jasmine rice
2¼ cups (530 ml) water, for cooking the rice
1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
3 tablespoons (about 45 g) Knorr Thai green curry paste; check the package for its recommended amount if your product differs
1 can (13.5 fl oz / 400 ml) unsweetened coconut milk, preferably full-fat
½ cup (120 ml) low-sodium chicken broth or water
2 cups (about 300 g) Thai eggplant, quartered, or 1 medium Japanese eggplant cut into bite-size pieces
1 cup (150 g) red bell pepper, thinly sliced
1 cup (125 g) green beans, trimmed and cut in half
1 tablespoon (15 ml) fish sauce
1 teaspoon (4 g) granulated sugar or palm sugar
4 makrut lime leaves, stems removed and leaves finely sliced, optional
½ cup (12 g) loosely packed Thai basil leaves, plus a few leaves for serving
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
Fine salt, only if needed after tasting

Instructions

Rinse and start the rice. Rinse the jasmine rice in a fine-mesh strainer under cool water, swishing it gently until the water runs mostly clear. Put it in a saucepan with the measured water and bring to a boil over medium-high heat. Cover, turn the heat to low, and simmer for 12 minutes. Keep the lid on; lifting it lets steam escape and can leave the grains unevenly cooked. After 12 minutes, turn off the heat and leave the rice covered for 10 minutes while you finish the curry. Fluff with a fork before serving.
Prepare the curry ingredients. While the rice comes to a boil, cut the chicken and vegetables and set them near the stove. Keep raw chicken and its juices separate from ready-to-eat ingredients, and wash your hands and cutting board after handling it. If using makrut lime leaves, remove the tough central stems before slicing the leaves very finely.
Warm the paste. Heat the oil in a wide, heavy saucepan or deep skillet over medium heat. Add the Knorr green curry paste and stir for about 1 minute, until fragrant. Keep it moving so the paste does not scorch. Warming it briefly helps release its aroma, but it should not be fried until dark or dry.
Coat and simmer the chicken. Add the chicken pieces and stir for 2–3 minutes so the paste coats their surfaces. Pour in the coconut milk and broth, then stir in the fish sauce and sugar. Bring the sauce to a gentle simmer, not a hard boil, and cook uncovered for about 8 minutes, stirring occasionally. A strong boil can make coconut milk look separated or oily, so lower the heat if the surface bubbles vigorously.
Cook the vegetables and check the chicken. Add the eggplant, bell pepper, green beans, and sliced lime leaves if using. Simmer gently for 8–10 minutes, stirring once or twice, until the vegetables are tender but still hold their shape. Check the largest chicken piece in its center with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue simmering and check again. Do not rely on color alone.
Finish and serve. Turn off the heat and stir in the Thai basil and lime juice. Taste a spoonful of sauce before adding salt: curry paste and fish sauce can already provide plenty. If the curry is hotter or saltier than you prefer, stir in a splash of coconut milk or water; if it tastes rich or flat, add a little more lime juice. Spoon the curry over the fluffed rice and finish with basil leaves and lime wedges.

Tips

Start with less paste if you are unsure about the heat. Three tablespoons gives the sauce a clear green-curry flavor, but brands and batches differ. Begin with 2 tablespoons (about 30 g), simmer the sauce, then add more paste in small increments if you want a stronger, hotter curry. A little extra paste may also add salt, so taste before adjusting the fish sauce.
Choose a practical eggplant substitute. Thai eggplants are small and can be hard to find. Japanese eggplant works well and cooks at a similar pace; ordinary globe eggplant also works, though it may need a few extra minutes to soften. For a crunchier vegetable, use zucchini, but add it during the final 5–6 minutes so it does not become mushy.
Make fish sauce optional without losing the dish. For a fish-free version, replace it with 1 tablespoon (15 ml) soy sauce. The flavor will be less traditionally savory and a little more familiar or direct, so use low-sodium soy sauce if you want closer control of salt. Check the curry-paste label too, since product ingredients can vary.
Keep the sauce at a gentle simmer. A rolling boil can cause coconut milk to separate, and aggressive stirring can break up the vegetables. If the curry thickens more than you like, loosen it with broth or water a tablespoon at a time. If it seems thin, simmer it uncovered for a few more minutes before adding the basil and lime.

Serving Suggestions

Serve the curry hot in shallow bowls, with jasmine rice on the side or underneath so it can soak up the coconut sauce. Put extra lime wedges on the table: a squeeze at the end brightens the rich coconut milk and lets each person adjust the tang. A small bowl of extra Thai basil or cilantro makes a fresh garnish, while sliced red chile is an optional addition for anyone who wants more heat.

For a fuller meal, offer a simple cucumber salad dressed with rice vinegar, a little sugar, and a pinch of salt. Its cool crunch contrasts with the warm curry without competing with the green-curry aroma. Steamed broccoli or plain blanched greens are also easy sides, especially if you want more vegetables without changing the pot. Keep any side seasoning restrained, since the curry sauce is already savory.

Variations

Make it vegetarian. Leave out the chicken and use 14 ounces (400 g) firm tofu, patted dry and cut into cubes, plus an extra cup (150 g) of vegetables such as mushrooms or zucchini. Replace chicken broth with vegetable broth and replace fish sauce with soy sauce. Brown the tofu in the oil for a few minutes before adding the paste, or add it with the vegetables if you prefer softer pieces. The curry will be lighter in flavor than the chicken version, but the coconut milk and paste still make a satisfying sauce.

Use shrimp instead of chicken. Replace the chicken with 1 pound (450 g) peeled, deveined shrimp. Make the sauce and simmer the vegetables first; add shrimp only for the last few minutes, cooking until opaque and firm. Check the thickest shrimp with a food thermometer and cook seafood to the USDA FSIS safe minimum of 145°F (63°C). Shrimp cook quickly, so avoid leaving them in the simmering sauce while it reduces.

Adjust the vegetables to the season. Sweet potato can replace some or all of the eggplant; cut it into small cubes and add it early enough to become tender, allowing roughly 12–15 minutes depending on size. Snow peas, spinach, or thinly sliced zucchini need much less time and should go in near the end. This flexibility reflects the many household and regional versions of Thai green curry; the balance of vegetables, herbs, and heat is not fixed to one combination.

Make the sauce milder or richer. Use less curry paste and add a little more coconut milk for a gentler sauce. For a lighter texture, replace part of the coconut milk with broth, knowing the result will be less creamy. Avoid adding a large amount of sugar to counter heat; a small amount of coconut milk is usually a better adjustment, while lime juice can bring the overall flavor into balance.

Storage and Reheating

For food safety, refrigerate the curry and rice within 2 hours of cooking, storing them in separate shallow, airtight containers so they cool promptly. Keep them refrigerated for 3–4 days. If you have more than you can use in that time, freeze the curry in a freezer-safe container for up to 2 months for best quality. Coconut milk may look slightly separated after thawing; stir it gently as it warms. Rice can also be frozen, though the grains may be a little softer after thawing.

Reheat only the portion you plan to eat. Warm the curry in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if it has thickened. You can microwave it in a covered, microwave-safe dish, stirring partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat rice until steaming hot throughout, and avoid cooling and reheating the same portion repeatedly.

Frequently Asked Questions

How much Knorr Thai green curry paste should I use?

This recipe starts with 3 tablespoons (about 45 g) for four servings. That is a useful starting quantity, not a guarantee of a particular heat level: paste strength, salt, and package directions can differ. If you prefer a mild curry, start with 2 tablespoons and taste the simmering sauce before adding more. Add extra paste gradually, since it is easier to increase the flavor than to dilute an overly spicy pot.

Can I use a whole packet of Knorr green curry paste?

Check the packet weight and the serving guidance on your particular product before using the whole thing. A packet may contain more or less paste than this recipe’s 3 tablespoons, and using all of it could make the curry too salty or hot. Measure the amount first, then add more to taste. If you do use more than the recipe calls for, increase coconut milk or broth as needed and taste before adding fish sauce.

Can I make this curry without coconut milk?

Coconut milk gives green curry its familiar creamy texture and rounds out the paste’s heat. There is no exact one-for-one replacement with the same flavor. For a less rich sauce, use half coconut milk and half broth; for a coconut-free version, use broth and a small amount of unsweetened cooking cream if suitable for your diet. Expect the result to taste noticeably different and less like a classic coconut-based Thai curry.

Is Knorr Thai green curry paste very spicy?

It can be moderately hot, but the exact heat depends on the product and how much you use. Coconut milk softens the sensation of chile, while lime brightens the flavor rather than removing the heat. Start with a smaller measured amount if serving people with different spice preferences, then put sliced chile or extra paste on the table for those who want a stronger kick.

Can I prepare the curry ahead of time?

Yes. You can cook the curry a day ahead and refrigerate it promptly; the flavors will mingle as it rests, although the vegetables may soften a little more when reheated. For the best texture, cook the rice close to serving time, or cool and store it separately. Reheat the curry gently to 165°F (74°C), then finish with fresh basil and lime juice so those flavors remain bright.

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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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