Recipes Using Thai Green Curry Paste: Chicken Curry

This Thai green chicken curry is a fragrant, coconut-based dish made with Thai green curry paste, tender chicken, eggplant, bell pepper, and bamboo shoots, served over jasmine rice. Green curry, or kaeng khiao wan, comes from Thailand, and ingredients and heat levels vary between cooks; this approachable version makes a satisfying weeknight meal while letting the paste do much of the aromatic work.

Ingredients

1½ cups (285 g) jasmine rice
2 cups (475 ml) water, or the amount recommended on your rice package
2 tablespoons (30 ml) neutral oil, such as canola or vegetable oil
2 tablespoons (about 30 g) Thai green curry paste, plus more to taste
1 can (13.5 fl oz / 400 ml) unsweetened coconut milk, preferably full-fat
1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
½ cup (120 ml) low-sodium chicken broth or water
1½ cups (225 g) Thai eggplant, quartered; if unavailable, use Japanese eggplant or zucchini cut into bite-size pieces
1 medium red bell pepper (about 150 g), thinly sliced
1 cup (150 g) sliced bamboo shoots, drained and rinsed
3 makrut lime leaves (about 1 g), stems removed and leaves torn; if unavailable, use ½ teaspoon (about 1 g) finely grated lime zest
1 tablespoon (15 ml) fish sauce
1 teaspoon (4 g) palm sugar or light brown sugar
½ cup (12 g) loosely packed Thai basil leaves, or regular basil
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving

Instructions

Rinse the jasmine rice in a fine-mesh strainer until the water runs mostly clear. Put it in a saucepan with the measured water and bring to a boil. Cover, turn the heat to low, and cook according to the package directions, usually about 12–15 minutes. Take it off the heat and leave it covered for 5 minutes, then fluff with a fork. Start the curry while the rice cooks so both are ready at about the same time.
While the rice cooks, prepare the curry ingredients: cut the chicken and vegetables, drain and rinse the bamboo shoots, and remove the tough stems from the makrut lime leaves. Keep the chicken separate from the ready-to-eat basil and lime wedges. If using Thai eggplant, cut it shortly before cooking so it has less time to discolor.
Set a large, deep skillet or saucepan over medium heat and add the oil. Add 2 tablespoons curry paste and stir for 1–2 minutes, until fragrant. Do not let it scorch; lower the heat if the paste sticks or darkens quickly. The paste’s salt and heat vary by brand, so starting with this amount gives you room to adjust later.
Shake the coconut milk can well, then pour it into the pan with the broth. Stir to loosen the curry paste and bring the sauce to a gentle simmer. Add the chicken pieces and makrut lime leaves. Simmer gently for 8–10 minutes, stirring now and then so the pieces cook evenly. Avoid a hard boil, which can make the sauce look split and can toughen the chicken.
Add the eggplant, bell pepper, and bamboo shoots. Simmer for about 7–9 minutes, stirring occasionally, until the eggplant is tender but still holds its shape and the chicken is cooked through. Check the largest chicken piece with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If it has not reached that temperature, keep simmering and check again.
Stir in the fish sauce and sugar. Taste a spoonful of sauce, then add more curry paste for heat, fish sauce for savory saltiness, or lime juice for brightness. If it tastes too intense, add a small splash of water or coconut milk; if it seems thin, simmer uncovered for a few minutes. Remove the pan from the heat and stir in the basil and lime juice. Serve immediately with the rice and lime wedges.

Tips

Adjust the paste carefully. Green curry paste can range from mild to very hot, and its saltiness varies. Begin with 2 tablespoons, then taste after the chicken and vegetables are cooked. You can stir in more paste, but it is harder to correct an overly spicy or salty curry.
Choose the right coconut milk. Full-fat coconut milk gives the sauce a rounder, creamier texture. Light coconut milk works, but produces a thinner curry. Avoid sweetened coconut cream, which can make the sauce overly sweet. If the can has separated, shake it or stir it before measuring.
Know your substitutions. Thai eggplant is small and tender; Japanese eggplant or zucchini is easier to find and works well, though it has a different texture. Makrut lime leaves add a distinctive citrus aroma. A little lime zest is a practical stand-in, but it gives a simpler, less layered fragrance. Regular basil can replace Thai basil.
Keep the sauce at a simmer. A vigorous boil is unnecessary and can encourage coconut milk to separate. Separation does not make the curry unsafe, but it can look grainy or oily. Stir gently, keep the heat moderate, and add fresh basil only at the end so its aroma stays vivid.

Serving Suggestions

Spoon the curry and plenty of sauce over warm jasmine rice, which soaks up the coconut broth and softens the paste’s heat. For a less rich plate, serve smaller portions of curry with extra rice and a crisp vegetable side, such as sliced cucumber, lightly dressed cabbage, or steamed green beans. Put lime wedges on the table so everyone can brighten their portion to taste.

For a fuller Thai-inspired meal, offer a simple salad with cucumber, herbs, and a lime-based dressing, or serve fresh fruit afterward. The curry already contains several vegetables, so a side does not need to be elaborate. If serving family-style, keep the rice in a covered bowl and bring the curry to the table in its pan; stir before serving so chicken, vegetables, and sauce are distributed evenly.

Variations

Make it vegetarian. Replace the chicken with 14 ounces (400 g) firm tofu, pressed and cut into cubes, and use vegetable broth. Add the tofu with the vegetables so it warms through without breaking apart. Check the curry paste label: some pastes contain shrimp paste or fish ingredients, so choose one labeled vegetarian or vegan if needed. Fish sauce can be replaced with soy sauce, but the flavor will be different and usually less distinctly savory, so add it gradually.

Use different vegetables. Instead of eggplant and bamboo shoots, try 1½ cups (about 200 g) green beans cut into short lengths, sliced mushrooms, or bite-size cauliflower florets. Add firm vegetables with the chicken or a few minutes earlier, and add quick-cooking vegetables near the end. Sweet potato can work too, but cut it into small pieces and allow extra simmering time until tender.

Make a milder curry. Start with 1 tablespoon (about 15 g) curry paste and add more only after tasting. A little extra coconut milk can soften the heat, though it also makes the sauce richer and less concentrated. For more heat, add paste in small increments rather than relying on fresh chilies, which can add sharp heat without the same blended seasoning.

Use chicken breast if preferred. Cut it into even pieces and add it at the same stage as the thighs, checking it with a thermometer rather than relying only on appearance. Chicken breast can dry out if simmered too long, so remove the pan from the heat as soon as the largest pieces reach 165°F (74°C).

Storage and Reheating

Refrigerate leftover curry and rice within 2 hours of cooking, preferably in separate shallow, airtight containers so they cool promptly. Keep them refrigerated for 3–4 days. Coconut milk may look slightly separated after chilling; stir the curry as it warms and the sauce should become more cohesive. Discard leftovers that have been left at room temperature for longer than 2 hours.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring partway through. Add a tablespoon or two of water or broth if the sauce has thickened in the refrigerator. Reheat the curry and rice until each reaches 165°F (74°C), checking with a food thermometer; do not rely on a warm exterior. Bring the curry to a gentle simmer, not a prolonged boil.

For longer storage, freeze the curry in meal-size containers for up to 2–3 months for best quality. The vegetables may soften after thawing, and coconut milk can separate temporarily, but stirring during gentle reheating usually helps. Rice can also be frozen separately. Thaw in the refrigerator overnight or reheat from frozen, making sure both components reach 165°F (74°C).

Frequently Asked Questions

How much Thai green curry paste should I use?
Two tablespoons makes a noticeably flavored curry for four, but pastes differ in strength, salt, and chili heat. Start there if you are unsure, then taste the finished sauce and add more a teaspoon at a time. If you know your paste is particularly hot, begin with 1 tablespoon.

Can I use light coconut milk?
Yes. The curry will still work, but its sauce will be thinner and less creamy than one made with full-fat coconut milk. Simmer it uncovered briefly if you want to reduce the sauce, and avoid boiling it hard. Do not substitute sweetened coconut milk, which is intended for drinks and desserts.

Can I make this curry ahead?
Yes. Cook the curry, cool it promptly, and refrigerate it for up to 3–4 days. The flavors remain pleasant, though eggplant and bell pepper soften as they sit. For the freshest texture, cook the rice separately and add the basil and lime juice just before serving or reheating.

Why does my coconut curry look split?
Coconut milk can separate when heated vigorously, and some brands separate more readily than others. A split appearance is usually a texture issue, not a sign that the curry has spoiled. Keep the pan at a gentle simmer and stir; if needed, whisk in a splash of warm water or broth while reheating.

Can I make this without fish sauce?
Use soy sauce or a vegetarian fish-sauce alternative, starting with a little less than the recipe amount and adjusting to taste. Soy sauce brings a more direct salty flavor and may darken the curry slightly. If your curry paste contains fish or shrimp ingredients, replacing the sauce alone will not make the whole dish vegetarian.

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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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