Thai Green Chicken Curry

Easy to make and perfect for the cold winter nights.

icon to illustrate serving size


icon to illustrate preparation time


10 mins
icon to illustrate cooking time


40 mins
Thai Green Chicken Curry.png


  1. In a large pot or saucepan, heat vegetable oil over medium heat.

  2. Add the chicken pieces and cook until they are about halfway done, then remove them from the pot and set aside.

  3. Add the green curry paste to the same pot. Sauté for 2-3 minutes until aromatic.

  4. Pour in the coconut milk and chicken broth. Stir well to combine with the paste.

  5. Add eggplant and capsicum to the pot. Bring to a simmer and cook for about 5 minutes.

  6. Add the partially cooked chicken back into the curry. Simmer for another 10 minutes or until the chicken is fully cooked and the vegetables are tender.

  7. Stir in fish sauce and palm sugar. Taste and adjust seasoning as needed.

  8. Just before serving, stir in the fresh basil leaves. Garnish with red chilli (optional)

  9. Serve with steamed jasmine rice.


  • 500g chicken breast or thigh, cut into bite-sized pieces
  • 2 cups jasmine rice
  • 1 jar pre-made green curry paste
  • 2 cups coconut milk
  • 1 cup chicken broth
  • 2 tbsp vegetable oil
  • 1 cup eggplant, cubed
  • 1 capsicum, sliced
  • 1-2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 cup fresh basil leaves
  • 1 handful fresh corriander leaves, for garnish
  • 1 red chilli (optional)
  • Lime wedges, for serving
Thai Green Chicken Curry.png

Categories & Collections

Share & Print

Similar Recipes