Which store-bought curry paste is best?

Maesri brand in the small cans is widely recommended for authentic flavor.

Can I make this with tofu?

Yes, press extra-firm tofu and pan-fry until golden before adding to the curry in place of chicken.

Thai Green Curry with Chicken

Name: Thai Green Curry with Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 5 tbsp Thai green curry paste; 14 oz coconut milk; 1 cup chicken broth; 2 tsp fish sauce; 2 tsp white sugar; 0.125 tsp salt; 6 whole kaffir lime leaves; 0.75 lb boneless skinless chicken thighs; 2 whole Japanese eggplant; 2 clove garlic; 2 tsp fresh ginger; 1 tbsp lemongrass paste; 1.5 cup snow peas; 16 whole Thai basil leaves; 1 tbsp lime juice; 2 cup jasmine rice; 2 tbsp crispy fried shallots

A restaurant-quality Thai green curry made at home in 35 minutes with coconut milk, chicken, and fragrant aromatics.

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Servings

Calories

352/serving

Difficulty

Easy

by Replay RecipesThai Cuisine

Gluten-FreeDairy-FreeDinnerThaiAsian

Nutrition Per Serving

352Calories

7gProtein

16gCarbs

31gFat

5gFiber

7gSugar

Ingredients

2 tbsp vegetable oil
5 tbsp Thai green curry paste
14 oz coconut milk
1 cup chicken broth
2 tsp fish sauce
2 tsp white sugar
0.125 tsp salt
6 whole kaffir lime leaves
0.75 lb boneless skinless chicken thighs
2 whole Japanese eggplant
2 clove garlic
2 tsp fresh ginger
1 tbsp lemongrass paste
1.5 cup snow peas
16 whole Thai basil leaves
1 tbsp lime juice
2 cup jasmine rice
2 tbsp crispy fried shallots

Servings

4 servings

Ingredients

Bloom the Curry Paste

Heat the vegetable oil in a large heavy-bottomed skillet or wok over medium-high heat. Add the green curry paste and cook for 2 to 3 minutes, stirring constantly, until most of the moisture has cooked off and the paste is fragrant and slightly darkened.

3 min

Build the Curry Base

Pour in the coconut milk and chicken broth, stirring to dissolve the paste. Add the fish sauce, sugar, salt, and torn kaffir lime leaves. Bring the mixture to a gentle simmer.

Simmer the Chicken and Eggplant

Add the sliced chicken thighs and cook for about 7 minutes at a medium simmer. Then add the sliced Japanese eggplant and continue cooking for another 5 minutes until both the chicken and eggplant are cooked through.

12 min

Add Snow Peas and Fresh Herbs

Taste the curry and adjust the seasoning with more fish sauce or sugar as needed. Toss in the snow peas and cook for 2 minutes until they turn bright green. Remove from heat and stir in the Thai basil leaves and a squeeze of lime juice.

2 min

Serve over Jasmine Rice

Ladle the curry into bowls over steamed jasmine rice. Top with crispy fried shallots if desired.

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Tips & Variations

Use full-fat coconut milk for the creamiest result.
If you cannot find kaffir lime leaves, add extra lime zest to approximate the flavor.

Frequently Asked Questions

Which store-bought curry paste is best?: Maesri brand in the small cans is widely recommended for authentic flavor.
Can I make this with tofu?: Yes, press extra-firm tofu and pan-fry until golden before adding to the curry in place of chicken.

Recipe inspired by the original at recipetineats.com. Ingredients and factual cooking data extracted; instructions independently written.

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