Description
This Thai Green Curry Chicken is an aromatic, creamy, and authentic curry made with coconut milk, green curry paste, tender chicken thighs, bamboo shoots, and fresh Thai basil. Ready in just 30 minutes, it’s the perfect weeknight dinner that tastes like it came from your favorite Thai restaurant!
Ingredients
Main Curry:
- 1¾ cups coconut milk, divided
- 3 tablespoons green curry paste
- 1 cup chicken stock or broth
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons palm sugar or brown sugar
- 1½–2 tablespoons fish sauce
- 3–4 kaffir lime leaves, torn
- 1½ cups bamboo shoots, drained
- 1 cup Thai basil leaves
- 1 chili or thinly sliced red bell pepper
Optional Additions:
- Eggplant chunks
- Bell peppers (any color)
- Zucchini slices
- Snow peas
- Firm tofu cubes
For Serving:
- Steamed jasmine rice
Instructions
Heat about ½ cup of the coconut milk in a large pot over medium heat. Let it bubble gently until you see it start to separate slightly—this usually takes 2-3 minutes. This step is CRUCIAL! When the coconut milk splits, the oil comes out and helps bloom the curry paste, releasing all those incredible aromatics.
Note: Don’t rush this step. If your coconut milk isn’t separating, turn up the heat slightly and be patient. You’ll know it’s ready when you see tiny oil droplets on the surface.
Add the green curry paste and cook for about 1 minute, stirring constantly. Your kitchen should smell absolutely AMAZING right now—fragrant, spicy, and aromatic. You’ll see the paste darken slightly and become super fragrant. This is where the magic begins!
Stir in your bite-size chicken pieces and cook for 2-3 minutes, tossing them until they’re completely coated with that gorgeous green curry paste. The chicken doesn’t need to be cooked through yet—it’ll finish cooking in the sauce.
Pour in the remaining coconut milk (about 1¼ cups) and the chicken broth. Stir everything together and bring it to a gentle simmer. See how the sauce comes together into that creamy, dreamy consistency? That’s exactly what you want!
Important: Keep it at a gentle simmer, not a rolling boil. Boiling can cause the coconut milk to separate and become grainy.
Stir in the bamboo shoots, torn kaffir lime leaves (tear them to release more aroma!), sugar, fish sauce, and your sliced chili or bell pepper. Let everything simmer together for 8-10 minutes until the chicken is cooked through and the vegetables are tender. Taste and adjust—add more fish sauce for saltiness or more sugar for sweetness.
Remove the pot from heat and stir in those beautiful Thai basil leaves. They’ll wilt in the residual heat and release their incredible aroma. Don’t cook the basil, just let it wilt naturally to keep that fresh, bright flavor.
Notes
Make it spicier: Add extra curry paste at the beginning OR throw in a couple of sliced Thai bird’s eye chilies. You can also serve with chili oil on the side for those who like it HOT.
Control the consistency: Want it thicker? Simmer longer uncovered to reduce the sauce. Too thick? Add a splash more broth or coconut milk.
Prep ahead shortcut: Cut your chicken and prep your vegetables in the morning. When dinner time hits, you’re literally 15 minutes away from eating!
Common mistake to avoid: Adding the basil too early. Those delicate leaves turn dark and lose their vibrant flavor if cooked too long. Always add them at the very end!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai