Thai Green Curry

This Thai Green Curry is everything you love about your favorite Thai restaurant — aromatic, creamy, and packed with tender chicken and vibrant vegetables swimming in rich coconut milk. The best part? It comes together in just 40 minutes, making it perfect for a weeknight dinner that feels special.

Why You’ll Love This Recipe

• Store-bought curry paste makes this restaurant-quality dish surprisingly quick
• Creamy coconut milk balances the aromatic spice paste beautifully
• One-pot cooking means minimal cleanup on busy weeknights
• Loaded with fresh vegetables and tender protein in every bite

Ingredients

• 1.5 lbs boneless skinless chicken breast
• 2 cans (13.5 oz each) coconut milk
• 3 tbsp green curry paste
• 1 cup chicken broth
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1 cup Thai eggplant or zucchini
• 1 cup baby spinach
• 1 red bell pepper
• 4 kaffir lime leaves
• 1 stalk lemongrass
• fresh Thai basil
• lime wedges
• jasmine rice

Instructions

1. Bloom the curry paste: Open the coconut milk cans without shaking. Scoop the thick cream from the top into a wok or large skillet. Heat over medium-high heat.
2. Sear the protein: Add the green curry paste and fry in the coconut cream for 2 minutes, stirring constantly, until fragrant and the oil begins to separate.
3. Add the coconut milk: Add the chicken pieces and cook for 5 minutes, stirring to coat in the curry paste.
4. Add hard vegetables: Pour in the remaining coconut milk, chicken broth, fish sauce, and sugar. Add the lemongrass and kaffir lime leaves.
5. Add soft vegetables: Bring to a simmer and cook for 15 minutes until the chicken is cooked through.
6. Season the curry: Add the eggplant (or zucchini) and red bell pepper. Cook for 5 minutes.
7. Add fresh herbs: Stir in the baby spinach until wilted. Taste and adjust seasoning with fish sauce or sugar.
8. Serve: Remove lemongrass pieces. Serve over jasmine rice, garnished with fresh Thai basil and lime wedges.

Pro Tips

• Bloom the curry paste: Fry the curry paste in the coconut cream for 2-3 minutes until fragrant and the oil separates — this unlocks all the aromatic compounds.
• Add vegetables in stages: Add harder vegetables like eggplant first, then softer ones like bell peppers and zucchini later, so everything finishes at the same time.
• Finish with fresh basil: Stir in Thai basil right at the end and immediately remove from heat — it wilts quickly and loses its flavor if overcooked.

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