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Authentic Thai green curry chicken garnished with basil and red peppers, served with jasmine rice.
Alyssa

Authentic Thai Green Curry Chicken

This authentic Thai green curry chicken recipe uses a traditional technique with no added oil, enhancing store-bought curry paste for richer flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Calories: 527
Ingredients Method Notes

Ingredients
  

  • 1¾ cups coconut milk (divided)
  • 1 cup chicken stock (unsalted)
  • 1 lb chicken thigh (boneless, skinless, 1-inch pieces)
  • 2 Tablespoons finely chopped palm sugar (or light brown sugar)
  • 1½ - 2 Tablespoons fish sauce
  • 5 makrut lime leaves
  • ½ lb Thai eggplant (or sub a 19-oz can of bamboo shoots)
  • 1 cup Thai basil leaves
  • ¼ red bell pepper (or another mild red pepper, julienned)
  • Jasmine rice for serving
  • 15 Thai basil leaves (finely julienned)
  • 1 piece fingerroot (krachai) (optional)
  • 1 teaspoon fermented shrimp paste (gapi)
  • 3½ Tablespoons green curry paste

Method
 

  1. Pound julienned Thai basil into a fine paste. Mix in fingerroot and shrimp paste. Combine with green curry paste.
    1 cup chicken stock, 1 lb chicken thigh, 2 Tablespoons finely chopped palm sugar
  2. In a pot, boil coconut milk, add curry paste, add chicken and stock, season, and simmer until chicken is tender.
    2 Tablespoons finely chopped palm sugar
  3. Add eggplant, cook until tender, then stir in red peppers and Thai basil.
    ½ lb Thai eggplant, Jasmine rice
  4. Serve hot with jasmine rice.

Notes

For best results, use fresh ingredients and adjust seasoning to taste.