Thai Green Curry Chicken with Coconut and Basil

Why You’ll Love This Recipe

• Restaurant-quality green curry at home with simple, clear steps.
• Balanced flavor: creamy coconut, bright herbs, sweet-piquant spice.
• Flexible: swap veggies or protein without losing the Thai soul.
• Weeknight-friendly: 40 minutes, one pot plus rice.

Grocery List

• Produce: Thai eggplant (or Japanese eggplant), Thai basil, red spur/Fresno chilies, kaffir lime leaves, lime (optional)
• Dairy: None
• Pantry: Coconut milk (2 cans), Thai green curry paste, fish sauce, palm sugar (or brown sugar), bamboo shoots, jasmine rice, chicken stock (or water), neutral oil

Full Ingredients

For the Jasmine Rice

• 1 1/2 cups (285 g) jasmine rice, rinsed until water runs mostly clear
• 2 cups (480 ml) water

Curry Base

• 2 cans (13.5 oz/400 ml each) full-fat coconut milk (use 1/2 cup of the thick top layer for frying paste)
• 3 tbsp Thai green curry paste (Maesri or similar recommended)
• 3/4 cup (180 ml) low-sodium chicken stock or water
• 1 tbsp neutral oil (only if needed to help the paste fry)

Protein and Vegetables

• 1 1/4 lb (570 g) boneless, skinless chicken thighs, thinly sliced bite-size
• 8 oz (225 g) Thai eggplant, quartered; or 1 small Japanese eggplant (about 8 oz), sliced into 1/2-inch half-moons
• 1 cup (150 g) bamboo shoots, rinsed and drained
• 4 kaffir lime leaves, torn to release oils
• 1 cup loosely packed Thai basil leaves (holy basil also works; sweet basil in a pinch)
• 1–2 red spur chilies or red Fresno, thinly sliced on the bias, for garnish

Seasoning

• 2–3 tbsp fish sauce, to taste
• 1 1/2 tbsp palm sugar (or light brown sugar)
• 1–2 tsp fresh lime juice (optional, for brightness)

Step-by-Step Instructions

Step 1: Start the rice

Rinse the jasmine rice under cold water, swishing with your fingers, until the water runs mostly clear. Combine 1 1/2 cups rice with 2 cups water in a saucepan. Bring to a boil over medium-high heat, then immediately cover, reduce to low, and simmer for 12 minutes. Turn off heat and let rest, covered, for 10 minutes. Fluff with a fork just before serving. A rice cooker works too; follow the same rice-to-water ratio.

Step 2: Prep the vegetables and herbs

Quarter Thai eggplants (or slice Japanese eggplant) and keep them in a bowl of lightly salted water to prevent browning. Drain before using. Rinse bamboo shoots. Tear kaffir lime leaves to release their citrus oils. Pick Thai basil leaves from stems. Thinly slice the red chilies on the bias for garnish.

Step 3: Fry the curry paste in coconut cream

Open the coconut milk cans and scoop out 1/2 cup of the thick top layer (coconut cream). In a wide saucepan or wok, warm the coconut cream over medium heat until it looks glossy and begins to “crack” (the oil separates slightly), about 1–2 minutes. Stir in 3 tbsp green curry paste and cook, stirring often, for 2–3 minutes until fragrant and the paste darkens a shade. If your coconut milk won’t separate, add 1 tbsp neutral oil to help the paste fry.

Step 4: Add chicken and build the broth

Add the sliced chicken thighs to the pan and toss to coat in the aromatic paste, cooking 1–2 minutes until the exterior just turns opaque. Pour in the remaining coconut milk and 3/4 cup stock (or water). Add the torn kaffir lime leaves. Bring to a gentle boil, then lower to a steady simmer (medium-low heat), and cook for 5–6 minutes until the chicken is cooked through, reaching an internal temperature of 165°F/74°C.

Step 5: Simmer the vegetables

Drain the eggplant. Add eggplant and bamboo shoots to the curry. Simmer 6–8 minutes, stirring occasionally, until the eggplant is just tender but still holds its shape. If the curry gets too thick, splash in a bit more stock or water to reach a creamy, spoonable consistency.

Step 6: Balance and finish

Stir in 1 1/2 tbsp palm sugar and 2–3 tbsp fish sauce. Taste and adjust: you’re aiming for a harmonious balance of savory, sweet, and spicy. Add 1–2 tsp lime juice only if you crave extra brightness. Turn off heat and fold in the Thai basil leaves so they wilt in the residual heat. Garnish with sliced red chilies.

Step 7: Serve

Fluff the rice. Ladle the vibrant green curry—tender chicken, shiny eggplant wedges, and bamboo shoots—into warm bowls. Serve alongside mounds of fragrant jasmine rice. Eat immediately while hot and aromatic.

Pro Tips

• Use full-fat coconut milk and fry the curry paste in the thick cream first to unlock aroma and achieve that glossy, restaurant-style finish.
• Keep the simmer gentle; a hard boil can cause coconut milk to separate unpleasantly.
• Soak cut eggplant in lightly salted water to prevent browning and help it cook evenly.
• Hold back the Thai basil until the end to preserve its fresh, peppery aroma.
• Start with 3 tbsp curry paste; add up to 1 more tbsp for extra heat once you’ve tasted the broth.

Variations

• Seafood swap: Use raw shrimp (peeled) instead of chicken; simmer only 2–3 minutes in Step 5 until just pink.
• Veg-forward: Replace chicken with firm tofu cubes and add green beans or zucchini along with eggplant.
• Cozy kabocha: Add 2 cups peeled kabocha squash cubes; simmer 10–12 minutes until tender, then add eggplant for the last 6–8 minutes.

Storage & Make-Ahead

Cool leftovers quickly and refrigerate in airtight containers for up to 4 days. Curry may thicken in the fridge; loosen with a splash of water or stock when reheating gently over medium-low heat. Add fresh basil after reheating to revive the aroma. Freeze the curry (without basil) up to 2 months; thaw overnight in the refrigerator. Store rice separately; it keeps 4 days refrigerated or can be frozen in portions for up to 1 month.

Nutrition (per serving)

Approximate with 1 cup cooked rice: 720 kcal; 32 g protein; 44 g fat; 55 g carbohydrates; 3 g fiber; sodium 1200 mg (varies with fish sauce and brand of curry paste). Values are estimates.