Best Authentic Thai Green Curry Chicken

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A fragrant, creamy curry with fresh herbs, tender chicken, and coconut milk, capturing the essence of Thai street food. This Asian recipe (gluten free), ready in about 45 minutes, pairs chicken thighs, green curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, boneless, skinless, cut into 1-inch pieces chicken thighs
• 3 tbsp green curry paste
• 1 can (13.5 oz), full-fat coconut milk
• 1 cup chicken stock
• 1, sliced red bell pepper
• 1 cup, sliced bamboo shoots
• 1 cup, fresh Thai basil
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp lime juice
• 4 cups, cooked jasmine rice

Instructions

1. Step 1: Heat 1 tbsp green curry paste in a large pot over medium heat until fragrant (about 1 minute). Add chicken pieces and stir to coat, cooking for 3 minutes until lightly browned.
2. Step 2: Pour in 1 can coconut milk and 1 cup chicken stock, stirring to combine. Bring to a gentle simmer and cook for 5 minutes.
3. Step 3: Add 1 sliced red bell pepper and 1 cup sliced bamboo shoots to the pot. Simmer for 8-10 minutes until chicken is cooked through and vegetables are tender-crisp.
4. Step 4: Stir in 2 tbsp fish sauce, 1 tbsp palm sugar, and 1 tbsp lime juice. Taste and adjust seasoning (add more fish sauce for saltiness or lime for acidity).
5. Step 5: Remove from heat and stir in 1 cup fresh Thai basil until wilted. Serve hot over 4 cups cooked jasmine rice.