Fiery Thai Green Curry with Coconut and Fresh Basil
A fragrant and hot Thai green curry simmered with tender chicken, creamy coconut milk, and bright fresh basil for a warming, spicy bowl. This thai-inspired curry ready in about 30 minutes pairs cut into 1-inch cubes chicken breast, green curry paste, can coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 lb, cut into 1-inch cubes chicken breast
- 3 tbsp green curry paste
- 14 oz can coconut milk
- 1 tbsp vegetable oil
- 1 small, diced into 1-inch cubes eggplant
- 1/2 cup, drained bamboo shoots
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1/4 cup fresh Thai basil leaves
- 1, thinly sliced for garnish red chili
- 3, torn into pieces lime leaves
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large saucepan over medium heat and add 3 tbsp green curry paste; cook for 1-2 minutes until fragrant and oil begins to separate.
- Step 2: Stir in 14 oz coconut milk, then add 1 lb cubed chicken breast, 1 small diced eggplant, 1/2 cup drained bamboo shoots, and 3 torn lime leaves; bring to a gentle simmer.
- Step 3: Cook uncovered for 10-12 minutes until the chicken is cooked through and the eggplant is tender, stirring occasionally.
- Step 4: Season the curry with 2 tbsp fish sauce and 1 tbsp palm sugar, stirring until sugar dissolves; remove from heat.
- Step 5: Stir in 1/4 cup fresh Thai basil leaves, garnish with thinly sliced 1 red chili, and serve hot with steamed jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fiery Thai Green Curry with Coconut and Fresh Basil take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fiery Thai Green Curry with Coconut and Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green curry paste from drying out.
Can I substitute ingredients in Fiery Thai Green Curry with Coconut and Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fiery Thai Green Curry with Coconut and Fresh Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fiery Thai Green Curry with Coconut and Fresh Basil?
Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
