Fiery Thai Green Curry with Coconut and Fresh Basil

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 30 minutes, pairs chicken breast, green curry paste, 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.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving

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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

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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.