Green Thai Chicken Curry with Coconut Milk and Fresh Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and creamy Thai green curry featuring tender chicken thighs simmered in coconut milk with fresh herbs and spices. This thai-inspired curry (gluten free) ready in about 35 minutes pairs divided coconut milk, unsalted chicken stock, tablespoons green curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 25 min Serves 4 Thai cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil in a large saucepan over medium heat; add 2 tablespoons green curry paste and sauté for 1-2 minutes until fragrant and oil begins to separate.
  2. Step 2: Pour in 1 cup of coconut milk and 1 cup unsalted chicken stock; stir and bring to a gentle simmer.
  3. Step 3: Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces and 4 quartered small Thai eggplants; cook for 10-12 minutes until chicken is cooked through and eggplants are tender.
  4. Step 4: Stir in the remaining 3/4 cup coconut milk along with 1 tablespoon fish sauce and 1 teaspoon palm sugar; simmer for 3 more minutes until the sauce thickens slightly.
  5. Step 5: Remove from heat and stir in 1/4 cup fresh Thai basil leaves and 1 tablespoon fresh lime juice for brightness before serving.

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Frequently asked questions

How long does Green Thai Chicken Curry with Coconut Milk and Fresh Basil take to make?

Total time is about 35 minutes (10 min prep + 25 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 Green Thai Chicken Curry with Coconut Milk 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 divided coconut milk from drying out.

Can I substitute ingredients in Green Thai Chicken Curry with Coconut Milk 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 Green Thai Chicken Curry with Coconut Milk 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.

Is Green Thai Chicken Curry with Coconut Milk and Fresh Basil gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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