Green Thai Chicken Curry with Coconut Milk and Fresh Basil

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

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 vibrant and creamy Thai green curry featuring tender chicken thighs simmered in coconut milk with fresh herbs and spices. This Thai-inspired curry recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken thighs, coconut milk, unsalted chicken stock 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 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.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 400 cal/serving

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Ingredients

1 lb, cut into 1-inch pieces boneless skinless chicken thighs
1 3/4 cups, divided coconut milk
1 cup unsalted chicken stock
2 tablespoons green curry paste
1 tablespoon vegetable oil
4 small, quartered Thai eggplants
1/4 cup fresh Thai basil leaves
1 tablespoon fish sauce
1 teaspoon palm sugar
1 tablespoon fresh lime juice

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Instructions

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.
Step 2: Pour in 1 cup of coconut milk and 1 cup unsalted chicken stock; stir and bring to a gentle simmer.
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.
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.
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.