Real Thai Green Curry with Basil

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

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 green curry with coconut milk, Thai basil, and tender chicken, balanced with lemongrass and kaffir lime. This Asian recipe, ready in about 40 minutes, pairs chicken thighs, coconut milk, green curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 25 min Serves 4 Thai cuisine 480 cal/serving

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Ingredients

400g chicken thighs
400ml coconut milk
3 tbsp green curry paste
2 stalks lemongrass
3 kaffir lime leaves
1/2 cup Thai basil
1 medium bell pepper
1 tbsp fish sauce
2 cups rice

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Instructions

Step 1: Heat 1 tbsp oil in a wok over medium-high heat. Add sliced lemongrass (white part only) and kaffir lime leaves, sauté 1 minute until fragrant. Add green curry paste and stir 2 minutes until aromatic.
Step 2: Add chicken pieces and cook 4-5 minutes until browned. Stir in bell pepper chunks, fish sauce, and 200ml coconut milk. Simmer 10 minutes until chicken is tender.
Step 3: Add remaining 200ml coconut milk and Thai basil, cook 2-3 minutes until basil wilts. Season with 1/2 tsp salt and 1/4 tsp sugar. Serve over steamed rice.