Real Thai Green Curry with Basil
A vibrant green curry with coconut milk, Thai basil, and tender chicken, balanced with lemongrass and kaffir lime. This thai-inspired asian 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.
Ingredients
- 400g chicken thighs
- 400ml coconut milk
- 3 tbsp green curry paste
- 2 stalks lemongrass
- 3 leaves kaffir lime leaves
- 1/2 cup Thai basil
- 1 medium bell pepper
- 1 tbsp fish sauce
- 2 cups rice
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Real Thai Green Curry with Basil take to make?
Total time is about 40 minutes (15 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 Real Thai Green Curry with 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 chicken thighs from drying out.
Can I substitute ingredients in Real Thai Green Curry with 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 Real Thai Green Curry with 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 Real Thai Green Curry with Basil?
Thai asian 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.
What others are saying
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
