Slow-Cooked Thai Green Curry Chicken with Coconut Milk

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

Slow-cooked in a rich, aromatic Thai green curry sauce infused with coconut milk and kaffir lime leaves. This thai-inspired chicken ready in about 45 minutes pairs chicken breasts, cut into 1-inch pieces, green curry paste, (13.5 oz) 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: 30 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 3 tbsp green curry paste and sauté for 2 minutes until fragrant and oil separates from the paste.
  2. Step 2: Stir in 1 can (13.5 oz) coconut milk gradually, mixing well to combine with the curry paste.
  3. Step 3: Add 1 lb chicken breasts cut into 1-inch pieces, 4 kaffir lime leaves, 1 cup cubed eggplant, and 1/2 cup drained bamboo shoots to the skillet. Bring to a gentle simmer.
  4. Step 4: Add 2 tbsp fish sauce and 1 tbsp palm sugar, stirring to dissolve the sugar completely. Cover and let simmer on low heat for 25 minutes until chicken is tender and sauce thickens slightly.
  5. Step 5: Remove from heat and stir in 1/2 cup fresh Thai basil leaves and optional 1 sliced red chili for heat. Serve hot over steamed jasmine rice.

Frequently asked questions

How long does Slow-Cooked Thai Green Curry Chicken with Coconut Milk take to make?

Total time is about 45 minutes (15 min prep + 30 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 Slow-Cooked Thai Green Curry Chicken with Coconut Milk?

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 green curry paste from drying out.

Can I substitute ingredients in Slow-Cooked Thai Green Curry Chicken with Coconut Milk?

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 Slow-Cooked Thai Green Curry Chicken with Coconut Milk 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 Slow-Cooked Thai Green Curry Chicken with Coconut Milk?

Thai chicken 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.

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