True-to-Form Thai Green Curry with Chicken

By AislePrompt Editorial · ·

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, herbaceous curry with authentic Thai green curry paste, balancing heat and freshness for a dish that honors tradition. This Asian recipe, ready in about 45 minutes, pairs chicken thighs, Thai green curry paste, full-fat coconut milk 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: 20 min Cook: 25 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp Thai green curry paste in a pot over medium heat for 1 minute until fragrant. Add 450g chicken pieces and stir to coat, cooking for 2 minutes until lightly browned.
  2. Step 2: Pour in 400ml full-fat coconut milk and 240ml light coconut milk, stirring to combine. Bring to a gentle simmer and cook for 5 minutes. Add 150g cubed eggplant, 1 cup sliced red bell pepper, and 150g sliced bamboo shoots. Simmer uncovered for 15 minutes until vegetables are tender and chicken is cooked through.
  3. Step 3: Stir in 2 tbsp fish sauce and 1 tbsp palm sugar, then cook for 2 more minutes. Remove from heat and stir in 25g fresh Thai basil leaves. Serve hot over jasmine rice with lime wedges for squeezing.

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