True-to-Form Thai Green Curry with Chicken
A vibrant, herbaceous curry with authentic Thai green curry paste, balancing heat and freshness for a dish that honors tradition. This thai-inspired asian 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.
Ingredients
- 450g chicken thighs
- 2 tbsp Thai green curry paste
- 400ml full-fat coconut milk
- 240ml light coconut milk
- 150g eggplant
- 1 cup red bell pepper
- 150g bamboo shoots
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 25g Thai basil
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does True-to-Form Thai Green Curry with Chicken take to make?
Total time is about 45 minutes (20 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 True-to-Form Thai Green Curry with Chicken?
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 True-to-Form Thai Green Curry with Chicken?
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 True-to-Form Thai Green Curry with Chicken 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 True-to-Form Thai Green Curry with Chicken?
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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
