Kitchen notes · a little help before you start
Green Curry Chicken
Green curry paste gives tender chicken a fragrant heat in this coconut rich sauce. Small eggplant pieces soften among the bamboo shoots and corn, while Thai basil adds a fresh finish. Each spoonful catches the lime leaf scented sauce around the vegetables.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Thai · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Stews · Soups & stews · Curries
A few quick notes
1. Keep paste moving
Stir the curry paste around the hot pot until fragrant and relatively dry, taking care that it does not burn.
2. Simmer chicken gently
Lower the heat after boiling the chicken and seasonings so the meat cooks at a gentle simmer.
3. Add vegetables later
Wait until the chicken is almost tender before adding eggplant, bamboo, corn, peppers and coconut milk.
Get to know the ingredients
Chicken
Use boneless skin on thighs cut into bite size pieces before simmering them with water and curry seasonings.
Eggplant
Trim and quarter the Thai green eggplant before adding it for the later simmer until tender.
Basil
Pick Thai basil leaves from their stems and add them just before serving the finished green curry.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Green Curry Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Balance then add basil
Taste for fish sauce and coconut sugar before stirring in basil just before serving the curry.
A little more help as you go
Choose the pepper
Red chili peppers or the listed sliced red bell pepper alternative can go into the later vegetable stage.
Watch the eggplant
Use tender eggplant as the cue for finishing the second simmer before adjusting the sauce seasoning.
A few questions you might have
When does the coconut milk go in?
Add it after the chicken is almost tender, along with eggplant, bamboo shoots, corn and peppers.
How do I stop the curry paste burning?
Keep it moving around the pot while frying until relatively dry and very fragrant before adding the liquid.
When should I add basil?
Stir the picked Thai basil leaves in just before serving, after adjusting the fish sauce and sugar.
Can bell pepper replace the chili peppers?
The ingredient list offers a quarter red bell pepper, sliced, as an alternative to the red chiles.
What should I taste for at the end?
Adjust fish sauce and coconut sugar to your taste once the eggplant is tender, then add basil.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
