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Chicken Green Curry Recipe

Name: Charm Thais Chicken Green Curry Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 tbs green curry paste; 3 cloves garlic cloves, minced; 1 tsp galangal or ginger, finely grated; 1 stalk lemongrass, white part finely chopped; 2 leaves kaffir lime leaves, thinly sliced (optional); 600 g boneless skinless chicken thighs, cut into bite-sized pieces; 2 cup Thai eggplants (or small globe/regular eggplant), quartered or cut into wedges; 1 cup bamboo shoots (canned, drained) or fresh, thinly sliced; 2 pcs fresh red chilies, sliced on bias (adjust for heat); 1 cup fresh Thai sweet basil leaves (or regular basil if unavailable); 2 tbs coconut oil or neutral oil; 400 ml coconut milk (full fat); 300 ml chicken stock or water; 2 tbs fish sauce; 1 tbs palm sugar or brown sugar; 1 tbsp lime juice (from fresh lime); 1 tsp salt; 0.5 cup additional Thai basil leaves; 1 pcs sliced red chili for garnish; 4 cup steamed jasmine rice

Inspired by Charm Thai

Time40m

Serves4

Green curry | coconut shoot | eggplant | red chili | sweet basil

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Ingredients

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Curry paste & aromatics

4 tbs green curry paste

3 cloves Garlic cloves, minced

1 tsp galangal or ginger, finely grated

1 stalk lemongrass, white part finely chopped

2 leaves kaffir lime leaves, thinly sliced (optional)

Protein & vegetables

1 1/3 lb (600 g) boneless skinless chicken thighs, cut into bite-sized pieces

2 cup Thai eggplants (or small globe/regular eggplant), quartered or cut into wedges

1 cup bamboo shoots (canned, drained) or fresh, thinly sliced

2 pcs fresh red chilies, sliced on bias (adjust for heat)

1 cup fresh Thai sweet basil leaves (or regular basil if unavailable)

Liquids & seasoning

2 tbs coconut oil or neutral oil

1 2/3 cup (400 ml) coconut milk (full fat)

1 1/4 cup (300 ml) chicken stock or water

2 tbs Fish sauce

1 tbs palm sugar or brown sugar

1 tbsp lime juice (from fresh lime)

1 tsp Celtic sea salt

To finish / garnish

1/2 cup additional Thai basil leaves

1 pcs sliced red chili for garnish

4 cup steamed jasmine rice

Method

Curry paste & aromatics

Prepare aromatics

If using fresh lemongrass and galangal, finely chop/ grate them. Mince the garlic and slice kaffir lime leaves if using. Measure out the green curry paste.

Heat a large, heavy-bottomed skillet or wok over medium heat and add the coconut oil. When shimmering, add the minced garlic, grated galangal, and chopped lemongrass. Sauté 30–45 seconds until fragrant but not browned.

Add the green curry paste to the pan and fry with the aromatics for 1–2 minutes, stirring constantly, until the paste becomes aromatic and slightly darker; this blooms the spices and deepens flavor.

Protein & vegetables

Add about 120 ml of the coconut milk (reserve the rest) to the fried paste to loosen it, stirring to combine. Simmer 1 minute.

Add the chicken pieces to the pan, stir to coat them evenly with the paste-coconut mixture, and cook for 2–3 minutes until the outside of the chicken starts to firm but not fully cooked through.

Pour in the remaining coconut milk and the chicken stock (or water). Bring to a gentle simmer over medium-low heat.

Add the quartered eggplant and drained bamboo shoots to the simmering curry. Reduce heat to maintain a gentle simmer; cook 8–10 minutes, stirring occasionally, until eggplant is tender and chicken is cooked through (internal temperature 75°C / 165°F).

Liquids & seasoning

Stir in the fish sauce and palm sugar, then taste. Adjust seasoning with additional fish sauce for saltiness, sugar for balance, or a pinch of salt as needed. Simmer 1–2 minutes to let flavors meld.

Add sliced red chilies (reserve a few for garnish) and torn kaffir lime leaves (if using). Continue simmering 1 minute to infuse heat and citrus aroma.

Turn off the heat and stir in the lime juice to brighten the curry. Add the fresh Thai basil leaves and gently fold them into the curry so they just wilt but stay vibrant.

To finish / garnish

Taste and adjust final seasoning (salt, fish sauce, lime) as needed. If the sauce is too thin, simmer gently 2–3 minutes to reduce; if too thick, add up to 60 ml water or stock.

Serve the green curry hot over steamed jasmine rice. Garnish with additional Thai basil and sliced red chili.