🇹🇭 Thailand · Food
Thai Green Curry Chicken
By eatmundo · August 3, 2026
A fragrant, spicy, and creamy classic. This curry relies on the freshness of green chilies and aromatics, balanced perfectly by rich coconut milk.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the chicken thighs into bite-sized chunks and slice the Thai eggplants into quarters.
- 2
In a large pot, simmer 150ml of the thickest coconut milk over medium heat until the oil begins to separate, creating a glossy base.
- 3
Add the green curry paste to the coconut milk and stir for 2-3 minutes until incredibly aromatic.
- 4
Add the chicken pieces and stir-fry in the curry base until the outside is opaque.
- 5
Pour in the remaining coconut milk and bring to a gentle simmer, ensuring the heat is low to prevent the milk from curdling.
- 6
Add the Thai eggplants and simmer for 10-12 minutes until they are tender and have absorbed the curry flavors.
- 7
Season with palm sugar and fish sauce, tasting to find that perfect balance between salty, sweet, and spicy.
- 8
Turn off the heat and stir in a generous handful of fresh Thai basil leaves right before serving.
Frequently Asked Questions
Why did my coconut milk curdle?+
You likely boiled it too vigorously; always keep the heat at a gentle simmer after adding the main portion of coconut milk.
Is it supposed to be this spicy?+
Green curry is historically one of the spicier Thai curries; adjust by reducing the amount of curry paste if preferred.
Can I use chicken breast?+
Yes, but be careful not to overcook it, as thigh meat is more forgiving and succulent in long-simmered curries.
How do I keep eggplant from turning brown?+
Immediately soak the sliced eggplants in a bowl of water with a pinch of salt until ready to add to the pot.
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