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Thai Chicken Green Curry

Thai Chicken Green Curry
(Last Updated On: September 6, 2021)

Thai food is known for its balance of flavors and textures. In this Thai chicken green curry recipe, that balance is achieved with the sweetness of palm sugar, tartness of tamarind and lime leaves, and spiciness from green and red chillies.

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Thai Chicken Green Curry

Add the creaminess of the coconut milk you begin to understand why Thai food is so popular. This recipe calls for Thai eggplant, which you can substitute with purple eggplant or other vegetables such as green beans, baby corn and mushrooms.

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Thai Chicken Green Curry Recipe with Fresh Green Curry Paste

Green Curry with Chicken

Thai Chicken Green Curry Recipe with Homemade Green Curry Paste


  • 1 Chicken Breast, Sliced
  • 3 Tablespoons Green Curry Paste*
  • 2 Cups Coconut Milk
  • 3  Thai Eggplants, Quartered (or 1/2 small eggplant cut into 1" cubes)
  • 5 Kaffir Lime Leaves
  • 2 Tablespoons Sliced Galangal (or fresh ginger)
  • 20 Thai Sweet Basil Leaves
  • 1 Teaspoon Palm (or white) Sugar
  • 1 Tablespoon Fish Sauce (nam pla)
  • 2 Tablespoons Tamarind Paste (or White Vinegar)
  • 1 - 2 Thai Red Chilies (if desired)
  • 2 Cups Steamed Rice


  1. Place cooking oil in a wok or frying pan over medium - high heat.
  2. Add the curry paste and stir. When it becomes aromatic (about 1-2 minutes) add the chicken, lime leaves, coconut milk and eggplant.
  3. Continue to stir occasionally until the chicken is cooked thorough.
  4. Add the fish sauce, sugar, sweet basil leaves and red chili. Allow to combine for another 1 - 2 minutes.
  5. Serve with steamed rice.

Thai Green Curry Paste

Homemade Thai Green Curry Paste


  • 15 Green Spur Chilies, chopped (can be substituted with Serrano Chilies)
  • 4 Green Bird's Eye Chilies, Chopped
  • 2 Tablespoons Lemongrass, bottom 3rd of stalk with outer leaves removed
  • 1 1/2 Teaspoons Galangal (or fresh ginger) finely sliced
  • 1/2 Teaspoon Kaffir Lime Zest
  • 2 Tablespoons Shallot, finely chopped
  • 2 Tablespoons Ginger, finely chopped
  • 2 Tablespoons Coriander Root, chopped
  • 1 Teaspoon Turmeric
  • 1/2 Teaspoon Roasted Coriander Seeds
  • 1/2 Teaspoon Roasted Black Pepper
  • 1 Teaspoon Shrimp Paste


  1. The paste is most flavorful if the curry is made by combining them using a mortar and pestle. Otherwise, you can use a food processor or blender. Process until found in to a fine paste. It can be stored in a sealed glass container covered with a layer of vegetable oil over the top in the refrigerator for several months.


  • If you use store bought green curry paste for this recipe, it will likely have less water than freshly made curry paste. Use 1/2 the suggested amount in this recipe and add more until the dish is to your liking.
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