Thai Green Curry with Chicken
About this recipe
If you're craving a quick and flavorful dish, this Thai Green Curry with Chicken is a fantastic choice. It's packed with tender chicken thighs, vibrant vegetables, and a creamy, spicy green curry sauce that brings the taste of Thailand right to your kitchen.
This recipe uses store-bought green curry paste, making it easy to whip up a restaurant-quality meal at home. With simple ingredients and straightforward steps, you'll have a delicious curry ready in no time.
Ingredient notes
- You can substitute chicken thighs with boneless skinless chicken breast if preferred.
- For the aubergine, you can also use Thai small round aubergine or eggplant.
- Snow peas can be replaced with mangetout or sugar snap peas.
- If you can't find Thai basil, Italian or regular sweet basil works as a substitute.
Tips from Khin's Kitchen’s video
- Bruising the lemongrass helps release its fragrance, enhancing the flavor of the curry.
- Stir-frying the green curry paste until fragrant before adding other ingredients is key to developing its flavor.
- Adding half the coconut milk initially allows for a richer sauce as it cooks down with the chicken.
Good to know
- What type of chicken can I use for this recipe?
- You can use boneless skinless chicken thighs or chicken breast.
- How long should I cook the chicken in the curry?
- Cook the chicken pieces for another 1-2 minutes after adding them to the curry.
- What can I use instead of kaffir lime leaves?
- You can use 1 teaspoon of lime zest as a substitute for kaffir lime leaves.
- What vegetables can I substitute for snow peas?
- You can use mangetout, sugar snap peas, or long beans instead of snow peas.
No life story here — the video and the recipe are the whole point. All credit to Khin's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the chicken thighs into medium bite-sized pieces.
- 2
Chop the aubergine into medium dices.
- 3
Slice the red chili pepper thinly.
- 4
Finely chop the shallot and garlic.
- 5
Bruise the lemongrass to release its fragrance.
- 6
Heat a pan over medium heat and add vegetable oil.
- 7
Add the lemongrass and chopped garlic to the pan and stir for a few seconds.
- 8
Add the chopped shallots and stir-fry until slightly brown.
- 9
Add the green curry paste and stir-fry until fragrant.
- 10
Add half of the coconut milk (about 200 ml) and stir well until it starts bubbling.
- 11
Add the chicken pieces and cook for another 1-2 minutes.
- 12
Add half a cup of chicken stock and a quarter cup of water, along with the remaining coconut milk (200 ml).
- 13
Stir occasionally and add the chopped aubergine, cooking until soft.
- 14
Add one tablespoon of sugar and one tablespoon of fish sauce.
- 15
Add the bamboo shoots and kaffir lime leaves (or lime zest).
- 16
Add the snow peas and turn off the heat.
- 17
Add a handful of basil leaves and chili slices before serving.
Heads up — we had to guess a little:
- The quantity for the sugar is inferred as 1-2 tbsp based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Khin's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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