Thai Green Curry with Chicken

★ 4.3 · Medium

Fragrant coconut curry loaded with tender chicken, eggplant, and bell pepper, balanced with fish sauce, lime, and fresh basil. Green curry paste does the heavy lifting for deep flavor in under an hour.

15 minPrep Time

25 minCook Time

40 minTotal Time

4 servingsYield

Why You'll Love This

Deep flavor from cracking the coconut cream, a real Thai technique
Loaded with vegetables in a rich, fragrant broth
Adjustable spice level with paste amount and fresh chile

Ingredients

213.5 oz cans coconut milk, divided
3 tbspThai green curry paste
1.25 lbboneless skinless chicken thighs, sliced
1Thai or Chinese eggplant, cut into chunks (or 1 cup zucchini)
1red bell pepper, sliced
1 cupchicken broth
2 tbspfish sauce
1 tbspbrown sugar
3kaffir lime leaves, torn (optional)
1 cupThai basil leaves, loosely packed
1red chile, sliced, for garnish
1lime, juiced
to tastejasmine rice, for serving

Nutrition (estimated per serving)

480Calories

28gProtein

34gFat

20gCarbs

4gFiber

920mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Open the coconut milk cans without shaking; scoop off the thick cream that has risen to the top into a small bowl and set aside, reserving the thinner liquid separately.