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Thai green curry chicken

Thai green curry chicken

This Thai Green Curry with Chicken is a fragrant, comforting dish that brings authentic Thai flavours to your table with ease. Tender chicken is simmered in creamy coconut milk with spicy green curry paste, creating a rich and aromatic base. Fresh vegetables like Thai eggplants, baby corn, and mushrooms add texture and natural sweetness, while fish sauce enhances the savoury depth. Finished with fresh Thai basil for a burst of herbal aroma, this curry is best served hot with steamed rice for a warm, flavourful meal that feels both vibrant and satisfying.

Prep Icon
Prep
20 min
Bake
25 min
Total
45 min
Serving Icon
Serving
4 people
Recipe Type
Meat
Recipe Main Image

Ingredients

4 boneless chicken breasts
75 cl coconut milk
1 or 2 tbsp green curry paste
6 thai eggplants
9 baby corns
175 g button mushrooms
Fresh thai basil
1 tbsp oil
2 tbsp fish sauce
1 red chilli (optional)

Instructions

  1. Fry the chicken breasts with the oil in a large saucepan for 5 min.
  2. Add the green curry paste, continue to fry for 10 min.
  3. Clean and cut the mushrooms in quarter, the baby corns in half. Cut the eggplants in half and dice them roughly.
  4. Add all the vegetables to the chicken breasts.
  5. Pour coconut milk and fish sauce.
  6. Let it simmer for 20 min .
  7. When cooked, add the thai basil. Stir to mix the basil in, and serve immediately.

Tips

Delicious with steam rice.

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