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Creamy Thai Green Curry with Chicken and Vegetables

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A quick and easy homemade Thai green curry featuring tender chicken, fresh vegetables, and a creamy coconut milk sauce, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 tablespoon green curry paste (Mae Ploy preferred)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 teaspoon palm sugar or brown sugar
  • 1 cup chicken broth or water
  • 2 chicken breasts (about 12 oz / 350 g), thinly sliced
  • 1 cup green beans, trimmed and halved
  • 1 red bell pepper, thinly sliced
  • 1 cup baby eggplants or regular eggplant, cubed (optional)
  • 1 small zucchini, sliced
  • 1/2 cup bamboo shoots, drained
  • Fresh Thai basil leaves, a handful
  • Juice of 1 lime
  • Chopped cilantro or green onions for garnish (optional)
  • Cooked jasmine rice, for serving

Instructions

  1. Thinly slice the chicken breasts about 1/4 inch thick. Wash and chop all vegetables as described.
  2. Heat a large skillet or wok over medium heat. Add 1 tablespoon green curry paste and cook for 1-2 minutes, stirring constantly until aromatic.
  3. Pour in half the can (about 6.8 oz / 200 ml) of coconut milk and stir to combine with the curry paste. Simmer gently for 3-4 minutes until slightly thickened and vibrant green.
  4. Add the sliced chicken to the pan and stir to coat with the sauce. Cook for 5-6 minutes, stirring occasionally, until chicken is cooked through and tender.
  5. Add green beans, bell pepper, eggplant, zucchini, and bamboo shoots. Pour in chicken broth and stir gently. Cover and simmer for 8-10 minutes until vegetables are tender but still crisp.
  6. Stir in fish sauce and sugar. Taste and adjust seasoning as needed.
  7. Turn off heat. Add fresh Thai basil leaves and lime juice, stirring just enough to wilt basil and brighten flavors.
  8. Serve warm over steamed jasmine rice. Garnish with chopped cilantro or green onions if desired.

Notes

Use full-fat coconut milk for a silky sauce. Toast the curry paste to unlock flavors. Adjust curry paste amount to control spice level. Add broth or water to adjust sauce consistency. Vegetables can be swapped seasonally. For vegetarian version, replace chicken with tofu and use vegetable broth and soy sauce.

Nutrition

Keywords: Thai green curry, chicken curry, creamy curry, easy Thai recipe, weeknight dinner, coconut milk curry, green curry paste

Find it online: https://elvafood.com/creamy-thai-green-curry-with-chicken-and-vegetables-easy-homemade-recipe/