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Thai
Green Curry Chicken
30 min total12 prep18 cook4 servings440 cal
ClassicFlexitarianLow-Carb
Chicken simmered in rich coconut milk with fragrant green curry paste, tender eggplant, and torn Thai basil. Spicy, creamy, and fast enough for a weeknight, this is a bowl that tastes like it came straight from Bangkok.
Ingredients
meat
- 500 gchicken breast
pantry
- 3 tbspgreen curry paste
- 400 mlcoconut milk
- 1 tbspfish sauce
- 1 tspbrown sugar
- 1 tbspoil
produce
- 150 gThai eggplant
- 15 leavesThai basil
Steps
- Cut the chicken breast into bite-sized pieces and dice the Thai eggplant.
- Heat the oil in a pot over medium heat. Add the green curry paste and fry for 1–2 minutes, stirring constantly, until fragrant and the color deepens slightly.
- Add the chicken pieces and stir to coat in the paste. Sear for 2–3 minutes until the outside is no longer pink.
- Pour in the coconut milk gradually, stirring well to dissolve the paste into the liquid.
- Add the eggplant, fish sauce, and brown sugar. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the chicken is cooked through and the eggplant is tender.
- Taste and adjust with more fish sauce or sugar to balance salty, sweet, and spicy.
- Turn off the heat and tear in the Thai basil leaves, stirring just until wilted.
- Serve hot over steamed rice.
Tips
- Fry the curry paste in oil until it's fragrant and the color deepens slightly — this step is key to unlocking its flavor.
- Add the coconut milk gradually and stir well so the paste doesn't clump.
- Cut the eggplant into similarly sized pieces so it cooks through evenly with the chicken.
- Tear the basil leaves by hand right before serving rather than chopping, which bruises them and dulls the aroma.
