Thai Green Curry Chicken

Name: Thai Green Curry Chicken
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 3 tbsp Homemade green curry paste; 500 gm boneless Chicken breast; 400 ml Coconut milk; 1/2 (sliced) Green bell pepper; 200 gm cubed Eggplants; 1 tbsp Vegetable oil; 1 tbsp Fish sauce; 1 tsp Sugar; 1/2 tsp Salt or to taste; 4-5 fresh Kaffir Lime Leaves; 6-7 fresh Basil Leaves; 1/2 stalk Lemongrass; 1 inch pieces Galangal

ZMA @zesty5

#NDD
#cookpadindia
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Thai Green Curry is a popular Non-Veg dish from Thai cuisine that has made it's way into the homes across the Globe. It is loved for it's aroma, unique flavour profile and lots of warm spices used in it. This is a simple yet a flavourful and a refreshing change from the routine curries and gravies. My family loves it and it's a perfect choice for a weekend family meal for us.

The main Curry paste that's used in it can be very well made at home without much difficulty. Though there are number of readymade pastes available on the counter. The homemade is always the best. Many of Thai ingredients are easily available in all grocery stores and even online shopping platforms. Galangal or Thai Ginger, Lemongrass, Fish sauce, Kaffir Lime or Makrout etc are at your quick disposal nowadays. However it's one's own choice at the end of the day to use store-bought or make it a home from the scratch.
This is one flavourful and delicious Curry that goes well preferably with Jasmine Rice but nevertheless it can be enjoyed with simple steamed Rice as well. I always use some freshly made Basmati Rice for this. It's absolutely awesome. Let's begin with the recipe straight away then.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

4-5 servings

3 tbspHomemade green curry paste
500 gmboneless Chicken breast
400 mlCoconut milk
1/2(sliced) Green bell pepper
200 gmcubed Eggplants
1 tbspVegetable oil
1 tbspFish sauce
1 tspSugar
1/2 tspSalt or to taste
4-5fresh Kaffir Lime Leaves
6-7fresh Basil Leaves
1/2 stalkLemongrass
1 inchpieces Galangal

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Steps

25-30 minutes

1

Heat oil in a pan, add pieces of one fourth of a stalk of lemongrass. Fry for a few seconds. Add cubed chicken pieces next. Sear for a few minutes before adding the coconut milk and homemade curry paste. Saute until fragrant and the oil is released. Keep stirring at regular intervals.
2

Don't forget to do this on a low to medium high heat only. And do not hurry about it. Now add the desired veggies.
3

Add eggplants, shallots, green bell peppers and any other of one's own choice of vegetables. Cook for 3-4 minutes.
4

Add fish sauce, sugar, salt, kaffir lime leaves, basil, galangal etc. Simmer until vegetables are just tender. Meanwhile the curry is luscious and absolutely flavourful with perfectly seared chicken.
5

Taste and adjust seasoning if needed. Garnish with more of fresh basil. Serve hot with Jasmine Rice. Or a steaming hot plate of any variety of simple boiled Rice. Enjoy!

Tips

Using homemade curry paste enhances the flavour of the dish. Feel free to adjust the Vegetables based on your preferences.

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ZMA @zesty5

on October 02, 2025 08:59

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.