Thai Green Chicken Curry
Green chicken curry with aubergine, coconut milk and Thai basil, served with jasmine rice. Serves 4; timings are approximate.
Fry the green curry paste with coconut milk and oil, then cook it with chicken, aubergine and aromatic leaves. Serve the curry freshly made with jasmine rice.
Method
- 01
Cook the rice
Rinse the jasmine rice until the water runs clear, then drain it. Put it in a pot with the water for the rice and cook it covered until tender and the water has been absorbed.
Ready to continue when: The rice is tender and no water is visible in the pot.
30 min - 02
Prepare the chicken and leaves
Cut the chicken thighs into small pieces. Remove the stems from the kaffir lime leaves; finely slice two leaves for serving and chop the others.
Ready to continue when: The chicken is in small pieces and the leaves are cut as directed.
- 03
Fry the curry paste
In a pot over medium heat, warm the coconut oil with 120 ml of coconut milk. Once it boils and thickens, add the green curry paste and fry, stirring. Add the remaining coconut milk in three 40 ml batches; cook for 2 minutes after each addition, then cook for a further 10 minutes after the last one.
Ready to continue when: The paste is bubbling vigorously and the coconut mixture has thickened.
19 min - 04
Add the chicken and liquid
Grate the palm sugar. Add the fish sauce and sugar to the pot and stir. Add the chicken and chopped kaffir lime leaves. Pour in the remaining 160 ml of coconut milk and the water; bring to a boil and cook over medium heat for 10 minutes.
Ready to continue when: The curry is gently bubbling and the chicken no longer looks raw in the centre.
10 min - 05
Finish the curry and serve
Add the aubergines and cook for 3 minutes, until tender but still holding their shape. Turn off the heat and add the Thai basil leaves and sliced chillies. Stir and serve with the jasmine rice and reserved kaffir lime strips.
Ready to continue when: The aubergine is tender but holds its shape, and the basil is beginning to wilt.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Curry verde de pollo tailandés elgourmet.com/recetas/curry-verde-de-pollo-tailandes/pdf
- - YouTube www.youtube.com/watch?v=ZTB5O2AOfik
- Curry verde tailandés desde cero — diegodoal diegodoal.com/recetas/curry-verde
- Curry verde tailandés | Receta | V-ZUG España www.vzug.com/es/es/recipe/curry-verde-tailand%C3%A9s--rvzug.recipe.2025.grnes_thai-curry
- Pasta de curry verde tailandesa ecológica TerraSana 120g www.veritas.es/compra/pasta-de-curry-verde-tailandesa-ecologica-terrasana-120g-39712?srsltid…
- Curry Verde Tailandés en Polvo - GRANEL, Especias Exóticas laesquinadelgranel.es/producto/curry-verde-tailandes/
- Receta Curry Verde Tailandés con Pollo y Leche de Coco momenfress.com/recetas/curry-verde-tailandes
- Curry Verde, la Deliciosa Tradición – deSIAMCuisine (Thailand) Co Ltd siam.recipes/es/blogs/news/green-curry-the-delightful-tradition?srsltid=AYCX9vJt-9zTqwvAt3kz…
- Curry verde tailandés: máxima intensidad - Koketo koketo.es/curri-verde
- El mejor curry verde de pollo en Madrid en Baiyor thai. www.baiyor.com/post/curry-verde-de-pollo-gaeng-keow-wan-gai
State: Published after documentary validation; no “Tested” label is shown.