Thai Green Curry with Chicken and Basil

Thai Green Curry with Chicken and Basil

This Thai green curry is built around a quick, fragrant base of curry paste and coconut milk. The chicken simmers until tender, while bamboo shoots and Thai eggplant add texture. Fresh basil and a squeeze of lime at the end keep the finish bright, so the curry tastes bold without feeling heavy.

Flavor Profile

Expect a creamy, herb-forward curry with a gentle sweetness from palm sugar and sharpness from fish sauce. The heat is warm rather than aggressive, and the lime leaves add a clean citrus aroma.

Ingredient Highlights

Green curry paste carries the core flavor, so choose one you like. Full-fat coconut milk gives the sauce body, while bamboo shoots add a mild crunch that contrasts the soft chicken. Thai basil brings an anise-like note that is classic to this curry.

How It Comes Together

Fry the paste in a splash of coconut milk until fragrant, then coat the chicken before adding the rest of the liquid ingredients. Simmer gently to keep the coconut milk smooth. Vegetables go in near the end so they stay tender but not mushy, and basil is added right before serving.

Chef's Tips

• Let the paste cook until the oil separates for the deepest flavor.
• Simmer gently to avoid splitting the coconut milk.
• Adjust sweetness and salt at the end to balance the curry.

Easy Swaps

• Use tofu, shrimp, or thinly sliced pork instead of chicken.
• Replace Thai eggplant with zucchini or green beans.
• Stir in a spoonful of coconut cream for a richer finish.

Make-Ahead and Storage

The curry keeps well for up to three days in the refrigerator. Reheat gently so the coconut milk stays smooth. Freeze without the basil, then add fresh herbs when serving.

FAQ

Can I make this vegetarian? Yes. Swap the chicken for tofu or mixed vegetables and use soy sauce in place of fish sauce.

Why does my curry taste flat? Add a little more fish sauce for salt and a pinch more sugar to round the flavor.