Everyday Kitchen

Thai · Dinner

Thai green chicken curry

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Simmer chicken and vegetables in green curry paste and coconut milk. Paste strength varies, so start with a modest amount.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of thai green chicken curry
Representative photograph of thai green chicken curry. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Curry

Equipment

Saucepan; spoon; knife; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Cook the paste · About 3 min

  1. Heat 20 ml neutral oil; stir 40 g green curry paste for 1 minute. Add 100 ml from 400 ml coconut milk; simmer for 2 minutes.

Simmer chicken · About 18 min

  1. Add remaining 400 ml coconut milk, 200 ml water, 600 g chicken thighs, diced, 20 ml fish sauce and 10 g sugar. Simmer gently for 15–18 minutes. Do not wash raw chicken.

    Check: Chicken reaches 74°C / 165°F.

Cook vegetables · About 8 min

  1. Add 200 g eggplant, cubed and 150 g green beans; simmer for 6–8 minutes.

    Check: Eggplant is tender and beans are cooked.

Finish · About 1 min

  1. Turn off the heat; fold in 15 g Thai basil. Taste before adding more fish sauce.

Tips

  • Some green curry pastes contain shrimp; check the label.
  • Keep the coconut milk at a gentle simmer.

Substitutions

  • Use courgette instead of eggplant and cook it briefly.
  • Use soy sauce instead of fish sauce for a different flavour.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Chop vegetables one day ahead.
  • Measure paste and refrigerate raw chicken separately.

FAQ

Can I make it mild?

Start with half the curry paste and add more only after tasting the cooked sauce.

Why did coconut milk separate?

High heat can split it. A gentle simmer reduces separation; stir before serving.

Can I use light coconut milk?

Yes, but the sauce will be thinner and less rich.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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