Thai green curry with coconut milk: the recipe

Name: Chicken with green curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tablespoons of vegetable oil or coconut cream; 1/4 tasse de pâte de curry vert; 500 g de cuisses de poulet désossées (coupées en morceaux); 400 ml Lait de coco; 1 tasse d'aubergines thaï (petites aubergines ronde) (coupées en 4); 1/2 tasse de feuilles de basilic thaï (entières); 1/4 tasse de piments longs thaïlandais (tranché finement); 2 feuilles de combava (kaffir lime) (déchirées en 4); 1 cuillère à soupe de sucre de palme; 1 cuillère à soupe de sauce de poisson

by Pierre To 6 March 2023

By Pierre To 6 March 2023 4 minutes to read

Here is an easy and authentic recipe for Thai green curry chicken, one of the cult dishes of Thai cuisine.

In Thai :
green curry = kaeng khiao wan (แกงเขียวหวาน)
Chicken with green curry : kaen khiao wan kai

You can make this recipe with curry paste, which you can find in Asian shops, or make it yourself: Green curry paste: the recipe

If you can't find small Thai aubergines you can use a normal aubergine cut into pieces.

Thai aubergine

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4.54 from 32 votes

Chicken with green curry

Recipe for a delicious Thai green curry chicken

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main course

Cuisine: Thai: whole country

Keyword: Holy basil, Thai cuisine, Curry, Green curry

Servings:

Calories:

Ingredients

Ingredients for the green curry chicken

2 tablespoons vegetable oil or coconut cream
1/4 cup green curry paste
500 g boneless chicken legs cut into pieces
400 ml Coconut milk
1 cup Thai aubergines (small round aubergines) cut in 4
1/2 cup Thai basil leaves entire
1/4 cup of Thai long chillies finely sliced
2 sheets combava (kaffir lime) torn in 4
1 tablespoon of palm sugar
1 tablespoon of fish sauce

Instructions

Preparation of the green curry chicken

In a medium saucepan over medium-high heat, heat the oil until it sizzles or, if using cream of coconut, heat until the mixture boils.
Add the green curry paste and cook thoroughly until the flavour comes through and the colour has intensified, about 1 minute.
Stir the chicken into the curry mixture. Once well mixed, pour in the coconut milk and bring to the boil.
Lower the heat to medium and add the aubergine. Simmer until chicken and aubergine are cooked through, about 8 minutes.
Remove from heat and stir in Thai basil, long Thai chillies and combava leaves (kaffir lime). Add the palm sugar and fish sauce, and stir to incorporate.
Serve hot on jasmine rice or rice noodles, or with "roti" pancakes.

Video: Green curry chicken recipe

Here is a very similar recipe on video:

Personally, I like to eat curry in Muslim restaurants where it is possible to eat it with the "roti" pancakes:

Chicken with green curry and roast