Phil McCockin's Thai Green Curry Chicken
Thai green curry is all about balance: spicy green chilies, creamy coconut milk, salty fish sauce, and a touch of sweetness. It’s a dish that’s aromatic, colorful, and comforting, with tender chicken and crisp vegetables in every bite. Traditionally made with fresh herbs, kaffir lime leaves, and Thai basil, this curry is both complex and approachable. Serve it with jasmine rice, and you’ve got a fragrant, soul-satisfying meal that brings Thai street-food flair right to your kitchen.
Servings 4
Calories 492kcal
Ingredients
- 1 large chicken breast cubed into bite-size pieces (or 2 thighs for extra juiciness)
- 2 tbsp Thai green curry paste store-bought or homemade for authentic depth
- 1 can 14 oz full-fat coconut milk
- 1 cup chicken stock unsalted preferred
- 1 bell pepper thinly sliced (red or yellow for color contrast)
- 1 small zucchini sliced into half-moons
- 2 kaffir lime leaves optional, torn in half for aroma
- 2 tbsp fish sauce adjust to taste
- 1 tbsp palm sugar or brown sugar
- 1 tbsp vegetable oil or coconut oil for richness
- Fresh Thai basil leaves a small handful
- 2 cups jasmine rice cooked and fluffed
Optional additions:
- Eggplant Thai eggplant or small globe eggplants, cubed
- Bamboo shoots for crunch
- Fresh chilies for extra heat
Instructions
- In a medium saucepan or wok, heat oil over medium heat.
- Add the curry paste and sauté for 1–2 minutes, stirring constantly, until fragrant and the oil begins to separate. (This step releases the spices and chilies’ full flavor.)
- Add half of the coconut milk and whisk until the paste dissolves fully into the liquid.
- Simmer gently for 2–3 minutes until slightly thickened.
- Stir in chicken cubes, coating them with the curry base.
- Add chicken stock, remaining coconut milk, torn kaffir lime leaves, fish sauce, and sugar.
- Simmer uncovered on medium-low for 10 minutes, stirring occasionally, until chicken is nearly cooked through.
- Add bell pepper and zucchini (plus any optional vegetables like eggplant or bamboo shoots).
- Simmer another 5 minutes, just until veggies are tender but still vibrant.
- Taste the curry:
- o Add more fish sauce for saltiness.
- o Add a pinch of sugar if it’s too sharp.
- o Add a squeeze of lime juice for brightness (optional).
- Remove from heat and stir in Thai basil leaves until just wilted.
- Serve hot, ladled generously over jasmine rice.
Just the Tips:
- Go full-fat or go home: Coconut milk is your backbone — don’t water it down.
- Respect the paste: Sautéing it first unlocks the real depth of flavor.
- Color = flavor: Keep those veggies bright and slightly crisp.
- Balance is king: Taste as you go — Thai cooking is all about harmony.
Nutrition
Calories: 492kcal | Carbohydrates: 83g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 874mg | Potassium: 596mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2231IU | Vitamin C: 48mg | Calcium: 55mg | Iron: 2mg