This easy Thai green curry with chicken and eggplants will transport you to Thailand with every bite you take! It has incredible flavors from the curry paste cooked in coconut milk, chicken, bamboo shoots, kaffir lime leaves, and Thai eggplants. You can have this authentic Thai green curry chicken for dinner in less than 30 minutes!
- 2 tablespoons oil (coconut, grape, vegetable, canola)
- 3 cloves garlic, diced
- 4 ounces green curry paste
- 1/2 cup coconut cream
- 1 pound chicken thinly sliced
- 2 cups Thai eggplants, cut into bite-size pieces. *See notes*
- 2 cups onion, cut into bite-size pieces
- 1 can (14 oz) coconut milk
- 1 cup water
- 3 tablespoons sugar
- 1.5 tablespoons fish sauce
- 5 ounces bamboo shoots (Tips, strips, or slices are fine, sliced, or cut as desired). *See notes*
- 3 kaffir lime leaves, julienned
- 1 cup fresh Thai basil leaves
- 2-3 Thai red chilis (optional for extra heat)
- Sautee garlic and a little oil in a medium-sized Dutch oven or stock pot over medium-high heat. This step is optional and not usually done in a traditional Thai curry recipe, but I love the extra depth of flavors it adds to my recipe!
- Add the green curry paste and break up the clumps. Cook for 20-30 seconds or less.
- Add the coconut cream and stir well with the paste. Use the top thick layer of coconut milk if you don't have coconut cream.
- Let the mixture cook until the coconut oil separates or until the bubbles form. You'll have a thick green curry sauce at this point.
- Add the chicken, and cook for 5-6 minutes until the chicken is done. Add the eggplants and onions, and cook for 2 minutes. If the chicken pieces are smaller, use less time to cook.
- Add the entire can of coconut milk, sugar, and fish sauce, stir well, and cook for 1-2 minutes. Taste the flavor and adjust as needed with more fish sauce or sugar.
- Add the bamboo shoots, and cook for 3-4 minutes. Stir some.
- Add the kaffir lime leaves and chilis, and stir well. Add the sweet basil leaves last and turn the heat off. That's it! Serve with jasmine rice or any brown white rice of choice.
- Use a large soup pot to make your thai green curry. I like using my 6 quartz Dutch oven.
- Left over Thai curries are amazing the next day! It's even creamier and more tasty because the curry sauce and coconut milk will have a chance to seep through the ingredeints making the curry extra flavorful!
- For leftover curry, heat it back up again and serve over jasmine rice. Here's my secret tip- Fry an egg over easy than top it over the curry and let the yoke oozes over the rice. AMAZING! It's one of my favorite breakfasts in the world!
- For added spiciness, use sliced or chopped Thai red peppers to add at the end of the cooking process.
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- Prep Time: 15
- Cook Time: 15
- Category: Curry
- Method: Stew
- Cuisine: Thai
Keywords: easy thai green curry recipe, authentic thai green curry recipe, green curry, thai green curry, chicken green curry recipe