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Thai Green Curry With Chicken By Chef Fern

Embark on a culinary journey with Thai green curry with chicken, where a medley of fragrant spices, creamy coconut milk, and succulent chicken come together in perfect harmony. Chef Fern's tantalizing creation is sure to become a beloved favorite.

Tasty Team
95% would make again
Thai Green Curry With Chicken By Chef Fern

Inspired by


for 4 servings

  • 3 thai eggplants
  • 6 oz chicken breast (170 g), thinly sliced
  • 1 tablespoon vegetable oil
  • 1 can coconut milk
  • 2 tablespoons green curry paste
  • 3 tablespoons fish sauce
  • 3 tablespoons granulated sugar
  • 2 oz bamboo shoot strip (55 g)
  • 5 kaffir lime leaves
  • 2 oz red bell pepper (55 g), sliced
  • 1 can coconut milk
  • 1 cup fresh thai sweet basil (10 g)
  • white rice, cooked, for serving

Green Curry Paste

  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 1 teaspoon salt
  • 1 tablespoon white peppercorn
  • 2 stalks lemongrass, trimmed and thinly sliced
  • 7 cloves garlic, sliced
  • 10 thai green chilis
  • 5 small shallots, sliced
  • ½ cup fresh cilantro stem (20 g)
  • 3 oz kaffir lime peel (85 g)
  • 3 oz galangal (85 g), sliced
  • ½ cup kaffir lime leaf (5 g)
  • 1 cup fresh thai sweet basil (10 g)
  • 2 tablespoons shrimp paste

Basil Oil (optional)

  • 1 cup fresh thai sweet basil (10 g)
  • ¼ cup vegetable oil (60 mL)

Nutrition Info

  • Calories 919
  • Fat 63g
  • Carbs 77g
  • Fiber 16g
  • Sugar 27g
  • Protein 25g

Estimated values based on one serving size.


  1. Cut the tops and bottoms off the eggplant and cut into quarters.
  2. Thinly slice the chicken breast crosswise. Set aside.
  3. Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.
  4. Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.
  5. Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
  6. Add a splash of the coconut milk, stirring until it forms a paste.
  7. Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
  8. Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
  9. Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
  10. Add the Thai basil. Remove the curry from the heat and serve with white rice.
  11. Enjoy!
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Thai Green Curry With Chicken By Chef Fern

Inspired by