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Creamy Thai Green Curry with Chicken and Thai Basil

creamy Thai green curry with chicken and Thai basil - featured image
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A quick and easy homemade Thai green curry featuring tender chicken thighs, fresh Thai basil, and a creamy coconut milk sauce with balanced heat and fragrant flavors.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2–3 tablespoons green curry paste (adjust to taste)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup fresh Thai basil leaves
  • 1 cup sliced bell peppers (red or green)
  • ½ cup sliced bamboo shoots (optional, canned works fine)
  • 2 tablespoons fish sauce (or soy sauce for vegetarian option)
  • 1 teaspoon brown sugar or palm sugar
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • Juice of 1 lime
  • 1 tablespoon vegetable oil

Instructions

  1. Cut chicken thighs into bite-sized pieces. Slice bell peppers, chop shallot and garlic, and pluck Thai basil leaves. (Prep time: 10 minutes)
  2. Heat vegetable oil in a large skillet or wok over medium heat. Add green curry paste and fry for 1-2 minutes, stirring constantly until aromatic.
  3. Add minced shallot and garlic; cook for another minute until softened and fragrant.
  4. Add chicken pieces and stir to coat with curry paste. Cook for 4-5 minutes until chicken starts to brown and is nearly cooked through.
  5. Stir in bell peppers and bamboo shoots (if using). Pour in coconut milk, bring to a gentle simmer, and cook for 8-10 minutes until chicken is fully cooked and sauce thickens slightly.
  6. Stir in fish sauce, brown or palm sugar, and adjust salt to taste.
  7. Turn off heat and fold in fresh Thai basil leaves to wilt gently.
  8. Squeeze fresh lime juice over the curry and stir to combine.
  9. Serve immediately over steamed jasmine rice or alongside sautéed green beans.

Notes

Frying the curry paste before adding coconut milk unlocks full flavor. Use chicken thighs for juicier meat. Add Thai basil at the end to preserve its bright flavor. Adjust curry paste quantity to control heat. If sauce thickens too much, add water or extra coconut milk to loosen.

Nutrition

Keywords: Thai green curry, chicken curry, Thai basil, coconut milk curry, easy Thai recipe, creamy curry, weeknight dinner

Find it online: https://blairrecipes.com/creamy-thai-green-curry-with-chicken-and-thai-basil-easy-homemade-recipe/