Authentic Thai Green Curry Chicken made from scratch.




Thai green curry chicken is an absolute comfort food, any time of the year.

How to make Thai Green Curry Chicken?

The list and method of cooking Thai green curry chicken can be found in the recipe card below.
And I have a separate post on making Thai green curry from scratch.

Here are some easy steps on how to cook creamy green curry chicken.

Step 1: Coconut milk (I used canned coconut cream)

Heat up pot and pour coconut cream (or coconut milk)


Stir and cook coconut cream (coconut milk) until the oil is split.

Step 2: Add homemade green curry paste

Add the green curry paste we prepared into the coconut cream (coconut milk).


Stir to mix well.

Step 3: Add chicken

Add chicken pieces.
Bring to a simmer.


Add water if the curry is too thick.


Turn over the chicken to continue cooking the other side.

Step 4: Add eggplants, kaffir lime leaves, salt, fish sauce and sugar

Add kaffir lime leaves.


Add sugar.


Add fish sauce.


Add salt (add fish sauce first and adjust the level of salt)


Add Thai eggplants.
Thai eggplants are round and green in color.


Give a stir, bring the heat to a simmer, and simmer until the chicken and the eggplants are cooked through.

Step 5: The finishing touch

Add Thai basil leaves.
Turn off the heat, squeeze lime juice into the pot, and stir to mix well.
Serve immediately.


Serve Thai green curry chicken with hot steamed rice.

FAQ on Thai green curry chicken.

How do I keep the leftovers?

Keep any leftover in an air-tight container in the fridge.

Can I cook green curry ahead of time?

Yes, you can, and make sure that you refrigerate after cooking and bring them out to room temperature before heating the curry again.

Can I use whole chicken instead of chicken thigh?

Absolutely you can, but keep in mind that chicken breast has less cooking time compared to chicken thighs.
And chicken breasts tend to be 'drier' if you cook for a longer time.

How to cook Thai green curry chicken video

The article was posted on 30th May 2016

My hometown is in the northern part of Malaysia and is just about half an hour's drive to the Malaysia-Thailand border.
Most of our food/ cooking will have some Thai influence, be it from the herb we used like coriander leaves, kaffir lime, lime, ginger flower, or the fragrant tubers like galangal and ginger flower roots.
Thai blood runs in my veins, I guess that's why I love the taste of Thai food.


I used about half a cup of green curry paste to make this scrumptious green curry chicken.
If I have pea-sized brinjals would be excellent for my green curry... but egg-sized eggplant would do just the same :).

I was glad to have found Thai eggplants, they are just the right size, not sappy, hold their shape quite well, and are perfect for my Thai green curry chicken :D

Plus it's not often that one gets to see egg-size eggplants/ brinjals known as Thai eggplants, on sale in fresh vegetables and fruit grocers.

This is the first time, I have come across Thai eggplants here in Perth. Perhaps, the grocer has been selling Thai eggplants all along but I just didn't notice.
I am waiting for the grocer to stock up on wild pepper leaves or daun Kaduk, then I can make Meang Kam (one bite wrap)~ tasty leaf tidbits... my favorite :D