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Thai Green Curry Chicken Served With White Rice

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Adjust Servings:
800 ml Coconut Milk 2 cans
3 Tbsp Green Curry Paste
1 lb Chicken Breast finely sliced
6 Tbsp Palm Sugar
2 Tbsp Fish Sauce
5 Kaffir Lime Leaves roughly torn
1 cup Bamboo Shoots cut into small bite-sized pieces
1 cup Thai basil
5 Thai Eggplant cut in four
1/2 Red Pepper

Nutritional information

25 g
1 g
Saturated Fat
9 g
43 g
57 mg
6 g
2 mg
0 g
Trans Fat

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Thai Green Curry Chicken Served With White Rice

This Thai green curry will be the joy of the family. Simply delicious and full of flavours.

  • Spicy
  • Sweet




I’ve discovered curries a while ago. I remember the first time I ate a Thai Green Curry Chicken. It was marvellous. All the spices and aroma was simply amazing. In the past few months, I decided to try my own. After multiple attempts, I think I finally got something really good. For that reason, I’m sharing my personal recipe today.

This Thai Green Curry Chicken is a great flavourful dish. For better results, in my opinion, you should use the Maesri Green Curry Paste brand. It’s my personal favourite. Furthermore, you can make your own curry paste. It’s even better. With that in mind, let me know in the comments below, if you guys want me to post a green curry paste recipe. For the vegans out there, you can omit the chicken and replace it with tofu. Not sure about the fish sauce. Can you guys eat that? For more curries, visit the : Curry Category Section

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Start by reducing about 200 ml of coconut milk until the oil starts to separate from the milk. If this does not happens, wait until the milk becomes very thick and continue with the recipe.


Add curry paste stirring constantly over medium heat for about 3 minutes until the paste is aromatic and has thickened.


Add the chicken, half of the fish sauce and the palm sugar and stir to mix with the paste.


After the chicken is fully cooked, add the remaining coconut milk, kaffir lime leaves, bamboo shoots and the rest of the fish sauce. Bring to a simmer and let it simmer gently for about 20-25 minutes.


Add the red peppers, thai eggplants and thai basil and let simmer gently for another 5 minutes. Serve with jasmine rice.


I just want to share my love of food.

Recipe Reviews

Average Rating:
Total Reviews: 1

Best recipe in the world!! I probably made this recipe 50 times trying to perfect it each time. I think I'm there; Perfection. If someone is able to make something better than this, please leave a comment below or post a recipe. I would love to try it.

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Simply amazing! I also discovered curries not so long ago and went to a Thai restaurant to try some. This one really tastes like the one I order at my Thai restaurant! Again, wow!

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