Authentic Thai Green Curry with Chicken & Thai Basil
Fragrant coconut curry prepared by 'cracking' coconut cream with green curry paste, simmered with tender chicken thighs, Thai eggplants, kaffir lime leaves, and sweet Thai basil.
Luminous pale green fragrant broth with shimmering green oil droplets on surface.
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Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Kwan Homsai): This public video is provided as a visual reference for the dish. Exact ratios, timings (15m prep / 20m cook), and US grocery suggestions on this page are independently standardized by Cocinanding.
Authentic Thai Green Curry with Chicken & Thai Basil
Kwan Homsai
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
Mae Ploy Green Curry Paste
Standard Size: 14 oz tubWhy it matters: Freshly pounded green chiles, galangal, lemongrass, and shrimp paste.
Where to find in US: Asian aisle.
Acceptable substitutes: Aroy-D Green Curry.
Aroy-D 100% Pure Coconut Milk
Standard Size: 14 oz canWhy it matters: Free of gums and thickeners, allowing cream to 'crack' naturally.
Where to find in US: Asian food aisle.
Acceptable substitutes: Chaokoh.
Why This Recipe Works
💡 Cracking the Coconut Cream
Simmering rich coconut cream until the oil separates extracts fat-soluble aromatic oils from the fresh curry herbs.
Ingredients for 4 ServingsUS Standard Measurements
- 3 tbsp Authentic Thai green curry paste⭐ Recommended: Mae Ploy
- 1 can (14 oz) Full-fat canned coconut milk⭐ Recommended: Aroy-D
- 1.2 lbs Boneless skinless chicken thighs, sliced
- 1 cup Quartered round Thai eggplants or diced Asian eggplant
- 0.5 cup Sliced bamboo shoots, drained
- 0.5 cup Water or unsalted chicken stock
- 2 tbsp Thai fish sauce (nam pla)
- 1 tbsp Crushed palm sugar (azúcar de palma)
- 4 leaves Fresh or frozen kaffir lime leaves, torn
- 1 cup Fresh Thai sweet basil leaves (Horapa)
- 2 whole Fresh red bird's eye chilies or spur chilies, sliced diagonally
- 3 cups Steamed Thai jasmine rice, for serving
Required Kitchen Tools
- ✓Wok or medium braiser
- ✓Wooden spoon
Step-by-Step Preparation
Crack Coconut Cream
Spoon thick cream from the top of the coconut milk can into a wok. Simmer until green oil droplets separate, then fry the green curry paste for 3 minutes.
Sear Chicken
Add sliced chicken thighs to the sizzling curry paste and sauté 3 minutes until coated and opaque on the outside.
Simmer Eggplants & Bamboo Shoots
Pour in the remaining coconut milk, water, torn kaffir lime leaves, Thai eggplants, and bamboo shoots. Simmer 8 minutes until chicken reaches ≥165°F (74°C) and eggplants are tender.
Season & Fold Basil
Season with fish sauce and crushed palm sugar. Turn off burner, fold in fresh Thai basil leaves and sliced red chilies, and serve over steamed jasmine rice.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Too fiery hot
Underlying Cause: Potent green chiles in paste.
Fix & Solution: Stir in an extra 1/2 cup coconut milk and 1 tsp palm sugar.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Authentic Thai Green Curry with Chicken & Thai Basil
❓ Which brand of green curry paste should I look for in US grocery stores for Authentic Thai Green Curry with Chicken & Thai Basil?
Editorial suggestion: Mae Ploy Green Curry Paste (Mae Ploy). Freshly pounded green chiles, galangal, lemongrass, and shrimp paste. Typical aisle: Asian aisle. Acceptable substitute: Aroy-D Green Curry.
❓ How do I fix: "Too fiery hot"?
Common cause: Potent green chiles in paste. Practical fix: Stir in an extra 1/2 cup coconut milk and 1 tsp palm sugar.
The Royal Aroma of Thailand
Thai Green Curry (Kaeng Khiao Wan) is a masterclass in herbaceous balance. Kwan Homsai explains how cracking coconut cream creates the signature shimmering green droplets that define the dish.
Visual Kitchen Infoguide (Print or Save to Phone)
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