🌿 Authentic Thai Green Chicken Curry with Coconut Milk & Fresh Basil
🍲 Introduction
This Authentic Thai Green Chicken Curry is a rich, creamy, and aromatic dish bursting with bold flavors. Tender slices of chicken simmer in a silky coconut milk sauce infused with fragrant green curry paste, fresh basil, and vibrant chilies. It’s the perfect balance of heat, sweetness, and savory depth—just like you’d find in Thailand. Serve it over steamed jasmine rice for a comforting and satisfying meal.
🛒 Ingredients
- 1 ½ pounds boneless, skinless chicken breast, sliced into strips
- 2 tablespoons green curry paste
- 1 tablespoon vegetable oil
- 1 can (14 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves (fresh basil can substitute)
- 1–2 green chilies (optional, for extra heat)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- Juice of ½ lime
👩🍳 Instructions
- Heat the oil in a large skillet or wok over medium heat.
- Add the green curry paste and sauté for 1–2 minutes until fragrant.
- Stir in the garlic and ginger, cooking briefly until aromatic.
- Pour in half of the coconut milk and simmer for 2–3 minutes to allow the flavors to blend.
- Add the chicken strips, stirring to coat them in the curry sauce. Cook for 5–6 minutes.
- Pour in the remaining coconut milk and chicken broth. Bring to a gentle simmer.
- Stir in the fish sauce and brown sugar. Add the sliced bell pepper and chilies. Simmer for another 8–10 minutes until the chicken is fully cooked and tender.
- Remove from heat and stir in the fresh basil and lime juice.
- Serve hot over steamed jasmine rice.