This freezer-friendly Thai green chicken curry is so simple to make, and has the most amazing textures and flavours. It is made with tender pieces of chicken, bamboo shoots, baby sweetcorn and eggplant, all cooked in a creamy and spicy green curry sauce. Replicate this Thai takeaway favourite today!
Many years ago I worked as a waitress in a Thai restaurant. Not only did the restaurant have the most amazing dishes on the menu, as staff we had access to all the off-menu dishes too – the rule was we had to arrive half an hour early for our shift, they would feed us our lunch/dinner of whatever was going in the kitchen, then work would start. I don’t know the names of half the things I ate but it was all so delicious, and my tolerance for chilli improved significantly over the year I worked there.
It was through working at this restaurant that I came to know Thai green chicken curry. It’s still to this day one of my favourite things to order from any Thai restaurant or takeaway I visit. I know (the hard way) that it’s by far not the spiciest thing Thai cuisine has to offer, but it’s the perfect dish for me whenever I am craving some heat.
This particular recipe is based on what I remember of this green curry I used to serve, research of different recipes online with the RecipeTin Eats version being the one I learnt the most from, and tweaks for our own personal tastes. I’ve used the combination of ingredients that I like the best, but you can also throw in any leftover meat/veg you may have in the fridge.
Notes on Ingredients
Quantity – I use 3/4 of a 114gm can of green curry paste paste (so about 85 gm), and freeze the remaining quarter for the next batch. I find using a full can is way too spicy for me, but 3/4 of a can is just right. I recommend using anywhere from 55gm to 110gm depending on your preference.
Brand – I haven’t done a whole lot of experimentation with curry paste brands, but I use Maesri and am very happy with the results.
Storebought vs homemade – It is not worth making curry paste completely from scratch, unless you have a recipe you’re confident in, can access the ingredients at a low cost and you plan on using a lot of curry paste. The few times I’ve made my own curry paste I’ve ended up spending a lot on ingredients for something that didn’t turn out right, in a quantity I didn’t manage to get through.
HOWEVER – I do think it’s worth starting with a store-bought curry paste as a base, and adding a few extras to get in more flavour. This is why the recipe below also includes lemongrass paste, ginger and garlic.
Eggplant – Leave as much skin on each piece, as this is what will hold the eggplant intact. For this reason I recommend using Lebanese eggplants (the long thin variety) which you can then cut into rounds. If you can’t get a hold of Lebanese eggplants you can substitute with another variety of eggplant.
Bamboo shoots – The recipe calls for 80 gms of canned bamboo shoots. I’m going to assume whatever size can you use you’re going to end up with leftovers. Give the extra bamboo shoots a good rinse under cold running water, then store in a container immersed in water in the fridge use within the next few days.
Chicken – as with most of our chicken recipes, we recommend chicken thigh fillet as it is moist and tender, and easy to work with. You can substitute with other cuts of chicken, or leave it out entirely for a vegetarian option.
Water vs stock – most recipes I looked at online called for chicken stock, however I don’t think it’s worth the extra expense. There is already so much flavour packed into this dish from the other ingredients that I just don’t think a stock is necessary. I’m not saying don’t use stock – if I happened to have leftover stock on hand I absolutely would use it instead of water – but don’t feel like you have to go out and buy some to make a good green curry.
Coconut cream vs coconut milk – I read somewhere that Thai green curry should be made with coconut milk. I really don’t like changing these types of recipes too much from their traditional form, but in all honesty I just prefer coconut cream. The difference is a richer, thicker curry. Coconut milk still works though so take your pick depending on your personal taste and what you have available.
Recipe Costing (Australian)
This table shows how much this recipe will cost if you had to go out and buy everything on the ingredients list (“Shop Price”), as well as the value of ingredients actually used in the recipe (“Recipe Cost”).
We haven’t included optional ingredients or small quantities of salt, pepper or sugar as the cost would be negligible. All prices are in Australian dollars and are based off what was published on Coles Online or Woolworths Online as at time of writing.
|Ginger||1 at $25/kg||$3.60||2 tsp (5 gm)||$0.15|
|Garlic||1 bulb at $25/kg||$1.50||2 cloves||$0.30|
|Green curry paste||1 tin (114 gm)||$1.45||85 gm||$1.08|
|Lemongrass paste||1 tube (80 gm)||$3.50||1 tbsp||$1.17|
|3 at $7.90/kg||$2.34||3||$2.34|
|Bamboo shoots||1 tin (225 gm)||$1.10||80 gm||$0.39|
|Chicken thighs||600 gm at $12/kg||$7.20||600 gm||$7.20|
|Coconut cream||1 can (400 ml)||$1.00||400 ml||$1.00|
|Fish sauce||300 ml bottle||$2.00||2 tbsp||$0.20|
|Kaffir lime leaves||1 punnet (10 gm)||$3.00||3 leaves (1 gm)||$0.30|
|Lime||1 at $9.90/kg||$0.80||1||$0.80|
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Thai Green Chicken Curry
- 5 gm fresh ginger, (2 tsp) grated
- 2 large garlic cloves, minced
- 4.5 tbsp Thai green curry paste
- 1 tbsp lemongrass paste
- 2 tbsp canola oil
- 600 gm chicken thigh fillets cut into strips
- 1 cup water
- 3 tsp sugar
- 1/2 tsp salt
- 125 gm fresh or canned baby sweetcorn cut in half lengthways, then each half into thirds crossways
- 3 Lebanese eggplants sliced into rounds 0.5cm thick
- 80 gm canned sliced bamboo shoots drained and rinsed
- 400 ml coconut cream
- 2 tbsp fish sauce
- kaffir lime leaves (highly recommended)
- beansprouts (optional)
- chilli (optional)
- fresh coriander (optional)
- fried shallots (optional)
- Thai basil (optional)
- jasmine rice
- lime wedges
Combine the curry paste ingredients in a small bowl.
Heat a large frying pan or a medium-sized wok over medium-high heat, then add the canola oil. Fry the curry paste for 30 seconds.
Add the chicken, water, sugar and salt. Turn the heat up high and bring to a boil. Then reduce the heat to a simmer, and cook for ten minutes.
While the chicken is cooking, prep the vegetables.
Once the ten minutes is up, add the baby sweetcorn to the pot and simmer for two minutes.
Add the eggplant and simmer for three minutes.
Add the bamboo shoots and simmer for two minutes.
Stir through the coconut cream and fish sauce. Return to the boil, then remove from heat.
Taste the curry for seasoning and flavour. Adjust to your preferences. (Note 1)
Spoon some rice into bowls or plates, then ladle over the curry.
Set the garnishes on the table and allow everyone to help themselves.
- If you need more punch and seasoning then add more fish sauce. Otherwise add salt.