Thai · Lunch · Dinner

Thai Green Curry with Chicken

Name: Thai Green Curry with Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Thai
Ingredients: 1 cup brown jasmine rice; 1 2/3 cups water, for the rice; 1 tsp vegetable oil; 3 tbsp Thai green curry paste; 1/2 cup coconut milk, canned; 1 cup water, for the curry; 500 g skinless chicken breast, thinly sliced; 4 leaves makrut (kaffir) lime leaves, torn; 2 cups Thai eggplant or regular eggplant, cut into chunks; 1 1/2 cups green beans, cut into 4 cm pieces; 2/3 cup bamboo shoots, canned, drained; 1 medium red bell pepper, sliced; 2 tsp fish sauce; 1 tsp palm sugar or brown sugar; 1 cup loosely packed Thai basil leaves; 1 small red chilli, sliced; 1 tbsp lime juice

แกงเขียวหวานไก่ (Gaeng Keow Wan Gai)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender chicken and crunchy vegetables simmered in a fragrant green curry sauce with makrut lime leaves and a generous handful of Thai basil. This lighter version uses a modest amount of coconut milk and lean breast meat, served over nutty brown jasmine rice.

Prep: 20 min
Cook: 40 min
Total: 60 min
Serves: 4

Easy
Dairy Free
High protein

23%

Per serving452kcal23% of a 2,000 kcal day

35gProtein

49gCarbs

13gFat

5gFiber

Calories come from: Carbs 43% · Fat 26% · Protein 31%

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Ingredients

For 4 servings

1 cup200 gbrown jasmine rice
1 2/3 cups400 gwater, for the rice
1 tsp5 gvegetable oil
3 tbsp45 gThai green curry paste
1/2 cup120 gcoconut milk, canned
1 cup240 gwater, for the curry
500 gskinless chicken breast, thinly sliced
4 leavesmakrut (kaffir) lime leaves, torn
2 cups200 gThai eggplant or regular eggplant, cut into chunks
1 1/2 cups150 ggreen beans, cut into 4 cm pieces
2/3 cup100 gbamboo shoots, canned, drained
1 medium120 gred bell pepper, sliced
2 tsp12 gfish sauce
1 tsppalm sugar or brown sugar
1 cup loosely packed20 gThai basil leaves
1 small5 gred chilli, sliced (optional)
1 tbsp15 glime juice (optional)

Steps

1
Rinse the brown jasmine rice and put it in a pot with the 400 g of water.
2
Bring the rice to a boil, cover, and simmer on low for 35 minutes, then rest off the heat for 5 minutes.
3
While the rice cooks, heat the oil in a wok or deep pan over medium heat.
4
Add the curry paste and fry for 1-2 minutes, stirring, until fragrant.
5
Pour in about a third of the coconut milk and simmer for 2 minutes until the oil starts to separate.
6
Add the chicken and stir to coat it in the paste.
7
Pour in the rest of the coconut milk and the 240 g of water, then add the torn lime leaves.
8
Bring to a gentle simmer and add the eggplant and green beans; cook for 6 minutes.
9
Add the bamboo shoots and bell pepper and simmer for 3-4 minutes more, until the chicken is cooked through to 74 °C / 165 °F and the vegetables are just tender.
10
Season with the fish sauce and sugar, tasting and adjusting as needed.
11
Turn off the heat and stir in the Thai basil until it wilts.
12
Add the lime juice and sliced chilli if using.
13
Fluff the rice and serve it with the curry.

Swaps, storage and make-ahead

Swaps

Swap the chicken for cubed firm tofu and the fish sauce for soy sauce, and use a curry paste labelled vegan (many contain shrimp paste) for a vegan version.
Use light coconut milk instead of regular canned coconut milk for a lighter sauce.
If you can't find Thai basil, use regular sweet basil with a few mint leaves.
Serve over cauliflower rice instead of brown jasmine rice for a lighter base, or white jasmine rice if you prefer a quicker cook.

Storage

Refrigerate the curry and rice in separate airtight containers within 2 hours. Eat the curry within 3 to 4 days and the rice within 1 day, reheating until steaming hot and reheating rice only once. Cool cooked rice quickly; the curry can be frozen for up to 2 months, though the vegetables will soften and the basil will darken.

Make ahead

Slice the chicken and chop the vegetables up to a day ahead and keep them covered in the fridge, or cook the rice ahead, chill it quickly, and reheat until steaming hot. Stir in the basil and lime juice just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: FishCrustaceans

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (529 g)	Per 100 g
Calories	452 kcal	85 kcal
Protein	34.7 g	6.6 g
Carbohydrates	48.9 g	9.2 g
of which sugars	6.1 g	1.2 g
Fiber	5.4 g	1 g
Fat	13.2 g	2.5 g
of which saturated	6.8 g	1.3 g
Sodium	525 mg	99 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.