Thai Curry with Green Sauce

This vibrant Thai curry is bursting with fresh herbs and creamy coconut milk, creating a perfect balance of spicy and savory flavors. It’s a quick and easy dish that will brighten up any weeknight dinner.

Start cooking ↓

TIME50 min

SERVINGS4

RATING4.8 / 5

01 / WHAT YOU NEED

Ingredients

2 cups water 1 cup uncooked jasmine rice 1 tablespoon olive oil 1 onion, cut into wedges 2 tablespoons fish sauce 1 tablespoon brown sugar 1 teaspoon ground ginger 1 teaspoon minced garlic 1 pound chicken tenders, cut into bite-sized pieces 1 tablespoon green curry paste, or more to taste 1 tablespoon chopped fresh basil 1 eggplant, cut into 1-inch cubes 1 (15 ounce) can light coconut milk 1 (8 ounce) can bamboo shoots 2 teaspoons lime juice 1 small bunch fresh basil leaves, or to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by bringing water and rice to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover, and let it simmer gently until the rice is tender and all the water is absorbed—this should take about 20 to 25 minutes.

02

Step 2

While the rice is cooking, heat some oil in a large pan over medium heat. Add the chopped onion, fish sauce, brown sugar, ginger, and garlic, and cook everything together, stirring often, for around 5 minutes until it’s fragrant and the onion softens.

03

Step 3

Next, toss in the chicken pieces, curry paste, and basil leaves. Keep stirring occasionally and cook for another 5 minutes so the chicken starts to brown and the flavors come together.

04

Step 4

Add the eggplant, cover the pan, and turn the heat down to low to keep the spices from burning. Let it cook for about 5 more minutes until the eggplant begins to soften.

05

Step 5

Pour in the broth, coconut milk, and bamboo shoots, then continue cooking until the eggplant is fully tender and the curry is hot and bubbling—this should take around 5 to 10 minutes.

06

Step 6

Right before serving, stir in some fresh lime juice for a bright finish. Serve the curry over your cooked rice, and garnish with a few extra basil leaves if you like.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh herbs like cilantro and basil for the best flavor in the sauce.
- Adjust the spice level by adding more or less green chili to suit your taste.
- Simmer the curry gently to allow the flavors to blend without burning the coconut milk.

Why you’ll love it

This dish is full of fresh and vibrant flavors that awaken your taste buds. The green sauce offers a perfect balance of spice, creaminess, and herbal brightness. It’s a comforting meal that feels both exotic and familiar.

Serving ideas

Serve with steamed jasmine rice or fluffy coconut rice to soak up the sauce. A side of crispy vegetable spring rolls or a light cucumber salad pairs well to add crunch and freshness.

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to prevent the coconut milk from separating. This curry can also be frozen for up to a month—thaw overnight in the fridge before reheating.