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Meat, South and Southeast Asian

Green curry with chicken and Thai rice

Green curry with chicken and Thai rice is a coconut milk based dish for 4 people, ready in 40 minutes, rated easy, for about €3.50 per person. The key to success is cooking the curry paste in thick coconut cream before adding the rest, which unlocks all its flavors.

Tonight we're heading to Thailand with a coconut milk green curry, tender chicken and eggplant, served over fragrant Thai rice.

Green curry with chicken and Thai rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall, Winter
The kids
They generally like it

Thai green curry balances the heat of the paste, the sweetness of coconut milk and the scent of basil. The chicken stays tender in the sauce, the eggplant turns almost silky, and the green beans keep a bit of bite. It wakes up your taste buds without overwhelming them, especially if you adjust the amount of curry paste to your table's taste.

This is the kind of curry you make on a weeknight when you want something different without spending hours in the kitchen. Kids usually love the combination of rice and coconut sauce, as long as you don't go too heavy on the spice. You can also serve it on a relaxed Sunday evening, with a few lime wedges on the table.

The ingredients

4 people

Butcher

  • Chicken breasts 600 g

Pantry

  • Green curry pasteoften in the pantry 3 tbsp
  • Coconut milkoften in the pantry 40 cl
  • Fish sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Thai riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 2 tbsp

Fruits and vegetables

  • Eggplants 2
  • Green beans 150 g
  • Thai basil or basil 1 bunch

Allergens Fish, Soy

The step by step recipe

  1. Cook the Thai rice. 12 min

    Rinse it first for well separated grains.

  2. Cut the chicken into strips and the eggplants into cubes.

    Salt the eggplant cubes for 10 minutes to remove any bitterness.

  3. Heat the oil with the curry paste and a bit of thick coconut cream for 2 minutes. 2 min

    You should smell the aromas rising, that's the sign it's ready.

  4. Add the chicken, stir, then pour in the coconut milk, eggplant, green beans, fish sauce and sugar. 15 min

    Let it simmer gently, the coconut milk shouldn't boil hard.

  5. Sprinkle with basil and serve over the rice.

    Add the basil off the heat to keep its fragrance.

Our tips to get it right

  • Pick a good quality green curry paste, it carries most of the dish's flavor, and brands vary a lot in intensity.
  • Cut the chicken and eggplant into even pieces so they cook at the same pace.
  • Taste the sauce before serving and adjust the fish sauce or sugar to your liking, the sweet and salty balance gets fine tuned at the end.

The variations

  • Swap the chicken for peeled shrimp, adding them only 5 minutes before the end so they stay tender.
  • For a vegetarian version, replace the chicken with pan seared firm tofu and swap the fish sauce for soy sauce.
  • For kids sensitive to spice, use half the curry paste and make up the volume with a bit more coconut milk.

What to serve it with

  • Lime wedges
  • Sparkling ginger water
  • Spring rolls as a starter

Storage

The curry keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, just leave out the fresh basil until after reheating. Reheat it gently in a saucepan over low heat, without letting the coconut milk boil.

Questions about this dish

Can you use a different green curry paste?

Yes, homemade paste works if you're used to making it, but store bought paste is reliable and fast for a weeknight. Always taste a little before adding it all, since intensity varies a lot between brands.

Can this curry be made ahead of time?

Yes, you can make it the day before, the flavors actually blend better after a night in the fridge. Add the fresh basil only right before serving.

Does this curry freeze well?

Yes, it freezes well for up to 2 months in an airtight container. Thaw it in the fridge, then reheat gently without boiling.

How do you make this milder for kids?

Simply cut back on the green curry paste and add a bit more coconut milk to compensate. You can also serve the paste on the side so everyone can adjust to taste.

How long does it take to make a green curry with chicken and Thai rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a green curry with chicken and Thai rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a green curry with chicken and Thai rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy. Always check the labels of the products you buy.

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