Emerald Essence: Green Curry Chicken


Dive into the lush flavors of our Emerald Essence: Green Curry Chicken. This Thai classic is an exquisite blend of aromatic green curry paste, creamy coconut milk, tender chicken pieces, and a medley of vegetables. Each spoonful offers a burst of complex flavors, from spicy and sweet to tangy and savory, making it a truly captivating culinary experience.

Emerald Essence: Green Curry Chicken

Preparation and Cooking Times

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes

Servings and Serving Size

  • Servings: 4
  • Serving Size: 1 bowl

Nutritional Profile (per serving)

  • Calories: 400 kcal
  • Protein: 25g
  • Carbohydrates: 15g
  • Fat: 25g
  • Sodium: 800mg
  • Sugar: 5g


  • Chicken Breast (boneless, skinless): 500g (1.1 lbs or 17.6 oz), cubed
  • Green Curry Paste: 3 tbsp
  • Coconut Milk: 400ml (13.5 oz)
  • Bamboo Shoots: 100g (3.5 oz)
  • Bell Pepper: 1, sliced
  • Thai Eggplant: 2, quartered
  • Fish Sauce: 2 tbsp
  • Palm Sugar: 1 tbsp
  • Thai Basil Leaves: A handful
  • Kaffir Lime Leaves: 3
  • Vegetable Oil: 2 tbsp
  • Salt and Pepper: To taste
  • Steamed Jasmine Rice: for serving

Method of Preparation

  1. Cook Curry Paste: Heat oil in a wok. Fry green curry paste until aromatic.
  2. Add Chicken: Stir in chicken. Cook until it changes color.
  3. Add Coconut Milk: Pour in coconut milk. Bring to a simmer.
  4. Add Vegetables: Mix in bamboo shoots, bell pepper, and eggplant.
  5. Season: Stir in fish sauce, palm sugar, and kaffir lime leaves.
  6. Finish with Basil: Just before serving, toss in Thai basil leaves.
  7. Serve: Serve hot with steamed jasmine rice.

Tips for Culinary Success

  • Use full-fat coconut milk for a richer flavor.
  • Adjust the amount of green curry paste to control the heat.
  • Add basil at the end to preserve its fresh aroma.

Frequently Asked Questions (FAQs)

Can I use store-bought green curry paste?

Yes, it’s a convenient and effective option.

How can I make it vegetarian?

Replace chicken with tofu and use a variety of vegetables.

Can I make it less spicy?

Reduce the green curry paste and remove the seeds from the chilies.