The Pantry
Thai-inspired

Thai green chicken curry

Tender chicken and eggplant in a fragrant coconut green curry, with jasmine rice to catch the sauce.

Prep 15 minCook 25 minAdjust servings ↓
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Thai green chicken curry
~690 calper person · ~1380 total
~$10.00meal total · ~$5.00 per person

Estimated calories and US ingredient costs.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

5 left
Step 1

Start the rice

~10 min

Start the rice.

Cook 1/2 cup jasmine rice according to the package instructions.

Keep covered while making the curry.

Ingredients
  • 1/2 cupDry jasmine rice
Step 2

Bloom the curry paste

~1 min

Bloom the curry paste.

Heat 1 tbsp oil in a saucepan over medium heat.

Stir in 1 tbsp curry paste for 1 minute, then gradually stir in 1 cup coconut milk and 1/2 cup water.

Ingredients
  • 1 tbspNeutral oil
  • 1 cupCoconut milk
  • 1/2 cupWater
Step 3

Simmer the chicken and eggplant

~15 min

Simmer the chicken and eggplant.

Add the sliced chicken and eggplant.

Bring to a gentle simmer, partly cover and cook 12–15 minutes, stirring occasionally, until the eggplant is tender and the chicken reaches 165°F.

Add a splash of water if too thick.

Ingredients
  • 10 oz total for recipeBoneless chicken breast
  • 1/2 cup total for recipeWater
Step 4

Season and serve

~9 min

Season

Stir in 1 tsp fish sauce and 1 tsp sugar.

Taste before adding any extra salt.

Fold in the basil

Ingredients
  • 1 tspFish sauce
  • 1/4 cupThai basil leaves
Step 5

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Thai green chicken curry: serve.

Thai green chicken curry: then divide the curry and rice between 2 bowls.

Thai green chicken curry: Serve with lime.

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Ingredients

For 2 people

  • 10 oz boneless chicken breast, thinly sliced
  • 1/2 cup dry jasmine rice
  • 1 tbsp neutral oil
  • 1 tbsp Thai green curry paste
  • 1 small eggplant, cubed
  • 1 cup coconut milk
  • 1/2 cup water
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 1/4 cup Thai basil leaves
  • 1 lime, cut into wedges

Method

  1. Start the riceCook 1/2 cup jasmine rice according to the package instructions. Keep covered while making the curry.
  2. Bloom the curry pasteHeat 1 tbsp oil in a saucepan over medium heat. Stir in 1 tbsp curry paste for 1 minute, then gradually stir in 1 cup coconut milk and 1/2 cup water.
  3. Simmer the chicken and eggplantAdd the sliced chicken and eggplant. Bring to a gentle simmer, partly cover and cook 12–15 minutes, stirring occasionally, until the eggplant is tender and the chicken reaches 165°F. Add a splash of water if too thick.
  4. Season and serveStir in 1 tsp fish sauce and 1 tsp sugar. Taste before adding any extra salt. Fold in the basil, then divide the curry and rice between 2 bowls. Serve with lime.

Before you cook

What to get ready

Rice saucepan, curry saucepan, spoon and thermometer.

Measure curry paste and coconut milk. Cut chicken on a separate board from ready-to-eat garnishes and keep refrigerated until cooking.

If something needs adjusting

Curry is hotter than expected

Brands vary considerably. Start modestly with a new paste; extra coconut milk softens the heat but also changes consistency and yield.

Eggplant is still firm

Cut into even small pieces and simmer until tender. Remove chicken once it reaches 165°F if the vegetables need longer.

Store for later

Refrigerate curry and rice separately. Reheat to 165°F with a splash of water if thickened; stir gently so chicken stays in pieces.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra coconut milk in chickpea curry. Check curry-paste labels for shrimp or fish when cooking for someone avoiding those ingredients.

Calculate this meal with your own prices →

How to Use a Food Thermometer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Keep the curry at a gentle simmer; a hard boil can toughen the chicken.

Make it work for you

Use zucchini instead of eggplant; add it for the final 6–8 minutes of cooking.

Give extra chicken and rice a different flavor in chicken fajita rice bowls.

Is green curry paste vegetarian?

Not always. Some pastes contain shrimp or fish. Read the label if making a vegetarian version and choose a plant-based paste.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

Make more of your kitchen

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