Introduction

Thai Green Curry Chicken with Jasmine Rice is one of the most beloved dishes in Thai cuisine – rich, creamy, aromatic, and perfectly balanced between spicy, savory, and slightly sweet. The dish combines tender chicken simmered in a fragrant green curry sauce made with coconut milk, Thai herbs, and vegetables, served alongside fluffy jasmine rice that soaks up every drop of curry.

This dish is a wonderful introduction to Thai cooking at home. The curry paste brings depth with lemongrass, galangal, green chilies, and kaffir lime, while coconut milk adds richness and creaminess. The chicken stays juicy and tender, and the vegetables bring freshness and crunch.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of flavors: the spiciness of green curry, the creaminess of coconut milk, and the fragrance of jasmine rice. It’s comforting yet exciting, familiar yet exotic.

I also love how versatile it is – you can make it mild for family dinners or spicy for heat lovers, and you can swap in seasonal vegetables or even different proteins like shrimp or tofu. It’s one of those dishes that never fails to impress, whether you’re cooking for yourself, your family, or guests.

Why It’s a Must-Try Dish

• Authentic Thai Flavors: Restaurant-quality curry right in your kitchen.
• Balanced & Comforting: Creamy, spicy, aromatic, and deeply satisfying.
• Customizable: Works with chicken, seafood, or vegetarian variations.
• Complete Meal: Served with jasmine rice, it’s hearty and filling.
• Great for Meal Prep: Tastes even better the next day.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: ~520 kcal per serving (curry with rice)
• Course: Main Course
• Cuisine: Thai

Ingredients

For the Curry:

• 1 lb (450g) boneless chicken thighs or breasts, cut into bite-size pieces
• 2 tbsp green curry paste (store-bought or homemade)
• 1 tbsp vegetable oil
• 1 can (13.5 oz / 400ml) coconut milk
• 1 cup chicken broth (or water)
• 2 tbsp fish sauce (or soy sauce for milder taste)
• 1 tbsp palm sugar (or brown sugar)
• 1–2 kaffir lime leaves (optional but authentic)
• 1 medium eggplant (Thai or regular), cubed
• 1 red bell pepper, sliced
• 1 cup snow peas or green beans
• ½ cup fresh Thai basil leaves

For the Jasmine Rice:

• 2 cups jasmine rice
• 3 cups water
• Pinch of salt

Garnishes (optional):

• Fresh Thai basil leaves
• Lime wedges
• Sliced red chili

Cooking Directions

Step-by-Step Preparation Method

Step 1: Cook the Jasmine Rice

1. Rinse jasmine rice under cold water until water runs clear.
2. Combine rice, water, and salt in a pot.
3. Bring to boil, then reduce heat to low, cover, and cook for 12–15 minutes.
4. Remove from heat and let sit covered for 5 minutes before fluffing.

Step 2: Cook the Green Curry

1. Heat oil in a large pot or wok.
2. Add green curry paste and sauté for 1–2 minutes until fragrant.
3. Pour in half the coconut milk, stir, and let it simmer until slightly thickened.
4. Add chicken pieces and cook until they turn white on the outside.
5. Stir in the rest of the coconut milk and chicken broth.
6. Add fish sauce, palm sugar, and kaffir lime leaves.
7. Simmer for 10 minutes until chicken is cooked through.
8. Add eggplant, bell pepper, and snow peas. Cook for another 5–7 minutes until vegetables are tender but still vibrant.
9. Stir in Thai basil just before serving.

Step 3: Assemble the Dish

1. Scoop jasmine rice into bowls or plates.
2. Ladle hot green curry chicken over rice.
3. Garnish with fresh basil, lime wedges, or sliced chili.

How to Serve

• Serve hot in bowls with rice on the side or underneath the curry.
• Offer extra lime wedges and fresh herbs for brightness.
• Pair with Thai iced tea or a crisp cucumber salad for a full Thai dining experience.

Recipe Tips

• Use chicken thighs for juicier, more tender curry.
• If using store-bought curry paste, taste before adding – some brands are spicier than others.
• Add vegetables in stages so they don’t overcook.
• Coconut milk should not boil too hard, or it may split. Keep the simmer gentle.
• Always finish with fresh basil for authentic flavor.

Variations

• Seafood Green Curry: Replace chicken with shrimp, scallops, or fish fillets.
• Vegetarian Version: Swap chicken with tofu or chickpeas, and use soy sauce instead of fish sauce.
• Extra Creamy Curry: Add more coconut milk and reduce broth.
• Spicy Kick: Add fresh green chilies or a spoon of chili oil.
• Low-Carb Option: Serve with cauliflower rice instead of jasmine rice.

Freezing and Storage

• Refrigerator: Store curry in an airtight container for up to 4 days.
• Freezer: Freeze cooled curry (without rice) in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Rice Storage: Cooked jasmine rice keeps in the fridge for 3 days or freezer for 1 month. Reheat with a splash of water.

Special Equipment Needed

• Large pot or wok (for curry)
• Rice cooker or medium saucepan (for rice)
• Wooden spoon or spatula
• Sharp knife for chopping vegetables and chicken

FAQ

Q1: Can I use red curry paste instead of green?
Yes, but it will change the flavor. Green curry is herbier and fresher, while red curry is smokier and spicier.

Q2: Is Thai green curry very spicy?
It depends on the brand of paste and your tolerance. You can reduce spice by adding more coconut milk or choosing a milder curry paste.

Q3: Can I make this dish ahead of time?
Yes! In fact, the curry flavors deepen overnight, making leftovers taste even better.

Q4: Can I use canned vegetables?
Fresh vegetables are best for texture, but you can use canned bamboo shoots, baby corn, or mushrooms in a pinch.

Conclusion

Thai Green Curry Chicken with Jasmine Rice is the perfect balance of spicy, creamy, and fragrant flavors. It’s comforting enough for a weeknight dinner but impressive enough for entertaining guests. The tender chicken, fresh vegetables, and aromatic jasmine rice make it a complete, soul-warming meal. Once you try this at home, it will surely become a regular in your kitchen.