Easy Thai Green Curry Recipe For Busy Weeknights

A Weeknight Dinner That Feels Like a Hug

Some evenings, you want dinner to be simple, comforting, and ready in under 30 minutes — and this Thai green curry is exactly that. Creamy coconut milk, fragrant curry paste, tender chicken, and a pop of fresh basil come together in one glorious pan. It's the kind of meal that makes your kitchen smell like a little Bangkok bistro. Grab your wok, and let's make something delicious together.

Ingredients

• 2 tbsp Thai green curry paste
• 1 can (14 oz) full-fat coconut milk
• 1 lb boneless chicken thighs, sliced
• 1 cup Thai eggplant or green bell pepper, cubed
• 1/2 cup bamboo shoots (optional)
• 1 tbsp fish sauce
• 1 tsp palm sugar
• Handful of Thai basil leaves
• 1 tbsp coconut oil
• Jasmine rice, for serving

Step-by-Step Instructions

1. Heat coconut oil in a large pan over medium heat.
2. Add curry paste and fry for 1 minute until fragrant.
3. Pour in half the coconut milk and stir to combine.
4. Add chicken and cook until it turns opaque, about 5 minutes.
5. Pour in remaining coconut milk, then add vegetables.
6. Season with fish sauce and palm sugar; simmer 10 minutes.
7. Stir in Thai basil, taste, and adjust seasoning.
8. Serve hot over fluffy jasmine rice.

Chef's Notes for Best Results

• Frying the curry paste in oil first unlocks its full aroma — don't skip this step.
• Use full-fat coconut milk for the creamiest texture.
• If you want extra heat, add sliced fresh green chilies.
• Leftovers keep beautifully in the fridge for up to 3 days.

There you have it — a cozy, vibrant curry that's ready before your rice finishes cooking. I hope this becomes a regular in your weeknight rotation. Make it, tweak it, and share it with someone you love. You've got this, and it's going to be delicious!

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