Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Green Curry with Chicken
Aromatic Thai green curry with coconut milk, Thai eggplant and kaffir lime. Frying the curry paste in oil until fragrant before any liquid goes in wakes up its aromatics, rather than letting them stay muted in the coconut milk.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Thai
gluten-free
Ingredients
800gchicken thigh, cubed
400mlcoconut milk
2 tbspgreen curry paste
200gThai eggplant, quartered
100gbaby spinach
3kaffir lime leaves, torn
1 tbspfish sauce
1 tsppalm sugar or sugar
1 handfulThai basil
2 tbspcoconut oil
Instructions
1
Fry curry paste in coconut oil 1–2 minutes until fragrant.
2
Add coconut milk, bring to simmer.
3
Add chicken, kaffir lime leaves, fish sauce and sugar.
4
Simmer 15 minutes. Add eggplant, cook 5 more minutes.
5
Stir in spinach and Thai basil. Serve with jasmine rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
638
Protein
65.6g
Fat
38.5g
Carbs
8.2g
Fiber
3.2g
Sodium
621mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.
