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Easy Thai Green Curry

Author Amy Lee Scott


  • 1 tablespoon vegetable oil
  • 2 chicken breasts, cut into one-inch pieces
  • 3-4 tablespoons Thai green curry paste
  • 1 tablespoon fish sauce
  • 1 can coconut milk
  • 1/2 cup chicken broth
  • 2 tablespoons brown sugar
  • 1 medium eggplant, sliced into one-inch pieces
  • 1 red bell pepper, sliced
  • 1 tablespoon dried basil
  • 1/4 cup fresh cilantro, chopped
  • 1 cup frozen peas
  • 1 lime, cut into fourths


  • In a large skillet, brown the chicken in vegetable oil. Add the green curry paste and fry for a minute, until it is fragrant.
  • Add the fish sauce (it won’t taste fishy, just adds a nice umami flavor), coconut milk, broth, and brown sugar. 
  • Add the eggplant, bell pepper, basil, and cilantro and simmer for 15 minutes, until chicken is cooked through and vegetables are soft. 
  • Add the frozen peas and cook for a minute longer. 
  • Serve over steamed white rice with a squeeze of fresh lime juice.


If you are vegetarian, substitute the chicken for tofu. Or, just add more vegetables like zuchinni and/or potatoes in lieu of chicken.