Chicken and Thai Green Curry Sauce

Chicken green curry is one of Thailand’s most beloved dishes, known for its vibrant color, fragrant herbs, and creamy coconut base. The tender chicken absorbs the fresh, herb-forward flavors of green chilies, Thai basil, and aromatics, creating a dish that is both bold and balanced.

In Thailand, green curry is part of everyday cooking, often served with jasmine rice or rice noodles for a comforting, satisfying meal. With our Thai Green Curry Sauce, you can bring these authentic flavors into your kitchen in a simple, approachable way without building the curry from scratch.

Serve it traditionally with rice, or try it with noodles for a different take on a Thai curry bowl.

Author

Watcharee Limanon

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Category

Entrée

Cuisine

Thai

Ingredients

• 1 jar WATCHAREE'S Thai Green Curry Sauce
• 1 cup sliced chicken breast
• ½ cup quartered Thai eggplant
• ¼ cup sweet basil
• 3 leaves kaffir lime leaves (optional)

Directions

1. Warm green curry sauce over medium heat, add chicken and cook through. 
2. Slice eggplant into quarters. Add eggplant, sweet basil leaves and shredded kaffir lime leaves. You may substitute eggplant with your favorite vegetables, such as broccoli, bell pepper, cauliflower, carrots, squash or zucchini. 
3. Mix well and simmer for 5 minutes.
4. Serve with steamed jasmine rice, brown rice or roti.