Thai Green Chicken Curry

Recreate your favorite Thai takeout for dinner with this lightning-fast green chicken curry recipe

Credit: Catherine Roscoe Barr

Thai green chicken curry that tastes just like takeout!

I used to frequent this amazing little Thai restaurant called The Papaya Hut, which has a super yummy green chicken curry dish

I thought I’d try to replicate it at home – and I think I’ve done a pretty good job.

I have to admit that all I did was buy a jar of green curry paste (I like the Thai Kitchen brand) and add coconut milk, veggies and chicken. So I haven’t uncovered any secret ingredients or developed a rivaling recipe, I’ve just found a way to have a little slice of the Papaya Hut at home.

This is so easy to make and takes so little time – except for the rice. I’ve one-upped the way they serve this at the restaurant and substituted brown rice for white; it’s so much better for you, I don’t care that it’s not authentic.

As I’ve mentioned in previous posts, I like to make a big batch of brown rice ahead of time and freeze it so I can quickly take out and thaw however much I need when I need it in a hurry. 


  • 2 large chicken breasts, sliced 
  • 1 large eggplant, cut into bite-sized chunks
  • 1 green pepper, sliced
  • 4 Tbsp green curry paste
  • 1 can coconut milk


  1. In a large saucepan, combine curry paste and coconut milk, and bring to boil. 
  2. Add chicken, stirring, and cook for about 3 minutes.
  3. Add eggplant and cook for another 3 minutes.
  4. Add green pepper and cook for another minute.
  5. Serve over brown rice (or white rice if you’re one of those authenticity-rules types).