1-Begin with gathering, or mise en place, all your ingredients to make the process smooth. This step ensures everything is ready, helping you focus on cooking without interruptions.

2-In the first step, prepare the enhanced curry paste if you choose to. Take 15 Thai basil leaves and 1 piece of fingerroot, then pound them in a mortar and pestle until they form a paste. Add 1 teaspoon of fermented shrimp paste and 3 ½ tablespoons of store-bought green curry paste, mixing thoroughly. If you prefer, blend these with 1 cup unsalted chicken stock until smooth. This optional enhancement boosts the flavor of your Thai green curry with chicken, making it more aromatic and authentic.

3-Next, in a heavy-bottomed pot, bring about ¾ cup coconut milk to a full boil over medium heat. Add the curry paste and sauté it with frequent stirring for 3 to 5 minutes. You’re looking for the coconut oil to start separating from the paste, which deepens the flavors in your Thai green curry with chicken. If it doesn’t separate, that’s okay just move on to avoid overcooking.

4-Then, add 1 lb of boneless, skinless chicken thigh pieces and stir them to coat well with the curry paste. For those using chicken breast, marinate 1 lb of pieces in 1 tablespoon fish sauce while preparing the curry. Remember not to add chicken breast until after the vegetables have cooked for 1 minute to prevent it from drying out. This adjustment keeps the protein tender in your Thai green curry with chicken.

5-After that, pour in 1 cup unsalted chicken stock, the remaining 1 cup coconut milk, 2 tablespoons palm sugar, and 1 tablespoon fish sauce. Toss in 5 makrut lime leaves and bring everything to a gentle simmer for 10 to 15 minutes until the chicken is fork tender. Keep the heat at medium to ensure even cooking, which is key for the best Thai green curry with chicken texture.

6-While the curry simmers, prepare ½ lb of Thai eggplant by cutting it into bite-sized pieces and keeping it submerged in water to stop browning. Once the chicken is ready, add the eggplant to the pot, pushing the pieces into the sauce for 1 minute. Let it cook without stirring for another 2 minutes until slightly tender but still firm. If using a 19-oz can of bamboo shoots instead, add them and heat for about 1 minute. This step adds variety to your Thai green curry with chicken based on what’s available.

7-Finally, turn off the heat and stir in ¼ red bell pepper, letting it cook gently in the residual heat. Add 1 cup Thai basil leaves and stir until they wilt, which takes just a moment. Taste and adjust with more fish sauce if needed, then serve your Thai green curry with chicken hot with cooked jasmine rice. For adaptations, if you’re making a vegetarian version, add the protein alternative at the same stage as the chicken.