Light Green Curry with Chicken & Drumsticks
A fragrant, gently simmered Thai green curry that swaps heavy coconut cream for a lighter, brothier finish while keeping all the aromatic punch. Tender chicken drumsticks and crisp vegetables swim in a lemongrass-scented sauce brightened with fresh basil. Ready in under an hour, it hits that perfect balance of spicy, sweet, and herbaceous.
For 4 servings
- prep
Prep the chicken and vegetables.
1.Remove skin from 4 chicken drumsticks with a paper towel for a good grip.2.Cut 200g chicken breast into bite-sized cubes.3.Quarter the eggplant, slice the bell pepper into strips, and halve the green beans. Drain and rinse the bamboo shoots.TIPPat the chicken dry — it helps the sauce cling better. - saute · ~1 min
Bloom the green curry paste.
In a large heavy-bottomed pot over medium heat, add 3 tablespoons of green curry paste. Stir continuously for about 1 minute until it darkens slightly and smells intensely fragrant.
TIPStir relentlessly — curry paste burns fast and turns bitter. - simmer · ~2 min
Build the light curry broth.
Pour in 1 cup of light coconut milk and 1.5 cups of water. Whisk steadily until the paste completely dissolves. Add 4 torn kaffir lime leaves and bring the mixture to a gentle simmer.
- simmer · ~20 min
Cook the chicken drumsticks.
Gently place the skinless drumsticks into the simmering broth. Cover with a tilted lid and cook for 20 minutes, turning the drumsticks once halfway through.
TIPA tilted lid stops boil-overs and keeps the sauce from getting too thick too fast. - simmer · ~8 min
Add breast meat and firmer vegetables.
Stir in the cubed chicken breast, sliced bamboo shoots, and green beans. Continue simmering uncovered for another 8 minutes until the breast meat turns opaque.
- simmer · ~5 min
Add bell pepper and eggplant.
Fold in the bell pepper strips and quartered eggplant. Cook for exactly 5 minutes so the vegetables stay slightly crisp and vibrant.
TIPDon't overcook here — the vegetables are best with a slight bite. - mix · ~1 min
Season the curry.
Turn off the heat. Season with 2 tablespoons of fish sauce, 1 teaspoon coconut sugar, and a pinch of salt. Stir to dissolve completely.
TIPAlways season off heat with fish sauce to preserve its delicate taste. - garnish
Finish with fresh basil and serve.
Fold in the Thai basil leaves. Ladle the curry into bowls immediately, making sure each serving gets one drumstick.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the curry paste from burning, stir it constantly in the pot over medium heat until fragrant.
- 2Use a tilted lid when simmering the drumsticks to prevent boil-overs and control sauce reduction.
- 3Pat the chicken dry with paper towels before cooking so the curry sauce clings better to the meat.
- 4Add the bell pepper and eggplant last and cook only 5 minutes to keep them crisp-tender with vibrant color.
- 5Season off the heat with fish sauce to preserve its delicate umami and prevent it from becoming harsh.
- 6For the best texture, use Thai eggplant if available; Japanese eggplant is a good substitute but may cook faster.
- 7Taste the broth before serving and adjust with a tiny pinch of salt or extra lime if you want more brightness.
Adapt it for your goals.
Vegetarian
Replace chicken with 300g firm tofu (pressed and cubed) and use vegetable broth instead of water. Add extra mushrooms or zucchini for heartiness. Ideal for plant-based eaters or Meatless Monday.
seafoodSeafood
Swap the chicken for 400g raw shrimp and firm white fish fillets (like cod or snapper). Add the fish and shrimp in the last 5 minutes of cooking — they cook quickly and keep the curry light.
low carbLow-carb
Skip the bamboo shoots and replace with extra green beans and bell pepper. Serve over cauliflower rice or zucchini noodles instead of jasmine rice to reduce carbs.
extra spicyExtra-spicy
Use a homemade or hotter-brand green curry paste, or stir in 1–2 finely chopped Thai bird's eye chilies when blooming the paste. Perfect for heat lovers who want a fiery kick.
Why this is on our healthy list.
Lean Protein from Chicken
Chicken breast and drumsticks (skinned) provide high-quality, lean protein that supports muscle maintenance and keeps you feeling full.
Rich in Antioxidants
Thai basil and kaffir lime leaves are packed with antioxidants that help combat oxidative stress and support overall wellness.
Low in Saturated Fat
Using light coconut milk and a water-heavy broth significantly reduces saturated fat compared to traditional creamy Thai curries.
Fiber from Vegetables
Eggplant, green beans, and bamboo shoots contribute dietary fiber, aiding digestion and promoting a healthy gut.
Frequently asked questions
Yes — use boneless, skinless chicken thighs. They are just as tender and cook in about 15 minutes; add them with the breast meat for even cooking.
