The Story
This curry is an absolute flavour BOMB! It's creamy, fragrant, slightly spicy, and so much better than takeaway. The key is balancing the richness of coconut milk with the brightness of Thai basil and lime. Once you've made this, you'll never want the jarred stuff again!
I learned this recipe during a cooking class in Chiang Mai, and it completely changed my understanding of Thai food. The instructor made us taste each ingredient separately so we could understand how they all work together. Mind. Blown.
Serve this over jasmine rice and prepare for everyone to ask for seconds!
What You'll Need
- 500g chicken thigh, sliced
- 3 tbsp green curry paste
- 400ml coconut milk
- Large handful Thai basil
- 100g bamboo shoots, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 4 kaffir lime leaves, torn
- 1 Thai eggplant, quartered
- Jasmine rice to serve
Let's Make It!
- Heat a large wok or deep pan over medium-high heat. Scoop the thick cream from the top of the coconut milk can and add it to the pan. Let it sizzle!
- Add the curry paste and fry it for 2-3 minutes until it's fragrant and the oil starts to separate. Your kitchen will smell AMAZING right about now!
- Toss in the chicken pieces and stir-fry for about 5 minutes until they're mostly cooked through and coated in that gorgeous green paste.
- Pour in the rest of the coconut milk, then add the fish sauce, palm sugar, and lime leaves. Give it a good stir and bring to a gentle simmer.
- Add the eggplant and bamboo shoots. Let everything simmer for 10-12 minutes until the chicken is fully cooked and the veggies are tender.
- Taste and adjust — more fish sauce for saltiness, more sugar for sweetness, or a squeeze of lime for brightness. Thai cooking is all about balance!
- Just before serving, tear in the Thai basil and stir through. Serve over fluffy jasmine rice and try not to eat it all in one sitting!
Nutrition Info
Per serving
520
Calories
32g
Protein
35g
Carbs
28g
Fat
