The Story
Green curry is heat wrapped in silk—the kind that builds slowly, blooming across your palate long after the first bite. The paste sizzles in coconut cream, releasing essential oils from lemongrass and galangal, filling the kitchen with a fragrance that's almost narcotic in its intensity.
This isn't the pale, sweet version you find in takeaway containers. This is the real thing: vibrant, aromatic, with enough chilli to make you pause between spoonfuls. The Thai basil goes in at the last moment, wilting into the sauce but keeping its anise-like perfume. Kaffir lime leaves add that unmistakable citrus note that can't be replicated.
Serve it over jasmine rice, the grains soaking up the emerald sauce. The bamboo shoots add textural contrast, the eggplant turns velvety, and the chicken becomes tender in the simmering coconut milk. This is comfort food from another latitude, warming you from the inside out even as it makes you reach for water.
Instructions
Step 1
Cut chicken thighs into bite-sized pieces. Slice Thai eggplant into wedges, drain bamboo shoots, and tear kaffir lime leaves, discarding the central stem.
Step 2
Heat a wok or large pan over medium-high heat. Add about 1/3 cup of coconut cream (the thick part from the top of the tin) and let it sizzle until it splits and becomes oily, about 2 minutes.
Step 3
Add green curry paste to the split coconut cream. Fry, stirring constantly, until deeply fragrant and darkened slightly, about 2-3 minutes. This blooms the aromatics.
Step 4
Add chicken pieces and stir to coat in the paste. Cook for 3-4 minutes until the chicken starts to colour, then pour in the remaining coconut milk. Bring to a gentle simmer.
Step 5
Add eggplant, bamboo shoots, and kaffir lime leaves. Simmer for 12-15 minutes until chicken is cooked through and eggplant is tender. Season with fish sauce and palm sugar, balancing salty and sweet to your taste.
Step 6
Turn off the heat and stir through Thai basil leaves, letting them wilt in the residual heat. Taste and adjust seasoning—you want a balance of spicy, salty, sweet, and aromatic.
Step 7
Serve immediately over steamed jasmine rice, with extra basil leaves scattered on top and lime wedges on the side.
