Thai Green Curry
The Story
There's a particular kind of warmth that comes from a bowl of green curry. Not just the gentle heat from the chilli, but something deeper — the way coconut milk wraps around tender chicken, how Thai basil releases its sweet anise fragrance when you tear the leaves.
This is one of those recipes I make when I want something comforting but vibrant. It's quick enough for a weeknight but feels special enough to share with friends. The trick is balancing the curry paste with coconut milk, letting the flavours mellow and mingle.
Serve it with steamed jasmine rice and plenty of fresh herbs. It's the kind of meal that makes you close your eyes with the first bite.
Ingredients
- 500g chicken thigh, cut into pieces
- 3 tbsp Thai green curry paste
- 400ml coconut milk
- 1 cup Thai basil leaves
- 150g bamboo shoots, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 4 kaffir lime leaves
- 1 Thai eggplant, quartered
- Jasmine rice, to serve
Instructions
- Heat a large wok or deep pan over medium heat. Add a couple of tablespoons of the thick coconut cream from the top of the tin and let it sizzle.
- Add the curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil starts to separate.
- Add the chicken pieces and stir to coat in the curry paste. Cook for 3-4 minutes until the chicken is sealed.
- Pour in the rest of the coconut milk along with the fish sauce, palm sugar, and lime leaves. Stir to combine and bring to a gentle simmer.
- Add the eggplant and bamboo shoots. Let everything simmer gently for 12-15 minutes until the chicken is cooked through and the vegetables are tender.
- Taste and adjust the seasoning — you want a balance of salty, sweet, and a gentle heat.
- Just before serving, tear in the Thai basil leaves and stir through. Serve immediately with steamed jasmine rice.
Nutrition
520
Calories
32g
Protein
35g
Carbs
28g
Fat
