Wildflower

Thai Green Curry

30 minutes • 4 serves

Tropical Garden Magic

If Thai basil grew in Australian meadows alongside our wildflowers, it might look like this dish—verdant, lush, alive with green intensity. Coconut milk becomes a creamy river, carrying currents of lemongrass, galangal, and chilli. Chicken pieces nestle among bamboo shoots and silky eggplant, absorbing every aromatic note. This is jungle abundance translated into a bowl: herbal, sweet, hot, soothing all at once. Thai cuisine understands what wildflower meadows know—that complexity comes from layering many simple, beautiful things. Thirty minutes from start to finish, but the flavours taste like they've been growing for seasons.

Ingredients

  • 500g chicken thigh, cut into bite-sized pieces
  • 3 tbsp Thai green curry paste
  • 400ml coconut milk
  • 1 cup fresh Thai basil leaves
  • 150g bamboo shoots, drained
  • 2 tbsp fish sauce
  • 1 tbsp palm or brown sugar
  • 4 kaffir lime leaves
  • 2 Thai eggplants, quartered (or regular eggplant, cubed)
  • Cooked jasmine rice, to serve

Method

  1. Heat 2 tablespoons of the coconut cream (the thick part from the top of the can) in a wok or large pan over medium-high heat.
  2. Add the green curry paste and fry for 2 minutes, stirring constantly, until fragrant and the oil begins to separate.
  3. Add the chicken pieces and stir to coat in the paste. Cook for 3–4 minutes until the chicken is sealed.
  4. Pour in the remaining coconut milk. Stir well, then add fish sauce, sugar, and lime leaves. Bring to a gentle simmer.
  5. Add bamboo shoots and eggplant. Simmer for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the eggplant is tender.
  6. Tear half the Thai basil leaves and stir through. Taste and adjust seasoning with more fish sauce or sugar if needed.
  7. Serve over jasmine rice, garnished with remaining whole basil leaves.

Nutrition

520
Calories
32g
Protein
35g
Carbs
28g
Fat

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