Thai Green Curry

The Story

This Thai green curry has been on high rotation in our kitchen for years. It's one of those recipes that looks impressive but comes together in half an hour, which makes it perfect for weeknights when you want something vibrant and satisfying without spending hours in the kitchen. The coconut milk makes it rich and creamy, while the curry paste brings the heat and all those complex, fragrant flavours.

We've kept it fairly traditional here — chicken, bamboo shoots, Thai eggplant, and plenty of fresh Thai basil. But the beauty of a curry like this is you can swap things around based on what you've got. Add some green beans, throw in some pumpkin, use prawns instead of chicken. Just make sure you've got jasmine rice ready to soak up all that delicious sauce.

Ingredients

• 500g chicken thigh fillets, cut into bite-sized pieces
• 3 tablespoons Thai green curry paste
• 400ml coconut milk
• 1 cup Thai basil leaves
• 200g bamboo shoots, sliced
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 4 kaffir lime leaves, torn
• 6 Thai eggplants, quartered (or 1 cup regular eggplant, diced)
• Jasmine rice, to serve

Instructions

1. Heat a large wok or deep frying pan over medium-high heat. Add 2-3 tablespoons of the thick coconut cream from the top of the tin and let it sizzle.
2. Add the green curry paste and cook, stirring constantly, for 1-2 minutes until fragrant and the oil starts to separate from the paste.
3. Add the chicken pieces and stir to coat in the curry paste. Cook for 3-4 minutes until the chicken is sealed and starting to cook through.
4. Pour in the rest of the coconut milk, then add the fish sauce, palm sugar, and torn kaffir lime leaves. Stir well and bring to a simmer.
5. Add the eggplant and bamboo shoots. Simmer gently for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the eggplant is tender.
6. Taste and adjust the seasoning — you're looking for a balance of salty, sweet, and spicy. Add more fish sauce if needed.
7. Stir through the Thai basil leaves just before serving — they'll wilt in the heat. Serve immediately over steamed jasmine rice.

Nutrition Information

Per serving: