Thai Green Curry

Thai Green Curry

⏱ 30 minutes 🍽 4 serves

This curry is alive with flavour. The green curry paste brings heat and aromatics, the coconut milk rounds it out with creamy sweetness, and the Thai basil cuts through with fresh, anise-like brightness. It's a balancing act of spicy, sweet, salty, and sour — all the hallmarks of great Thai cooking. The chicken stays tender, the vegetables hold their texture, and the whole thing comes together in under 30 minutes. Serve it over jasmine rice and let the sauce soak in. The vibrant green colour palette matches the dish perfectly — fresh, energetic, full of life. This is weeknight cooking that feels like a celebration.

Ingredients

  • 500g chicken thigh, diced
  • 3 tbsp green curry paste
  • 400ml coconut milk
  • 1 cup Thai basil leaves
  • 100g bamboo shoots
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 4 kaffir lime leaves
  • 1 Thai eggplant, quartered
  • Jasmine rice, to serve

Instructions

  1. Heat 3 tablespoons of coconut cream (from the top of the can) in a wok over medium-high heat.
  2. Add curry paste and fry until fragrant, about 2 minutes.
  3. Add chicken and stir-fry until sealed, about 3 minutes.
  4. Pour in remaining coconut milk. Add fish sauce, palm sugar, and lime leaves. Bring to a simmer.
  5. Add eggplant and bamboo shoots. Simmer for 15 minutes until chicken is cooked and vegetables are tender.
  6. Stir in Thai basil just before serving.
  7. Serve over steamed jasmine rice with extra basil on top.

Nutrition Information

520
Calories
32g
Protein
35g
Carbs
28g
Fat