Sometimes the aperitivo hour takes an unexpected turn. Sometimes you want heat, spice, coconut, and basil instead of bitter Campari and vermouth. This is when you make Thai green curry—a dish that delivers bold, unapologetic flavour with the kind of confidence that would feel right at home in a Milanese cocktail bar.
The Italians understand sensuality in food—the way flavours should coat your tongue, the importance of texture and richness. This curry has all of that. Coconut milk provides lush, creamy body. Green curry paste brings heat and aromatic complexity. Fresh Thai basil adds that final, bright note, like a squeeze of lemon over fish or a twist of orange peel in a Negroni.
It's fast, too. Thirty minutes from start to finish. The kind of dinner you cook when you want something indulgent but don't have hours to spare. Serve it over jasmine rice, garnish generously with basil, and pour something cold to cut through the heat. This is aperitivo hour gone global—and it's delicious.
Ingredients
- 500g chicken thigh fillets, cut into bite-sized pieces
- 3 tablespoons Thai green curry paste
- 400ml coconut milk
- Large handful Thai basil leaves
- 200g bamboo shoots, drained
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 4 kaffir lime leaves
- 1 Thai eggplant, quartered (or regular eggplant, diced)
- Jasmine rice, to serve
Method
- 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 can. Let it sizzle and start to split, then add the curry paste. Fry for 2-3 minutes 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 starting to colour on the outside.
- Pour in the remaining coconut milk and bring to a gentle simmer. Add the kaffir lime leaves (tear them slightly to release their aroma), fish sauce, and sugar. Stir to combine.
- Add the eggplant and bamboo shoots. Simmer for 12-15 minutes until the chicken is cooked through and the eggplant is tender. The sauce should reduce slightly and become rich and fragrant.
- Taste and adjust the seasoning—you're looking for a balance of salty (fish sauce), sweet (sugar), spicy (curry paste), and rich (coconut milk). Add more of any element as needed.
- Just before serving, tear in most of the Thai basil leaves and stir through. The residual heat will wilt them perfectly and release their anise-like fragrance.
- Serve over steamed jasmine rice, garnished with the remaining basil leaves. This is bold, aromatic, deeply satisfying food. The kind of dinner that pairs beautifully with cold beer or a crisp white wine—or, if you're feeling adventurous, a very cold Negroni.
Nutritional Information
Per serve (approximate)