Thai Green Curry

Thai Green
Curry

⏱ 30 minutes 👥 4 serves 🔥 Medium

This is not mild. This is not toned-down for Western palates. This is the real deal — fragrant, fiery, complex. Thai green curry demands your attention and rewards your bravery.

The paste is where the magic lives. If you've got time, make it from scratch (lemongrass, galangal, green chillies, shrimp paste, coriander roots). If you don't, buy a quality jarred paste from an Asian grocer. Either way, fry it properly in coconut cream until it splits and releases its fragrance.

Thirty minutes to transform chicken and vegetables into something deeply aromatic and addictive. Serve it over jasmine rice and let the coconut milk temper the heat. This is the curry that converts people. The one that makes them understand why Thai food is revered worldwide.

Ingredients

  • 500g chicken thigh, sliced
  • 3 tbsp green curry paste
  • 400ml coconut milk
  • 1 cup Thai basil leaves
  • 200g bamboo shoots, sliced
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar (or brown sugar)
  • 4 kaffir lime leaves, torn
  • 2 Thai eggplants, quartered
  • Jasmine rice, to serve

Instructions

  1. Heat a wok or large pan over medium-high. Add 3 tbsp of the thick coconut cream from the top of the can. Let it sizzle.
  2. Add curry paste. Fry for 2-3 minutes, stirring constantly, until fragrant and the oil starts to separate. This step is crucial.
  3. Add chicken. Stir to coat in the paste. Cook for 3-4 minutes until starting to colour.
  4. Pour in remaining coconut milk. Add fish sauce, sugar, and lime leaves. Stir well and bring to a gentle simmer.
  5. Add eggplant and bamboo shoots. Simmer for 10-12 minutes until eggplant is tender and chicken is cooked through.
  6. Taste and adjust seasoning. It should be salty, sweet, and spicy in balance. Add more fish sauce or sugar as needed.
  7. Tear in Thai basil. Stir briefly — it'll wilt in seconds. Serve immediately over jasmine rice.

Nutrition Per Serve

520
Calories
32g
Protein
35g
Carbs
28g
Fat