Name: Thai Green Curry with Chicken, Eggplant, and Basil Recipe
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Cuisine: Thai
Ingredients: 4 – 6 tbsp Thai Green Curry Paste (Maesri best) OR homemade green curry paste (see Note 1); 2 large garlic cloves, minced; 2 tsp fresh ginger, finely grated; 1 tbsp lemongrass paste (see Note 2); 2 tbsp vegetable oil; 1 cup (250ml) low sodium chicken or vegetable broth; 400 g/14oz full fat coconut milk (see Note 4); 1 – 3 tsp fish sauce*; 1 – 3 tsp white sugar*; 1/8 tsp salt*; 6 kaffir lime leaves, torn in half (see Note 5); 350 g/12 oz skinless boneless chicken thigh, sliced (see Note 6); 2 small Japanese eggplants, sliced 1cm / 2/5″ thick (see Note 7); 1 1/2 cups small snow peas, trimmed; 16 Thai basil leaves (see Note 8); Juice of 1/2 lime, to taste; Crispy fried Asian shallots, highly recommended (see Note 9); Thai basil or cilantro/coriander, for garnish; Green or red chili slices, optional; Steamed jasmine rice, to serve

Ingredients

4 – 6 tbsp Thai Green Curry Paste (Maesri best) or 1 quantity homemade green curry paste

2 large garlic cloves, minced

2 tsp fresh ginger, finely grated

1 tbsp lemongrass paste

2 tbsp vegetable oil

1 cup (250ml) chicken or vegetable broth, low sodium

400 g (14 oz) full fat coconut milk

1 – 3 tsp fish sauce

1 – 3 tsp white sugar

1/8 tsp salt

6 kaffir lime leaves, torn in half

350 g (12 oz) skinless boneless chicken thigh, sliced

2 small Japanese eggplants, sliced 1 cm thick

1 1/2 cups small snow peas, trimmed

16 Thai basil leaves

Juice of 1/2 lime

Crispy fried Asian shallots (highly recommended)

Thai basil or cilantro/coriander for garnish

Green or red chili slices (optional)

Steamed jasmine rice, to serve

Instructions

Step 1: Heat the vegetable oil in a heavy-based skillet or pot over medium-high heat.

Step 2: Add the green curry paste, garlic, ginger, and lemongrass paste. Cook for 2 to 3 minutes until the mixture mostly dries out. Avoid breathing in the fumes as they can be strong.

Step 3: Pour in the chicken or vegetable broth and coconut milk. Stir well to dissolve the curry paste into the liquid.

Step 4: If using store-bought curry paste, add 1 tsp fish sauce and 1 tsp sugar. For homemade paste, add 3 tsp fish sauce, 3 tsp sugar, and 1/8 tsp salt.

Step 5: Add the torn kaffir lime leaves, stir, and bring the mixture to a simmer.

Step 6: Add the sliced chicken thighs, stir, then reduce the heat to medium so the curry bubbles gently. Cook for 7 minutes.

Step 7: Add the sliced eggplants and cook for another 5 minutes until they are soft.

Step 8: Taste the sauce and adjust seasoning with fish sauce or salt for saltiness and sugar for sweetness as desired.

Step 9: Add the snow peas and cook for 2 minutes until slightly softened. Stir through the Thai basil leaves and lime juice.

Step 10: Remove from heat once the sauce has reduced slightly but remains thin. Do not keep simmering as the sauce will darken.

Step 11: Serve the curry hot over steamed jasmine rice. Garnish with crispy fried shallots, fresh Thai basil or cilantro, and chili slices if using.

Tips & Variations

For a vegetarian version, substitute chicken with tofu or mixed vegetables and use vegetable broth.

If kaffir lime leaves are unavailable, a small amount of lime zest can add a citrusy brightness.

Adjust the amount of fish sauce and sugar gradually to suit your taste preferences.

Use full-fat coconut milk for a richer, creamier curry.

FAQs

Can I make Thai Green Curry ahead of time?

Yes, you can prepare the curry a day in advance. The flavors often develop more deeply after resting overnight. Just reheat gently before serving.

What can I use instead of kaffir lime leaves?

If you don’t have kaffir lime leaves, lime zest or a small amount of lime juice can provide a similar citrus note, though the unique aroma of the leaves is distinct.