Description
A vibrant and aromatic Thai Green Curry featuring tender chicken, fresh vegetables, and fragrant herbs simmered in creamy coconut milk and a homemade or store-bought green curry paste. This dish delivers a perfect balance of savory, sweet, and zesty flavors, garnished with crispy shallots and fresh Thai basil, served over steaming jasmine rice.
Ingredients
Scale
Curry Paste and Flavors
- 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)
Liquids and Seasonings
- 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)
Main Ingredients
- 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
Garnishes and Accompaniments
- 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
Instructions
- Heat Oil and Sauté Aromatics: Heat vegetable oil in a heavy-based skillet or pot over medium-high heat until hot.
- Add Curry Paste and Extras: Stir in the Thai green curry paste along with minced garlic, grated ginger, and lemongrass paste if using. Cook and stir for 2 to 3 minutes until the paste mostly dries out and becomes fragrant. Avoid inhaling the fumes directly.
- Add Liquids: Pour in the chicken or vegetable broth and coconut milk, stirring thoroughly to dissolve the curry paste evenly into the liquid.
- Season the Curry: If using store-bought curry paste, add 1 tsp fish sauce, 1 tsp sugar, and no salt. For homemade curry paste, add 3 tsp fish sauce, 3 tsp sugar, and 1/8 tsp salt. Stir to combine.
- Add Kaffir Lime Leaves and Simmer: Toss in the torn kaffir lime leaves, mix well, then bring the mixture to a gentle simmer.
- Cook Chicken: Add the sliced chicken thighs to the curry, stir well, then reduce heat to medium to maintain a gentle bubbling. Cook for 7 minutes until chicken is nearly cooked through.
- Cook Eggplants: Add the sliced Japanese eggplants to the pot and cook for 5 minutes until softened and tender.
- Adjust Seasoning and Add Snow Peas: Taste the curry sauce and add more fish sauce or salt for saltiness or sugar for sweetness as desired. Add the trimmed snow peas and cook for 2 minutes, just until slightly softened.
- Finish with Herbs and Lime Juice: Stir in the Thai basil leaves and lime juice, mixing gently. Note that the sauce should have reduced slightly but remain thin; avoid prolonged simmering to prevent darkening.
- Serve: Serve the green curry hot over steamed jasmine rice, garnished with crispy fried Asian shallots, additional Thai basil or cilantro, and chili slices if using.
Notes
- Note 1: Homemade green curry paste can be used instead of store-bought. Adjust seasoning accordingly.
- Note 2: Lemongrass paste adds authentic citrus aroma; fresh lemongrass can be substituted by pounding stalks if preferred.
- Note 4: Use full fat coconut milk for a rich, creamy curry.
- Note 5: Kaffir lime leaves impart floral and citrus notes essential to Thai curries.
- Note 6: Skinless, boneless chicken thighs provide tenderness and flavor.
- Note 7: Japanese eggplants are preferred for their sweet, mild flavor and tender texture.
- Note 8: Fresh Thai basil adds a sweet, anise-like note brightening the dish.
- Note 9: Crispy fried Asian shallots add a crunchy texture and savory flavor contrast.
- *Adjust fish sauce, sugar, and salt quantities to taste depending on curry paste used.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai green curry, chicken curry, coconut milk curry, Thai cuisine, spicy curry, Asian curry recipe
