Description
Thai Green Curry is a fragrant and creamy dish that blends the bold flavors of Thai green curry paste, coconut milk, and tender chicken (or protein of choice). With its balance of sweet, salty, sour, and spicy elements, this dish brings the authentic taste of Thailand to your kitchen in under 30 minutes.
Ingredients
Protein & Base:
- 500g chicken breast, thinly sliced (or substitute with prawns, tofu, or beef)
- 2 tbsp vegetable oil
- 4–5 tbsp Thai green curry paste (homemade or store-bought)
Veggie Goodness:
- 1 large brown onion, thinly sliced
- 1–2 baby eggplants, diced (or other vegetables of choice)
- ½ cup bamboo shoots, drained
- ½ cup Thai basil leaves, roughly torn
- 3 kaffir lime leaves, finely chopped (or substitute with lime zest)
Creamy Coconut Sauce:
- 2 – 2 ½ cups full-fat coconut milk
- 2 tsp palm sugar (or white sugar)
- 3–4 tsp fish sauce (adjust to taste)
- 2–3 tsp light soy sauce (adjust to taste)
To Serve:
- Steamed jasmine rice or basmati rice
- Lime wedges
- Extra Thai basil & sliced red or green chilies (optional)
Instructions
- Awaken the Aromatics:
- Heat vegetable oil in a wok or large pan over medium-low heat.
- Add Thai green curry paste and sauté for 1-2 minutes until fragrant.
- Sizzle & Stir:
- Add sliced onion and diced eggplant (or other vegetables). Stir-fry for 1-2 minutes until slightly softened.
- Create the Creamy Base:
- Pour in coconut milk and add bamboo shoots. Bring to a gentle simmer.
- Stir in palm sugar, kaffir lime leaves, and Thai basil. Let simmer until slightly thickened.
- Season to Perfection:
- Taste the sauce and adjust with fish sauce and soy sauce as needed.
- The Final Touch:
- Add sliced chicken breast and let simmer until fully cooked. If using pre-cooked protein, stir it in at the end and heat through.
- Serve & Savor:
- Ladle the curry over steamed rice, garnish with extra Thai basil and sliced chilies, and enjoy!
Notes
- Use full-fat coconut milk for a rich, creamy texture.
- Store-bought curry paste works well, but homemade paste adds extra depth of flavor.
- Customize heat level by adjusting the amount of curry paste or adding extra chilies.
- Leftovers store well in the fridge for up to 4-5 days or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai