Description
This authentic Thai Green Curry recipe delivers a vibrant and spicy dish made with green curry paste, chicken, coconut milk, and fresh vegetables. Enhanced by fragrant kaffir lime leaves, Thai basil, and a perfect balance of fish sauce and sugar, it offers a deliciously creamy and aromatic curry to be served over steamed jasmine rice. Whether using a store-bought paste or homemade, frying the paste intensifies the flavors beautifully.
Ingredients
Scale
Curry Base
- 4 – 6 tbsp Thai Green Curry Paste (Maesri best) OR 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 coconut milk, full fat
- 1 – 3 tsp fish sauce
- 1 – 3 tsp white sugar
- 1/8 tsp salt
- 6 kaffir lime leaves, torn in half
Main Ingredients
- 350 g/12 oz chicken thigh, skinless boneless, sliced
- 2 Japanese eggplants, small, sliced 1cm thick
- 1 1/2 cups snow peas, small, trimmed
Garnishes & Extras
- 16 Thai basil leaves
- Juice of 1/2 lime
- Crispy fried Asian shallots (highly recommended)
- Thai basil or cilantro/coriander (recommended)
- Green or red chilli slices (optional)
- Steamed jasmine rice (for serving)
Instructions
- Heat Oil and Fry Curry Paste: Heat 2 tablespoons of vegetable oil in a heavy-based skillet or pot over medium-high heat. Add the green curry paste along with minced garlic, grated ginger, and lemongrass paste if using. Cook for 2 to 3 minutes until the paste mostly dries out and becomes aromatic, taking care not to inhale the fumes as they can be strong.
- Add Broth and Coconut Milk: Pour in 1 cup of low-sodium chicken or vegetable broth and 400g of full-fat coconut milk. Stir to dissolve the curry paste evenly into the liquid.
- Season the Curry: If using store-bought curry paste, add 1 teaspoon each of fish sauce and sugar, and no salt. For homemade curry paste, add 3 teaspoons each of fish sauce and sugar, and 1/8 teaspoon salt. Stir in 6 torn kaffir lime leaves and mix well.
- Simmer with Chicken: Bring the curry to a gentle simmer then add the sliced chicken thighs. Lower heat to medium to maintain a gentle bubbling and cook for 7 minutes, allowing the chicken to cook through and absorb the curry flavors.
- Add Eggplants: Add the sliced Japanese eggplants to the curry and continue cooking for 5 minutes until they soften but maintain some texture.
- Taste and Adjust Seasoning: Taste the curry sauce and adjust by adding more fish sauce or salt for saltiness or sugar for sweetness, according to preference.
- Add Snow Peas and Final Ingredients: Stir in the trimmed snow peas and cook for 2 minutes until slightly softened. Remove from heat, then stir in 16 Thai basil leaves and juice of half a lime. The sauce should reduce slightly but remain thin and vibrant. Avoid further simmering to prevent darkening of the sauce.
- Serve: Serve the hot green curry over steamed jasmine rice, garnished with crispy fried Asian shallots, extra Thai basil or cilantro, and chilli slices if desired.
Notes
- This recipe offers a quick and flavorful green curry by enhancing store-bought curry paste or using homemade paste for more authenticity.
- Frying the curry paste intensifies its flavor and aroma, which is essential for a great curry.
- Green curry is meant to be spicy; adjust the amount of curry paste accordingly to your heat tolerance.
- Kaffir lime leaves add a crucial fragrant citrus note, so do not skip them if possible.
- Use full-fat coconut milk for the best rich and creamy texture.
- Adding crispy fried Asian shallots as a garnish adds a lovely crunchy texture contrast and flavor boost.
Nutrition
- Serving Size: 1 serving
- Calories: 352 kcal
- Sugar: 7 g
- Sodium: 54 mg
- Fat: 31 g
- Saturated Fat: 25 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 35 mg
