Description
A vibrant and flavorful Thai Green Curry made with a rich coconut milk base, aromatic green curry paste, tender chicken, fresh vegetables, and fragrant herbs. This recipe offers a quick and easy way to enjoy the authentic taste of Thai cuisine at home, combining spicy, sweet, and savory flavors perfectly balanced for a satisfying meal served over jasmine rice.
Ingredients
Scale
Curry Paste and Base
- 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/14oz coconut milk, full fat
Seasonings
- 1 – 3 tsp fish sauce*
- 1 – 3 tsp white sugar*
- 1/8 tsp salt*
Vegetables and Protein
- 6 kaffir lime leaves, torn in half
- 350 g/12 oz chicken thigh, skinless boneless, sliced
- 2 Japanese eggplants, small, sliced 1cm/2/5” thick
- 1 1/2 cups snow peas, small, trimmed
Garnishes and Finishing Touches
- 16 Thai basil leaves
- Juice of 1/2 lime, to taste
- Crispy fried Asian shallots (highly recommended)
- Thai basil or cilantro/coriander (recommended)
- Green or red chilli slices (optional)
- Steamed jasmine rice, to serve
Instructions
- Heat oil and curry paste: Heat 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) and cook for 2 to 3 minutes until the paste mostly dries out and becomes fragrant. Be careful not to inhale the fumes directly.
- Add liquids: Pour in the chicken or vegetable broth and coconut milk, stirring well to dissolve the curry paste evenly into the liquids.
- Season sauce: For curry in a jar paste, add 1 tsp fish sauce and 1 tsp sugar (no salt). For homemade curry paste, add 3 tsp fish sauce, 3 tsp sugar, and 1/8 tsp salt. Mix well.
- Add kaffir lime leaves and simmer: Add the torn kaffir lime leaves, stir gently, then bring the mixture to a simmer.
- Cook chicken: Add the sliced chicken thighs. Stir gently to combine, then reduce heat to medium so the curry bubbles gently. Cook for 7 minutes until the chicken is mostly cooked through.
- Add eggplants: Add the sliced Japanese eggplants to the curry and cook for 5 minutes until they are soft.
- Taste and adjust seasoning: Taste the sauce and add more fish sauce or salt for saltiness, or sugar for sweetness, according to preference.
- Add snow peas and final ingredients: Stir in the snow peas and cook for 2 minutes until slightly softened. Then stir through the Thai basil leaves and lime juice. The sauce should be reduced but still a bit thin – do not over-simmer to avoid darkening the sauce.
- Serve: Serve the green curry hot over steamed jasmine rice with garnishes of crispy fried shallots, fresh Thai basil or cilantro, and optional chili slices for extra heat.
Notes
- Frying off the curry paste enhances the flavor significantly – don’t skip this step.
- Use Maesri green curry paste or homemade for best results; green curry is meant to be spicy, so adjust accordingly.
- Additions like garlic, ginger, and lemongrass paste are optional extras to deepen flavor.
- Full fat coconut milk gives the richest texture and flavor; light versions can alter the curry consistency.
- Kaffir lime leaves add essential citrus notes and should be torn to release fragrance.
- Chicken thighs are preferred for tenderness and flavor, but alternatives can be used.
- Japanese eggplants add a pleasant texture; substitute with other eggplants if unavailable.
- Fresh Thai basil leaves contribute aromatic freshness to finish the dish.
- Crispy fried Asian shallots provide delightful crunch and are highly recommended as garnish.
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: 45 mg
