Thai Green Curry
Asian
4.7 (57 reviews)

Thai Green Curry

Aromatic and creamy curry with coconut milk, fresh herbs, and your choice of protein. Balanced flavors of spice, sweetness, and herbs in every spoonful.

Total Time
35 mins
Servings
4 people
Calories
380 per serving
Difficulty
Medium
ThaiSpicyCoconutAsianCurry

Ingredients

1 lb chicken thighscut into bite-sized pieces
2 tbsp green curry paste
1 can (14oz) coconut milkfull-fat
1 cup chicken broth
1 medium eggplantcubed
1 red bell peppersliced
4 oz green beanstrimmed
2 tbsp fish sauce
1 tbsp brown sugar
3 leaves kaffir lime leavestorn
1/4 cup Thai basil leaves
2 tbsp vegetable oil
2 cups jasmine ricecooked

Cooking Instructions

1

Heat oil in a large wok or skillet over medium-high heat. Add curry paste and stir-fry until fragrant.

2 mins
Tip: Frying the curry paste releases its oils and deepens the flavor
2

Add chicken pieces and cook until no longer pink on the outside, stirring frequently.

5 mins
Tip: Chicken doesn't need to be fully cooked at this stage
3

Pour in the thick cream from the top of the coconut milk can. Stir and simmer until oil separates.

3 mins
Tip: This step is crucial for authentic flavor - wait for the oil to separate
4

Add remaining coconut milk and chicken broth. Bring to a gentle simmer.

3 mins
5

Add eggplant and green beans. Simmer until vegetables start to soften.

5 mins
Tip: Add harder vegetables first as they take longer to cook
6

Add bell pepper, fish sauce, brown sugar, and lime leaves. Continue simmering until vegetables are tender.

5 mins
7

Taste and adjust seasoning. Remove from heat and stir in Thai basil leaves. Serve over jasmine rice.

2 mins
Tip: Add basil at the end to preserve its fresh flavor and bright color