Authentic Thai Green Curry
Aromatic and spicy Thai green curry with chicken, coconut milk, and fresh vegetables.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 lb chicken breast, sliced
- 2 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 1 cup Thai eggplant, quartered
- 1/2 cup bamboo shoots
- 1 red bell pepper, sliced
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 10 fresh Thai basil leaves
- 2 kaffir lime leaves
- 1 tbsp vegetable oil
Nutrition Facts
420Calories
25gProtein
22gCarbs
28gFat
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Instructions
1
Heat vegetable oil in a pot over medium heat. Add green curry paste and stir-fry for 1-2 minutes until fragrant.
2
Pour in half of the coconut milk and stir well to combine with the curry paste. Let it simmer for 2-3 minutes.
3
Add sliced chicken and cook until the meat turns white, about 3-4 minutes.
4
Add the remaining coconut milk, Thai eggplant, bamboo shoots, and red bell pepper. Stir well.
5
Season with fish sauce and palm sugar. Add kaffir lime leaves. Simmer for 10 minutes until vegetables are tender.
6
Turn off the heat and stir in fresh Thai basil leaves. Serve hot with steamed jasmine rice.
Chef's Tips
- Curry Paste: For authentic flavor, use homemade or high-quality store-bought Thai green curry paste.
- Spice Level: Adjust the amount of curry paste to control the spiciness.
- Coconut Milk: Do not boil too vigorously after adding coconut milk to prevent it from separating.
- Vegetables: Feel free to add other vegetables like zucchini or baby corn.
- Protein Variations: You can substitute chicken with shrimp, beef, or tofu for different versions.
- Garnish: Top with extra Thai basil and sliced red chili for presentation.
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