Name: Thai Green Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 600 g chicken thigh (Boneless and skinless, cut into bite-size pieces); 800 ml Coconut milk (Full-fat; do not shake the cans before opening); 90 g Thai green curry paste (Use a gluten-free brand if required); 250 g Thai eggplant (Quartered; remove tough stems); 1 piece red bell pepper (Seeded and sliced into strips); 30 ml fish sauce (Add to taste); 15 g palm sugar (Finely grated or finely chopped); 1 piece lime (juiced; reserve wedges for serving); 30 g Thai basil (leaves picked from the stems); 1 piece Red chili (Thinly sliced; optional for garnish)

How to prepare

Spoon the thick cream from the top of the coconut milk into a wide saucepan and heat over medium heat for 2 to 3 minutes, until it loosens and begins to shimmer. Add the green curry paste and stir-fry for 2 minutes, until deeply fragrant and slightly darker.

Green curry paste frying in coconut cream in a saucepan

AI-generated image

Add the chicken and toss to coat. Cook for 3 minutes, turning the pieces, until the outside is opaque but the centers are not yet cooked.

Pour in the remaining coconut milk and bring the mixture just to a gentle simmer. Add the Thai eggplant, cover loosely, and simmer for 8 minutes, stirring once, until the chicken is nearly cooked and the eggplant is tender-crisp.

Add the bell pepper, fish sauce, and palm sugar. Simmer uncovered for 5 to 6 minutes, until the pepper is bright and just tender and the chicken reaches 74°C at the thickest piece.

Remove the pan from the heat. Stir in the lime juice and Thai basil, then rest for 2 minutes so the basil wilts and the sauce settles. Taste and adjust with a little more fish sauce or lime if needed.

Ladle the curry into warm bowls and scatter with sliced red chili. Serve immediately with steamed jasmine rice and lime wedges.

Thai green curry with chicken, vegetables, basil, and jasmine rice

AI-generated image

Why this recipe works

Briefly frying the curry paste in coconut cream builds a fragrant base, while adding the remaining coconut milk and vegetables in stages preserves both richness and texture. Lime and fish sauce sharpen the finished sauce.

Storage and reheating

How to store it

Cool the curry promptly, refrigerate it in a covered container, and use within 3 days. Store rice separately.

How to reheat it

Reheat gently in a saucepan over medium-low heat until steaming throughout, stirring occasionally. Add a splash of water if the sauce has thickened; do not boil vigorously.