"Fragrant coconut curry—weeknight dinner that transports you across continents."
The Story
Thai green curry is proof that weeknight cooking doesn't have to be boring. Fragrant, complex, and deeply satisfying, this curry comes together in under 30 minutes but tastes like you've been simmering it for hours. The secret is good-quality curry paste—don't skimp on this.
The balance of flavours is what makes Thai cuisine so compelling: the richness of coconut milk, the heat of chilli, the sweetness of palm sugar, the saltiness of fish sauce, and the brightness of lime and Thai basil. Every spoonful should be a harmony of all these elements.
Serve over jasmine rice with fresh coriander and lime wedges. This is the kind of meal that makes you forget you're eating at home.
Wine Pairing
Off-Dry Riesling — The slight sweetness balances the heat, while the acidity cuts through the coconut richness. Clare Valley or Eden Valley Riesling works beautifully here.
Ingredients
- 400ml coconut cream
- 3 tbsp Thai green curry paste
- 500g chicken thigh fillets, sliced
- 200ml chicken stock
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 cup bamboo shoots, drained
- 1 red capsicum, sliced
- 6 kaffir lime leaves
- 1 cup Thai basil leaves
- 1 lime, juiced
- Jasmine rice, to serve
Method
- Heat 3 tablespoons of coconut cream in a wok or large pan over medium-high heat. Add the green curry paste and fry for 2-3 minutes until fragrant.
- Add the chicken and stir-fry until just cooked through, about 5 minutes.
- Pour in the remaining coconut cream and chicken stock. Bring to a simmer, then add fish sauce, palm sugar, and kaffir lime leaves. Stir to combine.
- Add bamboo shoots and capsicum. Simmer for 10 minutes until the vegetables are tender and the sauce has thickened slightly.
- Remove from heat. Stir through Thai basil and lime juice. Taste and adjust seasoning—you want a balance of salty, sweet, sour, and spicy.
- Serve over jasmine rice with extra Thai basil and lime wedges on the side.
