Thai Green Curry
I used to think curry was too complex for a Tuesday night. Then I watched a Thai cook in a market stall turn out dish after dish with nothing more than paste, coconut milk, and whatever vegetables looked good that morning. No recipe cards, no measuring spoons, just muscle memory and a wok that never cooled down.
The trick is blooming the curry paste in coconut cream first—just the thick stuff from the top of the tin. Fry it until it splits and becomes fragrant, the oil separating out and the paste darkening slightly. This step transforms the paste from raw and harsh to deep and aromatic. Then you add the coconut milk, the protein, the vegetables. Thirty minutes start to finish, most of it hands-off simmering.
I keep good curry paste in the pantry now. Not the dusty jar from three years ago, but fresh stuff from an Asian grocer that actually tastes like lemongrass and galangal. Combined with a couple of tins of coconut milk and whatever's in the crisper, this curry has saved countless weeknights when I'm too tired to think but still want to eat something worth sitting down for. Serve it over jasmine rice with Thai basil torn over the top and lime wedges on the side.
Ingredients
- 500g chicken thigh fillets, sliced
- 3 tbsp Thai green curry paste
- 400ml coconut milk
- 200ml coconut cream
- Fresh Thai basil leaves
- 100g bamboo shoots, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 4 kaffir lime leaves
- 150g Thai eggplant, quartered
- Jasmine rice, to serve
- Lime wedges, to serve
Method
- Start the jasmine rice cooking according to packet directions—you'll want it ready when the curry is done. Heat a large wok or deep frying pan over medium-high heat. Add the thick coconut cream (scoop it from the top of the tin) and let it sizzle for a minute.
- Add the curry paste to the coconut cream and fry, stirring constantly, for 2-3 minutes. You'll know it's ready when the paste darkens, becomes incredibly fragrant, and the oil starts to separate out. This blooming step is crucial—it develops the flavour foundation.
- Add the sliced chicken and stir to coat in the paste. Cook for 2-3 minutes until the chicken starts to colour on the outside.
- Pour in the remaining coconut milk and bring to a gentle simmer. Add the Thai eggplant and bamboo shoots. Let everything bubble away for 10-12 minutes until the chicken is cooked through and the eggplant is tender.
- Season the curry with fish sauce and palm sugar, tasting as you go. Thai curries should balance salty, sweet, and spicy. Tear in the kaffir lime leaves (bruise them first between your fingers to release their oils).
- Simmer for another 3-4 minutes to let all the flavours meld together. The sauce should be rich and aromatic but not too thick—add a splash of water if it's reducing too much.
- Remove from heat and tear in most of the Thai basil, saving some for garnish. Serve immediately over fluffy jasmine rice with the remaining basil scattered on top and lime wedges on the side for squeezing.
Nutrition (per serve)
| Energy | 520 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 35g |
| Fat | 28g |
