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Thai Green Curry

Thai Green Curry

⏱ 30 minutes 👥 4 serves Track 5

The Story

This is the track that transports you — close your eyes and you're in a Bangkok street kitchen, steam rising, woks clanging, basil tearing. It's vibrant, loud, unapologetic. The rhythm is fast and syncopated: curry paste sizzles, coconut milk simmers, basil hits the heat and releases its anise-sweet perfume.

Green curry is a study in balance — heat, sweet, sour, salty, all layered over creamy coconut and tender chicken. The kaffir lime leaves are the high notes, fish sauce the umami bassline, palm sugar the sweet hook. Thai eggplant adds texture like a well-placed drum fill.

This is weeknight travel without leaving your kitchen. Serve it over jasmine rice, let the sauce pool and soak, and suddenly dinner is an escape route. Thirty minutes from pantry to passport stamp.

Credits (Ingredients)

  • 500g chicken thigh fillets, sliced
  • 3 tbsp Thai green curry paste
  • 400ml tin coconut milk
  • 1 cup Thai basil leaves (or regular basil)
  • 200g bamboo shoots, drained
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar (or brown sugar)
  • 4 kaffir lime leaves, torn
  • 1 cup Thai eggplant, quartered (or regular eggplant, diced)
  • Steamed jasmine rice, to serve

Lyrics (Method)

  1. Heat a large wok or deep frying pan over medium-high heat. Scoop the thick cream from the top of the coconut milk tin (about 3-4 tablespoons) and add it to the pan. Let it sizzle and separate, then stir in the curry paste. Fry for 2-3 minutes until fragrant and the oil starts to split from the paste.
  2. Add the sliced chicken and stir-fry for 3-4 minutes until the chicken is sealed and coated in the curry paste.
  3. Pour in the remaining coconut milk and bring to a gentle simmer. Add the fish sauce, palm sugar, and kaffir lime leaves. Stir to dissolve the sugar.
  4. Add the eggplant and bamboo shoots. Simmer for 10-12 minutes, stirring occasionally, until the eggplant is tender and the chicken is cooked through. If the curry gets too thick, add a splash of water.
  5. Taste and adjust seasoning — you're looking for a balance of salty, sweet, and spicy. Add more fish sauce for salt, more sugar for sweetness, or more curry paste for heat.
  6. Remove from heat and stir through most of the Thai basil leaves, saving a few for garnish. The residual heat will wilt them and release their aroma.
  7. Serve immediately over steamed jasmine rice, garnished with the remaining basil leaves. For extra heat, slice a red chilli over the top.

Nutrition (Per Serve)

Energy 520 kcal
Protein 32g
Carbs 35g
Fat 28g