Paprika

Thai Green Curry

Thai Green Curry

⏱ 30 minutes👥 4 serves

Green curry is Thailand's emerald jewel—a dish where coconut cream meets chilli heat, where basil leaves perfume the air and lime leaves add their citrus zing. The paste, aromatic and fiery, blooms in the hot oil before the coconut milk softens and enriches it. Tender chicken, crisp bamboo shoots, silky eggplant—all bathed in that verdant, fragrant sauce. This curry is about balance: the sweetness of palm sugar, the saltiness of fish sauce, the heat of chillies, and the freshness of herbs all singing in harmony. Serve it over jasmine rice, with extra basil on top, and let the steam carry those intoxicating aromas straight to your senses.

Ingredients

Instructions

  1. Heat oil in a large wok or deep frying pan over medium-high heat. Add the curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil begins to separate.
  2. Add half the coconut milk and stir well to combine with the paste. Let it simmer for 2 minutes until glossy.
  3. Add the chicken and cook, stirring, for 5 minutes until the chicken is mostly cooked through.
  4. Add the remaining coconut milk, bamboo shoots, eggplant, fish sauce, palm sugar, and lime leaves. Stir well and bring to a gentle simmer.
  5. Simmer for 10-12 minutes until the chicken is fully cooked and the eggplant is tender. Taste and adjust seasoning with more fish sauce or sugar if needed.
  6. Stir through most of the basil leaves, reserving some for garnish.
  7. Serve immediately over jasmine rice, garnished with fresh basil leaves.

Nutrition Information (per serve)

520Calories
32gProtein
35gCarbs
28gFat