Description
A vibrant, aromatic Thai green curry made with fresh techniques like frying the paste and balancing flavors with palm sugar and fish sauce. Ready in 30 minutes, this one-pot meal is faster than takeout and customizable with various proteins and vegetables.
Ingredients
Scale
- 2–3 tablespoons Green Curry Paste (Maesri or Mae Ploy brands recommended)
- 1 can (400ml) Full-fat, unsweetened Coconut Milk
- 1 cup (240ml) Low-sodium Chicken Stock
- 2–3 tablespoons Fish Sauce
- 1–2 teaspoons Palm Sugar
- 4–6 Kaffir Lime Leaves (fresh or frozen)
- 1.5 pounds (680g) Boneless, skinless Chicken Thighs, cut into bite-sized pieces
- 1 cup (150g) Bamboo Shoots, sliced
- 1 cup (150g) Baby Eggplant, halved
- 1 cup (30g) Thai Basil leaves
- 1–2 Fresh Red Chilies, sliced (for garnish)
- 1 tablespoon Vegetable Oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger or Galangal, grated
Instructions
- Prep ingredients: Cut chicken thighs into bite-sized pieces, slice bamboo shoots, halve eggplants, mince garlic, slice fresh chili, and measure fish sauce, palm sugar, and curry paste.
- Heat vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and oil begins to separate.
- Pour in half of the coconut milk and stir to combine with the paste. Simmer for 2-3 minutes until oil separates again. Add the remaining coconut milk and chicken stock, then bring to a gentle simmer.
- Add the chicken pieces to the simmering sauce. Cook for 5 minutes, then add bamboo shoots and eggplant. Simmer for another 5 minutes until chicken is cooked through and vegetables are tender.
- Remove the skillet from heat. Stir in fish sauce and palm sugar until dissolved. Taste and adjust seasoning with more fish sauce, sugar, or lime juice as needed.
- Stir in Thai basil leaves until wilted. Garnish with fresh chili slices and serve immediately over steamed jasmine rice.
Notes
Frying the curry paste is crucial to unlock flavors. Use full-fat coconut milk for richness. Add Thai basil at the very end to prevent it from turning dark. Balance is key: adjust saltiness with fish sauce, sweetness with palm sugar, and heat with chilies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl with jasmine
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 28
- Saturated Fat: 18
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: Thai Green Curry, Coconut Milk, One-Pot Meal, Weeknight Dinner, Authentic Thai Food, Chicken Curry, Easy Recipe