Description
This authentic Thai Green Curry recipe combines vibrant green curry paste, creamy coconut milk, tender chicken thigh, and fresh vegetables like Japanese eggplants and snow peas. Cooked gently on the stovetop to infuse bold, spicy, and aromatic flavors, it’s served over fragrant jasmine rice and garnished with fresh Thai basil, lime juice, and crispy shallots for a perfect balance of heat, sweetness, and freshness.
Ingredients
Scale
Curry Paste and Aromatics
- 4 – 6 tbsp Thai Green Curry Paste (Maesri best) OR 1 quantity homemade green curry paste
- 2 large garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp lemongrass paste
Liquids and Seasonings
- 2 tbsp vegetable oil
- 1 cup (250ml) low sodium chicken or vegetable broth
- 400 g / 14 oz full fat coconut milk
- 1 – 3 tsp fish sauce
- 1 – 3 tsp white sugar
- 1/8 tsp salt
Vegetables and Protein
- 6 kaffir lime leaves, torn in half
- 350 g / 12 oz skinless boneless chicken thigh, sliced
- 2 small Japanese eggplants, sliced 1 cm thick
- 1 1/2 cups snow peas, trimmed
Finishing Touches and Garnishes
- 16 Thai basil leaves
- Juice of 1/2 lime, to taste
- Crispy fried Asian shallots
- Thai basil or cilantro/coriander (recommended)
- Green or red chili slices (optional)
- Steamed jasmine rice, to serve
Instructions
- Heat oil and sauté curry paste and aromatics: In a heavy-based skillet or pot over medium-high heat, heat 2 tablespoons of vegetable oil. Add 4-6 tablespoons of Thai green curry paste along with minced garlic, grated ginger, and lemongrass paste if using. Cook for 2 to 3 minutes until the paste mostly dries out and becomes fragrant. Be cautious not to inhale the potent fumes.
- Add liquids and stir: Pour in 1 cup (250ml) of low sodium chicken or vegetable broth and 400g (14 oz) full-fat coconut milk. Stir well to dissolve the curry paste into the liquids, creating a flavorful sauce base.
- Season the curry: If using curry paste from a jar, add 1 tsp fish sauce, 1 tsp white sugar, and no salt. For homemade curry paste, add 3 tsp fish sauce, 3 tsp sugar, and 1/8 tsp salt. This balances the salty and sweet flavors.
- Add kaffir lime leaves and simmer: Tear 6 kaffir lime leaves in half and add them to the pot. Stir and bring the curry to a gentle simmer.
- Cook the chicken: Add 350 g sliced skinless, boneless chicken thigh to the simmering curry. Stir well, then reduce heat to medium and let it bubble gently. Cook for 7 minutes until the chicken is partially cooked through.
- Add eggplants and cook: Add 2 small Japanese eggplants, sliced, to the curry. Cook for an additional 5 minutes until the eggplants are soft and tender.
- Adjust seasoning and add vegetables: Taste the sauce and adjust seasoning by adding more fish sauce or salt for saltiness or sugar for sweetness if needed.
- Add snow peas, basil, and lime juice: Stir in 1 1/2 cups trimmed snow peas and cook for 2 minutes until slightly softened. Then add 16 Thai basil leaves and the juice of half a lime to brighten the flavors. Avoid extended simmering to prevent sauce darkening.
- Serve: Spoon the green curry over steamed jasmine rice. Garnish with crispy fried Asian shallots, extra Thai basil or cilantro/coriander, and optional slices of green or red chili for added heat.
Notes
- Use either high-quality store-bought Thai green curry paste or homemade paste for the best flavor.
- Frying off the curry paste at the start is crucial to unlocking deep flavors.
- Be careful when frying paste, as the aroma is very strong and spicy.
- Adjust fish sauce and sugar amounts depending on whether you’re using jarred or homemade paste.
- Green curry is traditionally meant to be spicy, so don’t shy away from some heat.
- Adding fresh Thai basil at the end provides an aromatic finishing touch.
- Serve with steamed jasmine rice to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 352 kcal
- Sugar: 7 g
- Sodium: 54 mg
- Fat: 31 g
- Saturated Fat: 25 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 35 mg
