Thai Green Curry (แกงเขียวหวาน)
A fragrant coconut-milk curry with green chillies, lemongrass, and Thai basil — creamy, herbal, and bright with lime and galangal.
Cuisine: Thai (Thailand) · Style: Curry · Protein: Chicken · Total time: · Difficulty: easy · Servings: 4 · Spice: 3/5
Ingredients
- 500g chicken thighs, sliced
- 3 tbsp Thai green curry paste
- 400ml coconut milk
- 1 cup chicken stock
- 8 Thai eggplants, quartered (or zucchini)
- 1 red bell pepper, sliced
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 4 kaffir lime leaves, torn
- 1 stalk lemongrass, bruised
- 1 handful Thai basil leaves
- 2 tbsp oil
- Red chilli slices to garnish
Steps
- Heat oil and fry curry paste on medium until fragrant, 2 minutes.
- Pour in half the coconut milk and stir until oil separates on top.
- Add chicken and sear for 4-5 minutes until sealed.
- Pour in remaining coconut milk, stock, kaffir lime leaves, and lemongrass.
- Add eggplants and bell pepper. Simmer 10-12 minutes until chicken is cooked through.
- Season with fish sauce and palm sugar.
- Stir in Thai basil just before serving.
- Serve with jasmine rice, topped with chilli slices.