CategoryChicken, Main Courses
Thai Green Curry is a rich, creamy, and aromatic dish made with tender chicken, fresh vegetables, and a vibrant green curry sauce. Flavored with coconut milk, Thai basil, and lime, this dish is a perfect balance of sweet, spicy, and tangy, served best with jasmine rice for a comforting meal.
For the Curry
2 tbsp vegetable oil
2 tbsp Thai green curry paste (adjust to taste)
1 can coconut milk (13.5 oz, full-fat for creaminess)
1 cup chicken broth (or water)
½ kg chicken breast or thighs (sliced into bite-sized pieces)
1 cup eggplant (cubed)
1 cup green beans (trimmed)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 tbsp fish sauce (or soy sauce for a vegetarian option)
1 tsp brown sugar
Juice of 1 lime
For Garnish
Fresh Thai basil leaves
Lime wedges
Sliced red chilies (optional, for extra heat)
Optional Sides
Jasmine rice
Roti or naan bread
Sauté the Curry Paste
1
- Heat Oil:
- In a large skillet or wok, heat the vegetable oil over medium heat.
- Cook the Paste:
- Add the green curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant.
Build the Curry Base
2
- Add Coconut Milk:
- Gradually stir in the coconut milk, ensuring the curry paste is well blended.
- Add Broth:
- Stir in the chicken broth, bringing the mixture to a gentle simmer.
Cook the Chicken and Vegetables
3
- Cook the Chicken:
- Add the chicken pieces to the skillet and simmer for 5-7 minutes, or until fully cooked.
- Add Vegetables:
- Stir in the eggplant, green beans, and bell peppers. Simmer for an additional 7-10 minutes, or until the vegetables are tender but still vibrant.
Season the Curry
4
- Add Fish Sauce and Sugar:
- Stir in the fish sauce and brown sugar for a balance of salty and sweet flavors.
- Finish with Lime:
- Add fresh lime juice for brightness. Adjust seasoning to taste.
Serving Suggestions
5
- Serve Hot:
- Ladle the curry into bowls and garnish with Thai basil leaves, lime wedges, and sliced red chilies.
- Pair with Rice:
- Serve with steamed jasmine rice or flatbread for dipping.
Pro Tips
6
- Vegetarian Option: Replace chicken with tofu or chickpeas and use soy sauce instead of fish sauce.
- Extra Creaminess: Add a second can of coconut milk for a richer curry.
- Spice Control: Adjust the curry paste to your spice tolerance—start with 1 tablespoon and add more if desired.
Ingredients
For the Curry
2 tbsp vegetable oil
2 tbsp Thai green curry paste (adjust to taste)
1 can coconut milk (13.5 oz, full-fat for creaminess)
1 cup chicken broth (or water)
½ kg chicken breast or thighs (sliced into bite-sized pieces)
1 cup eggplant (cubed)
1 cup green beans (trimmed)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 tbsp fish sauce (or soy sauce for a vegetarian option)
1 tsp brown sugar
Juice of 1 lime
For Garnish
Fresh Thai basil leaves
Lime wedges
Sliced red chilies (optional, for extra heat)
Optional Sides
Jasmine rice
Roti or naan bread
Directions
Sauté the Curry Paste
1
- Heat Oil:
- In a large skillet or wok, heat the vegetable oil over medium heat.
- Cook the Paste:
- Add the green curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant.
Build the Curry Base
2
- Add Coconut Milk:
- Gradually stir in the coconut milk, ensuring the curry paste is well blended.
- Add Broth:
- Stir in the chicken broth, bringing the mixture to a gentle simmer.
Cook the Chicken and Vegetables
3
- Cook the Chicken:
- Add the chicken pieces to the skillet and simmer for 5-7 minutes, or until fully cooked.
- Add Vegetables:
- Stir in the eggplant, green beans, and bell peppers. Simmer for an additional 7-10 minutes, or until the vegetables are tender but still vibrant.
Season the Curry
4
- Add Fish Sauce and Sugar:
- Stir in the fish sauce and brown sugar for a balance of salty and sweet flavors.
- Finish with Lime:
- Add fresh lime juice for brightness. Adjust seasoning to taste.
Serving Suggestions
5
- Serve Hot:
- Ladle the curry into bowls and garnish with Thai basil leaves, lime wedges, and sliced red chilies.
- Pair with Rice:
- Serve with steamed jasmine rice or flatbread for dipping.
Pro Tips
6
- Vegetarian Option: Replace chicken with tofu or chickpeas and use soy sauce instead of fish sauce.
- Extra Creaminess: Add a second can of coconut milk for a richer curry.
- Spice Control: Adjust the curry paste to your spice tolerance—start with 1 tablespoon and add more if desired.
Notes
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