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Thai Green Curry

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

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.

Thai Green Curry

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

 

  1. Heat Oil:
    • In a large skillet or wok, heat the vegetable oil over medium heat.
  2. Cook the Paste:
    • Add the green curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant.
Build the Curry Base
2

 

  1. Add Coconut Milk:
    • Gradually stir in the coconut milk, ensuring the curry paste is well blended.
  2. Add Broth:
    • Stir in the chicken broth, bringing the mixture to a gentle simmer.
Cook the Chicken and Vegetables
3

 

  1. Cook the Chicken:
    • Add the chicken pieces to the skillet and simmer for 5-7 minutes, or until fully cooked.
  2. 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

 

  1. Add Fish Sauce and Sugar:
    • Stir in the fish sauce and brown sugar for a balance of salty and sweet flavors.
  2. Finish with Lime:
    • Add fresh lime juice for brightness. Adjust seasoning to taste.
Serving Suggestions
5

 

  1. Serve Hot:
    • Ladle the curry into bowls and garnish with Thai basil leaves, lime wedges, and sliced red chilies.
  2. 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.

Nutrition Facts

0 servings

Serving size