Thai Green Curry
A fragrant, coconut-rich green curry with chicken and vegetables. The key is blooming the curry paste in the thick coconut cream before adding anything else.
Photo by B R A Y D E N on Unsplash
Ingredients
- 1 ½ lbs chicken thighs (boneless, cut into bite-size pieces)
- 2 cans (14oz) coconut milk (full fat)
- 3 tbsp green curry paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 cup bamboo shoots (canned, drained)
- 1 cup Thai eggplant (quartered)
- 1 cup baby spinach
- 6 leaves kaffir lime leaves (torn)
- 1 stalk lemongrass (bruised)
- ½ cup Thai basil
How to Make It
- 1
Open one can of coconut milk without shaking. Scoop the thick cream from the top into a wok or large pan. Cook over medium-high heat until it sizzles and the oil separates, about 3 minutes.
- 2
Add curry paste and fry in the coconut cream for 2 minutes until very fragrant.
- 3
Add chicken and stir to coat. Cook 3–4 minutes until opaque on the outside.
- 4
Add remaining coconut milk, fish sauce, sugar, lemongrass, and lime leaves. Simmer 10 minutes.
- 5
Add bamboo shoots and eggplant, cook 5 minutes more. Stir in spinach and basil, cook 1 minute. Adjust seasoning — it should be salty, sweet, and aromatic. Serve with jasmine rice.
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