Thai Green Curry
Aromatic and creamy Thai green curry with chicken, vegetables, and fragrant herbs.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 lb chicken breast, sliced
- 2 tbsp green curry paste
- 1 can coconut milk
- 1 cup bamboo shoots
- 1 red bell pepper, sliced
- 1 cup Thai eggplant, quartered
- 5 kaffir lime leaves
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 1/2 cup Thai basil leaves
- 2 red chilies, sliced (optional)
- 1 tbsp vegetable oil
Nutrition Facts
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Instructions
Heat vegetable oil in a large pot over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in half of the coconut milk and stir well to combine with the curry paste. Let it simmer for 2-3 minutes.
Add the sliced chicken and cook until it turns white, about 3-4 minutes.
Add the remaining coconut milk, bamboo shoots, bell pepper, Thai eggplant, and kaffir lime leaves. Stir well.
Season with fish sauce and palm sugar. Simmer for 10-12 minutes until the vegetables are tender and the chicken is fully cooked.
Turn off the heat and stir in Thai basil leaves. Garnish with sliced red chilies if desired. Serve hot with steamed jasmine rice.
Chef's Tips
- Curry Paste: For authentic flavor, use homemade or high-quality store-bought Thai green curry paste.
- Spice Level: Adjust the amount of curry paste and chilies based on your preferred spice level.
- Vegetables: Feel free to substitute or add other vegetables like zucchini, carrots, or green beans.
- Protein Variations: You can use shrimp, beef, or tofu instead of chicken.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
