Description
A fragrant, fiery Thai green curry made with fresh chilies, coconut milk, and a mix of herbs and spices.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 3–4 tablespoons Thai green curry paste
- 1 lb (450g) boneless chicken thighs, sliced into bite-sized strips
- 1 cup chicken broth or stock
- 4–5 Thai eggplants, quartered
- 5 kaffir lime leaves, bruised and torn
- 1–2 red chilies, sliced
- 1½ tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 cup Thai basil leaves
- 1 tablespoon fresh lime juice
- 1 tablespoon neutral oil
Instructions
- Fry the curry paste. Heat the oil in a pot over medium heat. Add the thick coconut cream scooped from the top of the can. Add the curry paste. Cook, stirring constantly, for 4–5 minutes until fragrant.
- Add the chicken. Stir to coat in the paste and cook for 2 minutes. Add the remaining coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.
- Simmer with the aromatics. Add the bruised, torn kaffir lime leaves. Simmer for 7 minutes. Add the eggplant and sliced chilies, simmering for an additional 5–7 minutes.
- Season. Stir in the fish sauce and palm sugar. Adjust seasoning to taste.
- Finish off the heat. Remove from heat and stir in the Thai basil leaves and lime juice. Serve immediately over steamed jasmine rice.
Notes
This curry is endlessly adaptable; substitute chicken with shrimp, tofu, or thinly sliced beef. Adjust spice levels by varying the amount of curry paste or serving extra coconut milk on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg