Thai Green Curry Recipe

Thai · Main course · 40 min total

A fragrant and creamy Thai green curry made with homemade paste, tender chicken, and fresh vegetables. This recipe balances spicy, sweet, and savory flavors for an authentic taste.

Ingredients

• 2 tbsp vegetable oil
• 3 tbsp green curry paste
• 1 lb boneless skinless chicken thighs, sliced
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1 cup Thai eggplant, quartered
• 1 cup bamboo shoots, drained
• 1/2 cup Thai basil leaves
• 2 kaffir lime leaves, torn
• 1 red chili, sliced (optional)

Instructions

1. Heat oil in a large wok or pan over medium-high heat. Add green curry paste and stir-fry for 1 minute until fragrant.
2. Add chicken and cook, stirring, until no longer pink, about 3-4 minutes.
3. Pour in half the coconut milk, chicken broth, fish sauce, and sugar. Stir to combine and bring to a simmer.
4. Add eggplant and bamboo shoots. Cook for 5 minutes until eggplant is tender.
5. Add remaining coconut milk, kaffir lime leaves, and Thai basil. Simmer for 2 minutes.
6. Taste and adjust seasoning with more fish sauce or sugar as needed. Serve over jasmine rice, garnished with red chili if desired.

Tips

• For a vegetarian version, substitute chicken with tofu and use vegetable broth.
• Store leftover curry in an airtight container in the fridge for up to 3 days.
• Adjust spiciness by adding more or less curry paste.

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