Authentic Thai Green Curry
A fragrant and spicy Thai curry with tender chicken, vegetables, and aromatic herbs in creamy coconut milk.
Prep Time
20 min
Cook Time
25 min
Servings
4
Difficulty
medium
Ingredients
- 500g chicken thigh, cut into chunks
- 2 tbsp green curry paste
- 400ml coconut milk
- 200ml chicken stock
- 200g Thai eggplant, quartered
- 100g green beans
- 2 kaffir lime leaves
- 1 tbsp fish sauce
- 1 tsp palm sugar
- Thai basil for garnish
- Jasmine rice for serving
Instructions
- 1
Heat 2 tablespoons of coconut cream in a wok over medium heat.
- 2
Add green curry paste and fry for 2 minutes until fragrant.
- 3
Add chicken and stir-fry until coated with curry paste.
- 4
Pour in remaining coconut milk and chicken stock.
- 5
Add eggplant, green beans, and lime leaves. Simmer for 15 minutes.
- 6
Season with fish sauce and palm sugar.
- 7
Garnish with Thai basil leaves.
- 8
Serve hot with jasmine rice.
Nutrition Information
Per serving
Calories
420
Protein
28g
Carbs
15g
Fat
28g
Frequently Asked Questions
How spicy is green curry?
It's moderately spicy. Adjust heat by using less curry paste or adding more coconut milk.
Can I make it vegetarian?
Yes! Replace chicken with tofu or mixed vegetables and use vegetable stock.