cookingoThailand
🇹🇭 A TASTE OF THAILAND
Thai Green Curry.
Vibrant, aromatic Thai green curry — creamy coconut milk base with fiery green curry paste, chicken, Thai eggplant, and fresh basil leaves.
- Total time
- 30 min
- Servings
- 4 people
- Difficulty
- Easy
Ingredients
For 4 servings · Check off as you go
0 of 9 ingredients ready
Let's make it.
5 stepsFry the paste
Scoop the thick coconut cream from the top of the can into a wok over high heat. Add green curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil separates.
4 min
Cook the chicken
Add chicken and stir to coat in the paste. Cook until the chicken changes color, about 3-4 minutes.
4 min
Add coconut milk
Pour in the remaining coconut milk and ½ cup water. Bring to a simmer.
3 min
Add vegetables and season
Add eggplant and kaffir lime leaves. Cook for 8-10 minutes until vegetables are tender. Season with fish sauce and palm sugar to balance.
10 min
Finish with basil
Remove from heat and stir in Thai basil leaves. Serve over jasmine rice with red chilies and extra kaffir lime leaves as garnish.
2 min
Cooking Tips
Fry the curry paste in the coconut cream (the thick top layer) until fragrant BEFORE adding the rest — this blooms the spices and creates the flavor foundation of the curry.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 480 kcal
- protein
- 34 g
- carbs
- 18 g
- fat
- 32 g
- fiber
- 4 g
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