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Thai Green Curry
Aromatic, coconut-rich Thai green curry with chicken and vegetables — vibrant, herbaceous, and deeply fragrant.
20 mins
20 mins
4 people
Thai
Chicken thighs
Cut into chunks
600g
Green curry paste
4 tbsp
Coconut milk
400ml
Coconut cream
For frying paste
200ml
Thai eggplant
Quartered
150g
Kaffir lime leaves
Torn
6
Lemongrass
Bashed
1 stalk
Fish sauce
2 tbsp
Palm sugar
1 tbsp
Thai basil
large handful
Green chili
Sliced
2
Bamboo shoots
100g
🍽️ Kaffir lime leaves
→ Lime zest (1 lime per 4 leaves)
Approximates the floral citrus note
🍽️ Thai basil
→ Italian basil + a few mint leaves
Similar flavor with slightly different edge
Add coconut cream to a cold wok. Heat until it 'splits' (oil separates and bubbles).
💡 Pro Tip: Splitting the coconut cream before frying paste is an authentic Thai technique that concentrates flavor.
Add green curry paste to split coconut cream. Fry 2-3 minutes until fragrant.
💡 Pro Tip: Frying the paste in coconut cream fat is how restaurants cook off the raw paste flavor.
Add chicken, coat in paste, cook 3-4 minutes.
💡 Pro Tip: Covering chicken in paste before adding liquid locks in flavor.
Add coconut milk, lemongrass, kaffir lime leaves, fish sauce, palm sugar. Simmer 10-12 minutes.
💡 Pro Tip: Low simmer — hard boiling breaks the coconut milk and makes it grainy.
Add eggplant and bamboo shoots, cook 5 more minutes. Finish with Thai basil.
💡 Pro Tip: Thai basil is added at the END — it wilts, but it should never be boiled.
- ✓Split the coconut cream first before adding paste
- ✓Fry the paste in fat — this is the critical technique
- ✓Simmer, never boil, once coconut milk is added
- ✓Thai basil only goes in at the end
- →With jasmine rice
- →With roti
- →With steamed jasmine rice and fish sauce on the side